Archives for April 2011

Remember the Sacrifice

Filed Under: General1 Comment

Good Friday is a day that we remember the amazing sacrifice that Jesus made for us. It’s the day that Jesus allowed himself to die on the cross to make payment for our sins.

Romans 3:23 – For all have sinned and fall short of the glory of God.

Without the forgiveness of God, we would need to be perfect to go to heaven. Since nobody is perfect God made a way for us to be washed clean of our sins.

John 3:16 – For God so loved the world, that he gave his only Son, that whoever believes in him should not perish but have eternal life.

If we accept that we are not perfect and therefore are in need of forgiveness, then God chooses to remember our sins no more and we can have a relationship with Him.

Romans 6:23 – For the wages of sin is death, but the free gift of God is eternal life in Christ Jesus our Lord.

Cross

Of course, the story doesn’t end there. We know that Jesus then rose again conquering death. Sunday is coming!!

New Do

Filed Under: General3 Comments

Before

Summer in Florida is no fun with long hair… too hot! So, time for a change. It’s been a while since I’ve had it this short and it feels much better. Jesse is happy with it too, he always says the shorter, the better. I went back to Hair Masters which is just around the corner from our house. I think they do a great job for just $17.95! Now I just need to remember not to take as much shampoo. 🙂

After 1After 2

 

Cranberry Pork Roast

Filed Under: Recipes1 Comment

Yet another easy peasy slow cooker success!  I know I say this about every recipe that I post, but you really have to make this one.

Prep time: 15 minutes
Cook time: 4 hours

1 boneless pork loin roast (2-3 lbs.)
2 tbsp. butter
1 envelope golden onion soup mix
1 can (14 oz.) whole-berry cranberry sauce
2 tsp. dijon mustard

In a skillet, brown roast in butter on all sides. Transfer to slow cooker; sprinkle soup mix.

Browning pork

Add cranberry sauce to skillet, stirring to loosen browned bits from pan. I had to search a little to find a cranberry sauce without corn syrup in it. I finally found an organic sauce that had only sugar.

Cranberry sauce

Pour cranberry sauce over roast.

Roast in crockpot

Cover and cook on low for 4-5 hours. Remove roast to serving platter; keep warm. Strain cooking juices and stir in mustard. Slice roast; serve with sauce.

Instead of using the soup mix, I just used onion powder and some black pepper. The roast was SO moist and we topped it with the cranberries and sauce… so good!

The only thing I keep forgetting is to take a picture of my final products. I guess I’m always too hungry at that point to think about anything except eating. So instead you get to see what was left when we finished eating. That will make a very nice lunch for tomorrow.

Dinner leftovers