Weekend Update

We had a very busy weekend. Friday night was Rock Group. We had a lot of people missing, but had a great time anyway.

Saturday morning, we went to the Harrisburg Y for their Healthy Kids Day. The kids had a great time playing on the inflatables and dancing.

The kids with Mrs. Sherry. She popped Alex's balloon sword. He looked at her and said, "Aww, you did it." It was funny. Then he popped the rest of it. The kids love Sherry.

Alex dancing with Sherry and Tiffani.

Project 252 volunteered for the event. I snapped a picture of my Middle School girls.

Sunday was church. I hadn't heard a sermon in so long, I soaked in every word. I even had to find a staff member to answer a few questions I had. I asked Robin, but she said I was too deep for her. We read the passage in John where Jesus asks Peter if he loves him. Jimmy told us this was Jesus' way of getting Peter to forgive himself for betraying Jesus before his crucifixation. One of my questions was: Do we have to forgive ourselves for God to forgive us? Or does he often forgive us before we forgive ourselves? I talked to Randy and he said that most times, God forgives us before we forgive ourselves. How awesome is that?! I've often thought that things I have done were too bad for God to forgive me for, that I'm not good enough for his forgiveness/love. Why is it so hard fo us to let our past go and stop reliving the hurt? I told you, I soaked in every word.

I made a new recipe last night. My Aunt Carolyn has been making this and left me out of the loop :). Momma gave me the recipe when we went up there Wednesday.

Chicken Barley Chili

1 (14 1/2 oz) tomatoes, diced and undrained

1 (16 oz) jar salsa or tomato sauce

1 (14 1/2 oz) can fat free chicken broth

1 cup Quaker Quick Barley

3 cups water

1 Tbsp. chili powder

1 tsp. cumin

1 can black beans, drained and rinsed

1 can corn, whole kernel or corn with peppers, undrained

3 cups chicken breasts, cooked and cut into bite sized pieces

In a 6 quart saucepan, combine the first 7 ingredients. Over high heat bring to a boil; cover and reduce heat to low. Simmer for 20 minutes, stirring occasionally. Add beans, corn and chicken; increase heat to high until chili comes to a boil. Cover and reduce heat to low. Simmer for another 5 minutes or until barley is tender. If the chili becomes to thick while standing, add more chicken broth or water.

This was really good and made a huge pot full. My aunt freezes it for quick lunches or suppers. Brianna took some leftover for lunch today. The rest is in the fridge for leftover night. I followed the recipe, but used frozen corn (that's what I had). I also added some red pepper flakes, it needed a little spice. The kids still ate it, so it wasn't too hot.