Patience is a Virtue – A Gift from God!

Patience is a virtue they say…..
The bible tells us that patience is one of God’s own attributes. When we seek the Lord and choose to trust in Him and live by His word, we are promised Fruits of the Spirit.
You can find a list in Galatians 5:22
“But the Fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness, self-control”
Regardless of your feelings or circumstances, what you are lacking if you are not experiencing God, is God himself. A relationship with your maker. The one and only living God. When you draw near to Him, He will draw near to you. When you seek Him!
Janes 4:8. “Come close to God [with a contrite heart] and He will come close to you. Wash your hands, you sinners; and purify your [unfaithful] hearts.”
When you acknowledge who God is, the creator of everything (including everyone that has ever lived or breathed), you realize that you belong to him. And he loves you, as He created you and knows you better than you know yourself.
When you believe in your heart and confess with your mouth that Jesus is your Lord and Savior and that He already suffered on that cross for the sins of the world, was resurrected and ascended into heaven to return again to receive you unto himself (Romans 10:9), It is then that He will help you through by giving you increased understanding and wisdom of the scriptures, UNLEASHING THE POWER of His Holy Spirit. It’s like turning up the heat. He changes our hearts as we understand more about our creator.
“In the same way the Spirit also comes to help us, weak as we are”
‭‭Romans‬ ‭8:26‬ ‭
The answer to life’s frustrations and sufferings which result in impatience, anger, and bitterness is not for God to just answer our prayers and fix all that and fix everyone else that are the source of all our problems, it starts with Us and OUR relationship with God.
So what can we do?
Draw near to him, seek him with a heart that is turned away from selfishness and stubbornness to do only what you want, in your way, and in your timing. YOU DON’T HAVE TO DO LIFE ON YOUR OWN! GOD DID NOT CREATE YOU TO BE OUT OF RELATIONSHIP WITH HIM.
Get into Gods Word (The Bible) and ask Him to join you there to show you who He is and how much He loves you!
And if you want to learn more about God’s incomparable help in our suffering, listen to this sermon.

Shrimp and Arugula Plate


  • 3/4 pound shrimp
  • 1 teaspoon olive oil
  • 5 ounces arugula
  • Fresh basil torn, to taste

Shrimp basting oil:

  • 2 tablespoons olive oil
  • 23 cloves garlic minced
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • Sprinkle of cayenne pepper


  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt & pepper to taste


  • Prepare the shrimp basting oil by adding olive oil, garlic, smoked paprika, and cumin to a small bowl, and stirring until combined. Set aside.
  • Pre-heat grill to high heat.  Use a grill pan or skewer the shrimp
  • Make the dressing by combining all the dressing ingredients. Set aside.
  • Baste the top of the shrimp with the basting oil, then again about 1/2 way through cooking, baste them again.
  • Toss the basil, arugula, and dressing together. Add shrimp on top or put the whole skewers on top.


  • 1 cup orzo, quinoa, or a grain of your choice 
  • Cook it according to package directions. Set aside to cool. When it’s cool to the touch, add about a teaspoon of olive oil to it and mix it.
  • Incorporate orzo/grain into arugula basil mix.

Mitigating Low-Grade Inflammation

Researchers now believe that low-grade inflammation is associated with most chronic diseases including heart disease, diabetes, Alzheimer’s, arthritis and cancer.
Chronic Inflammation
For my health conscious friends, here are a few things we can do to mitigate low-grade inflamation in our bodies:
Choose protein after fasting (such as for breakfast or if you skip a meal), and during times of stress. After fasting and during times of
stress are two times during the day when the body turns more of whatever you’re eating into sugar, than usual. Choosing protein
helps create sustainable energy, while preventing blood sugar spikes and crashes. This will normalize blood sugars, as well as help
reduce inflammation caused by sugar.
Increase raw, uncooked oils in your diet to help reduce inflammation:
Monounsaturated fats: almond, avocado, coconut (or MCT), and olive oils
Alpha Linoleic Acids (ALAs): chia, flax, hemp, pumpkin seed, and walnut oils

Gum Health Check:

Your mouth says a lot about what’s going on in your body. If you have bleeding gums and/or deeper pockets, there is a core issue that needs to be addressed. Start with switching to a water flosser because that water can do a much more thorough job then standard floss. Use warm water because cold water doesn’t feel too good and is discouraging to many. Add a little peroxide or antibacterial essential oil to the water. Make sure to follow manufacturer instructions to periodically clean and flush the unit.

Know what water you are drinking
Tap water is toxic. These toxins cause inflammation. Even at low levels, it is creating a taxing burden on your body that overtime is detrimental to our health.. If you are drinking from a well, you are still drinking from the same water table and local agricultural practices, pesticides, herbicides, etc. are still getting in your water. We just switched to a counter top reverse osmosis process that reinfuses minerals. and creates mineralized alkaline water. We love it!
A few links for your use: recently they ran an $80 discount and I don’t think the blue tooth is necessary to manage costs.

Lemon Herb Marinated Grilled Salmon

Quick and easy Lemon & Herb Marinated Grilled Salmon (serves  4)


  • 4 salmon fillets, skin-on 
  • 3 lemons, divided
  • zest of 1 lemon
  • juice of 1 lemon
  • ¼ cup extra-virgin olive oil
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • 1 teaspoon fresh ground black pepper
  • 2 tablespoons fresh parsley leaves, chopped
  • 1 tablespoon fresh oregano leaves, chopped


  • Pat the salmon fillets dry with paper towels. Combine the lemon zest, lemon juice, olive oil, garlic, salt, pepper and herbs in a small bowl. Mix well. Remove 2 tablespoons marinade and set aside.
  • Pour the remaining marinade over the salmon making sure it is coated on both sides. Marinate the salmon in the refrigerator for 1 hour before grilling.
  • Cover the grill and preheat on high for 15 minutes and clean the grates with a grill brush.
  • Slice the remaining 2 lemons in half and brush the cut side lightly with oil.
  • Generously oil the grates of your grill
  • Remove the salmon from the marinade and place skin side up on the oiled grill. Add the lemon halves on the grill, cut side down. Leave the grill set on high and close the lid. Grill until the salmon is well charred about 6 to 8 minutes. Remove the lemons when they are charred with nice grill marks.
  • Carefully flip the salmon and continue grilling until the center is just translucent, about 1-2 minutes, depending on how thick the salmon fillets are.
  • Remove the salmon and lemons from the grill and transfer to a platter. Brush the hot salmon fillets with the reserved marinade. Garnish with fresh chopped parsley and serve with grilled lemons on the side.

Grilled Fish with Plum Salsa

Ingredients(Serves 2)

  • 8-10 ounce fish fillets skin on or off
  • 1 Tbls. olive oil
  • kosher salt and pepper

Plum Salsa:

  • 3 medium ripe plums seeded and chopped
  • 1/4 cup red onion finely diced
  • 1 jalapeno pepper seeded and minced
  • 1/4 cup red bell pepper finely diced
  • 1/2 tsp fresh minced ginger.
  • 1/4 tsp sesame oil
  • 2 Tbls rice vinegar
  • 1 tsp lime juice
  • 2 Tbls cilantro chopped


  1. To prepare salsa, combine all ingredients in a bowl and toss lightly to combine flavors. Rest at room temperature for 30 minutes. Rub fish with oil and season with salt and pepper. Place on a medium-hot grill and cook on both sides until just cooked. Spoon salsa over fish.


If your plums are a little tart, you can add a pinch of brown sugar. For a little more heat, add some minced habanero pepper or Padron peppers.

Is God Punishing Me?

Just enjoying our backyard space on this beautiful Sunday. I’m anxious to capture and share some key points “nuggets” from this mornings sermon from a guest speaker. The topic? Is God Punishing Me?

How many times have we heard someone ask that question? How many times have we wondered that for ourselves?

Well I won’t keep you on the edge of your seat for the answer …No! God is not punishing me and he is not punishing you. God is training us, showing us our own hearts to bring us to greater holiness because He is a Good and Loving Father!

Remember. Jesus paid it all! As Christians, we are not paying for our sins! Jesus paid a once for all sacrifice that covers ALL our sins. Sins of the past and sins of the future.

Next time you think about if God is punishing you, view it as God’s training. God does this so that you will experience the fruit of righteousness and so your heart will have peace!

Romans 8:1. A huge weight of guilt is gone because of Jesus Christ.

Vs 7. I must view ALL hardships as God’s discipline because I am one of His children.

Duet 8:2-6. God already knows our heart. It’s for us to humbly know our own hearts!

Proverbs 17:3. God seems to be abscessed with this. Testing our hearts

Psalms 119:67,91,73,75,91,92 God created and CONTINUES to form me. God is faithful when he takes is through affliction.


Hebrews 12:8-9. #2 when God brings hardships into my life He is acting as a loving father. A loving father doesn’t make it easy because He loves us We should have great respect for God something good in my life! is and

Psalm 89:32. God will not take His lovingkindness away

3. This discipline is not punitive. It is corrective to bring greater holiness in my life. Discipline for holiness to be more like Christ Greater righteousness in my life.

Vs 11. To those who have been trained.

4. I will know when the job is done. My heart will be at peace Experiencing the fruit of righteousness. The hardship may still exist but my heart is at peace.

You are not Gods first mistake ! God does not make mistakes.

Can you kiss the rod that is of our Holy Loving God?

Psalm 88:77 affliction separated by fire. Sin hate bs soul love.

Pressure. Tea by hot water.

Flip the coin What you fear on one side and what you love on the other side.


Hebrews 10:10, 12 Christ paid it all. If we were paying for our sins then we would be in hell.


Pan Seared Cod with Capers, Lemon and Parsley

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4 servings
Calories: 275 cal


  • 1 1/2 lb thick cut cod fillet, cut into 4-5 pieces
  • 4 tbsp fresh lemon juice, divided, one tbsp for the fish and 3 tbsp for the sauce
  • 2-3 tbsp olive oil
  • 1 tbsp unsalted butter
  • 5 medium cloves garlic, chopped
  • 2 tbsp capers
  • 1/2 cup dry vermouth, or dry white wine
  • 1/2 cup chopped fresh parsley

Seasoned Flour

  • 1/2 cup all-purpose flour
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 dash cayenne powder
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1/4 tsp fresh ground black pepper


  • Sprinkle one tablespoon of lemon juice over the cod fillets and set them aside while you prepare the rest of the ingredients. Allow the lemon juice to sit on the cod at least 15 minutes, up to 30 minutes.
  • In a shallow bowl, mix together all the seasoned flour ingredients. Pat the fish dry and dredge in the seasoned flour, shaking off the excess.
  • Heat 2 tablespoons of olive oil and the butter in a cast iron skillet over medium-high heat until the pan is hot and the oil is shimmering. Add the cod and cook for 5-6 minutes on the first side. The fish will take a couple of minutes to release from the pan. Once it does, keep an eye on it and check for browning. When it’s a deep, golden brown, turn the fish.
  • Continue cooking the fish on the other side until it is browned and the fish is cooked through, about another 5-6 minutes. Add another tablespoon of olive oil if needed.
  • Remove the fish to a serving dish and let it rest while you make the sauce.
  • Add the garlic and capers to the pan and cook, stirring constantly for 30 seconds. Add the vermouth to deglaze. Bring it to a boil and scrape up all the browned bits from the bottom of the pan. Boil for 1 minute. Then add the lemon juice and parsley. Stir to combine and bring to a boil again. Immediately pour the sauce over the fish and serve.

Salmon with plum-basil relish

A great salmon recipe that lets the fish shine by using a plum-basil relish. It is paired here with carmelized carrots with cayenne cream sauce (Click here for recipe).
Serves 4

For the plum-basil relish:

  • 5 medium red plums, pitted and coarsely chopped
  • 1/3 cup thinly sliced fresh basil leaves
  • 1 tablespoon honey
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

For the salmon:

  • 4 (6-ounce) salmon filets, skin removed
  • Olive oil
  • 3 to 4 teaspoons coriander salt (combine equal parts crushed coriander seeds and flaky sea salt)

Make the plum-basil relish:

  • Combine the plums, basil, honey, lemon juice, and oil in a medium bowl. Season to taste with salt and pepper; set aside.

Make the salmon:

  • Prepare an outdoor charcoal grill for medium, direct heat. (Can also be baked in the oven at 350 deg.)
  • Meanwhile, lightly brush the salmon on both sides with oil, then season on both sides with the coriander salt.
  • When the grill is hot, grill the salmon with the grill cover on and the vents open. When the salmon has grill marks on the bottom, flip with a flat spatula and cook until done to your liking. During this time, keep an eye on the salmon to make sure it doesn’t burn, moving it to a cooler part of the grill if necessary. The time it will take to cook the fish will vary depending on the heat of the grill and the thickness of the fillets, about 10 minutes total grilling time.

Caramelized carrots with cayenne cream sauce

Ingredients: (2 servings)
• 1 tablespoons olive oil
• ½ pound whole small carrots, peeled, tops on, and halved lengthwise
• ¼ teaspoon salt
• 2 cloves garlic, thinly sliced
• ¼ cup whipping cream
• 1 teaspoon cayenne pepper

• In an extra-large skillet cook carrots, cut sides down, in hot oil. Sprinkle with salt. Cook, covered, for 10 minutes. Uncover. Turn carrots, add garlic. Cover and continue cooking for 10 minutes more or until carrots are tender and both sides are golden brown. During cooking, gently shake skillet occasionally to prevent carrots from sticking. Transfer carrots to serving plate, cover and keep warm.
• Add cream and cayenne pepper to skillet. Bring to boiling. Reduce heat; boil gently, uncovered, for 2 to 4 minutes until cream is slightly thickened. Pour over carrots. Serve immediately.

Rosemary Honey Mustard Pork Tenderloin


Pork and rosemary honey mustard mixture

  • 1 pound pork tenderloin
  • Salt and pepper
  • 1 tablespoon olive oil
  • 3 tablespoons Dijon mustard
  • 3 tablespoons honey
  • 1 tablespoon rosemary chopped

Pan sauce

  • 1 cup white wine
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon of the rosemary honey mustard mixture
  • 1 tablespoon honey optional
  • 2 tbsp Olive oil
  • 2 cloves Garlic, minced
  • 2 Zucchini, cut bite size (can use squash as well)
  • ½ cup Corn kernels (frozen or fresh)
  • ¼ tsp Dried basil
  • ¼ tsp Dried oregano
  • ¼ tsp Dried thyme
  • Kosher Salt
  • freshly ground Black pepper
  • 1 tbsp Lime juice
  • 1 tbsp fresh leaves Cilantro
  • 1 tbsp Parmesan cheese


  1. Preheat oven to 425 degrees with the rack in the middle. In a small bowl, combine the Dijon mustard, honey, and rosemary. Stir to combine, set aside.
  2. Preheat an oven safe skillet over high heat. While it is heating up, pat pork loin, dry with a paper towel and season generously with salt and pepper on all sides. When the skillet is hot, sear the pork loin on all sides until golden brown, about 3 minutes per side. Top with the rosemary honey mustard mixture and spread evenly to coat the pork loin, but reserve 1 tablespoon of the mixture for the pan sauce.
  3. Transfer the pork loin in the oven safe skillet to the oven to finish cooking. Cook until the meat is 145 degrees, about 15 minutes. Remove from the oven and allow to rest for a few minutes.
  4. While the meat is resting, make the pan sauce in a skillet over high heat. Combine the wine, apple cider vinegar, 1 tablespoon of the rosemary honey mustard mixture. Stir to combine and cook until it has reduced by half. Give it a taste and add more honey to the sauce if desired.
  5. Slice the pork loin into 1/2″ thick slices, and top with the pan sauce.