I recently finished One Thousand Gifts: A Dare to Live Fully Right Where You Are, by Ann Voskamp. Ann recounts her journey of learning to be thankful to God for all of his gifts, whether she would consider it a gift or a set-back. A friend challenges her to make a list of 1,000 things that she is thankful for... and through that journey, she begins to understand the importance of thankfulness and how becoming thankful opens the door to a more intimate relationship with God. One of my favorite passages of the book is actually a quote from Jean Pierre de Caussade,
"You would be very ashamed if you knew what the experiences you call setbacks, upheavals, pointless disturbances, and tedious annoyances really are. You would realize that your complaints about them are nothing more nor less than blasphemies-though that never occurs to you. Nothing happens to you except by the will of God, and yet [God's] beloved children curse it because they do not know it for what it is." (p.125)
There were a few things about the book that concerned me -- for example, I found her writing style distracting. Also, some of her theology and use of Scripture seemed a little fuzzy. However, those issues aren't deal-breakers, and what I gained from the book outweighs the negative. The book encouraged me to pursue thankfulness in all circumstances, and to see the goodness in all of God's gifts. To trust Him with my life.
I would recommend this book, with just a word of caution -- to read wisely and cautiously.
Monday, April 4, 2011
reading list update
3. Calm My Anxious Heart, Linda Dillow [currently reading]
4. Instruments in the Redeemer's Hands, Paul David Tripp
5. Re-Read Feminine Appeal, Carolyn Mahaney [currently reading]
6. A Praying Life, Paul Miller *new addition to list
7. Christian History Made Easy, Timothy Paul Jones *new addition to list
Friday, March 25, 2011
a reading list
Somewhere between graduation from the U of I and burning out at seminary, I lost the desire and motivation to read for pleasure. It's understandable and okay that I'm burnt out, but it's not okay to throw in the towel and use the "I'm burnt out" excuse forever. So I'm going to keep a running list of books I'd like to read. I'm not going to give myself time limits or anything; I think just knowing that I have other books I want to read will help motivate me.
So I'll keep adding to this as time goes on -- and PLEASE if you have any recommendations, I'd love to hear them! -- this is what I have so far.
1. One Thousand Gifts, Ann Voskamp [currently reading]
2. Seven Steps to Healthy Eating, Paul Reisser [currently reading]
3. Calm My Anxious Heart, Linda Dillow
4. Instruments in the Redeemer's Hands, Paul David Tripp
5. Re-Read Feminine Appeal, Carolyn Mahaney
So I'll keep adding to this as time goes on -- and PLEASE if you have any recommendations, I'd love to hear them! -- this is what I have so far.
1. One Thousand Gifts, Ann Voskamp [currently reading]
2. Seven Steps to Healthy Eating, Paul Reisser [currently reading]
3. Calm My Anxious Heart, Linda Dillow
4. Instruments in the Redeemer's Hands, Paul David Tripp
5. Re-Read Feminine Appeal, Carolyn Mahaney
Wednesday, March 23, 2011
It's not November, but I'm thankful for...
Inspired by this book... I'm embarking on my own journey to become more aware and more thankful for everyday gifts of grace.
1. headache-free days
2. headache-free days without medicine
1. headache-free days
2. headache-free days without medicine
Wednesday, February 16, 2011
Seasons
This week we've been getting a little break from the bitter cold that is usually February in the midwest. It's also the time when the days are long enough for me to drive all the way home from work before it gets dark. It's the little things. ;)
Today I drove home from work-- without the heat on in my car-- enjoying this little tease of spring. And it made me think of two things:
1. After a winter of dark, gloomy days and bitterly cold temperatures--particularly the past few weeks where we've dropped below zero--makes me more grateful for the little things. During the summer, I would never imagine longing for 40 degree days or the sun not to set until 6pm. But now I'm so grateful for the extra daylight and temperature boost.
2. I know that it will go back to bitterly cold winter in just a few short days, but I'm still glad this weather is here right now. It's reminding me that winter is not forever. The darkness only lasts until the morning. Daylight comes. Spring comes. It reminds me to be thankful that God is in control and He doesn't leave us in one season any longer than we can handle.
Lord, may I remember to be grateful.
Today I drove home from work-- without the heat on in my car-- enjoying this little tease of spring. And it made me think of two things:
1. After a winter of dark, gloomy days and bitterly cold temperatures--particularly the past few weeks where we've dropped below zero--makes me more grateful for the little things. During the summer, I would never imagine longing for 40 degree days or the sun not to set until 6pm. But now I'm so grateful for the extra daylight and temperature boost.
2. I know that it will go back to bitterly cold winter in just a few short days, but I'm still glad this weather is here right now. It's reminding me that winter is not forever. The darkness only lasts until the morning. Daylight comes. Spring comes. It reminds me to be thankful that God is in control and He doesn't leave us in one season any longer than we can handle.
Lord, may I remember to be grateful.
Saturday, November 27, 2010
Chicken Pesto Pizza
I made this deliciousness for dinner last night. I made some adjustments to the recipe, so here's what I did...
ingredients
pesto*
whole chicken breast, cooked and shredded
italian-blend shredded cheese (the recipe calls for fontina, but I already had this in the house)
I eliminated the artichoke hearts
pizza crust (I use these crusts from Boboli, because you can freeze them and they don't have to thaw before you put them in the oven to cook!)
optional: garlic clove
directions
1. Preheat the oven to 450 degrees.
2. Slice the garlic clove, and rub it on the pizza crust.
3. Spread the pesto on the crust. Place the pieces of chicken on top of the pesto, and sprinkle the cheese.
4. Bake 8-10 minutes, until the cheese is melted and slightly browned at the edges.
**If I had one in the house yesterday, I probably would have sliced up a tomato to add to this. It was a little dry, but still delicious. :)
*pesto recipe:
I made pesto a few weeks ago (using the recipe below) and froze portions of it in an ice cube tray. So for this recipe, I popped out a few cubes (I think 5) and set them on a plate on top of the oven while it was preheating to thaw.
2 c. firmly packed fresh basil leaves
1/3 c. pine nuts
3 tbsp. grated parmesan
2 garlic cloves
1/4 tsp each salt and pepper
1/2 c. extra-virgin olive oil
1. In a food processor, combine all ingredients, except the oil. Pulse until a thick paste forms. Add oil until mixture is well combined.
2. Transfer to an airtight container. Press plastic wrap (I used wax paper) directly onto pesto--to keep basil from browning. Cover with lid; refrigerate up to 4 days or freeze up to 2 months.
(From Woman's Day magazine.)
ingredients
pesto*
whole chicken breast, cooked and shredded
italian-blend shredded cheese (the recipe calls for fontina, but I already had this in the house)
I eliminated the artichoke hearts
pizza crust (I use these crusts from Boboli, because you can freeze them and they don't have to thaw before you put them in the oven to cook!)
optional: garlic clove
directions
1. Preheat the oven to 450 degrees.
2. Slice the garlic clove, and rub it on the pizza crust.
3. Spread the pesto on the crust. Place the pieces of chicken on top of the pesto, and sprinkle the cheese.
4. Bake 8-10 minutes, until the cheese is melted and slightly browned at the edges.
**If I had one in the house yesterday, I probably would have sliced up a tomato to add to this. It was a little dry, but still delicious. :)
*pesto recipe:
I made pesto a few weeks ago (using the recipe below) and froze portions of it in an ice cube tray. So for this recipe, I popped out a few cubes (I think 5) and set them on a plate on top of the oven while it was preheating to thaw.
2 c. firmly packed fresh basil leaves
1/3 c. pine nuts
3 tbsp. grated parmesan
2 garlic cloves
1/4 tsp each salt and pepper
1/2 c. extra-virgin olive oil
1. In a food processor, combine all ingredients, except the oil. Pulse until a thick paste forms. Add oil until mixture is well combined.
2. Transfer to an airtight container. Press plastic wrap (I used wax paper) directly onto pesto--to keep basil from browning. Cover with lid; refrigerate up to 4 days or freeze up to 2 months.
(From Woman's Day magazine.)
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