“When a train goes through a tunnel and it gets dark, you don’t throw away your ticket and jump off. You sit still and trust the engineer.” -Corrie ten Boom
Perseverance and patience go hand in hand. And for most of us, patience is something we struggle with. I know it’s something I struggle with. I was NOT born to be patient. I was NOT born to sit back and wait for things. I was NOT born to submit. But, through God’s grace, I am learning to do those things. Because it is what He requires of us.
We live in a microwave society. Everything in our world is fast. We can information in seconds with a click. Our kids are maturing more rapidly than ever. We can get our sustenance as quickly as we can get it in the microwave and press a button. This world has trained us to expect things almost immediately. But, that is not how God works.
Our prayer life is often no different. We send up our prayers like we cook food in a microwave, expecting we can just press a button and receive an answer in seconds. God will not be rushed just because we expect an answer now and complain when we don’t get one. Growing is in the interim, the time between prayer sent and prayer answered. It is through the process of learning perseverance, that we are shaped and molded into a more patient person, a person who reflects and brings glory to the Lord.
As Christians, we will face battles. Our whole life is being played out in the midst of a war and the enemy wants NOTHING more than to derail you. But persevere. Because we win. When it is all said and done, we triumph. Our side is God’s side and he is stronger than anything the enemy can attempt to throw at us in the life. He will always provide for us what we need. We just have to sit back and trust in Him to deliver us through to the other side.
“Providence won’t hesitate. Seldom early, never late.” -JJ Heller “In the End”
Irish Cream Chocolate Pots De Creme
9 oz. semisweet chocolate, chopped
1 cup whole milk
½ cup Bailey’s Irish Cream
1 ½ cups heavy cream
6 large egg yolks
½ tsp espresso powder
5 tbsp sugar
¼ tsp salt
1 tbsp powdered sugar
- Place the chocolate in a blender and set aside.
- Whisk the milk, Bailey’s, cream, egg yolks, espresso powder, sugar, and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until almost boiling, 5-6 minutes. The mixture should be thick enough to lightly coat the back of the spatula.
- Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid of the blender with a thick kitchen towel and blend until combined and smooth. Pour the chocolate mixture into 6 ramekins evenly. Refrigerate for at least 2 hours, or until set.
- Whip the remaining ½ heavy cream and powdered sugar until soft peaks form and top the pots with whipped cream and shaved chocolate. Enjoy!
Source: Pass the Sushi