Light the Lamps of the Past

I was encouraged by reading Spurgeon's devotional this morning. Referring to the times in life when it's difficult to see God's faithfulness in the present, he says...

"Go back, then, a little way to the choice mercies of yesterday, and though all may be dark now, light up the lamps of the past, they shall glitter through the darkness, and thou shalt trust in the Lord till the day break and the shadows flee away."


-- Post From My iPhone

I Change Not

Today, a friend encouraged me with a quote from Charles H. Spurgeon. I looked up the post in its entirety and was encouraged all the more...

"I am the Lord, I change not." – Malachi 3:6

It is well for us that, amidst all the variableness of life, there is One whom change cannot affect; One whose heart can never alter, and on whose brow mutability can make no furrows. All things else have changed-all things are changing. The sun itself grows dim with age; the world is waxing old; the folding up of the worn-out vesture has commenced; the heavens and earth must soon pass away; they shall perish, they shall wax old as doth a garment; but there is One who only hath immortality, of whose years there is no end, and in whose person there is no change. The delight which the mariner feels, when, after having been tossed about for many a day, he steps again upon the solid shore, is the satisfaction of a Christian when, amidst all the changes of this troublous life, he rests the foot of his faith upon this truth-"I am the Lord, I change not."

The stability which the anchor gives the ship when it has at last obtained a hold-fast, is like that which the Christian’s hope affords him when it fixes itself upon this glorious truth. With God "is no variableness, neither shadow of turning." What ever his attributes were of old, they are now; his power, his wisdom, his justice, his truth, are alike unchanged. He has ever been the refuge of his people, their stronghold in the day of trouble, and he is their sure Helper still. He is unchanged in his love. He has loved his people with "an everlasting love"; he loves them now as much as ever he did, and when all earthly things shall have melted in the last conflagration, his love will still wear the dew of its youth. Precious is the assurance that he changes not! The wheel of providence revolves, but its axle is eternal love.

Here's a Clue...

Here's a clue that you're experiencing technological over-saturation...
You sign on to Facebook with your iPhone, then hold it up to your ear to hear your messages. And look at it twice because you wonder why you're not hearing anything.

Here's a clue that you're too deep in thought...
You drive into you driveway, press your garage door opener, and wonder why your neighbor's garage door is going up. Yep, you pulled into the wrong driveway.

Here's a clue that you have too many mobile control devices...
You arrive at work, and as you're walking toward the office door you're clicking your car remote to unlock it. Repeatedly.

These are true life experiences in a week of a sleep-deprived new father (who is loving every minute of it). Thank you for reading.

Goodness In A Dish

Okay, I have to give credit to whom credit is due. A couple years ago, Liz and I got this great recipe from Rachel Ray. Well, not personally, but from her magazine! ;-) It had been a while, so I made it last night for dinner. Mm, Mm, Mmmm! I posted a picture of it and a few friends asked for the recipe, so here it is. BLT Rigatoni. Sorry, I can't tell you the calorie count. But who wants to think about that, anyway?! Let me know how you like it...



INGREDIENTS
- 1/4 pound pancetta or bacon, cut into 1/8-inch-thick slices
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 small onion, finely chopped
- 3 garlic cloves, finely chopped
- 1/2 cup dry white wine
- 4 ripe tomatoes, cored and cut into a large dice
- Coarse salt and freshly ground pepper
- 3/4 pound rigatoni, cooked until al dente
- 1/4 cup chopped fresh basil
- 1 bunch arugula (about 2 cups), tough stems removed, leaves coarsely chopped
- 3/4 cup freshly grated parmesan cheese

DIRECTIONS
1. In a medium skillet, cook the pancetta over medium heat until crisp, about 6 minutes. Drain on paper towels and coarsely chop.
2. In a medium saucepan, heat the 3 tablespoons of olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the wine, bring to a simmer and cook for 1 minute. Add the tomatoes, season to taste with salt and pepper and simmer over low heat, stirring occasionally, until thickened, about 20 minutes.
3. In a large bowl, combine the cooked rigatoni with the sauce. Add the pancetta, basil and arugula; toss. Drizzle with olive oil and sprinkle with the cheese.

Lamb Butter?

This is one of the weirdest things I've seen since moving up north from Oklahoma. But it seems pretty normal to everyone in the Chicago area. Hmmm. They also do Lamb Cakes. The first time I heard someone talking about it, I thought it was a cake made out of a lamb (gross). No, it's just a cake in the shape of a lamb.

Asleep in Daddy's Arms

Making an entrance into the world is quite exhausting! All three of us are napping. It's just that Daddy and Mommy don't look quite as cute when they sleep as baby Titus does...




-- Posted From My iPhone

Here Comes Baby!

Because of Liz's high risk for blood clotting, the doctor wants to monitor labor and delivery as closely as possible. This week is week #39 so the baby is healthy and ready to come. We arrived at Lutheran General Hospital about an hour ago. Liz is doing well - cool, calm, and collected. I think I am, too. It's all very surreal! The induction process will begin sometime this evening, so Baby Hinkle will be here soon. We can't wait for you to meet our Little One...