The world we live in today is so different from the way I grew up. Screen time has replaced so much of the outdoor play I used to enjoy. Screen time has replaced day to day conversations too. While I am just as guilty of too many apps, checking emails all the time, and being on my computer, I do try to unplug at various times in the day.
Last night I went to a new church. I am trying to see what church I want to make my home once I move back to the US next summer. This new church has a vibrant young priest who gave a great homily on listening in quiet times. Sitting alone in stillness is one part of listening to God but also being aware in other times. How, where and when is God speaking to you? Not sure? Try these steps this week:
1. Center your thoughts on God–Totally unplug! Start with just 5 minutes and then build up more time. By trusting HIM more you will have less worry and fear and be more open to listening.
2. Quiet your mind and heart–Use a mantra like “Thank you Jesus”. Doing this will bring HIM closer to you and fill you with HIS presence
3. Wait for HIM–Be patient! God knows what you need and when you need it. Being quiet with HIM trains you to see HIS presence in your life. Things like a pretty flower, clouds, music, a stranger, thoughts that cross your mind will begin to have more meaning. Waiting will keep you connected to HIM
The Lord will fight for you, and you have only to be silent–Exodus 14:14
I have enjoyed (well mostly, have to be honest she is learning how to drive:), having my daughter to myself these last two weeks of summer. It has given us a chance to cook together and clean together. I know these opportunities will be few and further in between after she goes to college, so I am taking advantage of them while I can!
One 12-ounce package fresh udon noodles (My Asian market sells Shirakiku Brand Sanuki style udon. I used one individually wrapped frozen packet per person)
4 cups vegetable stock (I made veggie stock with carrots, celery, bay leaf, peppercorn, whole unpeeled onion and garlic)
1/2 cup thinly sliced carrots
8 pieces bok choy or any green (Kale, snow peas sliced or choi sum)
2-4 tablespoons white miso (shiro miso) (we used 4 T, 1 T per bowl)
1/2 cup green onions
Gochujang, garnish (use sparingly!)
Dried seaweed, garnish
1. Cook the udon noodles according to the package directions, drain and set aside.
2. In a large saucepan, bring the stock to a boil. Lower the heat to medium and add the carrots and cook until the carrots are crisp-tender, 2-4 minutes. Add the greens you are using and cook until slightly tender but still bright green, about 1 minute. and remove from the heat.
3. Spoon the miso in a medium bowl and add a ladleful of hot broth. Whisk until the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup. Do not boil the soup with the miso, it will become grainy.
4. Divide the noodles into your soup bowls and top with broth, green onions, Gochujang, and seaweed