thank God my Creator has his pulse on my heart. Cuz Lord knows that my thoughts and actions leave me a bit embarrassed...
And ya know what... there are many days where your weaknesses are so obvious to you that it makes you think you are hopeless and you'll never do great things...
I think it's a lie. A very tasty and believable lie but one none the less...
Before David of the Old Testament slays a giant and before he takes over as king God saw his heart that was warm towards the Creator.
Even though God knew David would one day become an adulterer and a murderer ... God saw the heart:
When they arrived, Samuel saw Eliab and thought, "Surely the LORD's anointed stands here before the LORD."
7 But the LORD said to Samuel, "Do not consider his appearance or his height, for I have rejected him. The LORD does not look at the things man looks at. Man looks at the outward appearance, but the LORD looks at the heart."
8 Then Jesse called Abinadab and had him pass in front of Samuel. But Samuel said, "The LORD has not chosen this one either." 9 Jesse then had Shammah pass by, but Samuel said, "Nor has the LORD chosen this one." 10 Jesse had seven of his sons pass before Samuel, but Samuel said to him, "The LORD has not chosen these." 11 So he asked Jesse, "Are these all the sons you have?" "There is still the youngest," Jesse answered, "but he is tending the sheep." Samuel said, "Send for him; we will not sit down [a] until he arrives."
12 So he sent and had him brought in. He was ruddy, with a fine appearance and handsome features. Then the LORD said, "Rise and anoint him; he is the one."
13 So Samuel took the horn of oil and anointed him in the presence of his brothers, and from that day on the Spirit of the LORD came upon David in power. Samuel then went to Ramah.
Tuesday, November 24, 2009
Friday, November 20, 2009
Gourmet Fridays Leek and Potato soup
Leek and Potato Soup
HERE'S THE VIDEO OF ME MAKING IT!
A nice soup. For a potato soup it has a nice flavor.
Easy to make as a nice appetizer.
enjoy the video... it has little sound and lots of subtitles!
WIFE GAVE 3 SPATULAS OUT OF 5
Leek and Potato Soup
1 large potato
1 garlic clove, minced
½ medium onion, chopped fine
1 Tbsp unsalted butter
2 medium leeks(white parts only) Halved lengthwise, sliced thin crosswise, and washed.
2 ½ cups chicken broth
3 Tbsp. heavy cream
2 Tbsp. chopped flat leaf parsley
Method: peel potato and dice. In a 3 ½ qt. saucepan cook garlic and onion in butter over medium heat, stirring until onion is softened. Add potato and leeks and cook, stirring occasionally , 2 min. Stir in broth and simmer, uncovered, 15 min., or until potato is tender. Puree in a blender, until smooth. Transfer to the saucepan. Stir in cream, parsley, and salt and pepper to taste and heat over moderate heat, stir occasionally, until hot
Serves 2
1 large potato
1 garlic clove, minced
½ medium onion, chopped fine
1 Tbsp unsalted butter
2 medium leeks(white parts only) Halved lengthwise, sliced thin crosswise, and washed.
2 ½ cups chicken broth
3 Tbsp. heavy cream
2 Tbsp. chopped flat leaf parsley
Method: peel potato and dice. In a 3 ½ qt. saucepan cook garlic and onion in butter over medium heat, stirring until onion is softened. Add potato and leeks and cook, stirring occasionally , 2 min. Stir in broth and simmer, uncovered, 15 min., or until potato is tender. Puree in a blender, until smooth. Transfer to the saucepan. Stir in cream, parsley, and salt and pepper to taste and heat over moderate heat, stir occasionally, until hot
Serves 2
Friday, November 13, 2009
GOURMET FRIDAYS WEEK 6!
WEEK 6, a very festive "Maple-Pumpkin Pots de Creme"
Well... for Halloween this dish was a very nice dessert. It may not be on anyones top 10 favorite desserts all time but it fit the evening. Reactions came in slow but i think everyone that tried it was quite intrigued with the blend of the maple and the pumpkin. It was easy to make as well.
***Wife gave it 3 spatulas***
Here's the video of WEEK 6:
http://www.youtube.com/watch?v=ptFTqBYy6gU
If you're looking for a festive dish to show off for Thanksgiving, this one is sure to stand out. I'm no expert so for extra tips I highly recommend Chef Doug's page at http://www.funwithfoodcatering.com/.
Now let's get down to business:
Maple-Pumpkin Pots de Creme
1 cup heavy cream
3/4 cup whole milk
3/4 cup Grade B maple syrup
1/2 cup canned solid-pack pumpkin
7 large egg yolks 1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon salt
Special equipment: 10 (2 to 3-ounce) custard cups or ramekins
Preheat oven to 325 degrees F.
Whisk together cream, milk, syrup, and pumpkin in a heavy saucepan and bring just to a simmer over moderate heat. Whisk together yolks, cinnamon, nutmeg, and salt in a bowl.
Add hot pumpkin mixture to yolks in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a large measuring cup, then divide among custard cups (you may have some custard left over, depending on size of cups). Bake custards in a hot water bath pan covered tightly with foil, in middle of oven until a knife inserted in center of a custard comes out clean, 35 to 40 minutes. Transfer custards to a rack to cool completely. Chill, covered, until cold, at least 2 hours.
Garnish with the Maple Brittle and voila!
Well... for Halloween this dish was a very nice dessert. It may not be on anyones top 10 favorite desserts all time but it fit the evening. Reactions came in slow but i think everyone that tried it was quite intrigued with the blend of the maple and the pumpkin. It was easy to make as well.
***Wife gave it 3 spatulas***
Here's the video of WEEK 6:
http://www.youtube.com/watch?v=ptFTqBYy6gU
If you're looking for a festive dish to show off for Thanksgiving, this one is sure to stand out. I'm no expert so for extra tips I highly recommend Chef Doug's page at http://www.funwithfoodcatering.com/.
Now let's get down to business:
Maple-Pumpkin Pots de Creme
1 cup heavy cream
3/4 cup whole milk
3/4 cup Grade B maple syrup
1/2 cup canned solid-pack pumpkin
7 large egg yolks 1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon salt
Special equipment: 10 (2 to 3-ounce) custard cups or ramekins
Preheat oven to 325 degrees F.
Whisk together cream, milk, syrup, and pumpkin in a heavy saucepan and bring just to a simmer over moderate heat. Whisk together yolks, cinnamon, nutmeg, and salt in a bowl.
Add hot pumpkin mixture to yolks in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a large measuring cup, then divide among custard cups (you may have some custard left over, depending on size of cups). Bake custards in a hot water bath pan covered tightly with foil, in middle of oven until a knife inserted in center of a custard comes out clean, 35 to 40 minutes. Transfer custards to a rack to cool completely. Chill, covered, until cold, at least 2 hours.
Garnish with the Maple Brittle and voila!
Subscribe to:
Posts (Atom)
