As I sit in Starbucks writing this, the world is still rotating on its axis, but the spin feels more like an unpredictable cyclone – whirling debris that keeps changing direction and every time we think it’s going to run out of energy it amps up again.
You don’t need me to name all the things. There’s the global suffering and division we are horrified at and want to help alleviate. But you also have your own personal hard stuff that is unique to you, and….just…life. We’re tempted to say “Oh…first world problems.” and that’s true, but your hard is hard too.
How much do we camp in the pain – our own or others’? How do we pray? How do we keep perspective? Can we be thankful, but also honest about the loss we don’t understand?
On Fridays I often try to offer some resources I’ve found that have been helpful or encouraging to me. I hope you’ll find some nugget here to equip or refresh you.
As we grapple with death and destruction around the world and pray, I found these two suggestions from Danielle Macauley and Katie Racine really helpful. Prayer isn’t the only thing we can do, but it’s one thing.
I listen to podcasts at 1.5 speed, but I went back and listened a second time to this one to take notes!
Are you single, or have single friends you love? You will resonate with this podcast!
I LOVE to-do lists, but yes, they can get overwhelming. If you read this simple post linked below, be sure to read the comments too because there are some great additional ideas there!
I’m always nervous when I recommend books, because everyone has such different taste. It’s great when you find someone you can trust to consistently endorse reads you will like. Holly Furtick is one of those people for me.
One Two Three is a terrific book with fascinating, quirky characters who suck you into their world.
Lastly, as fall approaches, a recipe for all the zucchini people will hopefully be giving you from their garden. It’s The World’s BEST Zucchini Bread Recipe! (note: I did NOT say the “healthiest” :))
Makes 2 loaves
- 2 cups sugar
- 3 cups flour
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp each – cinnamon, nutmeg, ground cloves
- 1/4 tsp. baking powder
- 3 eggs
- 1 cup oil
- 3 tsp. vanilla
- 1/2 cup milk
- 2 cups shredded zucchini (if large, remove seeds first)
Grease 2 8″ or 9″ loaf pans.
Mix eggs, oil, milk, and vanilla
Blend in dry ingredients, then stir in zucchini.
Bake about 45-50 minutes or until toothpick comes out clean. Cool 10 minutes in pan, then remove.
That’s it for me! I’d love to hear from you in the comments! What are your “finds”, insights, or things you’re thankful for this week?
If you get this as an email, just click on the title and scroll down to leave a comment.
