Yesterday I woke very early, which gave me lots of time to pray and write. This is what I was given:
Didn’t our hearts burn within us as he talked with us on the road and explained the Scriptures to us? (Luke 24:32; NLT).
May every human heart, Lord, burn,
And may we take your hand, and cling,
Accepting all that life will bring
Each day.
May every human heart repent,
And ask you to forgive our sin,
Embracing you, our closest kin,
Each day.
May every human heart rejoice,
And follow you, our Shepherd King,
The One from whom new life will spring
Each day.
Everyone who belongs to Christ will be given new life (1 Corinthians 15:22; NLT).
References
The LORD gives, and the LORD takes away. May the name of the LORD be blessed! (Job 1:21; NET).
Repent of your sins and turn to God, for the Kingdom of Heaven is near (Matthew 4:17; NLT).
Anyone who does the will of my Father in heaven is my brother and sister and mother (Matthew 12:50; NLT).
If any of you wants to be my follower, you must turn from your selfish ways, take up your cross daily, and follow me (Luke 9:23; NLT).
I am the good shepherd. The good shepherd sacrifices his life for the sheep (John 10:11; NLT).
The steadfast love of the LORD never ceases; his mercies never come to an end; they are new every morning; great is your faithfulness (Lamentations 3:22-3; ESV).
He died for everyone so that those who receive his new life will no longer live for themselves. Instead, they will live for Christ, who died and was raised for them (2 Corinthians 5:15; NLT).
We were therefore buried with him through baptism into death in order that, just as Christ was raised from the dead through the glory of the Father, we too may live a new life (Romans 6:4; NIV).
Fun with fermentation
Alongside writing and making rosaries, I love making fermented foods. Recently I began making fermented oats, which are delicious, and have lots of probiotic health benefits. Here is a photo of my second fermentation, which I started yesterday:
I’ve also just begun making my first ever leaven (yeast), by fermenting raisins. It’s so interesting to watch the process, and to see the changes every day with these living foods:
