Homeless or Hopeful?

Therefore, being always of good courage, and knowing that while we are at home in the body we are absent from the Lord--for we walk by faith, not by sight--we are of good courage, I say, and prefer rather to be absent from the body and to be at home with the Lord. Therefore we also have as our ambition, whether at home or absent, to be pleasing to Him. 2 Corinthians 5:6-9

At home...or without a home. I saw a billboard today that said, "Are you feeling STRESSED? Think about how it feels to be homeless." Homeless--on earth or in afterlife? Either would be a
feeling of helplessness, hopelessness, rejection, and despair. I've never been homeless before--between homes, yes but always with hope and security that in a week or two we'd be in a new place, a new home over our heads.  Hope. Hope is powerful. It even will help us to be pleasing to the Lord. 

RSVP: Jesus is offering you an eternal home...and hope. How will you respond?

Prayer~ Jesus, I may feel stressed sometimes but knowing that I have an eternal home gives me such hope. I will never be homeless. Thank you.

Friday's Feast at the King's Table
Eggs are a staple in my diet. I can eat them just about any time of day...in lots of different ways. Boiled, poached (think Eggs Benedict), fried, stirred (as in an omelet), or in baked goods. Recently some of my family discovered that they that they have an intolerance or allergy to eggs. So what can be used as an egg substitute in baking? I found several suggestions on-line. These seemed the most helpful. http://www.betternutrition.com/egg-substitutes/food/goglutenfree/1224 Combine the egg sensitivity with dairy and gluten intolerances and you have a real challenge when it comes to menu planning.

Egg Substitutes in Baking
  * Ground Flaxseed Mixed in Water. Flaxseeds, which are rich in the anti-inflammatory essential fatty acid alpha-linolenic acid, do not leaven like eggs for soufflés, but they can bind patties, meatloaf, cookies, and cakes. To replace one large egg, mix 1 Tbs. ground flaxseeds and 3 Tbs. hot water and let stand 5 minutes, until an egg-like consistency is reached. Or, blend whole flaxseeds in a blender to a fine meal, add warm water, and blend again.
  * Chia Seeds Soaked in Water. Chia seeds are highly gelatinous when mixed with water, and some say they produce higher-rising baked goods than flaxseeds. To replace a large egg, soak 1 Tbs. chia seeds in 3 Tbs. water for 5 minutes until the mixture has the texture of a raw egg.
  * Puréed Fruit or Vegetables. Applesauce, mashed banana, even puréed acorn squash can replace eggs in baked goods: To replace one egg, use 3 Tbs. or ¼ cup fruit or vegetable purée and add roughly ½ tsp. more baking powder to compensate for the egg’s leavening effect. You may also need to reduce the sweetener used in the recipe, depending on the sweetness of the purée.
  * Lemon Juice and Baking Soda. Combining an acidic substance, such a lemon juice (or vinegar), with baking soda, which is alkaline, produces leavening action in baked goods. For a cake or sweet bread, try 2 Tbs. lemon juice mixed in the liquid cake ingredients, and 1 tsp. baking soda mixed with the dry ingredients. When you whisk the liquid and dry ingredients together, mix quickly, and pop into the oven to get a baked good that rises without the eggs.

© 2014 by Mickey M. Hunacek. All rights reserved.
All scripture quoted from the New American Standard Bible (NASB) unless otherwise noted.