More Than Simply “Thank you”

Thanksgiving 2019 is over, but as the weekend nears its end and December begins, I’ll carry with me the words of the Lord from scripture that were impressed upon me this week. As Thanksgiving day approached and as I began to think about its meaning, and as I thought about that first Thanksgiving feast shared by the English colonists and the Wampanoags almost 400 years ago in 1621, the simplicity of the holiday came into focus. Thankfulness — an important, but very simple act. The realization that blessings and provisions from God abound around each of us every day. The understanding that even though we may work hard to provide for ourselves and our families for our basic needs, those needs are ultimately met by God. Every blessing we possess and enjoy is a gift from God. 🎵 Praise God, from Whom all blessings flow; Praise Him, all creatures here below; Praise Him above, ye heavenly host; Praise Father, Son, and Holy Ghost. 🎵

But how can we, and should we, show thankfulness to God for His many blessings? That question led me to narrow down to a few basic directives given in the scriptures. Thankfulness is not just in saying the 2 simple words “thank you,” but it’s in living out a life of thankfulness each and every day. It’s in being sincerely grateful to God for His bountiful blessings, not just on this holiday, but every day that He gives us breath. If the realization occurs that our greatest blessing is God Himself, the desire to express sincere thankfulness naturally follows. Sincere thankfulness requires action. For this Thanksgiving week, I chose a simple biblical directive on which to reflect for each day of the week.

Sunday: Worship God.  

[WORSHIP = an act of reverence or homage]

Oh come, let us worship and bow down; let us kneel before the LORD, our Maker! (Psalm 95:6)

Monday: Serve God.  

[SERVE = to work for, to labor in behalf of] 

Only fear the LORD and serve him faithfully with all your heart. For consider what great things He has done for you. (1 Samuel 12:24)

Tuesday: Obey God.   

[OBEY = to comply with, to follow commands of, to submit to authority of] 

You shall walk after the LORD your God and fear him and keep his commandments and obey his voice, and you shall serve him and hold fast to him. (Deuteronomy 13:4)

Wednesday: Love God.

[PHILOTHEIA = love for God….associated with worship and devotion towards God]

And he [Jesus] said to him, “You shall love the Lord your God with all your heart and with all your soul and with all your mind. This is the great and first commandment. (Matthew 22: 37-38)

Thursday: Thank God.

[THANK = to express gratitude to]

I will give thanks to the LORD with my whole heart; I will recount all of your wonderful deeds. (Psalm 9:1)

Friday: Praise God.

[PRAISE = to extol in words or song; to magnify; to glorify on account of perfections or excellent works]

Through Him then let us continually offer up a sacrifice of praise to God, that is, the fruit of lips that acknowledge His name. (Hebrews 13:15)

Saturday: Follow God.

[FOLLOW = act according to the lead or example of]

You shall follow the LORD your God and fear Him; and you shall keep His commandments, listen to His voice, serve Him, and cling to Him. (Deuteronomy 13:4)

HOPE NUGGET:

🎵 Give me oil in my lamp, keep me burning. Give me oil in my lamp, I pray. 🎵

A Day of Refreshment

At the end of each busy and tiring week, most of us look forward to the weekend for some time of recouping and relaxing. Sundays became important to our family from early on in marriage. We decided to set aside Sunday mornings for attending worship service with fellow Christians, and as much as possible to avoid work and keep Sunday as a day of rest. Even though Sunday is considered to be the final day of the weekend in American culture, it is also shown on the calendar to be the first day of the week. Over the years, we’ve experienced the benefits of following through with our commitment to worship service and rest on Sundays and have enjoyed those days as special times of refreshment for starting a new week.

This afternoon I made chocolate ice cream for the first time and we enjoyed it together with special friends who were visiting. What a wonderful visit and a refreshing and yummy treat! A few months ago, I purchased a Pampered Chef Ice Cream Maker and over the summer have put it to use numerous times by making different flavors of ice cream. I’m not a Pampered Chef sales consultant…but I do like their products and highly recommend the Ice Cream Maker! Below, I’ll share the ice cream recipes that I’ve used which are now tried-and-true. Maybe some of you will enjoy them too!

Chocolate Ice Cream in the making!

VANILLA ICE CREAM

INGREDIENTS

  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • ½ cup sugar
  • 1 tsp vanilla extract

DIRECTIONS

  1. Place the bowl of the ice cream maker into the freezer on the coldest setting for at least 24 hours.
  2. Combine ingredients and whisk for 1 minute, or until the sugar is dissolved. Place bowl in refrigerator for 30 minutes, or until mixture reaches 45F (7C). 
  3. Remove the bowl from the freezer and attach the assembled clear lid to the bowl.
  4. Set the timer for 20 minutes. Once the paddle starts rotating, pour the cream mixture into the bowl.
  5. When the Ice Cream Maker stops turning, check for doneness. The mixture should be a soft-serve consistency. If needed, add more time until desired consistency is reached.

CHOCOLATE ICE CREAM

Follow directions for vanilla ice cream and add 1/2 cup of chocolate syrup to the mixture. Set the Ice Cream Maker timer for 25 to 30 minutes.

STRAWBERRY ICE CREAM

INGREDIENTS

  • 1 lb fresh strawberries, cleaned and hulled
  • 3/4 cup sugar, divided
  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 1 tsp vanilla extract
  • ⅛ tsp salt

DIRECTIONS

  1. Place the bowl of the Ice Cream Maker into the freezer on the coldest setting for at least 24 hours. 
  2. Coarsely chop the strawberries and combine with ½ cup of the sugar. Cover and refrigerate for 1 hour.
  3. Combine the remaining ingredients in a bowl and whisk until the sugar is dissolved. Place in refrigerator until ready to use.
  4. Pour the strawberries into a small colander and use a large spoon or spatula to press out as much liquid as possible. Add the strawberries to the cream mixture and stir to combine.
  5. Remove the Ice Cream Maker bowl from the freezer and attach the assembled clear lid to the bowl.
  6. Set the timer for 30 minutes. Once the paddle starts rotating, pour the mixture into the bowl.
  7. When the Ice Cream Maker stops turning, check the doneness. The mixture should be a soft-serve consistency. If needed, add more time until desired consistency is reached.

BLUEBERRY ICE CREAM

INGREDIENTS

  • 1 pint fresh blueberries
  • ¾ cup sugar, divided
  • 1 tbsp water
  • 2 cups heavy whipping cream
  • ½ cup buttermilk
  • ½ cup whole milk

DIRECTIONS

  1. Place the bowl of the Ice Cream Maker into the freezer on the coldest setting for at least 24 hours.
  2. In a small saucepan, combine the blueberries, ½ cup of the sugar, and the water. Bring to a simmer over medium heat. Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally. Remove the pan from heat and chill the mixture for 2 hours.
  3. In a large bowl, combine the remaining sugar, cream, buttermilk, and milk. Whisk for 1 minute, or until the sugar is dissolved. Place the mixture into the refrigerator for 30 minutes, or until the mixture reaches 45°F (7°C).
  4. Add the blueberry mixture to the cream mixture and whisk to combine. Remove the bowl of the Ice Cream Maker from the freezer and attach the assembled clear lid to the bowl. Set the timer for 25 minutes. Once the paddle starts rotating, pour the mixture into the bowl.
  5. When the Ice Cream Maker stops turning, check the doneness. The mixture should be a soft-serve consistency. If needed, add more time until the desired consistency is reached.

FROZEN CUSTARD

INGREDIENTS

  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • ¾ cup sugar
  • 3  egg yolks
  • 1 tsp vanilla extract

DIRECTIONS

  1. Place the bowl of the Ice Cream Maker into the freezer on the coldest setting for at least 24 hours. 
  2. Combine the cream, milk, and sugar in a small saucepan. Bring to a gentle boil over medium heat. Remove the pan from the heat.
  3. Meanwhile, whisk the egg yolks. Slowly add 1 cup of the hot cream into the egg yolks to temper the eggs. Slowly add the egg mixture back into the hot cream. Cook over medium-low heat, stirring occasionally for about 5 minutes, or until the mixture thickens enough to coat the back of a spoon and reaches 165°F (75°C).
  4. Remove the pan from the heat, add the vanilla, and pour the mixture into a clean bowl. Cover the bowl and let it chill in the refrigerator for at least 2 hours, or until it reaches 45°F (7°C).
  5. Remove the Ice Cream Maker bowl from the freezer and attach the assembled clear lid to the bowl.
  6. Set the timer for 20 minutes. Once the paddle starts rotating, pour the mixture into the bowl.
  7. When the Ice Cream Maker stops turning, check the doneness. The mixture should be a soft-serve consistency. If needed, add more time until desired consistency is reached.

HOPE NUGGET:  And let us consider how to stir up one another to love and good works, not neglecting to meet together, as is the habit of some, but encouraging one another, and all the more as you see the Day drawing near. (Hebrews 10:24-25)