Keeping Sabbath

One of the values of my faith that I believe is so important is keeping Sabbath. It is so important in fact, that it is one of the “Ten Commandments.”

Sabbath is presented throughout the Bible as principally being about true rest. When we choose to rest each week we demonstrate our respect for our Creator who commanded that we do so. We are reminded that we are not valuable simply because of what we produce in our work and that this applies to others as well. Rest is not a human weakness, necessitated by our work, but rest is a characteristic of God just as work is. Rest has great value!

Whenever I want to “take stock” of my financial values, I often take a look at my check register. This often serves as an indisputable record of my real financial commitments. I believe that our schedules are another of those valuable records that could help us take stock of our values. Does your schedule reflect Sabbath time for God, for yourself, and for those around you?

I am hoping that some of the following questions might help us reflect and evaluate about the important value of keeping Sabbath: Can you give yourself and others permission to truly rest? Is it possible that we can schedule even our recreation endeavors so tightly that they become work rather than restful? How important is worship as part of your weekly Sabbath? What does your schedule communicate to children (your own or others around you)?

Hebrews 10:24 admonishes us to “consider how we may spur one another on toward love and good deeds.” It is my hope that as we encourage one another to examine this important value of Sabbath, that it will serve to spur us on toward the love of God and of others.

Great Perspective from Jim Heidinger @ Good News

"Greetings to you in the strong name of Jesus Christ, our Lord and our Savior.

With all that is going on in our nation, it is surely no understatement to say that we are living in uncertain times. The temptation in days like these is to allow fear and worry to overwhelm the hearts and minds of God’s most faithful people.

In the midst of it all I am reminded of King David’s good word, “Fret not yourself; it tends only to evil” (Psalm 37:8). I do not cite this verse glibly. As the leader of a faith-based, non-profit ministry, I am more than sensitive to the anxiety and difficulties families are feeling in this pinched economy.

With God’s help, it is my prayer that we resist fear and worry. Let us persevere even when the days are difficult. Paul told Timothy that “God has not given us the spirit of fear, but of power and of love and of a sound mind.” (2 Tim. 1:7)"

http://goodnewsmag.org/

My Own Recipe - Good Eatin'!

Chicken and Sausage Gumbo

Ingredients:

2 – 1 lb packages of Andouille or Kielbasa sausage

1 whole boiled chicken – deboned or 1-2 lbs of boiled chicken breasts (I prefer dark meat)

(you can add boiled shrimp if you wish, I like lots!)

1 or 2 bell peppers (green is fine, red adds color), chopped

1 bunch green onions, chopped (don’t use too much of the green, it gets bitter)

1 tablespoon of finely chopped fresh garlic

2 -3 cups chopped celery

Tony Chachere’s Creole Seasoning (absolutely essential ingredient, can be found at Liquor Barn)

Gumbo Roux – 6 T’s if powdered (I buy powdered roux also made by Tony’ Chachere at Liquor Barn, but you can make your own roux with the recipe at the bottom)

1. Cut up all meat in bite sized pieces. I bring the sausage to a boil to melt off some fat, then drain and add a few shakes of Tony’s seasoning and put the lid back on and let that sit.

2. Wash and chop all vegetables.

3. Bring 2 – 3 quarts of water to a boil and stir in roux. Then reduce to a simmer.

4. Sautee vegetables in oil and butter, starting with garlic, then onions, then celery and bell peppers. Not too long so that they are still a bit crunchy.

5. Return roux and water to a boil, stir in sautéed vegetables and meat.

6. Gumbo is now ready to ladle over rice and enjoy with some seasoning added to taste!

-------------------------------------------------------------------------------------------------------------------------------

Roux is pretty simple, but has to be constantly attended to!

2 cups oil and 2 cups flower mixed in a pot with a thick bottom.

1. Stir constantly over low to medium heat until roux turns the color of hot chocolate. This takes a long time. Use a long wooden spoon to keep from burning your knuckles.

2. Mixture may occasionally become frothy, too much froth is a sign you have it too hot and are in danger of scorching.

3. When the roux is ready, you must SLOWLY mix it into BOILING water, stirring like crazy. Look out, water and hot oil don’t mix well. The roux should be slightly cooler than the boiling water when you mix it in.

This is why I use powdered roux. Much simpler.