“O give thanks unto the Lord, for he is good.” Psalm 107
“It is all we can give him, and the least we can give; therefore let us diligently render to him our thanksgiving. The psalmist is in earnest in the exhortation, hence the use of the interjection “O”, to intensity his words: let us be at all times thoroughly fervent in the praises of the Lord, both with our lips and with our lives, by thanksgiving and thanks living. JEHOVAH, for that is the name here used, is not to be worshipped with groans and cries, but with thanks, for he is good; and these thanks should be heartily rendered, for his is no common goodness: he is good by nature, and essence, and proven to be good in all the acts of his eternity. Compared with him there is none good, no, not one: but he is essentially, perpetually, superlatively, infinitely good. We are the perpetual partakers of his goodness, and therefore ought above all his creatures to magnify his name. Our praise should be increased by the fact that the divine goodness is not a transient thing, but in the attribute of mercy abides for ever the same, for his mercy endureth for ever. The word endureth has been properly supplied by the translators, but yet it somewhat restricts the sense, which will be better seen if we read it, “for his mercy forever.” That mercy had no beginning, and shall never know an end. Our sin required that goodness should display itself to us in the form of mercy, and it has done so, and will do so evermore; let us not be slack in praising the goodness which thus adapts itself to our fallen nature.”
*This is taken from one of my all time favorite apps: Daily Help Devotional (Charles Spurgeon). It’s FREE & I highly recommend it as well as everything else written by Charles Spurgeon. He is truly my favorite.
I’m always looking for healthy & quick gluten free meals. The fewer pots and pans involved, the better! I’ve made a few new recipes over the past month that I’d recommend. When I’m cooking I usually modify things and try to use what I have on hand. That’s why I prefer cooking to baking. You have to be so scientific with baking and cooking you can kind of mix and match and not follow the recipe so closely. I’m not a very careful cook! :) I noted any of the things I changed in the recipes below. These were all really yummy!
CHICKPEA AND CHARD SOUP (pictured above)
I usually make some kind of soup every week & this was delicious and had a lot of good flavor! Instead of using dried beans I used canned chickpeas and added 2 cans of white beans as well. I also sautéed two strips of chipotle bacon that we picked up from Whole Foods for a bit of added flavor when I was sautéing the garlic and rosemary to the soup base. I added onions too which the recipe didn’t call for. Five stars overall. Recipe and image above from kinfolk.
MEXICAN TORTILLA CASSEROLE
It’s basically a Mexican Lasagna. We usually eat 1 black bean meal each week whether it’s black bean tacos or taco salad or this new dish. It came together really easily and didn’t make too much of a mess! I added about 1/2 c hot salsa to the bean mix before layering the corn tortillas and cheese. Recipe from Cup of Jo.
CHICKEN “POT PIE” WITH CRUNCHY BROWN RICE CRUST
I completely skipped the crunch topping on this one and just made the pie filling with nothing on top. I’m horrible at making brown rice. I know it just involves boiling water haha, but seriously it always turns into a mush ball when I make it. I also skipped the mushrooms and paprika. I used the gluten free pie crusts from whole foods (freezer section) as well as some frozen veggies so this one was easy! If I make this again, I’d precook the crust for at least 7-10 minutes before adding the filling. Recipe from Whole Foods.
PORK CHOPS COOKED IN THE OVEN
Yum! So good, so easy. We ate these with brussel sprouts and crispy red potatoes. I haven’t really cooked pork chops before and I’ve used this cooking method twice and they’ve turned out great both times–also it takes less than 15min! Recipe from theKitchn.
I’m almost 23 weeks pregnant (will be on Friday) and I can hardly believe we’re moving so quickly past half way! We found out we are having a baby GIRL a few weeks ago and we are so excited!! It’s been ages since I posted, but these lovely Pinterest images were too good not to group together. I’m starting to organize more of my ideas around the fact that we’ll be having a girl, so looking at colors and pictures for our nursery corner. We’re in a teeny-tiny apartment so she’ll have a little corner of our bedroom and another corner in the living room. Can’t wait to share more as I begin decorating our space and her little corner! :)
PS! I recently updated the look of the blog if you view it on your desktop. :) I have a couple recipes to share and some fun pictures from our trip to the Middle East. I’m back to blogging! Woo hoo! It’s been too long. Happy Almost FRIDAY! xo
I had to post one more from @ArtlexaChung because the Klimt painting above is a favorite of mine from the MET. Aren’t these the perfect spring colors?! The bottom two photos are from a trip I took to NYC when my sister was finishing college two years ago. I always take a ton of pictures at the MET. I’m so thankful to be back outside again after a long winter.
Here’s a little Art History on the Klimt painting, Mäda Primavesi, (pictured above) if you’re interested. Did you know the girl was 9 years old when Gustave Klimt painted her?
“Mäda Primavesi was the daughter of the banker and industrialist Otto Primavesi, one of the financial backers of the Wiener Werkstätte, and the actress Eugenia Primavesi (née Butschek), whom Klimt painted in 1913. Young Mäda’s portrait was executed in 1912. A series of preliminary pencil sketches, now in public and private collections, show that as the composition evolved, the artist experimented with alternative poses and background motifs. Ultimately, he selected an open, painterly treatment that contrasts with the highly stylized designs adapted for the backgrounds of his fin-de-siècle portraits. The lighthearted, decorative motifs seem particularly appropriate to a nine-year-old sitter.”
(As you can see HERE, I love Klimt’s work!)
I threw this together hoping it would work and it did, surprisingly! I usually split up a container of chicken breasts and bake it two different ways to make two meals. I did a honey mustard chicken with half and the other half I wanted to do something spicy for fajitas. We had left over onions and peppers so I cut all of them up. We also had some green verde salsa from Trader Joes and some random hot sauce. I threw everything into a casserole dish (with the chicken sliced in the center) and poured salsa and hot sauce generously over everything. It looked like a mess, but 20-25minutes later and only 1 dirty dish, I was sold! These are the kind of meals that I end up making again and again because we don’t have a dishwasher in our apartment! :) This was so easy and delicious! I would have added some green peppers for a little more color, but I used what we had. Enjoy!
Oven baked faijtas: 25 minutes, at 400°
1. Slice 2-3 chicken breasts, lay in center of casserole dish.
2. Thinly slice onions & peppers, surround chicken with veggies
3. Pour salsa (any kind) over chicken and if you like it spicy, add hot sauce too!
4. Bake for 20-25minutes
5. Warm corn tortillas over stovetop the last few minutes that the chicken is cooking. You can also melt a little cheese on the tortillas if you want to! YUM!