Do you ever think of yourself as a shepherdess – one that watches over sheep?  It seems strange, but consider the truth of our responsibility found in Proverbs:

You might be a city girl, but we all have a “flock” if we have a family or a ministry. 

It takes diligence to look well to my “herd” (not sure my 20 year-old wants to be considered part of a herd, but, oh well!).  I have to stop and ask myself some questions in order to know how everyone in my home is doing.

Concerning children:

1. How are they doing spiritually?  Do they seem to be walking with God?
2. Do I need to offer a listening ear about something that is going on in their life right now?
3. Is there a wound in their heart that needs the application of God’s Word?
4. Are they feeding on God’s Word?
5. Are their friends encouraging them towards godly living?
6. Are they bearing the fruit of the Spirit?
7. Is there a need I should provide? Clean laundry?  A replaced button?  Mended hem?
8. Are they getting adequate rest and exercise?
9. Is there some way I could serve them?  This would be apart from the normal duties of a mom – this is a favor done in love.

Concerning husband:

1. Does he seem encouraged in the Lord?
2. Does he have a burden which I could pray with him about?
3. Does he have a stooping heart that needs a glad word? Proverbs 12:25
4. Does he respond to me as a man that feels respected by me?  Ephesians 5:33
5. Is there a way I could serve him today?  Run an errand for him, do a task he normally does, bake something he loves…
6. Are his needs being met?
7. Is there a need I should provide?  Clothes mended, finish a task I started for him, make  lunch for him to take to work…
8. Am I loving him with I Corinthians 13 love?  Forgiving, unselfish, not keeping score or wrongs, hoping all things… etc.
9. How could I demonstrate that kind of love today?

If you don’t have a family, many of these questions could apply to the ministry (people) to whom you are ministering (your job should also be your ministry).  

We all have flocks and herds.  Are they sick and scattered, or are they loved and cared for by us, their “shepherdesses?”  It does take diligence as the verse indicates, but Our Great Shepherd will help us, give us discernment and also strength to roam the fields looking out for their well-being.  It’s a high calling and blessed privilege!

What does it mean to you to “know the state of your flocks?”  How can you do that?

With love,

Do you have a pressure cooker?  What do you like to cook with it?  Has this helped you be less fearful to pull yours out of the cabinet and put it to use?  What will you try?

From my parsonage windows,

Yesterday was a day for remembering.  It was a happy remembrance – of God’s grace, His perfect plan for my life, and for His Word that is always sufficient.  It was a day of remembering 25 years ago when our daughter Ashley was delivered still-born.  Wow.  Twenty-five years.

I told someone recently that I’m still learning things from that trial.  Now that it’s been so many years, I can see a little clearer why the Lord may have allowed that to happen.  That isn’t always necessary, but sometimes, in His grace, God allows us to understand the purpose. 

This trial taught me some really valuable spiritual lessons – things like:

• God’s Word will always be my best comfort. 
• It is always sufficient for every need of my life.
• God loves me and will never forsake me – even when He allows difficult personal situations to happen to me and my family.
• Trials are good for me, for they propel me towards God.
• Though I am moved in trials, God never is; therefore He can be my Strong Tower.
• My heart will heal with God’s help, and I will not always carry the grief I feel during the trial.
• God wants to use my trials to bring glory to Himself.

Personally I learned some important truths:

• My husband really loves me.  He used this trial to draw us together, rather than apart, as it does many couples.
• Many times the best thing to do to comfort a person who is grieving is to say nothing, but only show love and weep with them in their grief.
• Time does heal the wound of sorrow, but the memory sweetens and remains.

My husband and I don’t make a big issue each year of the memory of our loss, but we share it together in a special way that continues to knit our hearts to one another and the Lord.  Yesterday, I was so blessed to be pampered by him in order to remember Ashley and make it a special day.  He took me to lunch at a fun place, then he delivered me to the spa at Carnegie Hotel where he’d made an appointment for me to have a manicure.  How thoughtful is that?!

Austin Springs spa is a really special place.  They took me to the Relaxation Area to wait for my appointment.  It was dim, quiet, and yes, relaxing.

A blessing from this visit was that I shared with the manicurist why my husband had sent me there.  I had the opportunity to talk with her about God’s grace and the joy of heaven.  Again, another opportunity to serve, due to the trial!

Post manicure pose with a long-stemmed white rose (given by the spa when I left), and, of course, still slightly wet nails.

I’m thankful I’ll see Ashley some day!  But until then, my heart will go on singing.  Until then, with joy I’ll carry on…

What trial in your life has taught you the most about your God?

With love,

Sometimes plans have to be changed.  That’s why it’s good to have a pantry that’s filled with items  like cream soups and rice that will help in a pinch.  I switched my Sunday menu to allow for a couple more people.  I bought a package of chicken breasts on sale and a bag of carrots (also marked down!), but I had all the other ingredients to make Countryside Chicken Bake.  I’ve shared the recipe before, but never a picture of the dish.  I like to know what it’s going to look like, don’t you?  So here’s the finished dish…

This is one of those comfort food kind of casseroles with chicken, rice, carrots and cream of mushroom soup.  The gravy base  has sour cream and milk added to it.  The rice and “gravy” part really flavors the chicken nicely. 

What’s not to like about French Bread?  It’s good so many different ways.  Our Ingles store often has it buy one get one free, which makes a loaf less than a dollar!  Yesterday’s bread was simply French Bread with a cheesy topping added to the already great loaf of bread!  I found this in my 1988 Southern Living cookbook.  Everyone really liked it, and it was oh, so, simple!

Preparation

1. Preheat oven to 325°.
2. To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/4 cup sugar in a food processor; pulse 2 times or until combined. Add butter; pulse 10 times or until mixture resembles coarse meal. Stir in pecans. Firmly press mixture into bottom of a 13 x 9–inch baking pan coated with cooking spray. Bake at 325° for 20 minutes or until crust is lightly browned. Cool completely.
3. To prepare filling, place 1 cup sugar and cream cheeses in a medium bowl; beat with a mixer at medium speed until fluffy. Fold in half of whipped topping. Spread cream cheese mixture on cooled crust. Cover loosely; refrigerate 1 hour.
4. Combine milk and pudding mix in a large bowl; beat with a mixer at medium speed for 2 minutes. Cover and refrigerate 1 hour or until pudding is set. Spread the pudding mixture over cream cheese layer. Spread remaining half of thawed whipped topping over pudding layer. Cover and chill for 30 minutes. Sprinkle with cocoa, if desired. Cut into 15 pieces

I love Sunday dinner at home!  After all the hard work on Saturday (and it is hard work, but worth it!), it’s great to come home after church to a delicous meal and great fellowship. 

Did you cook at home this Sunday?  What did you preapre?

From my parsonage kitchen,

P. S. On Wednesday’s Peek Inside the Parsonage, I will be posting a video I made on using a Pressure Cooker.  Be sure to check it out!

These are called “Raspberry Strippers” simply because they are baked in long logs and then cut into strips.  The recipe comes from my Cooking Light site that I love!  You can, of course, use any flavor of jam that you like.  I made Apricot and they were yummy!

They are drizzled with a confectionery sugar glaze after coming out of the oven, then they’re sliced and left to cool ten minutes (if you can wait that long!)

Photo from Cooking Light’s site

Ingredients

Preparation

These have moved to the front of my “Favorite” list!  Make up a batch and grab a cup of coffee or a glass of milk!   What a way to end the week! 

What is your favorite cookie?

Be refreshed,