Walkup's Walkabout: Prayer As It Comes

Saturday, December 14, 2013

Prayer As It Comes

Our problem in praying is not that we don't know how to pray. Even the atheist knows intuitively how to pray. Our problem is we don't know what to do about our praying. We misunderstand the interaction. We never pray because we decided to pray, we do so because God wooed us into prayer. The point of praying, even if it is for our daughter suffering from leukemia is to eventually hear from God Himself. It is pointless just jabbering; we are there for God to interact with us at the most critical level. Being born again is more profound than we guess. It is transformation and that transformation includes being able to hear God. Never stop praying because you didn't get what you wanted. That is the place where you most need to pray; more than any object, you need God soaking every part of you and that will not happen with just a God list checked off and granted. And as he was praying, heaven was opened... Luke 3:21 NIV

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My New Book

Interested in a great resource for developing a deeper and more mature life with God? Order a copy of Transformed. It is not yet published and so for $12 I will send you a copy of it in manuscript form. Contact me at dr.walkup@gmail.com to order a copy of Transformed. I wrote this book in conjuction with a class I taught ministerial students in Moscow, Russia. It discusses the dark night and practical aspects of living Christian. I would love your
feedback on it so when you finish reading the book, please contact me with your thoughts! If you are interested in ordering the book on audio CD, please contact me by email and I will send you a copy as soon as the project is completed!

TRANSFORMED
dr.walkup@gmail.com

Korean Skillet Barbecue

In Cha's Recipe...Very, Very Tasty
Ingredients:

2 lbs. Thin sliced beef (Rib eye)
¼ cup. soy sauce
½ teaspoons minced garlic
½ teaspoons sesame oil
½ teaspoons sesame seeds
1/8 teaspoons black pepper
2 tablespoons sugar

Adding pineapple juice or some kiwi to meat will tenderize but optional.

A half of a small size white onion sliced.
Optional: you can add your favorite vegetables like broccoli, bell pepper, or carrots

In a mixing bowl, add first 7 ingredients then add meat and let it sit for at least 20 minuets.
Slice vegetables and put aside.
Turn your stove to high and skillet ready. Pour meat into the hot skillet and cook until meat turns brown. Add veggies and cook about 3 more minutes until veggies are tender.

Friendly warnings:
Do not overcook your veggies
I don’t measure my ingredients so you may add a little this or that to your taste. However, if you are still not satisfied with taste, come to our church and I’ll give a lesson.

Fremont Chicken Salad

A Tasty Summer Crunch!
Combine one head of diced Cabbage (use a 16 oz bag already sliced if you have it) with cut up green onion tops.
Dice two boneless chicken breasts. In a skillet, heat three tablespoons of olive oil and two tablespoons of diced garlic. When the oil is hot, stir fry the chicken in the skillet. Set aside.
Brown in a skillet 1/4 cup of melted butter, sliced almonds, 1/2 cup of sesame seeds and one package of crumbled chicken ramen noodles along with the seasoning mix.
Mix in the cabbage and onions along with the chicken when ready to serve!
The Dressing: 1/2 cup of vegetable oil, 1 Tablespoon of soy sauce, 1/4 cup of white vinegar and 1/3 cup of sugar
Delicious!!!!

Sierra Sourdough

Ever Had Sourdough Pancakes...They Are WONDERFUL!
Here is the starter recipe
Soften 1 package of active dry yeast in 1/2 cup warm water (110F) Stir in 2 cups of warm water, 2 cups of all purpose flour and 1 tablespoon of sugar. Beat until smooth (use a wooden spoon) Cover with cheesecloth and let stand at room temperature 5-10 days, stirring 2-3 times a day. (Time required to ferment depends on room temperature, if room is warm, let stand a shorter time) Cover and refrigerate until ready to use. To keep starter going...After using some starter, add 3/4 cup of all purpose flour and 1 teaspoon of sugar to remainder. Let stand at room temperature until bubbly...least 1 day. Cover and refrigerate for later use. If not used within 10 days, add 1 teaspoon of sugar. Repeat adding sugar every 10 days. ENJOY

A HEALTHY and Tasty Dessert

Our friends the Lebers are renouned for their meticulous care for what they eat. This is a perfect example of Anne's expertise and would be be a great addition to any Cell Group!

Strawberry Pie Recipe
Crust:
Process 2cups of almonds in the food processor until they have turned to fine “sand”.
Add 2cups of pitted dates and continue to process. Mixture should be sticky when finished.
Press mixture into a pie plate “greased” with virgin coconut oil, or something similar.
Filling:
Wash and cut organic strawberries into small pieces (about 5 cups.?)
Binder: Put about approx. 2cups strawberries in blender with approx. 2cup of dates (I get my dates from Costco) and approx. 1 Tbsp psyllium husk (from Trader Joes, this is a thickening agent that helps make the binder gelatinous). This binder should be “too sweet” as it will sweeten the strawberries.
Fold binder into cut berries and spoon into crust. Smooth filling with spatula to eliminate voids, cover and leave in fridge overnight to gel. Serve the next day, or same day but it will not hold its shape well.

Walkup's Walkabout

Saturday, December 14, 2013

Prayer As It Comes

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