As if this time of year is not crazy enough….just over a week ago a fire at a regional telephone exchange wiped out over 60,000 lines in our area. Think on it for a moment. Chaos.
Do you know that as a Christian, we are saved but….. there is more? Jesus rescued us but He also adopted us into His family, His Kingdom. Adoption. This is not something I have grappled with personally until now. Matt Carter from the Austin Stone Community Church along with Aaron Ivey deliver a three part series on Adoption: Rescued by Love, Rescued for Love and The Cost of Love. It is amazing. It challenges our notion of what we are called to do, how we are to respond to the global orphan crisis and asks us to consider how God’s adoption of us, might transform how we respond to need – across our fence and across the globe.
“163 million orphans – that’s more than half the U.S. population. Global estimates often imply that all of these children have no living parents and are waiting to be adopted. In reality, less than 1/10th of 1 percent of all orphans will ever be adopted, and 90 percent of orphans have one living parent. This does not mean that these children are not highly vulnerable, but it does mean that the best response to their needs requires caring support designed to serve the child and support the community.”
One of the most powerful local stories from the Austin Stone Community was this short film – Jacob Chen: An Adoption Story. As a viewer you are urged to observe the face of each parent when they meet their son for the first time. They become family, one. They are home.
Do you know your family? Do you know that you are saved and adopted? Be rescued by this message.
It is almost summer here in Australia. Festive celebrations await. Long hot days, BBQs and summer drinks. If you need some fast inspiration for a great glaze for that piece of meat, here it is. Four great glazes from Martha Stewart. Loving the simple Info graphic. Copy. Paste. Print.
The weather is warm and I am planning to have fish for dinner tonight. I have found an old favourite recipe to revamp for dinner. A lovely Thai Yellow Pumpkin and Seafood Curry – I am not sure I have prawns in the freezer right now so it may well be a fish curry, and a firm white fish not the salmon that Nigella suggests. The beauty with recipes like this is that you can tweak it to your taste and what is on standby in your pantry. I have loads of greens from the garden which I will use instead of the pak choi. The important thing is not to skimp on the addition of lime juice, fish sauce and the fresh coriander. Enjoy!
- 400 ml coconut milk
- 1 tablespoon(s) red thai curry paste (or yellow)
- 350 ml fish stock
- 3 tablespoon(s) fish sauce
- 2 tablespoon(s) caster sugar
- 3 lemongrass (cut into 3 and bruised with flat of knife)
- 3 lime leaves (destalked and cut into strips)
- ½ teaspoon(s) tumeric powder
- 1 kilogram(s) pumpkin (peeled and cut into bite sized chunks)
- 500 gram(s) salmon fillet (pref organic) skinned and cut into large bite sized chunks
- 500 gram(s) raw prawns (peeled)
- 1 packet(s) pak choi (or any other green veg of your choice)
- 1 lime (juice)
- 1 bunch coriander (to serve)
- Skim the thick creamy top off the tin of coconut milk and put it, over medium heat, into a large saucepan or casserole with the curry paste. Let it sizzle and, using a fork, whisk or wooden spoon, beat milk and paste together until combined.
- Still beating gently, add the rest of the coconut milk, fish stock, fish sauce, sugar, lemongrass, lime leaves and turmeric. Bring to a boil and then add the pumpkin. Cook on a fast simmer until the pumpkin is tender, about 15 minutes, although different sorts of pumpkins can vary enormously in the time they take to cook; some squash take as little as 5 minutes.
- You can cook the curry up till this part in advance, maybe leaving the pumpkin with a tiny bit of bite to it (it will soften and cook as the pan cools). Either way, when you’re about 5 minutes away from wanting to eat, get ready to cook the seafood.
- So, to the robustly simmering pan, add the salmon and prawns (if you’re using the prawns from frozen they’ll need to go in before the salmon). When the salmon and prawns have cooked through, which shouldn’t take more than 3-4 minutes, stir in any green veg you’re using – sliced, chopped or shredded as suits – and tamp down with a wooden spoon.
- When the pak choi’s wilted, squeeze in the juice of half a lime, stir and taste and add the juice of the remaining half if you feel it needs it. Take the pan off the heat or decant the curry into a large bowl, and sprinkle over the coriander; the point is that the coriander goes in just before serving.
- Serve with more chopped coriander for people to add to their own bowls as they eat, and some plain Thai or basmati rice.
Many moons ago when I first dated my man he had a beard. Now I am not a real facial hair kinda girl. But for him it worked, I think. He is currently sporting a beard again, albeit a closely clipped, rugged one that I approve of. So when I spied this fabulous looking product I had to find out more. Beard Oil. So this great product I found at Bodie and Frou from Prospectors Co has inspired me. It is Movember here in Australia and many a clean shaven man has taken to growing a moustache to raise money for Men’s Health. It is a great cause. But I suspect some of these young men may end up going the full beard come December, as it seems to be so on trend right now.
The woodsy, earthy scent of this beard oil brings together the solitary notes of nature and craftsmanship. The smell of freshly chopped forest woods move into a dusty carpenter’s workshop, leaving behind the deep leathered richness of a cobbler’s apron. Its very hardy, masculine fragrance works well with the rugged scruff left behind after a lazy summer’s week of no shaving to the full-grown winter’s beard. In addition to smelling great, the oils also help to moisturize surface skin and condition follicles. Can be used as a beard oil or as an oil based cologne. Great for all skin-types.
In the last few months I have started writing to a good friend, again. Now don’t get me wrong we speak on the phone, text email, repin each other’s pins on pinterest and read Facebook. And we visit in person when the occasion permits. But there is something so special about receiving snail mail in this digital age. A handwritten letter suggests you have taken time to think, compose, question and comment. It is more than a quick idea, a few words in abbreviated language and symbols to express emotion.
My handwriting used to be ‘interesting’ in a stylish kind of way. Now it is a difficult cursive script that even I cannot always decipher. But I am working on it.So why hand write a letter?
Because I value slowing down. In composing I am reflecting on my life, what I am thinking and reading, how I am engaging with my man and my children, what I am learning about love, life and the universe. And if you had special stationery and a pen into the mix the results can be such a delight.
Why not join me and write a letter a week to a new or old friend. Who are you going to write to today?