Food for Thought



 Break your problem into parts, and handle one part at a time.

 “Do not lay up for yourselves treasures on earth, where moth and rust destroy and where thieves break in and steal; but lay up for yourselves treasures in heaven.”…

(Matthew 6:19-20a)

He would gift-wrap it, put it out on the curb in front of his house, and invariably someone driving by would see that wrapped box, stop, and pick it up. And the man would be behind the curtains, watching those people drive away with their gift-wrapped garbage!

So many times, that’s what the devil does. He just takes the things of this world and wraps them up so beautifully. But what we get isn’t treasure-it turns out to be trash.

Don’t let the devil cheat you-don’t cling to the worthless things of this world, but use your resources and energy wisely to invest in souls and store up eternal treasures in Heaven!

Add up everything you have that money can’t buy and death can’t take away.

May the good Lord bless and keep you in his hands.

“Not that I speak in respect of want: for I have learned, in whatsoever state I am, therewith to be content.”

-Philippians 4:11

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Sylvia’s Corner



I heard the horn a blowing, and knew just what it meant,                   Gabriel shouting, “Behold, I’m the one the Lord has sent, Angels appearing everywhere, singing, “Praise be to God”

They were from the river, where Angel’s  feet have trod. Looking across the landscape, as far as I could see, Cemeteries were opening up, bodies coming by me. The bodies were transforming, right before my eyes,

All were as beautiful Angels, going upward to the skies.  Then I saw my Momma, who was twenty-seven when she died, Now like a beautiful Angel, “Hey Momma, it’s me, I cried!”

Then she was smiling at me, while drifting out of sight, That’s when I knew, everything is going to be alright!  Everything was of one accord, no prejudices or blame, Cause in the eyes of Jesus, all who are saved are the same, Then vividly I recalled, that very descriptive Bible Verse, That at the time of Rapture, the dead in Christ rise first.

Then I heard myself saying, “Oh Lord, What can I do?” I would love to see Jesus, just to say that, “I love You”, My body began changing, I heard a “whooshing” sound, I started rising upward, left my crutches on the ground.

Onward through the clouds, and continuing on my flight, Angels singing, “Praise the  Lord,”then I saw HIS LIGHT, The last thing that I recalled, as I was drifting out of sight, Mommas pretty smile, and everything’s going to be alright!

 By my late cousin, Richard Lloyd Cartwright Written Oct. 21, 2014 (As shared on the Anchored In Him Website)  <<<Click link for song wav. With Song by Brian Free And Assurance (*In My Robe Of White)
“Richard’s mother passed away in 1940 when he was a small child.“

Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you.”

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Parmesan-Crusted Tenderloin with Mushroom Sauce
Diabetic Gourmet Magazine
Parmesan-Crusted Tenderloin with Mushroom Sauce Recipe Photo – Diabetic Gourmet Magazine Recipes
1 beef Tenderloin Roast Center-Cut (2 to 3 pounds)
1/4 cup freshly grated Parmesan cheese
3 tablespoons fresh thyme, chopped, divided
1/2 teaspoon ground black pepper
1 tablespoon olive oil
8 ounces cremini or button mushrooms, sliced
2 cups finely diced fresh tomatoes
1 cup ready-to-serve beef broth
1/2 cup dry red wine
Salt and pepper
Heat oven to 425F. Combine cheese, 2 tablespoons thyme and 1/2 teaspoon pepper; roll roast in cheese mixture to cover all surfaces.
Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425F oven 35 to 45 minutes for medium rare; 45 to 50 minutes for medium doneness.
Meanwhile heat oil in large nonstick skillet over medium heat until hot. Add mushrooms; cook and stir 5 to 7 minutes or until mushrooms are tender and browned. Add tomatoes, broth, wine and remaining 1 tablespoon thyme; bring to a boil. Reduce heat; cook an additional 25 to 30 minutes or until sauce is reduced to 2 cups and is a rich, brown color, stirring occasionally. Season with salt and pepper, as desired.
Remove roast when meat thermometer registers 135F for medium rare; 145F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 to 15F to reach 145F for medium rare; 160F for medium.)
Carve roast into slices. Season with salt, as desired. Serve with Savory Mushroom Sauce.
Recipe Yield: Yield: 8 servings
Calories: 226
Fat: 10 grams
Saturated Fat: 3 grams
Fiber: .9 grams
Sodium: 205 milligrams
Cholesterol: 69 milligrams
Protein: 27 grams
Carbohydrates: 4 grams