"Give Thanks To Jehovah, For He is Good"
Psalm 106:1
2015 year text

Wednesday, April 9, 2014

A Very Important Meal

What are your thoughts about the last Passover meal Jesus celebrated with his apostles?
Sometimes, we forget that Jesus, being Jewish kept the Law of Moses perfectly, including the celebration of the Passover. -Mark 14:12-16.

Why was the Passover Celebration so important to the Hebrew people?
No doubt, Jesus and his apostles, like all the people who observed the Law given to Moses
were thinking about how God delivered them from slavery in Egypt.

Their minds were focused on how Jehovah proved to be more powerful than all the gods of Egypt.
Each of the 10 plagues were a direct hit on a false god. When God was about to bring the final plague upon Egypt, He gave specific directions for his people to follow.

    "... take a sound sheep, one year old, male. They were to take care of it from the beginning of the month until the 14th day, then the whole assembly of Israel were to slaughter the sheep at twilight. They must take some of the blood and splash it on the two doorposts and the upper part of the doorway of the houses in which they eat it. 
     They must eat the meat on this night. They should roast it over the fire and eat it along with unleavened bread and bitter greens...you must not save any until morning, but any of it left over until morning you should burn with fire. And this is how you should eat it, with your belt fastened, sandals on your feet, and your staff in your hand; and you should eat it in a hurry. It is Jehovah's Passover. Jehovah will pass through the land of Egypt on this night and strike every firstborn in the land of Egypt, from man to beast; and I will execute judgement on all the gods of Egypt. I am Jehovah. The blood will serve as your sign on the houses where you are; and I will see the blood and pass over you, and the plague will not come on you to destroy you when I strike the land of Egypt.
      This day will serve as a memorial for you, and you must celebrate it as a festival to Jehovah throughout your generations. As a lasting statute, you should celebrate it."
-Exodus 12:5-14, 24-27, 31
Jesus and his apostles were reflecting on Jehovah's saving power. What Jesus does next is of great importance to us today. After, Judas Iscariot is dismissed, Jesus picks up one of the left over loaves of unleavened bread, prays over it, breaks it and passes it to his disciples saying:

   "...This means my body, which is to be given in your behalf. Keep doing this in remembrance of me. Also, he did the same with the cup after they had the evening meal, saying: "This cup means the new covenant by virtue of my blood which is to be poured out in your behalf."
 -Luke 22:19, 20

No longer would Jesus disciples celebrate the Passover. Jesus instituted the "Lord's Evening Meal". Once a year, Jesus disciples would gather for this "meal" of unleavened bread and red wine to remember that Jesus and his Father, Jehovah God freed us from slavery to sin and death.
(Matthew 5:17)

We can show our appreciation for this provision of the ransom sacrifice of Jesus, by attending the Memorial of Jesus death. This year Jehovah's Witnesses will gather along with many others all around the world on Monday, April 14th, 2014, at sundown. This special meeting will have a brief talk explaining why Jesus death is so important. You are invited to attend this meeting in your area, to find the place and time please visit this website: here

Additional scriptures for meditation on Jesus sacrificial death:
1 Corinthians 5:7; Ephesians 1:7; 1 Timothy 2:5, 6; and 1 Peter 1:18, 19.

Friday, April 4, 2014

Spring Break for the Kids

 Look who flew in from Disneyland!
Peter Pan with a light saber.
 They had a great time!

 A spring walk is invigorating!
 This way!
 What did you find?
 Baby grapes!

 Yucca in full bloom
Spring bouquet

Where's Dallas? He's around here somewhere with Papo.

Monday, March 17, 2014

What a lot of Work!

With plenty of helpers and we are on are way to a finished project!

 And the day begins!
 The workers arrive!
 The truck pulls up!
 The shoot positioned.
 We got mud!
 Mud
Notice, the Volunteer  Concrete Finisher,
He gave up his time and energy to help and guide the boys.
 And more mud!
 Finishing edges
 Cleaning tools
Go Desy Go!
 And it's a slab!
 Planning second half of project!
Will we finish by June?
 Daniel and Pam come back and put on finishing touch.
 Scoring the concrete.
I do appreciate my Kids
And also, the Volunteer who kindly gave us his time!
May Jehovah repay them for their unselfish love and support.

Monday, March 3, 2014

What Makes a Wonderful Week?

Some very special visitors!

 Nancy and Carrie 
with Glen came to visit!
Relaxing at Stone Brewery gardens
 Dale and Sheena gave us a tour of a couple breweries. 

 Here we are at Green Flash brewery.
 We enjoyed the beer, but mostly the company!
Ended up in San Diego eating sushi.
Sunday we ate pizza and look who showed up!
Dillion and his family.

Hope they all come back!

Sunday, February 16, 2014

Is It Spring Yet?

Flowers in my yard! They think it is spring!

No! Not spring yet! 
Hopefully, I will have my porch completely painted, 
Vines secured and pots planted before Spring.

What a lot to do!

Tuesday, February 4, 2014

Building up....

 What do you see?

 Dale working hard...
 Daniel too....
 And a little wall starts to form
 Mac n Cheese with green chilies for lunch!
And Pam, still finding stuff to paint!


Sunday, January 26, 2014

A Rich Pasta Dish

You may like!

Tortellini With Italian Sausage, Fennel, and Mushrooms

I made this pasta dish, while Dion and Daniel built the Fine Lego Restaurant, I'm sure this dish is on the menu. Hope you enjoy!

1 Tablespoon olive oil
1 large fennel bulb, trimmed, halved, thinly sliced lengthwise. (About 3 cups)
   fronds chopped.
1 pound spicy Italian sausage, coarsely crumbled
1 8-oz package of sliced fresh crimini (baby bella) mushrooms
4 large garlic cloves, pressed. (I finely chopped them)
1 Tablespoon fennel seeds, coarsely crushed
1/2 cup heavy whipping cream
1 cup (or more) low-salt chicken broth
1 16-oz package dried tortellini with pesto filling or fresh tortellini with 3-cheese filling
1 5-oz package fresh baby spinach leaves.
1/2 cup finely grated Parmesan cheese, plus additional for serving.

Heat oil in large nonstick skillet over medium-high heat. Add sliced fennel bulb, sausage, and mushrooms; saute until sausage is brown and cooked through and fennel is almost tender, 2 to 15 minutes. Add garlic and fennel seeds; stir 1 minute. Stir in cream, then 1 cup broth; boil until liquid  is reduced and very slightly thickened, 2 to 3 minutes.

Meanwhile, cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain tortellini; return to same pot.

Add sausage mixture to tortellini in pot. Toss over medium heat until blended. Add spinach; toss gently until spinach wilts. Stir in 1/2 cup cheese; add more broth by 1/4 cupfuls to moisten if dry. Season with salt and pepper, sprinkle with chopped fennel fronds, and serve, passing additional cheese.

We love this dish! It is very rich, should be served with a simple green salad.