From Good to Great

Last night I had the privilege of attending the 30th Annual Meeting for the North Little Rock Chamber of Commerce. The main floor of Verizon Arena was the ideal space for the event, which drew in nearly 800 business men and women from various parts of  North Little Rock and Little Rock.  Entrepreneurs, Bank Presidents, CEOs, Upper Level Managers.  They filled the room.  Dignitaries – former Mayors, the current Mayor of North Little Rock – were also in attendance – and the brand-spanking-new Arkansas Governor himself was the keynote speaker.  Important folks doing important stuff.

After the awards were presented and a couple of short acceptance speeches were given, the Mayor introduced the Governor.  As he took the stage and made his way to the podium, I quickly wondered what his subject matter would be.  Shortly into his speech about his focus on computer science in the schools, I thought to myself, “That is a great thing.  He is doing great things.  Lots of folks here are doing great things.  I want to do great things.”

On the way home in the car, the BGITW (best guy in the world), aka Brad asked me what I thought of the Governor’s spiel.  I replied, “It was ok.  I think I like him.  But I got the feeling that he was still in candidate mode.  He’s in office; we already elected him.”  Brad made a comment or two and our conversation went elsewhere.  He had no idea that I had been contemplating this idea of greatness and was grappling with both my own opinion of the Governor’s “greatness” and my own definition of what it means to be great and to do great things.

Several years ago while working on my Master’s Degree, I was required to read Good to Great by James C. Collins.  In the book, Collins identifies great companies, specifically those companies who have successfully made the leap from good to great.  And while he does divulge several key traits, habits and practices of the great companies, that isn’t his chief intent.  Rather, he addresses why more companies don’t do those things on a more consistent level.  It’s quite a good read and one that I recommend to anyone in a prominent business role.  Inasmuch as the book pertains to companies, some truths can also be applied personally. As examples, here are a few quotes:

“Good is the enemy of great.”

“A culture of discipline is not a principle of business, it is a principle of greatness.”

“Bad decisions made with good intentions, are still bad decisions.”

“Greatness is not a function of circumstance. Greatness, it turns out, is largely a matter of conscious choice and discipline.”

As my mind continues to ponder greatness, I think of great men and women.  George Washington, Abraham Lincoln, Martin Luther King, Jr., Mother Teresa, Alexander the Great, Winston Churchill, Nelson Mandela, and many others.  And as great as they all were, I can think of none greater than Jesus Christ.  For believers He is our Savior, our Lord; the One whose example we are to follow.  And then I am reminded:

  • Standing upon a hillside in sackcloth garments and sandals, He delivered the blessings of obedience to all who were eager to listen.  No business suit, shiny black shoes, stage or podium.
  • In the midst of a condemning crowd, He reached down to pick up a stone from the sandy earth to protect a sinful woman.  No carpet floors.  No awards handed out. Just pure forgiveness.
  • After an already long journey, He chose to travel through Samaria so He could provide Living Water to a dry and thirsty soul.  No three-course, white table cloth meal.
  • Mocked.  Beaten.  Bruised.  And hung on a cross – a heavy, wooden cross carried by Himself – and left to die.  For me.  And for you.

Greatness.  Yes, I want to do great things.  I want to accomplish, achieve and excel.  I want to make speeches of my own and win awards and go to fancy dinners and mingle with the other great-doers.  Much more importantly though, I want to be like Jesus.  I want His greatness to be revealed through me.  I want others to see that it is only because of Him that I can do ANYTHING good, let alone great. Without Him, all my efforts are in vain.

Verily, verily, I say unto you, He that believeth on me, the works that I do shall he do also; and greater works than these shall he do; because I go unto my Father.

John 14:12 (KJV)

Comfort Zone

For the second time in as many weeks, Little Rock is experiencing “snow days.”  Arkansas has certainly seen its fair share of winter weather in the first quarter of 2015 and according to the meteorologists, it isn’t over yet.  Sleet and snow last night.  Snow earlier today.  Snow again now.  And the biggest snowflakes I have ever seen! A white wonderland awaiting fresh footprints from those who choose to embrace the cold temps in exchange for a little fun.

Being snowed or iced in makes me want to eat. Oh wait, everything makes me want to eat!  When it’s really cold outside though, there are certain foods that I like to prepare. While some folks prefer to bake cookies or some other sweet concoction, I opt for comfort foods.  Soups, stews, dumplings…the good, warm hearty stuff that sticks to my bones and fills my belly for an extra layer of warmth – whether I’m trekking through the snow or relaxing in front of the fireplace.

One of my favorite comfort foods is chicken spaghetti.  Quick, easy, and yummy…it’s in my oven as we speak!

Cheesy Chicken Spaghetti

3 skinless, boneless chicken breasts                       1 can diced Rotel tomatoes

1 can cream of mushroom soup                              1 can cream of chicken soup

1 7-oz package spaghetti                                            1 16-oz package Velveeta cheese

1 small onion  (optional)                                            1 7-oz jar sliced mushrooms (optional)

Salt, pepper, onion powder, garlic powder

In large pan, cover chicken breasts with water.  Add salt, pepper, onion powder and garlic powder. Cook until done and set aside to cool.  Add spaghetti to boiling water (chicken broth).  In a bowl, mix together both soups and the tomatoes.  Once spaghetti is done, empty entire contents of the pan (including the broth reserve) into a 9×12 casserole dish.  Pull apart chicken into bite-size pieces.  Add the soup mixture to spaghetti and stir well.  Then add chunks of Velveeta and chicken and stir again.  (Sometimes I even use my hands to mix it).

Bake at 350 degrees for 20-25 minutes.  Remove from oven, stir well (to make sure the cheese is melting evenly and distributed well) and return to oven.  Bake another 15-20 minutes or until cheese is fully melted and slightly browned on top. Serve with a salad and Texas toast or French bread.

**I don’t always add the onion and mushrooms.  My daughter doesn’t care for them and sometimes I simply don’t have them on hand.  If you do include them, just give them a quick saute’ in olive oil and add them to the soup mixture. They are really good!

**And, depending on your level of love for cheese, you may want to use half/three-quarters of a 16-oz package, instead of the whole thing.

**Be sure to add the seasonings to the water while the chicken is boiling, as this adds a lot of flavor. And, the spaghetti cooked in the chicken broth is extra flavorful as well.

Cookin’ in the ‘sip

Oxford, Mississippi is one of my favorite places on earth.  Quaint, small town full of culture with an abundance of art, food, music, and of course SEC football!  Ole Miss fan or not, it should be on everyone’s “must go” list.  I was blessed enough to live in Oxford for three years and I get back as often as I can.  In fact, right now I am contently curled up on my BFF’s sofa in God’s country (Yes, that would be Oxford)!  🙂

I love all of Mississippi.  How does the saying go?  “You can take the girl out of Mississippi but you can’t take Mississippi out of the girl.”  The Magnolia State is my birthplace; my home. And always will be.  No matter where I go or what I do, forever I will be a Mississippi girl.

So it is with my cooking.  It was in the Mississippi kitchens of my grandmother and my mother where I learned how to cook and developed my love for all things culinary.  One of my favorite recipes, however, did not come from either of those wonderful women, nor did it come from anything remotely related to Oxford. It actually came from – are you ready for this – Starkville, MS!  Yeah, I know…Oxford’s and the University of Mississippi’s biggest rival; the enemy right?!?

How in the world did that happen? What was this Rebel fan doing in Bulldog country and why would I eat anything from there, let alone assign credit?  Ha ha – just kidding – I do love that part of MS as well as my MS State friends, I promise.  Long story and mostly irrelevant for this post, but I can tell you that I’ve used this recipe for over 20 years and it’s one of the best (with a few little tweaks of my own)!  No doubt, there are various versions of the Southern dish, especially in New Orleans and I’m not claiming to have won any awards, except with my kiddos (and that’s all that really matters anyway).

You gotta try this (and remember, it’s even better on the second day after sitting in the fridge overnight). .

Red Beans and Rice 

4-5 slices bacon, fried & crumbled                 1 package Bryan smoked sausage, sliced

1 package Bryan Cajun sausage, sliced          1 can beef broth

2 cans dark red kidney beans                         2 cans light red kidney beans

2 cans red beans                                               1 can diced Rotel tomatoes

1 medium yellow onion, chopped                  2 cloves garlic, chopped

1 bunch green onion, chopped                      1 green bell pepper, chopped

Salt, Pepper, Cayenne Pepper, Paprika, Cajun Seasoning, Thyme, Bay Leaves, Worcestershire Sauce, Shredded Cheddar Cheese, Sliced Jalapenos (Old El Paso is my favorite brand) and Hot Sauce of choice (I’m a hot sauce freak so I use all kinds).

Cooked rice  (I use Success Boil-in-Bag)

Fry bacon, drain on paper towels and set aside.  In a small amount of bacon grease, saute’ yellow onion, half of the green onion and the bell pepper.  Add sausage and continue to cook until sausage begins to get nice and brown. Then add the garlic. Coat all ingredients in a good sprinkling of Cajun seasoning and paprika, allow it to cook a little longer and then turn off the heat and allow it to sit. Fill a separate, large boiling pan with all 4 cans of beans and simmer for a few minutes. Once a slow boil begins, add the vegetables and sausage and slowly add beef broth (about half of the can).  Stir well and add a splash of Worcestershire sauce and remaining seasonings to taste.  Cook on very low heat for 2-3 hours, stirring occasionally. Just before serving, add crumbled bacon. Serve over rice with remaining green onions, cheddar cheese, jalapenos and hot sauce on top!  And with a piece of Texas Toast!  Be sure to scoop out plenty of the yummy, juicy gravy along with your beans, as you will need this for dipping.  The gravy will be fairly thin on day one, but on the second day it will have a nice, creamy texture.

**Sometimes I add the entire can of broth and at times, I add a second can of Rotel tomatoes. All of the seasonings are by taste – I don’t measure.  I do usually add about 3 bay leaves and I leave them in there for flavor. And my daughter is in charge of telling everyone: “Watch out for the bay leaves and don’t eat them.”  Ha! And yes, the canned beans are good! I ain’t got time for soaking beans. Just sayin.  Lastly, I just like Bryan sausage and the Cajun flavored is especially good, but I’ve used other brands. I’ve also thrown in some andouille at times. Just use whatever you like.

So now that I have talked myself right into wanting a big batch of these, it’s time to go to Kroger. Calories consumed in Oxford don’t count, right?

Self Proclaimed Foodie

I love to cook (almost as much as I love to eat).  For as long as I can remember, I’ve been in the kitchen.  I recall, as a young girl, watching my grandmother (Big Mama) prepare rice pudding and English pea casserole.  Yeah, I know English pea casserole sounds gross to some but it was SO good back then.  I suppose it would be delicious now too; I’ve not made it in years!  I can almost taste it right now – the magic combination of English peas, cream of mushroom soup and other ingredients.  Needless to say, Big Mama’s cooking was special and her influence finds its way into my own cooking on a regular basis.

I also remember being in the kitchen with my mother.  She made a mean homemade brown gravy that I would put up against any ‘Home Cookin’ Diner’ and I owe her full credit for the batch that I can whip up within a few minutes. Give me a well-seasoned cast iron skillet, some oil drippings from fried chicken or cubed steak, flour, water and salt and pepper (extra pepper) and it is ON.  Mmm…ain’t nothin’ like Mama’s gravy ladled over a mound of rice atop a big ol’ piece of fried chicken.  Lord, help me…great for the taste buds, terrible for the hips!

Lately (You know, like in my late 40s when rice and gravy and fried chicken goes straight to my hips and tummy in a matter of minutes), I’ve been trying to eat healthier.  Cleaner.  Better.  Most days I do well.  Sometimes I just want to devour a huge bowl of chips and salsa from my favorite Mexican restaurant. Or three bowls.  Or homemade hamburger steak with – you guessed it – gravy!  So, just because I want to and because it’s a part of the Mississippi blonde cook in me, I thought I’d mix things up a bit and share some recipes.  Don’t worry…I will share the delectable, high calorie, not the healthiest but the yummiest homemade recipes. I will also share some healthier versions of some of my favorites.  Let me know if you’d like anything special.  Pull up a chair.  Let’s eat, y’all!


 4 large skinless, boneless chicken breasts          1 c. vegetable oil

2 cups milk                                                                  1 c. plain bread crumbs

1 egg, beaten                                                               2 c. self rising flour

1 tbsp. Louisiana hot sauce                                      1 14 oz. can chicken broth

½ tsp. garlic powder                                                  salt

1 tsp. chicken seasoning                                            black pepper

1 tsp. seasoned salt                                                     1 can cream of chicken soup

1 sm. red bell pepper, diced and sautéed until slightly tender

1 sm. red onion, diced and sautéed until slightly tender

fresh parsley

Mix together milk, egg, hot sauce, garlic powder, chicken seasoning and seasoned salt. Use a paring knife to make small slits in chicken breasts on both sides. Place chicken in milk mixture, making sure both sides are well covered. Cover and refrigerate for two-four hours.

Heat vegetable oil in cast iron skillet. Remove chicken from milk mixture and roll in bread crumbs and then coat with flour. Fry chicken (covered) over medium-high heat until golden brown. Remove from oil, drain on paper towels and set aside. Strain oil to remove excess crumbs. Return enough oil to skillet to cover bottom (about ¼ – ½ cup).

Add remaining flour to hot oil and stir until well browned and thickened. Add chicken broth and stir continuously over low-medium heat until thin gravy forms. Add salt and pepper according to taste. Add soup to gravy and stir well. Place cooked chicken in the gravy, cover and simmer for 15 minutes over very low heat. Garnish with sautéed red peppers and onion and a sprig of fresh parsley. Serve with rice or mashed potatoes.

Time, Love and Tenderness

When I walked into the kitchen on this past Saturday morning, this is what I saw :

plant - before                   plant - before2

One touch of the soil revealed that it was as dry as a bone.  Deprived of water and light for too long, it had fallen from its beautiful, healthy stance to a sad, limp state of survival.  How could I have allowed this to happen?  Neglect.  Lack of attention and care.  The plant that I was given four years ago that has a special meaning.  The plant that overcame a move from Mississippi to Arkansas.

After quickly hydrating the deprived greenery, I moved on with the plans of the day. After all, it was Valentine’s Day.  I had lots to do.  Throughout the course of the day I noticed the plant.  At first there was no hope of recovery, as I saw no lift in the leaves.  As the day progressed, however, I observed small glimpses of revival and I prayed that it would rebound.

My mother loves Michael Bolton’s music.  I’m not sure if she still does so, but she used to listen to one of his CDs over and over and over.  I can see her now driving down the road, fingers tapping on the steering wheel, foot tapping on the floorboard, belting out the lyrics like she is a backup singer.  I’m reminded of “Time, Love and Tenderness” by the artist.  Some of the lyrics read:

When love puts you through the fire
When love puts you to the test
Nothing cures a broken heart
Like time, love and tenderness
When you think your world is over
Baby just remember this
Nothing heals a broken heart
Like time, love and tenderness


Time, love and tenderness – otherwise called good, old-fashioned TLC (tender loving care) – can do wonders for a broken heart, a wounded relationship – or a healthy relationship!  And, as it turns out, it can also revive an unattended plant. By Sunday morning, a little TLC had proven to make a significant difference:


My plant!  It is back. It is standing up.  Hanging in there and soaking up every single drop of water that it was finally given. And, although, it has a few leftover wounds manifested by way of its yellowing and browning leaves, it’s going to be ok.  It has survived and it will thrive once again.

Isn’t that how we can be with ourselves and with each other?  Just as I neglected to provide water and light to the plant, at times I fail to provide myself – and those closest to me – the love, care and attention that is needed to remain healthy and vibrant.  Often I scurry through life, oblivious to the dry spots longing for the thirst to be quenched.

I find it to be no coincidence that the plant caught my attention on Valentine’s Day – the day of love.  What a simple, yet profound way to remind me that we all need time, love and tenderness on a regular basis, rather than only when we have become bone dry.

What’s love got to do with it?

Yesterday was Valentine’s Day – a day specially set aside once a year to give, show, and receive love.  Many of us look forward to and enjoy February 14.  We buy greeting cards, chocolate, teddy bears and flowers. We treat our loved ones to fancy dinners and go out of our way to make them feel extra special.  For some however, Valentine’s Day is simply another day on the calendar or worse, it is a dreaded day.  A day when one’s singleness suddenly becomes painfully obvious.  Or a reminder of love lost that weighs heavily on the heart.

Naysayers of Valentine’s Day might ask, “Why have a day set aside to honor and recognize love?  Aren’t we supposed to love one another every day?”  Other comments may include, “It’s only a day for Hallmark to make more money” or worse, “I hate Valentine’s Day.”  While valid points can be made by such mindsets, I would argue that we need a special day to recognize love.  Just as we celebrate the birth of Jesus on Christmas Day and His resurrection on Easter Sunday.  Or celebrate our own birthdays, or commemorate the day our country was founded, or honor past Presidents.

As I reflect back on yesterday and my own celebration, I stop to think about the true meaning of it all.  Sure, I purchased greeting cards and chocolate.  I was the recipient of flowers.  I prepared a special meal for those close to me.  I embraced it as a giver and a receiver and I enjoyed every moment of it.  But the day brought so much more…

  • The elderly couple walking into Kroger, just ahead of me.  Him with a cane and her slightly hunched over, they were hand-in-hand as they entered the store.  He retrieved a shopping cart and was right behind her as she made her way to the produce section.  As she took a few more steps toward the assorted greens, he stopped to look at the chocolate covered strawberries.  I scurried past them wondering if he put the strawberries in the cart or if he would hide them with one hand behind his back while trying to stay balanced with his cane.
  • The friend of my daughter’s who invited her to enjoy the beautiful 70 degree day by taking a walk.
  • The joy of knowing that my son and my daughter are loved, happy and healthy.
  • The huge heart of my boyfriend who goes out of his way every day to show his love for me and my children – and the sweet conversation I had with his parents.
  • And much, much more.

We are created by love, for love.  1 John 4:8 tells us, “God is love” and it is only because of Him that we can give and receive love.  So, whether we choose to celebrate February 14 or not, I believe that love has everything to do with everything!


Three things will last forever–faith, hope, and love–and the greatest of these is love. 1 Corin. 13:13 (NLT)

Waiting on the world to change

The world we live in is full of chaos.  On any given day we can flip on the news and hear accounts of disorder, mayhem and commotion.  Oil prices up, down, and up again.  Conflict overseas.   Corporate downfalls and leadership pitfalls.  Economic distress.  Murder, rape, human trafficking, embezzlement, fraud, kidnapping, suicide. And the list goes on. And on.

Amidst the seemingly never-ending turmoil, we can easily fall into complacency and pessimism.  We can be tempted to give in to cynicism, skepticism and in worst cases, hopelessness.  After all, what can we do to change the world?  How can we make a difference?  Allowed to continue, our negativity may breed discontentment and before we know it, we are unhappy creatures simply walking out an existence that longs for the world to change.  Change to a better world.  We can, if we aren’t particular, cease to care, forget to forgive, and fail to act.  Except of course within our own safe, secure, predictable bubbles.

It’s easy to get caught up in the bad as an observer and sadly, sometimes as a participant.  The world, this side of Heaven, is sinful and will continue to be so until Jesus returns.  Lost.  Unpredictable.  Chaotic. But, for those of us who are believers in Christ, we have hope.  Hope of eternal life.  Peace that passes human comprehension.  Grace that flows freely.  Mercy.  Forgiveness.  And, although we must live in this world, we do not have to be of the world.  We don’t have to wait for the world to change.  WE can change.  One smile.  One wave.  One kind gesture.   An open door for an elderly woman.  A note of encouragement to a hurting friend.  Time.  Love.  Attention.  Sympathy.

What if we allow God, the author and provider of all things good, to change us?  What if rather than waiting for the world to change, we, one step at a time, change the world?  It starts with us.  In our homes.  In our workplaces.  And everywhere we go.

Are we capable of fixing every single broken piece of the universe?  Not even close.  Can we right every wrong and correct every mistake?  No way.  Nor are we called to do so.  We are, however, called to do our part.  To be a light in the dark places.  To speak truth in love.  To do what we can do and trust God to take care of the rest.  I want to be an agent of change.  Don’t you?

Picked for a purpose

“Red Rover, Red Rover send [insert your own name here] right over.”  Did you ever play Red Rover as a child?  If you did, you probably recall doing so on a playground with several other boys and girls who not only wanted to play the game but who, like you, desired to be summoned to the other side.  Wished to be called on.  Hoped to bust through the opposing team’s tightly linked hands, thus earning the right to choose and retrieve an opposing team member to add to their team.  And, although unspoken, with a strong urge NOT to be the last one standing.  You know, the one not picked to run to the other side.  The one whose shoulders the outcome of the game rested upon.  The boy or girl who no one chose until they were the only remaining option.

Each of us has a natural, human desire to be chosen.  We want to be picked.  Specially selected rather than viewed as a last resort.  Favored instead of dreaded.  As children, we want others to recognize our value by choosing us.  The innocence of youth allows us the freedom to be picked.  We are open, willing and available.  Think about the teacher who calls on volunteers in a classroom.  Suddenly, a dozen children are on their feet, hands in the air shouting, “Pick me, pick me.”  Sometimes though, as we grow older, mature and our innocence fades, so does our willingness to volunteer.  We aren’t so quick to raise our hands.  We shy away from being called on.  Deep down, we may still strongly desire to be chosen, to be seen as valuable, but we wonder if we are up for the task.  We question our skillsets and doubt our gifts.  We are afraid.  Afraid of doing something wrong.   Fearful of our own abilities to carry out a project.  Apprehensive about how others might judge our work.

God picked Moses.  Spoke to him through a burning bush.  Hand picked him to lead His people out of the land of Egypt.  Do you think Moses was afraid?  Absolutely!  Did Moses doubt his own ability to carry out God’s request?  You bet!

What is God calling you to do?  What task has He picked just for you?  Are you eagerly raising your hand when you hear His spirit whisper, “Will you go?”  Or, are you hiding in your fears and doubts hoping that He will change His mind? I encourage you to read through Exodus 3 and ask God to reveal your assignment.  And, when He calls you over, when He shouts (or whispers) your name, I hope you will say, “Here I am Lord.  Send me.”

A Mother’s Love

My son is 27 years old today.  TWENTY-SEVEN.  That is seven years older than my tender age of 20 when I gave birth to him.  I cannot begin to imagine him having a child now, let alone seven years ago.  Wow!  I blinked and just like that, he is nearly 30 years old.

I can still remember almost every detail of the pregnancy and the birth.  Morning sickness. Sixty-three pounds of extra weight.  17 hours of labor.   Seventeen long, hard, grueling hours of contractions.  Sweat (lots) and tears (even more).  And a few expletives, I’m sure.  The twenty-year-old kid myself giving birth to a 9 pound, 9 ounce, 22 1/2 inch baby boy was no cake walk.

My first-born, my only son has been through a lot.  Being young and dumb, as my mother would say, causes many of us to do just that – act young and dumb.  Make bad decisions.  And poor choices. Do stupid stuff.  Unfortunately, I fit the bill pretty well back then.  Praise God for His forgiveness and grace that allows for second, third, fourth, and one-thousandth chances.

When I think about my son today, I think about redemption.  I reflect on God’s faithfulness through my “young and dumb” days.  I bask in the pure goodness of God and how I clearly see Romans 8:28 unfold right before my eyes.  I believe that He has a very specific purpose for my son’s life.  I trust that my prayers are being heard – and will be answered.  I hope he knows how very much I love him.  I hope he will lean on God and on his own personal faith, instead of the world, when he endures heartache, loss, and disappointment.  I trust.  Trust that somehow, some way, I have set a few good examples amongst the sea of bad ones.

Second to God’s love for us, I can think of no greater love than the love of a mother for her children.  Mothers, be encouraged today.  Keep loving.  Keep praying.  Keep trusting.  Our God is faithful.


Train up a child in the way he should go:

and when he is old, he will not depart from it.

Proverbs 22:6 (KJV)

A little R & R

I am not a nap-taker.  Never have been. Except when I was pregnant with my son.  But hey, he was half-grown when he arrived at 9 pounds, 9 ounces and 22 1/2 inches long!  Who wouldn’t need a nap from carrying him around for 9 months!?!

I run myself ragged most days. Work. Laundry.  Keeping my home nice.  Participating in my daughter’s activities.  Church.  Volunteering.  More work.  More laundry.  To-Do lists. Grocery lists.  Projects.  On.  And on.  And on.  Can you relate?  It’s a busy, busy world in which we live.

This past Sunday afternoon I found myself exhausted.  Mentally.  Physically.  Intellectually.  Emotionally.  I was spent.  And tired.  So I took a nap.  An hour long nap.  And I think I liked it.

As I awoke from my slumber, I was reminded that I should listen to my body.  More importantly, I need to listen to the Lord.  He tells us to rest for a reason, as we need the replenishment that only true rest can bring.  We need to allow our minds and our bodies to “de-frag” from the worries and anxieties of our daily lives.  Furthermore, His Word commands us to take a day of rest each week.

Several years ago I wrote a series entitled, “Restore, Replenish and Rebuild.”  I’m praying about how the Lord may want me to share it with you.  But first, I have to take a few more naps. 🙂


Come to Me, all you who labor and are heavy laden, and I will give you rest. 

 Matthew 11:28 (NKJV)