HERB BUNS Recipe ~ 1 dozen buns

This recipe is from my ‘Gold Medal Century of Success Cookbook’ cookbook and makes a tasty Supper Bun.

I try to bake my breads on laundry day … that way I can rise them atop the warm clothes dryer ;-)

HERB BUNS Recipe ~ 1 dozen buns

1 pkt. active dry Yeast (or 2-1/4 tsp. bulk dry yeast) * 1 cup warm Water (105 to 115-degrees) * 1 tsp. Caraway Seed * ½ tsp. dried Sage leaves * ¼ tsp. ground Nutmeg * 2 TBSP. granulated white Sugar * 1 tsp. Salt * 1 Egg * 2 TBSP Shortening * 2-1/4 cups Gold Medal all-purpose Flour

Dissolve yeast in warm water in a large mixing bowl. Add caraway seed, sage, and nutmeg; stir in sugar, salt, egg, shortening and 1 cup of flour. With electric mixer and dough hooks, beat until smooth. Stir in remaining flour until smooth. With rubber spatula, scrape batter from sides of bowl; cover and let rise in warm place until double in size – about 30 minutes.

Towel covered basket covering rising batter atop warm clothes dryer

Stir down batter by beating it with a large spoon about 25 strokes. Spoon into a greased 12-muffin-cup pan; filling each cup about half full. Let rise until batter reaches tops of cups – 20 to 30 minutes.

Buns rising ... again under the towel covered basket atop warm clothes dryer

Heat oven to 400-degrees. Bake buns 15minutes.

Remove from oven and cool.

*White Bread Recipe at this link: https://jeastofeden.blogspot.com/2018/06/white-bread-basic-master-recipe-makes-2.html

WHITE BREAD: Basic Master Recipe ~Makes 2 loaves/regular sized

This recipe is from my ‘Fannie Farmer Baking Book’ cookbook and makes a wonderfully fluffy white bread that will not fall apart when handled. This recipe makes a classic American white bread, in the rectangular loaf shape, which is delicious for sandwiches, toast, toasted cheese sandwiches, and to eat plain with butter with meals. It is a well-balanced loaf; the small amounts of sugar and salt called for bring out its natural flavor, and the milk tenderizes it, keeping it fluffy.

NOTE: Bread takes T.I.M.E. to prepare, so be prepared to spend MOST OF YOUR DAY in the kitchen …

EQUIPMENT NEEDED: A saucepan of at least 1-qt. capacity; a mixing bowl of at least 6-qt. capacity; a liquid measure of at least 1-qt. capacity; a set of dry measures; a set of measuring spoons; a smooth, flat kneading surface – like a board, a countertop, or marble slab; a dough scraper or painter’s spatula; a rubber spatula; two 8-1/2 x 4-1/2 x 2-1/2” loaf pans; a cooling rack (optional); a standing electric mixer with a dough hook (a regular electric mixer w-dough hooks, or a food processor)

¼ cup warm Water * 1 package dry Yeast (or 2-1/4 tsp. bulk dry yeast) * 1-3/4 cups Milk (prepared dry milk will work just fine) * 2 TBSP Butter (1/4 stick) (or vegetable shortening, or oil) * 2 TBSP granulated white Sugar * 2-1/2 tsp. Salt * 5-1/2 to 6-1/2 cups all-purpose Flour

Warm the water; pour into bowl and cool to a temperature of 105-degrees. Add yeast and stir well – let stand to dissolve for about 1 minute or so.

Heat the milk to 105-degrees (be sure that it is not hotter at the bottom of the pan), then pour it over the dissolved yeast. Add the butter (or shortening or oil), sugar, salt, and 4 cups of the flour. Beat vigorously for at least 1 minute. You will now have a thick, rough, probably lumpy batter, not stiff enough to hold its shape outside the bowl.

Stir in enough of the remaining flour – ½ cup at a time – to make a stiff but not dry dough; it should collect in a damp and shaggy mass around the dough hooks and clean itself away from the sides of the bowl. It will definitely be cohesive enough now to hold together on the kneading surface. You should have at least 1 cup of flour remaining to add to the dough as you knead the dough.

Dust the kneading surface with ¼ cup of flour and turn the dough out onto it, cleaning the bowl completely with a rubber spatula. The dough is now ready for the comfortable, rhythmic motion of kneading it. Bear down on the dough with the heels of your floured hands and push it away – then fold it partially back unto itself and give the whole mass a quarter turn; it should be soft, sticky, and quite messy, but kneading will soon transform it into a collected ball of dough.

Repeat pushing, folding, and turning again and again; using a dough scraper if you wish to clean the surface as you knead. *I was told by a master baker decades ago that the best way to knead bread was to work out your frustrations on the dough as you work it … IT WORKS! Following that advice, I began turning out beautiful loaves of bread: before I was not working the dough hard enough*

As you work, the dough will absorb the flour – sprinkle on about 2 TBSP at a time, when necessary, to keep the dough from being too sticky or “tacky”. After you have kneaded it for 1 minute, stop and let the dough rest for 10 minutes to allow the flour to absorb the liquid so further kneading is easier. (It is okay to rest the dough longer, but if you do, cover it with an inverted bowl to prevent a crusty skin from forming on the dough)

After the rest, resume kneading for about 6 to 8 minutes, or until the dough is smooth and elastic; when you have kneaded enough, the dough will no longer be sticky and flaccid, but will become shiny and resilient. Sometimes small blisters will appear on the surface – a sign that you have kneaded enough. Test by pressing the heel of your hand firmly and deeply into the dough – hold it there 10 seconds; if it comes away clean, that is another sign that you have kneaded enough.

THE FIRST RISE: Allowing the dough to rise gives it time to ferment, develop, and expand. Most recipes say to let dough rise in a “warm place”, and 75 to 85-degrees is ideal. *I rise my bread either in the oven warmed by the interior light bulb … or atop my dryer under a towel-covered basket while doing laundry: the loaves rise perfectly. When my mother did her bread, she would put her loaves atop the refrigerator, covering them loosely with a slightly damp towel so the rising bread would not stick to the fabric*

Dough rising in the oven

Wash the mixing bowl, dry it, and grease the inside right to the top with shortening. Put the kneaded dough into the bowl and turn it so it is entirely coated with the shortening, which will keep the dough surface from drying out. Cover with plastic wrap or a clean cloth and set to rise where it won’t be disturbed, until it doubles in bulk- about 1 to 2 hours, depending on the temperature. Since rising times can vary, the best guide is how much the dough should rise … so, when you set it to rise, estimate how full the bowl will be when the dough has doubled in size: judge with your eyes where the dough rests in the bowl now and how much it should double when it is swollen and puffy.

Risen dough

PUNCHING DOWN THE DOUGH: Again, do not be gentle! After the dough has risen, turn it out onto a lightly floured surface. Punch it, pummel it, and knead it for about 1 minute. Do anything you have to to work out the air and return it to its original, unleavened size before it doubled in size.

FORMING THE LOAVES: Grease the interior of the loaf pans thoroughly so the bread, when cooking, will not stick to the pans. Divide the dough into two equal piece. Gently stretch the pieces as you begin to roll them into oval loaves the approximate length of your pans. At the end of the dough, pinch the ends closed and pinch the bottom seam together; and place in the prepared pan, with the seam down. The dough should just touch the sides of the pan. If it doesn’t, or the shape looks rough and uneven, push, and pat with your fist to even it out. The pan will be filled about 2/3’s full.

Repeat for 2^nd loaf.

SECOND RISE: Cover the pans with a clean cloth or dish towel, and place them in a warm spot. Let the dough rise again. The second rise will take about 45 minutes to 1 hour. When the dough is puffy and swollen, and forms a dome, or ‘blossom’, over the top of the pan, it has risen enough.

Loaves covered w-bowl rising in oven

PREHEATING THE OVEN: In the yeast-bread recipes, I have not noticed a separate step to the instructions concerning the preheating of the oven – primarily because it is difficult to predict exactly when the final rise will be completed and how long your oven needs to reach the baking temperature. Most ovens will preheat in about 10 to 15 minutes … BUT KNOW YOUR OWN OVEN. After you have baked a few loaves, you will be able to guesstimate sufficiently well what the loaves will look like 10 to 15 minutes before they are ready to bake. Preheat the oven then to 350-degrees and adjust the oven rack to the middle level. If you are not up to guessing, just preheat the oven 30 minutes after you have formed the loaves, and the oven will surely be ready when it is time to bake the loaves.

BAKING THE LOAVES: Uncover the pans and place the bread on the middle rack of the oven. Almost immediately there will be a sudden rise in the dough, known as “oven spring” – and the dough will continue to rise a bit more. Bake for about 40 to 45 minutes in a glass pan … 45 to 50 minutes in a metal pan.

TESTING FOR DONENESS: When done, the loaves will have shrunk slightly away from the sides of the pan, and they will be well browned. If the sides and bottoms are soft and pale, the bread probably needs to bake a bit longer; about 5 to 10 minutes longer.

COOLING THE BREAD: While warm from the oven bread is a tasty temptation (and we have done our share of being lured into temptation; LOL) the bread texture is best if it cools before you slice it. Turn the loaves out of the pan and let them sit on a wire rack for 2 to 3 hours. When completely cool, wrap each loaf in an airtight plastic bag. For storage longer than a few days, refrigerate or freeze the bread.

FREEZING YEAST BREAD: Homemade breads are among the best things to keep in your freezer. If frozen properly, they will taste almost freshly baked when reheated and served months later. The most important point in freezing is to wrap the bread (whole or sliced into individual slices) well and seal it thoroughly. An initial covering with plastic wrap or a plastic bag, followed by a secure wrapping with foil, gives the best protection. Label and date everything you freeze.

REHEATING YOUR YEAST BREAD: If you want to freshen or reheat a frozen loaf of bread, there is no need to thaw it first.

Preheat the oven to 325-degrees. If you are reheating a crisp-crusted loaf, remove the wrapping, place it on a baking sheet, and heat for 20 to 30 minutes, depending on the size of the loaf. If it is a soft-crusted loaf, unwrap it and brush away any ice crystals; then either rewrap it in foil or place it in a brown paper bag with the top folded down to seal, and heat for 20 to 30 minutes. To test if a loaf is thoroughly thawed, stick a sharp knife into it and hold the blade there for a moment – if it comes out cold, the bread needs more time in the oven.

You can also reheat bread to serve it warm at the table. Portions of loaves (and small muffins and buns) reheat best when sprinkled with a few drops of water and wrapped loosely in a brown paper bag. Place in a preheated 325-degree oven for 10 to 15 minutes.

THE GOSPEL ACCORDING TO ACTS ~ Chapter 3

THE GOSPEL ACCORDING TO Acts ~ Chapter  3

One day Simon Peter and John were going up to the Temple at the hour of prayer, that is, at 3:00 in the afternoon. A man, lame from birth, who was carried daily to the gate of the Temple called Beautiful, was there to beg alms from those who were going into the Temple. When he saw Simon Peter and John about to enter the Temple, he asked for a gift from them, too. But Simon Peter, as well as John, looked intently at him and said, “Look at us!” He did so, expecting to get something from them. But Simon Peter said, “I don’t have any silver or gold, but I’ll give you what I do have! In the Name of Yeshua Ha’Mashiach of Nazareth, get up and walk!” He took the man by the right hand and raised him up, and immediately his feet and ankle bones grew strong. And leaping up, he stood and walked about, and he went into the Temple with them, walking and leaping and praising Elohei.

When all the people saw him walking and praising Elohei, hey recognized him as the very man who had been sitting at The Beautiful gate of the Temple, begging, and they were filled with wonder and amazement at what had happened to him. While he still clung to Simon Peter and John, all the people in great astonishment crowded about them in what was known as Solomon’s Porch.

When Simon Peter saw this, he addressed them. “Men of Israel”, he said, “why are you surprised at this? And why do you stare at us as though we had by our own power or piety made him walk? Elohei – the God of Abraham, and Isaac, and Jacob – has done it. Thereby he has glorified His Servant Yeshua, Whom you betrayed and disowned before Pilate after he had made up his mind to set Him free. But you disowned the Holy and Righteous One, and demanded that a murderer be set free. Then you went and killed the Lord of Life Whom Elohei had raised up from the dead, a fact that we have witnessed. This man Whom you see and know was made strong through His Name, through faith in His Name. Indeed, it is in this faith in Him that has completely restored this man before all of you.”

“Brothers, I know that you, as well as your rulers, did it through ignorance. In this way Elohei accomplished what He had foretold by the mouth of all His prophets, that Ha’Mashiach must suffer. But you must repent; you must turn to Elohei and have your sins blotted out; then times of refreshing will come from the presence of Adonai. And He will send Yeshua Ha’Mashiach, Who before this was preached to you. True, He must remain in heaven until the time for the restoration of all things, a matter which Elohei has told us through all His holy prophets from the beginning.”

“Thus Moshe said, ‘Elohei will rise up from among your brothers a Prophet, just as He appointed me. You must listen to Him on every matter He speaks to you about. And everyone who will not listen to that Prophet will be eradicated from among The People (Deuteronomy 18:15). All the prophets who have spoken since Samuel also have foretold of these times. You are the heirs of the prophets and of the Covenant  that Elohei made with our fathers when He said to Abraham, “In your seed shall all the races of the earth be blessed”. Elohei has raised up His servant, Yeshua, and has sent Him to you first, and He will bless you, each one of you who will turn away from his wicked ways”.

**ACTS 1 & 2: https://jeastofeden.blogspot.com/2018/05/the-gospel-according-to-acts-chapters-1.html

Birds, Deer, Spinach … and EU NONSENSE

I know I have been a terrible blogger lately, but life at our house is in a constant whirl with gardening, schooling, meals, and laundry … that most days it’s hard for me to even remember my own name unless someone says it while looking right at me. LOL

And I have consistently been late with my weekly Thursday Bible Study postings – sometimes not even getting them posted until well into the 2^nd week …

Spring is a busy time!

But today we took some time to just have some ‘family time’ and took a 2 hour drive up south Toutle to unwind.

Before we left the house though, we noticed the bird feeder and the bird house Hubs built was getting a lot of activity; most of the other birds – Red-winged Blackbirds, Starlings, Chickadees, and a bright yellow bird we could not yet identify – flew away when I tried to get a picture of them. I was only able to get a decent shot of a rosy-headed House Finch and a Swallow:

A House Finch visited us early morning.

A pair of Swallows has taken up residence in the Birdhouse Bob built. The male diligently guards his mate and drives off any bird that gets too close. Can’t wait for the chirp-chirp-chirping of babies!

This turkey startled us on our morning drive up the South Toutle. Came around a corner and there it was!

Not in the least startled by road traffic ...

Hubs spotted this deer; it was standing in the grass just looking at us until I reached for my camera - then it took off pronto.

I spotted this big deer just lying and taking it easy in this side yard in Toutle. It was still in the same place when we backtracked 15 minutes later.

This deer is going to be sporting a LARGE rack of antlers when they come in fully.

After we got back home around lunch time, I did some more laundry – I know, soooooo exciting, right?

And I gleaned some chives and spinach already from this year's meager garden :-D 

2nd Spinach harvest (got 5 cups when cut) and 1st Chives haircut

And THEN … I GOT THIS when I signed into my Blog to post:

European Union laws require you to give European Union visitors information about cookies used and data collected on your blog. In many cases, these laws also require you to obtain consent. 

As a courtesy, we have added a notice on your blog to explain Google's use of certain Blogger and Google cookies, including use of Google Analytics and AdSense cookies, and other data collected by Google. 

You are responsible for confirming this notice actually works for your blog, and that it displays. If you employ other cookies, for example by adding third party features, this notice may not work for you. If you include functionality from other providers there may be extra information collected from your users.

All I have to say about this nonsense IS – NOT MY PROBLEM. The EU forced it on me, they can deal with the fallout. I hate cookies and would never utilize them because they sloooooooooow things waaaaaaaay down. {EU visitors} obviously already understand the EU nonsense, so there is nothing for me to “explain” to them. But “as a courtesy”, I will say, ‘If they don’t like it, they don’t have to loiter on my Blog’ … problem avoided for everyone.

MOD CROCHET FOX SLIPPERS – 4/5 yo

I designed these little slippers after the original Unisex Slipper Socks pattern. I amended them to fit a smaller child than the original instructions was patterned for; used worsted yarn instead of sport weight yarn, and added my own designed enhancements – in this case, fox facial features ;-)

These are easy to make up in one day since they are small.

Materials: Worsted weight yarn in Carrot-Black-White-Blue colors (I used 2 contrasting blues, but a single blue would do as well); #H crochet hook; Tapestry needle

NOTE: Slippers is worked with 2 strands of worsted – features worked using 1 strand of yarn. Pattern is worked in rounds without joining rounds.

“FOX HEAD” – Rnd 1: With Carrot, ch2 and work 5 sc in 2^nd ch from hook to form a circle. Mark last st of this rnd with a length of cc yarn.

Rnd 2: Work 3 sc into each sc around: 15 sc

Rnd 3: *2 sc in first sc, sc in each of next 2 sc*; rep from * to * around: 20 sc

Rnd 4: Inc 3 sc as follows – Inc/6 sc/Inc/6 sc/Inc/5 sc: 23 sc; cut Carrot, leaving a length of yarn and loosely tie.

Toe part of FOX slipper

NOSE: With Black, ch2 and work 5 sc in 2^nd ch from hook to form a circle. EO

FACE MASK FEATURE: With White, ch 13 and work along ch’s as follows – 3 Treble crochet, 2 Double crochet, 1 Hdc, 1 Sc, 1 Sl St: (8 sts)

Repeat other side of nose, reversing stitches along the ch’s.

Eye mask taking shape

Pin nose/mask detail in place and sew to slipper upper.

Placing facial features for stitching

EYES: With a length of Black yarn, embroider eyes on mask.

EARS: With Carrot, ch 5, turn and work 1 row even.

Row 2 and subsequent dec rows: 1 sc, 1 dc until there is only 1 st left. EO (Make 4)

INNER EAR: With White, ch 4 – work as for outer ear. (Make 4)

Holding both ear pieces together, Attach Carrot to bottom corner and sc around entire ear, working 1 inc in each corner edge.

Mask in place, ears tacked on

LEG: Attach Blue yarn and sc around entire toe section; DO NOT JOIN. Ch 11.

Row 1: Using both loops, sc in 2^nd ch from hook and in each ch sts … working both sides of the ch 11 sts: 45 sc

Following rows will be worked in Ridge Rows, which is to work the back loop (loop away from you) of each sc.

Row 2 thru 8: Work Ridge Rows; ch 1, turn each row.

DEC ROW 1: Sc in each of the next 20 sc/dec/1 sc/dec/20 sc; ch 1, turn.

DEC ROW 2: Sc in each of the next 19 sc/dec/1 sc/dec/19 sc; ch 1, turn.

DEC ROW 3: Sc in each of the next 18 sc/dec/1 sc/dec/18 sc; ch 1, turn.

This is a pic of the original pattern, but of course MOD child's slipper will look different with a much smaller sizing, a fox face toe and blue back ... you can see how easily the pattern can be adapted for smaller sizing and enhanced detail - as I have done with MOD pattern I am posting ...

FINISHING: Fold back of slipper over front part, carefully matching back sts and sl st inside loops of sides together to close the back seam. EO

THE GOSPEL ACCORDING TO ACTS ~ Chapters 1 & 2

2 weeks ago we wrapped up the Book of Matthew. Today we will begin our study in the Book of Acts, which was written by Luke and gives an accounting of the acts if the Apostles after Yeshua’s Resurrection & Ascension. Acts is the first record of the birth of the Church (aka: Body of Believers of/in Mashiach (Christ).

                       

THE GOSPEL ACCORDING TO Acts ~ Chapters 1 & 2

In the first book, O Theophilus, I wrote about all the things Yeshua did and said from the beginning, also up to the day He ascended to Heaven, just after He had, through the Ruach Ha’Kodesh (Holy Spirit), given the Apostles their instructions.

After He had suffered death, He showed Himself alive to them, giving many proofs. He was seen by them during the 40 days, and he talked to them about things concerning the kingdom of Elohei. Now, as they were assembled together, He instructed them, “Do not leave Jerusalem, but wait there for the fulfillment of the promise made by Elohim, of which you have heard Me speak. For John indeed baptized with water, but you will be baptized soon, a few days from now, with the Ruach Ha’Kodesh.” Those who were present then asked Him, ‘Adonai, are You at this time going to restore the kingdom if Israel?’ He answered, “It is not for you to know the times and seasons which Elohim sets by His own authority.”

But when the Ruach Ha’Kodesh comes upon you, you will receive power, and you will then be My witnesses in Jerusalem and in all of Judea and Samaria and to the farthest ends of the earth.” When He had said this, and while they were still looking at Him, He was taken up – and a cloud carried Him out of their sight.

They were still looking intently up to Heaven, watching His departure, when suddenly 2 men, dressed in white, stood beside them. “You men of Galilee,” they said, “Why are you standing there, looking up to Heaven? This same Yeshua, Who now was taken from you into Heaven, will come back in the same way you saw Him ascend to Heaven.”

They returned to Jerusalem from the Mount of Olives. This was near Jerusalem, a little over a half a mile away. Coming in, they went up to the upper room where Simon Peter and John, James, and Andrew, Philip, and Thomas, Bartholomew and Matthew, James and the son of Alphaeus, Simon the Zealot, and Judas the brother of James (not Iscariot, who hung himself after betraying Yeshua) were then staying. All these – besides the women, and Mary, the Mother of Yeshua, and His brothers – with one mind devoted themselves to prayer and to supplication.

At one such meeting, when 120 were assembled there, Simon Peter stood up before them and spoke. “Men and brethren,” he said, “Scripture had to be fulfilled, that part which the Ruach Ha’Kodesh had spoken long ago by the mouth of David, about Judas, who showed the way to the men who arrested Yeshua. He had been counted as one of us, and had had his part in our work. Now, this man bought a field with the money paid him for his treachery. Later, having fallen down head first, he was ruptured in the middle, and all his bowels gushed out. This became known to all the residents of Jerusalem, so that this piece of land came to be called, in their own dialect, Akeldama, meaning Filed of Blood. For thus it is written in the Book of Psalms, ‘Let his homestead be desolate, and let there be no one living there,’ (Psalm 69:25). It would be wise to choose one of the men who has been with us all the time that Adonai Yeshua went in and out among us, beginning with His baptism by John to the day He was taken up from us. Such a one should then, together with us, become a witness of His resurrection.”

2 men were accordingly nominated: Joseph, called Barsabas, who was surnamed Justus, and Matthias. Next, they offered prayer, “Adonai’, they said,’ You Who know all hearts, show us which of these 2 men You have chosen. He is to take the place in the service and apostleship that Judas had before he fell away and went to his own place.’ Then they cast lots, and the lot fell on Matthias, who thereupon was numbered with the 11 apostles.

==CHAPTER 2 –

On the Day of Pentecost, they were all gathered together in one place, and of one mind. Then suddenly there came a sound from Heaven like the roar of a mighty wind, and it filled the whole house where they were sitting. Then tongues of fire appeared to them, and these separated and settled down on each one of them. And they were all filled with the Ruach Ha’Kodesh, and they began to speak in other tongues, as the Ruach gave them utterance.

Now there were pious Jews living in Jerusalem, coming from every country in the world. And when this speaking was heard, a great crowd gathered; and each one was amazed because he heard them speaking in his own language. So, in amazement and wonderment, they said to one another, ‘But are not all those speaking Galileans? Then how is it that each one of us can hear his own language – Parthians, Medes, and Elamites, and those that live in Mesopotamia, Judea, and Cappadocia, in Pontus and Asia? Also from Phrygia, and Pamphylia, from Egypt and the parts of Libya near to Cyrene, and in addition, visitors from Rome, both Jews and proselytes, Cretans and Arabians – we hear them all alike telling in our own native tongue the nighty wonders of God!’ They were all astounded and perplexed, and kept saying: ‘What can it all possibly mean?’ But there were some who said in mockery, ‘They are simply drunk with new wine!’

Then Simon Peter, standing up among the 11, raised his voice and spoke: “Men of Judea and residents of Jerusalem, all of you take note of this. Listen to what I am going to say! These men are not drunk, as you suppose, since it is only 9:00 in the morning. But rather, this is something that the Prophet Joel foretold. This is what Elohei says, ‘In the latter days I will pour out My Ruach upon all mankind. Then will your sons and daughter prophesy, and your young men will have visions, and your old men will dream dreams. Even on your servants, men and women alike, will I pour out My Ruach in those days, and they, too, shall prophesy. And I will display wonders in the Heavens above, and signs on the earth beneath – blood and fire, and clouds of smoke. The sun will turn to darkness, and the moon to blood before the coming of the Day of Adonai, that great and illustrious day. And whoever will then call on the name of Adonai Yeshua Ha’Mashiach will be saved’ (Joel 2:28-32).

“Men of Israel, listen to me! Yeshua of Nazareth was a Man made known to you by Elohim by means of miracles, wonders and signs which Elohim did among you by Him. All this you, yourselves, well know. But He was betrayed, permitted by the counsel and foreknowledge of Elohim, and you had wicked men seize Him and put Him to death on the cross. But Elohim raised Him up, setting Him free from the pangs of death, since death could not possibly hold Him in its power. David has said this about Him: ‘I can see my Lord before Me always. He is at My right hand, so that I need not be disturbed. I am therefore glad, and my tongue is joyful; in fact, My body rests in hope. For You will not leave My soul in death, nor will You leave Your Holy One in the grave. You have made known to Me the ways of life, and You will delight Me with the sight of Your face’ (Psalm 16).

“My brothers, I can tell you plainly about the patriarch David, not only that he died but also that he was buried and that his tomb is with us to this day. He was a prophet and knew that Elohei had sworn to him with an oath from among his descendants. He would raise up the Church to sit on his throne. He, therefore, foresaw and spoke of the resurrection, namely, that His soul should not be left in the realm of the dead and His body was not to suffer decay. Yeshua is this One, and Elohim has now raised Him up, to which fact we were all witness. Therefore, He has been exalted to the right hand of Elohim and, as promised, He has received the Ruach Ha’Kodesh from Elohim, and has poured Him out upon us as you have seen and heard. No, it was not David who ascended to Heaven, for he himself says, ‘Adonai said to Adonai, “Sit at My right hand, until I place Your foes as a footstool under Your feet”’ (Psalm 110:1). Let the whole house of Israel know for certain that Elohim has made this Yeshua Whom you crucified both Adonai and Mashiach!”

As they listened to him their hearts were troubled, and they said to Simon Peter and to the other apostles, ‘Brothers, what shall we do?’ Simon Peter answered them, “Repent and be baptized, each one of you, in the Name of Yeshua Ha’Mashiach, for the forgiveness of your sins, and you will receive the gift of the Ruach Ha’Kodesh. This promise is to you and to your children, and to all people everywhere, as many as Adonai Elohei will call.”

He also said many other things as he testified and exhorted them, with emphasis on the plea, “Save yourself from this wicked generation!” Then those who accepted his message were baptized. Thus, about 3000 souls were added to the believers that day.

They continued steadfast in the teachings of the apostles, also in their fellowship, in the breaking of bread, and in prayer. And the fear of Elohei came upon every soul, for many miracles and signs were done by the apostles. All the believers lived together and had all things in common. They sold their property and their goods, and distributed the proceeds to all according to their special needs. Day after day, they went regularly to the Temple, united. Likewise, they observed the breaking of bread in their homes, and ate their meals with joy and simplicity of heart. They praised Elohei and stood in favor with all the people. And every day Adonai added to the number of those who were saved.

**Matthew 27 & 28: https://jeastofeden.blogspot.com/2018/05/the-gospel-according-to-matthew.html

CHICKEN w-CARROTS, PRUNES, AND RICE Recipe – serves 6

This recipe hails from Israel and Egypt. It is easy to make, and the ingredients are simple. The whole thing takes about 2 hours from prep to finish, so plan accordingly.

This dish is more like a soupy main meal. It believe it is intended to be served like a Coq au vin … but I lift a piece of chicken out and use a slotted spoon to lift the drained rice to serve individually – that is how my family likes it. Later, after Supper, if any chicken remains, I put that in a covered dish and lift the rice out of the broth into a spate covered dish also to be served another day. Then I let the broth cool – liquefying it in a blender for a soup base for another meal.

1 4 pound Chicken, cut into 6 pieces * 3 TBSP Olive Oil * 1 large Onion, chopped * 1 pound large Carrots, coarsely grated * 2 cups long-grain Rice * 12 ounces pitted Prunes * Paprika * 6 cups boiling Chicken Stock (I used frozen turkey stock) or canned low-salt broth

Preheat oven to 350-degrees.

Season chicken with salt & pepper.

Heat oil in a heavy large Dutch Oven over medium-high heat. Working in batches, add chicken pieces to pot and sauté until brown – about 8 minutes per batch. Transfer chicken to a bowl.

Frozen Turkey Stock melting to a boil

Chicken pieces being seared

Add onion to oil in pot and sauté until golden – about 5 minutes. Remove pot from heat.

Recipe Ingredients gathered

Shredded carrots

Spread 1/3 of carrots over onion, then 1/3 of rice and 1/3 of prunes. Arrange half of chicken atop prunes. Season with paprika, salt and pepper. Repeat layering with 1/3 each of carrots, onion, and prunes. Top with remaining chicken and season with paprika, salt and pepper. Layer remaining carrots, rice and prunes over chicken.

Layering the veggies, rice, and chicken

Pour stock into the pot over meat and vegetables.

Added stock to cover

Cover pot and place in oven. Bake until chicken and rice are cooked through; about 1 hour.

In oven and timer set for 1 hour