~~~Letter from Pastor Miles~~~
 

Blessings, Loved Ones,

Just a reminder of why I always call you “Loved Ones’. Yes, you are loved by me. And yes, you are loved by one another. But most of all I greet you as Loved Ones as a reminder that you are loved, deeply, by God our Father and His Son, Jesus Christ. All the time, everywhere, unconditionally, and forever. No matter what. Take that with you, to quote Dirk Nowitzki, and rely on it, rest on it, today and every day.

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I was reminded this week of one of my favorite passages of scripture, from the Gospel of Luke. It is a passage that’s reminds us both of the Abundance of God’s Mercy, Love and Grace and of our responsibility to pass what we receive from God on to our neighbor. It is Luke 6: 37-38, which reads in part:

                                                                           “Forgive, and you will be forgiven;
                                                                             give, and it will be given to you.
                                                               A good measure, pressed down, shaken together,
                                                                        running over, will be put into your lap;
                                                           for the measure you give will be the measure you get back.”

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Not just a measure, but a good measure, pressed down, shaken together and running over. In other words, all we can hold, or maybe all we can handle. That is the abundance of God’s love for us, and the love He asks us to share with the world. We have enough. We have more than enough. And we are called to share a portion of what God has first given us, with the world.

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Now, as promised at the last new member orientation, here is my recipe for Lentils and Italian Sausage:

Ingredients:
1 lb. each Mild and Hot Italian Sausage (loose or removed from casings)
2 small onions, chopped
2 stalks celery, chopped
2 large carrots, sliced
2 small zucchini, chopped
96 ozs. Chicken broth (usually 3 x 32 oz. cartons)
2 (14-1/2 oz cans) diced tomatoes
6 garlic cloves, chopped
2 tsp. salt (to taste)
2 tsp. black pepper (to taste)
3 cups dried lentils
Add red pepper flakes if you like it a little spicier!

Preparation:
Brown the meat, breaking it up as it cooks. Don’t drain because that’s where the favor is! Combine meat with all ingredients in a large stock pot. Bring to a boil, reduce heat and cover. Let simmer for 1 hour, or until the lentils are tender. Add water or more broth if necessary. I was trying to duplicate Carraba’s 😊

Dec 26th Bulletin

Dec 26th Bulletin