As Christians, we should be memorizing Scripture-hiding God's Word in our hearts. We are to have the mind of Christ and how better to do that than to truly know them by heart?
How to get started? Here are a few helpful ways from...
1) A Holy Experience
2) Living Proof Ministries (Beth Moore)
3) Revive Our Hearts (Nancy Leigh DeMoss)
And here's what John Piper has to say about memorizing God's Word....
So... what are YOU memorizing right now?
What came in the mail today....
YAY!! Today I received the newest Duggar book in the mail!! I'm in chapter 4 already and LOVE A Love That Multiplies. The book gives many details that were covered on the show, but tells more about each situation. Very interesting and, as always, very encouraging in the Lord.
Spaghetti Bolognese...
I'm a big fan of Mad Hungry (the cookbook AND the cooking show). Lucinda Scala Quinn's recipes have all been super delicious and easy to follow. This Spaghetti Bolognese of hers is DELICIOUS! Our whole family heartily recommends this!
Chocolate Bird Nests for Springtime...
Our family has a tradition of celebrating the change of each season with a special tea. Elizabeth really gets excited about these and even counts down the days! She was so happy when I told her she could pick out our special dessert for our Springtime tea and she chose these Chocolate Bird Nests. They were very simple to make and she LOVED being so involved with all the ingredients. Her favorite part? Licking the bowl, of course!!!!
Homemade Peanut Butter...
Elizabeth received a new cookbook for Christmas, Sesame Street C is for Cooking, and she LOVES it. The first recipe she wanted to make was peanut butter.
The recipe is very simple and, with the help of my blender, we whipped it up in no time!! When it was first finished, it was warm and runny. But after it spent the night in the refrigerator, it was PERFECT!! It was even more perfect on a piece of toast. Yum!!
Cookie Monster's Homemade Peanut Butter1 pound (3 cups) dry roasted peanuts, unsalted or lightly salted1 to 2 tablespoons olive oilIn large bowl, combine peanuts with oil. With a spoon, stir to mix well.Pour the oiled peanuts into a food processor (I used a blender). Process until very smooth, about 3-4 minutes.Using a rubber spatula, transfer the peanut butter to a container with a tight-fitting lid. Store in the refrigerator for up to two weeks.
I'm linking up with....
Today at Raising Homemakers...
Today at Raising Homemakers...
Over the years, the “picture” of what a homemaker is, or should be, has faded into one of drudgery, where a dull-minded, incapable woman fulfills her endless, boring duties of cleaning toilets, washing dishes, and vacuuming, reaping no rewards or satisfaction. She has a few children, which makes her job even harder, and the best she can hope for is the day they start school. This picture is being constantly promoted, devastating the sanctity of home and any desire to guard and keep it....(keep reading)...
Happy National Pie Day!!!!!!!!!!!!
Okay, well, yes, I will admit that I am a day late, but still, y'all, let's CELEBRATE!!!!!!!!!!!!!
I do have a good excuse for missing yesterday. A sweet lady from church and her granddaughter and grandson-in-law invited us to go out to eat with them after church. I had planned on celebrating National Pie Day yesterday, but I think celebrating dear friends visiting is way more important!!!
On with the pie!!!!!!!!!!!!!!!
In honor of the day, I chose to celebrate with a simple quiche this year!!! Nope, no dessert pie here this year, but in it's stead a yummy and super easy bacon and cheese quiche. Yum!!
Bacon and Cheese Quiche
1/2 lb cooked bacon, diced
1/2 cup shredded cheese of choice (I used mozzarella and parmesan)
1 (9 inch) deep dish pie crust (uncooked)
4 eggs
1 cup half and half OR whipping cream
1/2 t salt
1/4 t pepper
dash of garlic powder
Place bacon and cheese in the bottom of the pie crust. In a bowl, whisk together remaining ingredients and pour into pie shell. Place on a baking sheet and bake at 375 degrees for 40 to 50 minutes until center is puffed. Allow quiche to stand 5 minutes before cutting.
(Note: I usually use PioneerWoman's pie crust recipe, but this time I used the Cream Cheese Pastry Dough from Mad Hungry.)
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