My child, pay attention to what I say.
Listen carefully to my words. Don't lose sight of them. Let them penetrate deep
into your heart, for they bring life to those who find them, and healing to
their whole body. Guard your heart above all else, for it determines the course
of your life.
Proverbs 4:20-23
Spiritual manifestations of the fifth
leading cause of death in the United States, stroke and cerebrovascular
disease, would be related to heart issues. This is so appropriate since to
today is Valentine’s Day. Heart issues are not necessarily associated with the
actual heart organ, but can be within the inner heart of our lives where I
think we perceive feelings. When I was in High School I wrote a research paper
for a psychology class, “Emotions Effect on the Heart” which as I recall revealed
to me how feelings like anger and anxiety really do detrimentally affect heart health.
Love, appreciation and caring for others…and ourselves…has a good influence on
heart health. There is hope in love.
Doesn't
your reverence for God give you confidence? Doesn't your life of integrity give
you hope? Job 4:6
Take care of yourself and others…today and
always.
Prayer
~ Why am I discouraged? Why is my
heart so sad? I will put my hope in God! I will praise him again—my Savior and
my God! Psalm 42:11
Friday’s
Feast at the King’s Table
What do you think of when you think of food
and Valentine’s Day? Steak? Seafood? Heart-shaped cakes or Red Velvet cupcakes?
Heart shaped sugar cookies, frosted and topped with red sprinkles or candies? Boxes
of chocolates filled with caramel, nuts, nougat or truffles? If it is chocolate…only
eat the best. Don’t waste the calories on junky common chocolate candy bars.
Get the good stuff.
The reddest food out there is probably
beets…although some may argue that beets are purple. They are healthy and tasty
pickled. Enjoy these soon.
Pickled
Beets (adapted
from Betty Crocker’s Cookbook, 1972)
2 lb
fresh beets (about 8 medium sized), or 2 cans-1 pound each
1½ cups
sugar
¾ cups apple
cider vinegar
2
3-inch cinnamon sticks
Scrub
the fresh beets well. Cook beets in several cups of water. Add 1 tbsp vinegar
to preserve color and about 1 tsp salt. Cover and heat to boil, cook 30-45
minutes or until tender. Drain, reserving the liquid. Run cold water over
beets. Cut off the ends and slip off the skins. You may want to wear disposable
gloves to keep your hands from being stained. Slice to desired size or shape.
Add
sugar, vinegar and cinnamon sticks to about two cups of the reserved beet
liquid (using the beet liquid from canned). Heat to boiling, stirring occasionally.
Pour over beets; cool. Cover and refrigerate at least 8 hours. Remove beets
with a slotted spoon to serve.
©
2020 Text
and photos by Mickey M. Hunacek. All rights reserved.
Unless
otherwise indicated, all scripture quotations are taken from the Holy Bible, New Living Translation,
copyright © 1996, 2004, 2015 by Tyndale House Foundation. Used by permission of
Tyndale House
Publishers, Inc. Carol Stream, Illinois 60188. All rights reserved.
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Happy Birthday,
Kendall.
Happy Valentine’s
Day…Everyone!
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