20 May

Here it is, the devo I worked on for May 26th. I like it. It’s super challenging, and may be a little hard to hear as it will definitely check your perception of reality for all Christians. Nevertheless, it’s straight gospel!


What is required to serve in the Kingdom of God?

Or what is the cost of discipleship?

Summer Outpost 5/26

Opening Prayer

Q: “What do you think it takes to serve in God’s Kingdom?”

“Let’s see if you’re right”

What is a servant?

Diakonia – minister; administrator within the church; food servant

Doulos – one who denies own interests to be devoted to another.



“You my brothers were called to be free. But do not use your freedom to indulge the sinful nature; rather, serve one another (wholeheartedly; Ephesians 6:7) in love. The entire law is summed up in a single command: ‘Love your neighbor as yourself.’” – Galatians 5: 13, 14

Jesus gives us the freedom to serve one another.

“Whoever wants to become great among you must be your servant, and whoever wants to be first must be your slave–just as the Son of Man did not come to be served, but to serve, and to give his life as a ransom for many.” – Matthew 20:26-28

To be great we must follow in the footsteps of the greatest servant of all.

“I tell you the truth, unless a kernel of wheat falls to the ground and dies, it remains only a single seed. But if it dies, it produces many seeds. The man who loves his life will lose it, while the man who hates his life in this world will keep it for eternal life. Whoever serves me must follow me; and where I am, my servant also will be. My Father will honor the one who serves me.” – John 12:24-28

To love Jesus is to follow Him to death.

Then he said to them all: “If anyone would come after me, he must deny himself and take up his cross daily and follow me.” – Luke 9:23

The Way to Eternal Life

1) Desire

2) Deny yourself

3) Take up your cross daily

4) Follow Jesus in a life of obedience


“As they were walking along the road, a man said to him, “I will follow you wherever you go.” Jesus replied, “Foxes have holes and birds of the air have nests, but the Son of Man has no place to lay his head.” He said to another man, “Follow me.” But the man replied, “Lord, first let me go and bury my father.” Jesus said to him, “Let the dead bury their own dead, but you go and proclaim the kingdom of God.” Still another said, “I will follow you, Lord; but first let me go back and say good-by to my family.” – Luke 9:57-61

Count the Cost

  • Jesus explains that this life is not comfortable.
  • The commitment we make is to follow Him… even unto death.
  • When we choose to be servants and slaves to Jesus He has the freedom to spend our lives   as He sees fit.
  • We cannot call Jesus our Lord when we live “me first” lives.

“No one who puts his hand to the plow and looks back is fit for service in the kingdom of God.” – Luke 9:62

To serve God requires a realistic commitment. We must be willing to give up our own ambitions to follow in His footsteps in order to have a real relationship with Him. Following Him means living like He did and serving Him and others with our lives.


Oh, the Difficulties in Life!

4 Nov

Mommy + Wife + Minister + Starbucks + Blogging + Support Raising = difficult. Blog postponed for now. This hurts my heart a little bit!

Eggs for breakfast again and again

31 Oct

I’ve always wanted my eggs as lean as possible which is why I generally prefer to avoid the fried egg. I also like them a little more interesting than the common scramble. However, I really like the yolkiness of the over-easy. What to do? This morning I found the answer. I found the most wonderful, most delightful way to eat an egg– poached. Now, I’ve had eggs benedict before, but as Evie was starting to stir, I only had about 10 minutes to make and enjoy breakfast. So, no hollandaise.

I managed to make a leaner version of eggs benedict. I heated a few pieces of deli turkey meat in a non-stick skillet until firm or crisp. Meanwhile, toast a few pieces of an open-faced english muffin. Spread 1/2 tsp mayo on each muffin half. Top with crisped turkey, the poached eggs and capers. I need this breakfast at least once a week.

Oh, Avgolemono!

31 Oct

The challenge of the egg continues. Last night’s challenge was more of a cheat– I had friends over for Avgolemono, a delightful play on the chicken and the egg. It worked well because my dear, sweet husband has a case of the stuck-in-bed, tissues spread about the room, quarantined yuckiness. Of course, this is quite the recipe to stretch a dollar when it needs to be stretched. I’m glad to say this little number fed 5 mouths with plenty to spare. I’ve linked Cat Cora’s version as it is greatly respectable. However, I created the one below. Delish!


In a stockpot, boil 4 chicken thighs until thoroughly cooked. Pull meat from bones and cut into cubes. Set aside. Discard bones, fat, and grizzle. Pour broth into a fat separator. Pour broth back into pot without the fat. If you don’t have a separator, you can refrigerate the broth and skim the hardened fat off the top. Bring broth to a simmer. Add 1 cup of rice. Boil for 30 minutes. Add chicken back to soup. Add another quart of water if needed. In a small bowl whisk 2 eggs. Slowly pour 3 ladles of hot broth into eggs whisking as you pour. If you pour the broth in too quickly the eggs will scramble.  Pour the egg mixture into the stockpot. Add 1/4 cup of lemon juice and salt and pepper to taste.

A Frittata? Yes, Please!

29 Oct

Well, this morning Raquel and I decided to begin our week of egg-speriments (I’m not tired of this at all) with basic scrambled eggs. As previously stated, I have always burned my eggs. I followed the directions of the Incredible Edible Egg chef and voila! They turned out perfectly fluffy without any burn in the pan. For dinner, however, she, Kyla, and I decided to egg-spand our horizons and attempt another one-skillet wonder, the frittata (a crust-less quiche).  We made ours as simple as possible: broccoli, onion, cheddar, and lots of eggs. Follow this recipe for ultimate success. However, I must say, I like my eggs a little more on the “done” side, so I cooked mine for 20 minutes before adding the lid. I also live at 5,000 feet above sea level.

We served our frittata next to Tuna Crouettes – YUM! This is definitely a keeper. I’ll probably serve this meal again for brunch with a spinach strawberry salad and an Arnold Palmer!

To the Egg-norant:

27 Oct

Though cooking for years, I cannot say that I have the talent of making perfectly delicious eggs. In fact, I always burn them in the pan, leave them runny, or manage to cover them in grease beyond measure. My cooking experience is admittedly backward. The first meals I learned to make were those of the Food Network geniuses that I strive to model myself after. Only now, I’ve found myself in the embarrassing situation of not knowing how to make simple things like eggs. So, I committed myself to research this morning and have found the ultimate egg classroom, The Incredible Edible Egg website. Praise Jesus! I’ll be on a journey this week to making eggs with egg-celence, shall we say. Follow me as I record my experiences, all good I hope.

To the Hungry:

26 Oct

My friends who know me well, know very well that I’m never truly happy without a kitchen nearby. Perhaps that’s an overstatement, but there’s a bit of truth in it. During my Sophomore year of college I decided to dedicate my earnings toward kitchen appliances and utensils, and it sure did pay off! Although 90% of the meals coming out of my kitchen that year were complete failures and nearly inedible, my talent grew sure enough. Today, I’m happily married to an amazing husband who sure does love my cooking. (A very delicious lasagna is mostly responsible for snagging him into the deal) Why else do I cook? It saves hundreds of dollars each year to make appetizing meals from home, not to mention I can customize my ingredients to ensure that I really do like each dish that I create. I just hate paying $15+ for a meal that I didn’t really enjoy. And sending it back to the kitchen? I’m too embarrassed. All this to say, eight years after buying my first set of kitchenware, I’ve arrived here, online, to journal my experiences with getting creative in the kitchen and to be able to share it with you! Enjoy and have fun modifying meals to meet the needs of your hungry home!