March 2023

Sunday School Service

 

05 – Lyndsey Reese

12 – Andrea Naylor

19 – Helen Hoogendoorn

26 – Lyndsey Reese

10:45 a.m. Service

05 – Alisha Jones

12 – Cindy Garrett

19 – Lauren Weyrauch

26 – Aeriel Porter

Events Of Interest:

• Monday Morning Men’s Prayer Group At 7am ~ 06, 13, 20 & 27
• Prayer Night ~ 01
• Adult Bible Study At 7pm ~ 08, 15, 22 & 29
• FILLED Youth & FILLED Kidz At 7pm ~ 08, 15, 22 & 29
• Daylight Saving Time Begins (Spring Forward One Hour) ~ 12
• Family Sunday ~ 26
• Better Together Movie Night At 6pm ~ 26

The lord is my Shepherd  – SAFETY

I shall not want—SUPPLY

He maketh me to lie down in green pastures—PEACE

He leadeth me beside the still waters—HARMONY

He leadth me in the paths of righteousness—Guidance

For His Name’s sake—PURPOSE

Yea, though I walk through the valley of the shadow of death—DEATH

I will fear no evil—CONFIDENCE

For Thou art with me—PROTECTION

Thy rod and they staff they comfort me—INSTRUCTION

Thou preparest a table before me in the presence of mine enemies—PROVISION

Thou anointest my head with oil—CONSECREATION

My cup runneth over—ABUNDANCE

Surely goodness and mercy shall follow me all the days of my life—  LOVING CARE

And I will dwell in the house of the Lord forever—ETERNAL LOVE

 

(Cathedral Press—Exchange– Compiled by Donna Park)

 

 

 

 

Spring!

 

 

Deuteronomy 32:2

 

2 Let my teaching fall like rain and my words descend like dew, like showers on new grass, like abundant rain on tender plants.

 

Deuteronomy 11:14

 

14 then I will send rain on your land in its season, both autumn and spring rains, so that you may gather in your grain, new wine and olive oil.

 

Hosea 6:3

 

3 Let us acknowledge the LORD; let us press on to acknowledge him. As surely as the sun rises, he will appear; he will come to us like the winter rains, like the spring rains that water the earth.”

 

Isaiah 35:1

 

Pasta Primavera

 

Ingredients :

2 cups penne pasta (Use whole wheat for a healthier choice)

2 teaspoons olive oil

 1 pound fresh asparagus, trimmed and cut into 2-inch pieces

 3 carrots, cut into strips

2 cups cherry tomatoes, halved

 1 clove garlic, minced, or more to taste

1 cup grated Parmesan cheese

1 cup heavy whipping cream (or plain yogurt)

 ¼ teaspoon ground black pepper

 

Directions:

Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Heat olive oil in a large skillet over medium heat-high heat; saute asparagus and carrots until tender yet firm to the bite, about 5 minutes. Add tomatoes and garlic; saute until garlic is fragrant, about 1 minute. Stir Parmesan cheese.