Revelation 2 and 3

In Revelation 2 and 3, John is communicating to each church, what Jesus wants them to know. In the study workbook I am using, Revealing Revelation, the author gives a template to follow in analyzing the seven churches. For each one, we answer four questions:

  1. Who is Jesus
  2. What Jesus knows
  3. Jesus’ warning
  4. Jesus’ promise

After doing some research on these churches and using this template this is what I came up with:

The Church in Ephesus

  • He who holds the seven stars in His right hand, who walks in the midst of the seven lampstands
  • He knows their works, their labor, their patience and that they cannot bear evil. They have tested false apostles. They have not become weary.
  • They had forgotten their first love, and if they did not repent, Jesus would remove their lampstand.
  • Jesus promises the tree of life and paradise.

Ephesus had the best Bible teaching with sound doctrine, but I think they got caught up in the teaching and forgot to FEEL their relationship with God. Their love got stale and as we get distracted by everything happening in our lives, this can be a real danger for us, too. Remember when we first came to Christ and we were so on fire for the Lord? Do we still have that same fire today? And are we really focusing on our relationship with God and not just checking off the boxes without really feeling anything?

The Church in Smyrna

  • the first and the last, died and came to life
  • knows their tribulation and poverty, the slander against them, yet they remained faithful
  • some will be thrown in prison and face 10 days of tribulation
  • be faithful and He will give them the crown of life, salvation from the second death

This was the largest city in Asia minor and was a political center. Their chief export was Myrrh.

This church had me thinking about tribulation and suffering, mostly in terms of persecution. Comparatively, and in America, we don’t really know what persecution for our beliefs is, not like it was in Biblical times or even in present day, but in other countries. It really makes me think that I need to quit being lazy and serve the Lord.

The Church in Pergamum

  • Him who has the sharp two-edged sword
  • knows they dwell where satan dwells, but keep His name. Some were worshiping balaam and holding the teachings of the Nicolatians
  • they were to repent or He would come with the sword of His mouth
  • promised hidden manna, a new name, if truly repentant

Pergamum’s chief export was parchment. It was a city of wealth and knowledge. It had a university and a 200,000 volume library.

Biblical morality. I need to work at being diligent in righteousness, the Word and prayer – no compromise.

The Church in Thyatira

  • the Son of God, eyes like the flame of fire, feet like burnished bronze
  • knows their works, love, faith, service, patience, endurance, but there is immorality and toleration of sin
  • will throw Jezebel into a sick bed, adulterers would face great tribulation if they did not repent
  • promises to give to each according to their works, the righteous will have no burden and be given authority, given the morning star

Thyatira was very wealthy, known for its wool and dyes. They were known for the arts and has several guilds.

God wants us to choose Him, to turn to Him – He doesn’t force us. I think this is so beautiful. Repent Turn to God, away from sin. Lasting change.

The Church in Sardis

  • Him who has the seven spirits of God and the seven stars
  • knows their works, alive, but dead, works not complete
  • they were to repent or He would come like a thief against them
  • the righteous will walk with Him in white, will be in the book of life forever

Sardis was known for textiles, dyeing and jewelry. They were also known for philosophy. They had a reputation that was actually false and undeserved, like the white washed tombs.

Are we all words and no action. Or is their action, but its empty and our heart condition doesn’t match? I need to be loving, welcoming, warm, passionate, prayerful, in the Word studying, using my spiritual gifts for God’s glory. Is their sacrifice? I think that is when I know I am truly serving the Lord – I need to be sacrificing something, whether its time, money, and hour less of sleep – whatever it is as long as it is for the Lord.

The Church in Philadelphia

  • the Holy One, the True One, who has the key of David, the one who opens and shuts and no one can change that
  • know their works, that they kept His Word and did not deny Him
  • He will make others bow before them
  • they will be kept from the hour of trial

Philadelphia was known for their vineyards and wine. He had nothing negative to say! Which is great since they were in a perfect location for evangelism.

To strive to be like the church in Philadelphia – I need to pray for this kind of strength and endurance along with opportunities to spread the Gospel.

The Church in Laodicea

  • the Amen, the faithful and true witness, the beginning of God’s Creation
  • knows their works, knows they are neither cold nor hot
  • He will spit them out of they do not repent, need to start being zealous for the Lord
  • He will come to those that repent and eat with them, they will sit with Him on His throne

Laodicea, also wealthy, known for wool cloth.

I imagine God is frustrated with casual Christians. He wants us to be on fire for Him and the way we live our lives should reflect that. I think I end up falling into this casualness more often then I would care to admit. I need to remember that every good thing comes from God, my whole existence is because of God, so I should live for Him. Also, discipleship is our purpose in this broken world – this purpose should give me joy and peace. My study workbook said that there is gain in the denial of other things. Choosing to serve the Lord will give me eternity. Sacrificing time or money or some habitual sin is nothing compared to the reward in denying myself these things.

Revelation 1

Take Aways from Studying Revelation 1

  • God’s PERFECT plan. God knows how and when He will use His people before we are even born. John was the only disciple left alive, exiled to the island of Patmos. He probably figured his work was done, yet here we are with the book of Revelation.
  • We were born to serve, not to be served. We glorify God by serving our fellow brothers and sisters. There will come a day when we must give an account of how we lived and how we used our spiritual gifts for God. What will my account look like? Thinking about it really makes me want to try harder.
  • I never want to take Jesus’s sacrifice for granted. The only reason we can have eternal life with Him is because of what He did for us. This should motivate me to make real, long lasting life change.

Spicy Pumpkin and Sausage Soup with Avocado Cream

Ingredients

  • 1 cup diced yellow onion
  • 3 tbsp olive oil, divided
  • 1/2 tsp kosher salt, divided
  • 2 garlic cloves, chopped
  • 1 tbsp ground cumin
  • 1 29 oz. can pumpkin
  • 6-6 1/2 cups chicken broth
  • 1 chipotle pepper in adobo sauce, chopped
  • 1 tbsp adobo sauce
  • 1 medium avocado, diced
  • 2 tbsp olive oil
  • 1/2 cup whole buttermilk
  • 2 tbsp lime juice
  • 8 oz. smoked sausage, sliced
  • 1 cup black beans, drained and rinsed
  • 1/2 tsp smoked paprika

Instructions

  1. Place onions, 2 tbsp olive oil and 1 tsp salt in Dutch oven, over medium heat. Cook 5-6 minutes or until translucent. Stir in garlic and cumin, cook 2 minutes. Whisk in pumpkin and chicken broth. Add chipotle pepper and adobo sauce. Increase heat to medium-high, simmering and stirring occasionally, 12 minutes.
  2. Process soup in batches in a blender or use an immersion blender in the Dutch oven.
  3. Process avocado, buttermilk, lime juice, 2 tbsp olive oil and 1/2 tsp salt in a blender or using an immersion blender, until smooth. Add water if too thick.
  4. Cook smoked sausage in remaining 1 tbsp olive oil, in a large skillet over medium heat, stirring occasionally, 3 minutes, or until the sausage starts to brown. Stir in black beans and paprika, cook 1 minute or until warm.
  5. Ladle soup into bowls. Swirl in the avocado cream. Top with the sausage and bean mixture.

Serves 6-8

Time Approx. 1 hour

Plum Upside-Down Cake

Ingredients:

  • 1/4 cup orange juice
  • 1/3 cup plus 3/4 cup sugar
  • 1 pound plums, pitted and cut into 1/4 inch thick wedges (in the picture I used prune plums and sliced them)
  • 1 tsp grated orange zest
  • oil for the pan
  • 1 1/2 cups all purpose flour
  • 1/2 cup yellow cornmeal
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup unsalted butter, at room temperature
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk

Instructions:

  1. Preheat oven to 350 degrees. Place orange juice and 1/3 cup sugar in a large saucepan, and cook on low until sugar is melted, 2 to 3 minutes. Bring mixture to a boil, then reduce heat and simmer until syrupy, 2 to 3 minutes more. Remove from heat, add plums and zest, and set aside, tossing occasionally, until cool.
  2. Oil a 9 inch round cake pan. Line bottom with parchment paper, oil parchment. In a medium bowl, whisk together flour, cornmeal, salt, baking powder and baking soda.
  3. In a second bowl, beat the butter and the remaining 3/4 cup sugar until light and fluffy, 3 to 4 minutes. Beat in eggs, one at a time, and then the vanilla.
  4. Add the flour to the wet mixture in three parts, alternating with buttermilk, beating just until incorporated.
  5. Working in concentric circles starting from the center, arrange enough plum slices, overlapping slightly, to cover the bottom of the pain. Spoon juice from bowl over top. (Since I used prune plums, I just spooned them into the pan in an even layer.) Cut the remaining plums into 1/2 inch pieces and fold the plums into the batter. Spoon batter over plums in pan.
  6. Bake until cake is light-golden brown and a toothpick inserted into center comes out clean, 65-70 minutes.
  7. Let cake cool in the pan on a wire rack for 10 minutes. Run a knife around the edge of the cake to loosen it from the pan. Place serving platter over top of pan and invert. Remove cake pan and peel off parchment. Serve with whipped cream if desired.

Active: 45 minutes

Total time: 2 hours, 10 minutes

Serves: approx.10

Pumpkin Turkey Chili

Ingredients

  • 1 pound ground turkey
  • 1 medium yellow pepper, chopped
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 tsp olive oil
  • 2 cups chicken broth
  • 1 15 oz. can kidney beans, rinsed and drained
  • 1 15 oz. can black beans, rinsed and drained
  • 1 15 oz. can pumpkin
  • 1 15 oz. can tomato sauce
  • 4 medium tomatoes, chopped OR 1 15 oz. can stewed tomatoes
  • 2/3 cup chili sauce
  • 3 tbsp brown sugar
  • 1 tbsp oregano
  • 1 tbsp parsley
  • 1 tsp tarragon
  • 3/4 tsp salt
  • 3/4 tsp pepper
  • dash crushed red pepper
  • dash cayenne pepper

Instructions:

  1. In a Dutch oven, cook ground turkey, yellow pepper, onion and garlic in olive oil over medium heat, until meat is no longer pink. Drain. Stir in remaining ingredients.
  2. Bring to a boil, then lower heat and simmer, uncovered, 1.5 hours or until chili reaches desired thickness.
  3. Top with preferred toppings. (Pictured: Sour cream, cheddar cheese and avocado)

Makes approx. 6 servings (2.5 quarts)

Prep: 20 minutes

Total Cook Time: 1 hour and 45 minutes.

Hebrews 12:1

š–Ø š—š—š—‚š—‡š—„ š—‚š— š—‚š—Œ š—‚š—†š—‰š—ˆš—‹š—š–ŗš—‡š— š—š—ˆ š—Œš—Žš—‹š—‹š—ˆš—Žš—‡š–½ š—ˆš—Žš—‹š—Œš–¾š—…š—š–¾š—Œ š—š—‚š—š— š–æš–¾š—…š—…š—ˆš— š–»š–¾š—…š—‚š–¾š—š–¾š—‹š—Œ š—Œš—ˆ š—š—š–ŗš— š—š–¾ š–ŗš—‹š–¾ š—‡š—ˆš— š—…š–¾š–½ š–ŗš—š–ŗš—’ š–æš—‹š—ˆš—† š–¦š—ˆš–½. š–®š–»š—š—‚š—ˆš—Žš—Œš—…š—’ š—š–¾ š—…š—‚š—š–¾ š—‚š—‡ š—š—š–¾ š—š—ˆš—‹š—…š–½ š–ŗš—‡š–½ š—š–ŗš—š–¾ š—€š—‹š–¾š–ŗš— š—‡š—ˆš—‡-š–¼š—š—‹š—‚š—Œš—š—‚š–ŗš—‡ š–æš—‹š—‚š–¾š—‡š–½š—Œ, š–»š—Žš— š—š–¾ š—‡š–¾š–¾š–½ š—š—ˆ š—‹š–¾š–ŗš—…š—‚š—“š–¾ š—‚š–æ š—Œš—ˆš—†š–¾š—ˆš—‡š–¾ š—‚š—Œ š—‚š—‡š–æš—…š—Žš–¾š—‡š–¼š—‚š—‡š—€ š—Žš—Œ š—š—ˆ š–½š—ˆ š—š—š—‚š—‡š—€š—Œ š—š—š–ŗš— š–ŗš—‹š–¾š—‡’š— š–»š—‚š–»š—…š—‚š–¼š–ŗš—…. š– š—…š—Œš—ˆ, š–»š–¾š—‚š—‡š—€ š—‚š—‡ š—š—š–¾ š—š—ˆš—‹š—…š–½, š—‰š–¾š—ˆš—‰š—…š–¾ š–ŗš—‹š–¾ š–ŗš—…š—š–ŗš—’š—Œ š—Œš–¾š–ŗš—‹š–¼š—š—‚š—‡š—€ š–æš—ˆš—‹ š—š—‚š—‰š—ˆš–¼š—‹š—‚š—Œš—’ š–ŗš—†š—ˆš—‡š—€ š–¼š—š—‹š—‚š—Œš—š—‚š–ŗš—‡š—Œ. š–£š—ˆ š—š–¾ š—š–ŗš—‡š— š—š—ˆ š–»š–¾ š—š—š–¾ š—‹š–¾š–ŗš—Œš—ˆš—‡ š—Œš—ˆš—†š–¾š—ˆš—‡š–¾ š—š–ŗš—‡š—š—Œ š—‡š—ˆš—š—š—‚š—‡š—€ š—š—ˆ š–½š—ˆ š—š—‚š—š— š–©š–¾š—Œš—Žš—Œ? 😬

š–¶š–¾ š—š–ŗš—š–¾ š–ŗ š—ƒš—ˆš–» š—š—ˆ š–½š—ˆ, š–ŗ š—‹š—ˆš—…š–¾ š—š—ˆ š—‰š—…š–ŗš—’, š—š—ˆ š—€š—…š—ˆš—‹š—‚š–æš—’ š–¦š—ˆš–½, š–ŗš—‡š–½ š—š–¾ š–¼š–ŗš—‡’š— š–½š—ˆ š—š—š–ŗš— š—‚š–æ š—š–¾ š–ŗš—‹š–¾ š—š–ŗš—‡š—€š—‚š—‡š—€ š—ˆš—‡ š—š—ˆ š—Œš—‚š—‡. š–¶š–¾ š—‡š–¾š–¾š–½ š—š—ˆ š–¼š–ŗš—Œš— š—ˆš–æš–æ š–ŗš—‡š—’š—š—š—‚š—‡š—€ š—š—š–ŗš— š—‰š—Žš—š—Œ š—ˆš—Žš—‹ š—‹š–¾š—…š–ŗš—š—‚š—ˆš—‡š—Œš—š—‚š—‰ š—š—‚š—š— š–¦š—ˆš–½ š–ŗš— š—‹š—‚š—Œš—„.

š–Ø š—„š—‡š—ˆš— š—š—š–ŗš— š–Ø š—‡š–¾š–¾š–½ š—š—ˆ š—Œš—š—‚š–¼š—„ š—š—ˆ š—†š—’ š—Œš—‰š—‚š—‹š—‚š—š—Žš–ŗš—… š—‹š—ˆš—Žš—š—‚š—‡š–¾, š—„š–¾š–¾š—‰ š—Œš—š—Žš–½š—’š—‚š—‡š—€, š—„š–¾š–¾š—‰ š—‰š—‹š–ŗš—’š—‚š—‡š—€. š–Ø š—‡š–¾š–¾š–½ š—š—ˆ š—‰š—‹š–ŗš—’ š–æš—ˆš—‹ š–¦š—ˆš–½’š—Œ š—€š—Žš—‚š–½š–ŗš—‡š–¼š–¾ š–ŗš—‡š–½ š–ŗš—Œš—„ š–§š—‚š—† š—š—ˆ š–æš—‚š—…š—… š—†š–¾ š—š—‚š—š— š—š—š–¾ š–§š—ˆš—…š—’ š–²š—‰š—‚š—‹š—‚š— š—Œš—ˆ š—š—š–ŗš— š–Ø š—š–ŗš—š–¾ š—š—š–¾ š–½š–¾š—Œš—‚š—‹š–¾ š—š—ˆ š—Œš—š—‚š–¼š—„ š—š—ˆ š—†š—’ š—‹š—ˆš—Žš—š—‚š—‡š–¾.

š–Øš–æ š—’š—ˆš—Ž š—‡š–¾š–¾š–½ š—‰š—‹š–ŗš—’š–¾š—‹, š—…š–¾š— š—†š–¾ š—„š—‡š—ˆš—. š–Ø š—š—ˆš—Žš—…š–½ š–»š–¾ š—š–ŗš—‰š—‰š—’ š—š—ˆ š—‰š—‹š–ŗš—’ š–æš—ˆš—‹ š—’š—ˆš—Ž. šŸ’š

Southwest Cauliflower Rice Bowl with Shrimp

Ingredients:

  • 1 lb raw shrimp, peeled and deveined
  • 1 tbsp finely chopped chipotle pepper in adobe sauce
  • 3 tbsp avocado oil, divided
  • 1 avocado
  • 1/2 cup plus 1 tbsp roughly chopped fresh cilantro, divided
  • 1/4 cup plain greek yogurt
  • 1 tbsp fresh lime juice
  • 1/2 tsp salt, divided
  • 3/4 tsp ground cumin, divided
  • 3/4 tsp garlic powder, divided
  • 4 cups cauliflower rice
  • 4 scallions, sliced
  • 2 tbsp water
  • 1 cup canned no-salt-added black beans, rinsed and warmed
  • 1/4 cup fresh or frozen corn kernels, warmed
  • lime wedges

Instructions:

  1. Stir shrimp, chipotle and 1 tablespoon oil together in a medium bowl and set aside.
  2. Place avocado, 1/2 cup cilantro, yogurt, lime juice and 1/8 teaspoon salt in food processor. Process until mostly smooth.
  3. Heat 1 tablespoon oil in a large non-stick skillet over medium high heat. Add shrimp and cook, flipping shrimp half-way through cooking time, about 4 minutes total. Transfer to a bowl and cover to keep warm. Add remaining 1 tablespoon oil, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder and 1/4 teaspoon salt. Stir to combine. Add cauliflower rice, scallions and water. Cook, stirring, until tender, about five minutes.
  4. Combine beans with remaining 1/4 teaspoon cumin, 1/4 teaspoon garlic powder and 1/8 teaspoon salt in a bowl. Combine corn and 1 tablespoon chopped cilantro in another bowl.
  5. To serve, spoon cauliflower mixture into bowls. Top with shrimp, beans, corn and avocado crema. Top with additional cilantro and scallions. Serve with lime wedges.

Adapted from Cooking Light

You can buy packaged cauliflower rice, but it doesn’t seem to last that long. If you are serving multiple people it would be fine. I only make enough for my dinner each night so I prefer to get a head of cauliflower and rice it myself in the food processor so that it lasts me the whole week without getting gross.

Fruit of the Spirit Journey

I’m starting a fruit of the spirit journal. Pretty basic stuff, but I know I definitely need to work on these. We can always be better. I’m starting with love and I’m starting with the most well-known scripture: John 3:16. I think it really sets the foundation for us.

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Blackened Ranch Chicken Thighs

Ingredients:

  • 4-6 skinless, boneless chicken thighs
  • 1 one oz. package ranch dry salad dressing mix
  • 12 oz fresh green beans
  • 1 pint cherry tomatoes, halved
  • kalamata olives, halved, to taste
  • 3 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. In a large skillet, heat 2 tbsp olive oil over medium-high heat. Sprinkle chicken with salt and pepper. Place dressing mix in a bowl and dip chicken thighs into mix to coat.
  2. Cook chicken until golden brown, turning half-way through, for about 14 minutes or until a thermometer reads 165 degrees.
  3. Meanwhile cook green beans in boiling water for about 3-4 minutes, then drain. Remove chicken from skillet. Add remaining oil to skillet along with the green beans. Cook, without stirring, 2-3 minutes, or until the green beans are blistered. Stir in tomatoes and olives and cook 1-2 minutes more or until tomatoes start to soften.
  4. Serve chicken with vegetable mixture.

This recipe was adapted from Better Homes and Gardens.