Fresh Manna | Daily Bread |

Luke 11:3 “Give us each day our daily bread.”

Thought for the Day: “More than a million people had been led straight into the desert. It was clearly a deliverance, but to what? There was no food. But God had a solution. He always does. Manna, a mysterious bread from heaven, would fall to them daily. They could gather only enough for one day, no more (except on the day before Sabbath). If they gathered more, it would rot. It could not be hoarded. They would just have to trust, at the end of each day, that the manna would come again on the next day. They would just have to believe God for tomorrow. “In this way I will test them and see whether they will follow my instructions, “God said (Exodus 16:4). Saving up was not an option. Saving up is not an option for us, either. Yes, we can buy a week’s worth of groceries at a time, but that’s not what Jesus is talking about.

True bread, heavenly bread, is given on a day-by-day basis. We cannot pray or worship enough for the whole week on Sunday. The directions we got yesterday won’t apply today. We cannot tithe the first portion of our paychecks and think that our sacrifice is done for the month. The daily bread principle is unalterable. You can’t store up the things you need from God. You have to keep coming back for them, keep trusting Him for them, day after day after day. Why is this so? Because God insists – absolutely insists – that we have a relationship with Him. Relationships must be maintained. He knows well that if He gives us our supplies for a week or a month we will only seek Him once a week or once a month. The temptation is great to gather in all that we can today – physically, psychologically, emotionally, and spiritually. But the daily bread principle is always at work, in all areas. There is not loving trust when there’s a full storeroom. Just as our loved ones are not content with one “I love you” for the year, God is not content with a periodic appearance before Him. Manna doesn’t work that way, and neither do relationships. Ask for daily bread in every area of life. And come back again tomorrow. (Chris Tiegreen)

Illustrators of the 1728 Figures de la Bible, Gerard Hoet (1648–1733) and others, published by P. de Hondt in The Hague in 1728

All Growns Up

| the first "phone" call|

Today it happened....my soon to be, pre-teen (aka 9 yr old) has spent the entire night chatting on the phone with her girlfriend. I was not ready for this. :|

I thought I had more time...I didn't think this started until somewhere more like 14!!! (Wait, I had my first boyfriend by then...oh no...this is not good.) Is it that every parent has a dawning moment that their kid is actually growing up way to quickly?!?!?!?

Even in wrestling tonight, she pulled a few good moves on me. I know I'll still have a few more years just with my intimidating look alone. This look will back any girl down in a wrestling match but seriously...smooth moves and talking to friends all in one night. I just don't think I can take it!

I will have to say that since the entire conversation was on speaker phone (she hasn't figured out that everyone hears what's going on that way), the girl seems very sweet. She even wanted to say hello to Morgan. I'm proud that Maddie knows how to pick good people to be friends with...maybe we're doing OK after all. (Still...no dating until at least 18 and I'm not backing down from that one.)

Gallery Art

| Image from Pure Style Home |

I loved this gallery foyer created by Lauren Liess from Pure Style Home. She is one of the few blogs that I follow. Since seeing this I've wondered what art I would want to frame for a wall gallery in my own home. Then I ran across art by Gustave Dore...

| Image by Inkpainter |

You can find his artwork by purchase individual prints on Etsy, coming across vintage illustrated bibles on Ebay or Etsy, or buying reproduction art books from Amazon.

People who are artistic seem to be very picky about what they hang in their house but I've been captured by the beauty and detail in each of his works....I think I'm in love!

Roasted Pacific Cod With Olives and Lemon | Real Simple Recipes

Serves 4| Hands-On Time: 10m | Total Time: 30m

Ingredients

• 2 pounds Pacific cod or some other white fish fillets (such as halibut)
• 3/4 cup dry white wine (such as Sauvignon Blanc)
• 1/2 cup mixed olives
• zest from 1 lemon, cut into strips
• 1 tablespoon olive oil
• kosher salt and pepper
• 1/4 teaspoon red pepper flakes
• 1/4 cup fresh flat-leaf parsley, chopped

Directions

1. Heat oven to 400° F.
2. Place the fish in a small roasting pan. Add enough wine (about 3/4 cup) to reach halfway up the sides of the fish. Scatter the olives and lemon zest around the fish. Drizzle with the oil and season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and the red pepper.
3. Roast until the fish is cooked through and flakes easily with a fork, about 20 minutes. Remove from oven and sprinkle with the parsley. Divide the fish among individual plates and spoon the olives and wine sauce over the top.

By Sara Quessenberry, October 2007

Roasted Pacific Cod With Olives and Lemon | Real Simple Recipes

Kitchen-Sink Quesadillas | Real Simple Recipes

Serves 4| Hands-On Time: 15m | Total Time: 15m

Ingredients

• 1 15.5-ounce can black beans, drained
• 1 11-ounce can corn kernels, drained
• 3/4 cup salsa, drained
• 1 8-count package large flour tortillas
• 1 1/2 cups (6 ounces) shredded Cheddar or Monterey Jack
• 1 small red onion, thinly sliced
• 1/3 cup fresh cilantro leaves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• juice of 1 to 2 limes
• 2 tablespoons extra-virgin olive oil
• 1 head romaine lettuce, sliced 1 inch thick

Directions

1. Heat oven to 400° F. In a medium bowl, combine the beans, corn, and salsa. Place 4 tortillas on a parchment- or foil-lined baking sheet.
2. Sprinkle the tortillas with half the cheese. Using a slotted spoon, top with the bean mixture. Sprinkle with the remaining cheese; top with the remaining tortillas.
3. Bake the quesadillas until the cheese has melted, 5 to 7 minutes. Transfer to a cutting board.
4. Meanwhile, in a large bowl, combine the onion, cilantro, salt, pepper, lime juice, and oil. Add the lettuce and toss.
5. Cut each quesadilla into 6 wedges. Serve with the salad.

By Kate Merker, January 2007

Kitchen-Sink Quesadillas | Real Simple Recipes

Bible Verse Linen Pillow (16x16)

Find It on Etsy
Company: Decology
Price: $32.00

Beef Skewers With Blue Cheese Sauce Recipe | Real Simple Recipes

Serves 4| Hands-On Time: 15m | Total Time: 25m

Ingredients

• 1/2 pound flank steak
• 2 tablespoons balsamic vinegar
• kosher salt and black pepper
• 1/2 cup blue cheese dressing
• 2 scallions, sliced

Directions

1. Freeze the flank steak and soak 16 wooden skewers for 10 minutes each.
2. Slice the meat very thinly against the grain and thread onto skewers.
3. Heat grill to medium-high. Brush the steak with the vinegar and season with ¼ teaspoon each salt and pepper.
4. Grill until cooked through, 1 to 2 minutes per side. Serve with the blue cheese dressing and sprinkle with the scallions.

By Kate Merker and Sara Quessenberry, July 2010

Beef Skewers With Blue Cheese Sauce Recipe | Real Simple Recipes