Sunday, March 22, 2009
God cares for everything and sustains everything that He has created.
He who upholds the unnumbered worlds throughout immensity, at the same time cares for the wants of the little brown sparrow that sings its humble song without fear. When men go forth to their daily toil, as when they engage in prayer; when they lie down at night, and when they rise in the morning; when the reach man feasts in his palace, or when the poor man gathers his children about the scanty board, each is tenderly watched by the heavenly Father. No tears are shed that God does not notice. There is no smile that He does not mark.
On the way to Sweden Medical Missionary school for 2 months....soon on the way to Netherlands to Medical Missionary school for 9 months:) Looking forward for that!!
Going more in deep with massage, hydrotherapy, psychology, anatomy, vegan cooking etc. studying.
at 9:35 AM
- 340 g (2 cups) burghul
- 2 tsp salt
- 1L (4 cups) boiling water
- 60ml (1/4 cup) olive oil
- 60ml (1/4 cup) fresh lemon juice
- garlic clove
- 2 ripe tomatoes, coarsely chopped
- 1 brown onion, halved, coarsely chopped
- 1 green capsicum, halved, deseeded, coarsely chopped
- 1 bunch shallots, ends trimmed, coarsely chopped
- 1 bunch fresh continental parsley, coarsely chopped
- lettuce leaves, to serve
- Place the burghul and salt in a large heatproof bowl. Pour over the boiling water and cover with plastic wrap. Set aside for 30 minutes or until burghul doubles in size and liquid is absorbed.
- Combine oil and lemon juice in a jug. Pour over burghul mixture and stir until combined. Add tomato, onion, capsicum, shallots and parsley. Gently stir until combined. Taste and season with salt and pepper.
- To serve, spoon salad among lettuce leaves and roll to enclose.
at 5:09 AM