Close to 200 staff attended this year’s conference, held in Cairns.
Read more at the source: Business Convention a highlight for SPD professionals
Article excerpt posted on en.intercer.net from Adventist Record.
Escaping Insanity
 |
| Photo by Pixabay |
The morning and evening news fill me with images of murder, theft and destruction. The majority of what’s reported is negative and violent in nature. After watching it I often feel depressed and sad. I cannot easily forget the children left orphaned by war or the families touched by a senseless drive-by shooting. I want someone to stop those who inflict harm on the weak and powerless!
What motivates humans to visit plush theaters to witness bone-chilling murders that include illicit sex and drunkenness? Is this really entertainment? If we think so, why do we call it tragic and disgusting when it happens in real life?
I believe we have a fatal attraction to darkness. There’s a part of us that longs for good to triumph, but there’s another side that wants to experience the “knowledge” of evil. Like a dog returning to his vomit, evil makes us sick, but we go back for more because the initial feelings of shock and awe are sensational.
Paul said, “whatever things are true, whatever things are noble, whatever things are just, whatever things are pure, whatever things are lovely, whatever things are of good report, if there is any virtue and if there is anything praiseworthy–meditate on these things” (Philippians 4:8).
When I follow this counsel my attitudes and responses change. Instead of seeing the negative and horrible sides of humanity, I see opportunities to do good! As I respond to the needs around me, life’s insanity is replaced with a sense of purpose and meaning. I have found my escape!
Rich DuBose writes from Northern California.
Read more at the source: Escaping Insanity
Article excerpt posted on en.intercer.net from Spiritual applications.
Ivey’s Hot Holiday Herb Tea
Welcome family and friends to your home with this holiday herb tea.
1 box Celestial Seasonings no caffeine country peach passion tea
1 qt water
3-4 lemons
Sucanat to taste
In a large pot, bring water to a boil. Add all tea bags to water and let steep about 20 minutes. Add enough water to make a gallon of tea. Squeeze juice of lemons into tea and add sucanat to taste, (add more lemon juice for a more tart and delicious flavor and/or more water if it is too strong for your taste).
Variations: add 1/2 gallon of apple juice or white grape/peach juice in place of 1/2 gallon water. Serve on a buffet with cinnamon sticks and sliced lemons as garnish.
Servings: 1-1 1/2 gallons
Recipe by Donna Green Goodman
This recipe appeared in the December 2006 Message Magazine. Used with permission. Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives
Read more at the source: Ivey’s Hot Holiday Herb Tea
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Lemon Lentil Pasta Salad
A light and lovely Mediterranean salad with crunch and spice.
1/2 C lemon juice (fresh-squeezed or bottled)
1 1/2 tsp salt
1/4 C olive oil
2 dashes hot sauce
2 cloves garlic, minced
2 C uncooked lentils
4 C water
2 C uncooked pasta shells
2 stalks celery, thinly sliced
2/3 C grated carrots
1/2 C chopped fresh parsley (or mint)
1/2 C pinenuts
In a small bowl, combine lemon juice, salt, olive oil, hot sauce, and garlic. Use wire whisk to blend. Refrigerate.
In a medium saucepan, combine lentils and 4 C of water. Bring to a boil and reduce heat. Cover and simmer until lentils are tender but not mushy (about 15 minutes). Drain and rinse with cool water. Set aside.
Cook pasta according to package directions until shells are tender but still firm. Drain and rinse with cold water.
In a large bowl, combine pasta, lentils, and remainder of ingredients. Pour dressing over salad and toss gently. Refrigerate overnight.
Serving suggestions: Place leaf lettuce on a platter and spoon salad onto lettuce.
Servings: 8
Submitted by Debby Shabo Wade
Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives
Read more at the source: Lemon Lentil Pasta Salad
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Muesli-Nut Fruit Salad
Light and refreshing, yet hearty and satisfying as well!
Fruit salad:
1/2 cantaloupe, peeled and cut into 1-inch pieces
1 apple, peeled, cored and cut into bite-size pieces
1 mango, peeled and cut into chunks
1 banana, thinkly sliced
2 peaches, coarsely chopped
5 strawberries, fresh or frozen, cut in slices
1 kiwi, sliced
Grapes, to amount desired
Muesli-Nut topping:
1/4 C quick or regular oats
1/4 C cashews, almonds, pecans or walnuts
2-4 Tbsp unsweetened, shredded coconut
1 Tbsp sesame seeds
1/2 C raisins, dried blueberries or dates (optional)
Tofu whipped cream:
1- 10-oz container tofu, soft
2 Tbsp canola oil or olive oil
2 Tbsp honey
1/2 tsp lemon juice
1/8 tsp salt
1 1/2 tsp vanilla
Put all tofu whipped cream ingredients in a blender. Blend until smooth and creamy. Chill until served.
In a medium-sized bowl, combine the fruit.
In a food processor, combine the oats, nuts, coconut and sesame seeds. Process with on/off turns until coarsely ground. Do not overprocess or the mixture will become a paste. Sprinkle over the fruit.
Stir in the raisins, dates, dried blueberries or dried fruit of choice. Serve topped with the tofu whipped cream.
Servings: 2
Submitted by Tyli Kyle
Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives
Read more at the source: Muesli-Nut Fruit Salad
Article excerpt posted on en.intercer.net from Vegetarian recipes.
