Wednesday, September 26, 2012

Wisdom for Wednesdays

Sometimes all we have to hold on to
Is what we know is true of who You are
So when the heartache hits like a hurricane
That could never change who You are
And we trust in who You are

Even if the healing doesn't come

And life falls apart
And dreams are still undone
You are God You are good
Forever faithful One
Even if the healing doesn't come.

-lyrics from "Even If," by Kutless

Monday, September 24, 2012

How Fasting Can Feed Your Faith

I’m sitting here with an almost irresistible desire to open the fridge. To pull out all those yummy items that I know are in there (or at least what my imagination tells me is in there), plop back down on the couch, and eat to my heart’s content.
But I refrain.
Because it’s Fasting Day. (Pout. Sigh. Tummy growl.)
A few months ago, my friend J. and I were discussing the missing ‘something’ in our spiritual lives…fasting. Sure, I fast with the best of them on Ash Wednesday and Good Friday, counting out my small meals and going to bed early so I don’t notice the lack of my favorite bedtime snack. But voluntary fasting? Shudder. For someone who loves cooking and baking and—let’s be honest here—eating…fasting was something I was quite happy to shake hands with twice a year and leave it at that.
But whenever I heard that Bible verse, Mark 9:29, about how some demons "can only come out through prayer AND through fasting” (emphasis mine), I’d get a little squirmy...

Wednesday, September 19, 2012

Tuesday, September 18, 2012

Sharing My Zucchini Bread...Recipe :)

I wrote about learning to share my zucchini bread a few months ago...someone asked if I would also share the recipe itself! So here it is! It's a healthy version that I've modified a little. It's a very forgiving recipe, so feel free to change it even more to suit your tastes. Mmmm...enjoy! (And make sure you share...)

Laura’s Favorite Zucchini Bread

2 eggs
½ cup honey
½ c olive oil
½ tsp salt
½ tsp baking soda
½ tsp baking powder
¼ tsp cinnamon (I prefer more)
1/3 tsp vanilla
1 medium zucchini (about 1 ½ cups; I sometimes use more)
1 ½ c whole wheat flour

Beat eggs, honey, and oil together. Mix in the rest of ingredients, adding flour last. You may also add nuts if you wish. Bake in a greased loaf pan for 1 hour at 350 degrees. The last time I made it I sprinkled brown sugar on top before baking and it made for a deliciously sweet and crunchy crust. 

This recipe was modified and taken from Keepers at Home :Healthy Choices, compiled by Marvin and Miriam Wengerd