When I was a little girl, we lived in a small town with frequent storms, especially in the Spring season. We had a siren that alerted everyone of an impending tornado. (back before the internet) My dad built a basement underneath our garage so we would have a place to shelter and stay safe from the storms. When storms come, run to your refuge…
Friends we have a shelter to run to when trouble comes!!!
Psalms 46:1-2 states, “Whoever dwells in the shelter of the Most High will rest in the shadow of the Almighty. I will say of the Lord, “He is my refuge and my fortress, my God, in whom I trust.”
God is our refuge and he will protect us. God is strong, secure, and solid. We don’t have to worry because He is always there.
All you have to do is trust Him!!
Psalms 46: 5-6, “You will not fear the terror of night, nor the arrow that flies by day, nor the pestilence that stalks in the darkness nor the plague that stalks in the midday.”
When storms come, run to your refuge…
God will never fail you. Change your focus to God and rely on Him today. He will never let you down.
I am praying for you today. I pray that you know the truth that God is your shelter, your strength, and your refuge. He is for you!!!
For more inspiring words, check out my blog.
Blessings!
Today on Tasty Tuesday’s Tips and Recipes, I am sharing a Pickled Beets recipe that I made over the weekend. As I shared yesterday, we visited Denton Valley Farms on Friday and picked strawberries, onions, carrots, and beets. If you like beets, then you will love the quick and easy pickled beets recipe that I am sharing today.
A few tips to help you…
I roasted my beets until they were fork tender. One important step that you must not forget is to wear gloves when peeling the skin off the beets after roasting. (otherwise, you will have red fingers and hands) The pickling process is simple and easy, and they last in the refrigerator for up to six weeks.
My family loved these, and I know you will too!
INGREDIENTS YOU’LL NEED:
(full amounts in the downloadable recipe below)
- 5 to 6 medium-sized beets
- Apple cider vinegar
- Sugar
- Allspice
- Salt
- Water
- Ground mustard
HOW DO YOU MAKE QUICK AND EASY PICKLED BEETS?
1. Wash the beets, cut off the stems, and wrap them in aluminum foil. Roast them at 350 degrees for 1 hour to 1 ½ hour. Please check on them in the cooking process by poking a fork to see if they are fork-tender.
2. Remove from the oven and let them rest a while otherwise if you try to peel them, they will burn your hands.
3. Bring the vinegar, water, sugar, allspice, salt, and ground mustard to a boil in a medium saucepan stirring until the sugar is dissolved. Set aside.
4. Peel and slice the beets. Add them to a clean glass jar with a tightly fitted lid. I used a wide mouth glass jar.
5. Pour the brine into the jars making sure to cover the beets.
6. Cover and set aside for several hours, then transfer them to the refrigerator.
One more tip:
Please keep these in the refrigerator. These are refrigerator beets. These should last in the refrigerator for up to 6 weeks.
Prep Time: 1 to ½ hour
Chill: 1 day
Servings: 8
For more great recipes from kamzinser.com click on the link.
