I broke out singing Rich Mullins, “Awesome God” today
adrenaline rushed thru my system causing my entire body to shake and my voice to tremble.
I was glad.
I was alive.
I should have died. I’ve stopped counting the times …
This time, a car ran a red light…
By God’s grace, I was able to stop my car in the nick of time… I drove on wondering if I lost any part of my bumper…
2nd time this year that I wondered if was car was damaged…
It’s a virtual tank.
A gift from God.
Last week, about the same time of day…
another car, bigger – nicer – newer was IN MY LANE as I came around a corner on a country road… how I stopped is still TOTALLY God.
He is amazing.
He is my song.
Thank you Rich Mullins for giving me the words.
“My God is an awesome God…”
So I’m ‘new’ to organic foods…
I think it was the 1st thing my hubby mentioned after getting married that he wanted us to do.
Little did I know that would cause grocery shoppin’ to become complicated,
last week I discovered something I didn’t know existed = Baby Portabellas!
I have Katie’s g’parents to thank for even ‘liking’ a mushroom… I had no idea mushrooms even got as big as the ones I saw grilled,
I didn’t know they could taste like steak!
… aah, that summer on the lake in WI – fondly remembered for many reasons…
I was mid-Bible, KJV… my 1st time reading one translation all the way thru in a year (THANK YOU JESUS!).
Sauteed Crimini Mushrooms
- “Crimini” was part of the name on the package of Baby Bellas.
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 2 tablespoons butter
- 1 1/2 pounds crimini mushrooms, brushed clean with damp towel (I used what I had left… hubby.)
- Salt and pepper (I only used the 1st… I use to love pepper, but I’m not sure it loves me.)
- 3 tablespoons fresh thyme leaves, chopped
- 1/2 cup dry red wine (I had one with vinegar, I used it = tasted just fine!)
- 2 tablespoons chopped fresh parsley leaves
Heat a large skillet over medium high heat. Add extra-virgin olive oil and butter. Add mushrooms and season with salt, pepper and thyme then cook 15 minutes until evenly browned and tender. Add wine and deglaze the pan. Add parsley and transfer mushrooms to a serving dish.
Recipe courtesy of Rachael Ray
Oh my. So yum. Will make again… and again…
God keeps giving me an opportunity,
I keep making it complicated
I think He just wants me to keep it simple.
So, here’s to keeping it simple.
Thank You Jesus for being patient…