Hope for the Lost

As most of my readers know, I have been troubled over the lost lately. I have decided to write down and pray over those people I KNOW for sure are lost in a special notebook.

Now, isn't it funny to be able to pre-judge people based on how they look? Well, it is not funny it is wrong, but just because someone is clean-cut or looks "safe" does not mean they are saved.

There is a young man at Music lessons who is always so polite, so very nice. He holds the door open for me when I am holding the baby, he has come to worship night (something the instructor has started) and I just took for granted he was saved. He is not. He is, as he says "agnostic" I am burdened for this young man.

I hope we can be a light for this young man, as well as our wonderful music instructor, so he can come to know the redeeming power and love of our Lord.

He is entering my notebook tonight...

A recipe for Easy Goat Cheese

Here is the recipe I promised to another blogging friend for Goat Milk Cheese, it is a friends of mine who raises goats. It is wonderful. It is very yummy on crackers, or on bread with tomatoes and basil (see yummy pic several posts ago)

Heat milk to 206 degrees and immediately remove from stove.
(this is JUST before it boils, and if it boils you've probably scorched the bottom)

So, just as it hits 206 degrees, remove carefully from the eye and pour 1/2 cup lemon juice in the milk. Stir it around in the milk only about two swirls and walk away

When you come back in about 5 minutes, maybe ten, the "white" milk you left will now be a bright yellow liquid (called whey) and there will be chunks of cheese curds floating around. If you leave it setting in this liquid too long you will have mushy cheese.

Some people use a cheese cloth, I just use a metal mesh strainer, pour the entire thing thru the strainer and the whey runs off and the cheese curds are left in it. I let it drain for another 10 -20 minutes or so. Take the cheese out of the strainer and put into regular bowl and begin to season it however you like.

My favorite is garlic, salt & pepper and sweet basil. You can be very creative. eat with crackers warm or cold. Will last about a week in the fridge.

Changes in the blog background

I am not sure what happened to my other blog background - can't acces the site either. So, much like the other blogs I follow, I have changed to another. Hope you like it!