ALMOND TEA LATTE

I recently came across this fantastic cup of perfection from Christine @ justbella.  She calls it the "London Fog."  Normally running at almost $4 for a venti at Starbucks, I made this for about 50 cents!  O.O  It's currently my new favorite drink!

I've adapted a little from her recipe based on what I already had available.  Here's my version:

1 cup of earl grey tea (8 oz. of water to 1 tea bag)
2-3 T of my homemade almond syrup (refer below)
frothed milk


Add these 3 simple ingredients together and enjoy! :)


Recipe for Almond Syrup:

• 1 1/2 C of water
• 1 C of cane sugar
• 1 C of brown sugar
• 1 1/2 - 2 T almond extract 
• pinch of salt

Pour water and sugar together in a small saucepan under medium high heat.  After it starts to boil, let it simmer for 10 minutes.  The liquid should slightly thicken.  Remove from heat and add in your preferred extract and salt.  Let it cool to room temperature before pouring it into an airtight container.  Keep in the fridge for up to 2 weeks.

2 CORINTHIANS 13:14

"The grace of the Lord Jesus Christ and the love of God and the fellowship of the Holy Spirit be with you all."  

The love of God is God Himself as the source.  The grace of God is the Lord Himself, as the expression of God, as life to us for our enjoyment.  The fellowship of the Spirit is the Spirit Himself as the impartation/ transmission of the grace with the love.


These are not three separate matters but three aspects of one thing, just as the Lord, God, and the Holy Spirit are not three separate Gods but three hypostases, the supporting substances, that compose the one Godhead.  

- taken from The Holy Word for Morning Revival, p.30 -

What I enjoyed from this morning was that God is Triune not for us to understand doctrinally, but so that He can enter into us as the Spirit to be the reality of our life for our enjoyment.  Everything God went through was so that He could reach man! 

The love of God and grace of Christ

And fellowship of the Holy Spirit

Be with you, be with you all,

Be with you all, be with you all.

From the throne of our God and the Lamb

Flows a river of water of life,

Bright as crystal, reaching man.

-Click here to link to the song-

CURRY WITH CHICKEN + POTATOES + CARROTS

This is my first recipe post, so I thought I'd share with you my husband's favorite comfort food:  CURRY!  It's one of MY favorites because it's so quick and easy... no marinating or need of multiple pans!

Serving size: 4

4 chicken thighs (cut into bite-size chunks)
1 large russet potato (bite-size chunks)
1/2 bag of baby carrots or 2 large carrots (bite size chunks)
*sliced onions would work great too... my husband just prefers them without.


1 T grapeseed oil 
1 T curry powder + 1 tsp of curry powder (set aside)
1 tsp garlic powder
2 tsp Lawry's season salt
3 C chicken broth
2 cubes of Golden Curry (medium hot)


2 C rice (the one below is the best tasting brown rice we've found so far!)

Directions:

1. Heat the oil (I use grapeseed, but any oil should be fine) in a large saute pan on medium high heat.  Add in the chicken and quickly start stirring it around in the pan to prevent it from burning. Add season salt, garlic powder, and curry powder. Cook until the chicken is no longer pink (about 5 min) and then add in the carrots and potatoes.  Sprinkle on the extra curry powder that was set aside and stir it all together for about 5 more minutes.    
2. Pour in the chicken broth (we like it extra saucy... you can adjust the liquid as you like) and wait until it starts getting hot.  Add in the Golden Curry cubes and stir gently until they melt evenly into the broth. Turn the heat down to medium low.  
3. Stir occasionally as the sauce thickens.  Make sure to also check the potatoes because they tend to stick to the pan.  Let everything slowly simmer for about 20-25 more minutes (until the carrots and potatoes are softened).  
4. Serve over rice and enjoy while it's hot!