May 13

I want to be with you forever.

But the real “forever” is a concept you cannot yet comprehend.  For as long as eternity, I wish to see you, be with you, walk with you, and to speak with you.

My love for you will never diminish.  Come and take My hand.  Walk with me through the portals of time and space and just spend time with Me.  My heart yearns for it, for you are the beloved child who I created for Me. 

I placed every eyelash over your eyes.  I made you a heart to beat with life and love.  I gave you strong legs to walk on to bear My gospel message and I gave you a soul to seek after Me.  

Are you listening to your soul?  For I am calling.

Can you hear the whisperings of My heart towards you?

Every since you were young I have guided and protected you, waiting to draw you into a deeper relationship with Me.  That time is here and now, My child.  Take this moment to reach out and take My hand, saying “I choose You!”.  

Remain in Me and I in you.

Find your joy, our joy…true joy.

Have you not known? Have you not heard? ADONAI is the eternal God, the Creator of the ends of the earth. He does not grow tired or weary. His understanding is unsearchable. He gives strength to the weary, and to one without vigor He adds might.”
‭‭Isaiah‬ ‭40:28-29‬ ‭TLV


As I mentioned on the FB page,  I will occasionally be adding some of my plant based recipes.  Here is the first one.


Yesterday afternoon, when I got into the house after working outside on the farm all day, even though it was still hot outside, I decided to make some Barley Soup.  This has become a new favorite of my husband’s and he usually requests more than one bowl!!

It is best with mushrooms, but this time I only had half an onion and a head of celery, so I used those.  And I had a very large box of spring mix lettuce that I needed to finish before our drive back to New York, so I added that, as well.

Tony and I love the nutty chewiness of the barley, so I don’t cook it longer than 30 to 40 minutes.


  • 1/2 large white onion, chopped
  • 1 bunch celery or 1 box (5 oz) chopped mushrooms
  • 2 Tbsp olive oil or grapeseed oil
  • 6 cups water
  • 1 cup pearl barley
  • 1 Tbsp vegetable bouillion concentrate (Better Than Bouillion)
  • 2 tsp sea salt
  • 1 tsp pepper
  • 1 Tbsp dried oregano
  • 2 cups spring mix lettuce

Put the oil in a sauce pan and add the onion and celery (or mushrooms) and sauté for 5 or 6 minutes until the onion is soft and shiny.  Stir to keep from sticking.  Add the water, barley, bouillion, sea salt, pepper and oregano.  Stir, turn the heat down and cover.  Stir every so often.  In about 20 minutes, add the lettuce and let cook for another 10 minutes.


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.