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  • Advent 1 - Hope

    Patriachs and Adventurers was the title of today's service, and the attribute to which we aspired, hope.

    Joshua, in his commission from God is told three times 'be strong and (very) courageous' or, as the Good News puts it 'determined and confident'

    I presume he was told this three times because he would need to keep these quailities very much alive as he faced the realities of leading the Israelite nation.  Twice the 'be strong and courageous' is linked to an assurance of God's presence, once to an instruction to obey the law.  We pondered, extremely briefly, why two promises to one command, a somehow reassuring image of God, it has to be said.

    Be strong and very courageous...

    Be determined and confident...

    ... even when life is all trudge and drudge

    ... even when life is all uncertainty and bewilderment

    ... even when life is dull and boring

    ... even when life is safe and predictable

    ... even when fear and anxiety fill your heart

    ... even when you are perplexed and confused

    ... even when you feel like giving up

    ... even when you wonder 'why'

    ... even when doubt outweighs certainty

    Be strong, be courageous, be determined, be confident...

    ... for God is with us,

    ... God is for us,

    ... God will guard, guide and keep us

    This is our hope

    Our candle in the darkness

    And, despite all odds, we choose to believe

  • Recipitootles

    A family word for recipes.

    After yesterday's at home and the consequent repast at church I've had requests for two of the recipes.  Rather than try to remember who wanted them, I thought I'd post them here.  The imperial-metric conversions are different in each case, but either is OK so long as you are consistent.

    Grandma's Fruit Cake

    8oz (200g) self raising flour

    4oz (100g) caster sugar

    12oz (300g) mixed dried fruit

    4 oz (100g) glace cherries, halved

    2 eggs, beaten

    4oz (100g) butter or margarine, melted

    1/4 tsp mixed spice

    1/4 tsp grated nutmeg

    Pinch salt

    3/4 cup milk (about 6 floz or 175ml)

    Vanilla or almond essence

    Method

    Prehat oven to 160C/325F/ Gas Mark 3

    Grease and line a loaf tin

    Mix all the ingredients in a bowl and beat well!

    Pour into tin and bake for 2 hours

     

    Cheesy Scones

    8oz (250g) self-raising flour

    1 teaspoon baking powder

    1/2 teaspoon salt

    1 1/2 oz (40g) butter or margarine

    1/4 pint (150ml) buttermilk

    6-8 oz (175 - 250g) grated strong cheddar

    Method

    Preheat oven to 230C/450F/Gas Mark 8 and place a baking sheet in to warm up

    Sift the flour, salt and baking powder into a bowl.  Now stir in the cheese.

    Rub in the butter/margarine until the mixture resembles breadcrumbs.

    Make a well in the mixture and pour in the buttermilk and mix lightly to a soft dough

    Turn out onto a floured boards and knead livery lightly to smooth the outside.

    Roll out to about 1/4 in (1.5 cm) thick and cut into rounds

    Place on preheated baking sheet and cook for 8-10 minutes

    Serve hot or cold with butter or spread.

     

     

    ENJOY!  We did.