SAVOR - DAY 9
”He answered, “It is written: Man must not live on bread alone but on every word that comes from the mouth of God.”“
Matthew 4:4 CSB
Jesus shows us in his word through his temptation and his life that we are to approach the Scriptures as nourishment, as food for our souls. He tells us that we cannot live without it. As a young mom, I found myself often going days without real meals, finding crumbs of peanut butter and jelly sandwiches and leftover carrot sticks from my kids lunch plates to sustain me through the afternoon. In other moments of life I have been part of celebrating and sat at tables of food that felt much like an actual feast. God desires for us to eat his word, to chew it, mediating on it and be satisfied. And I don’t know about you, but I WANT TO eat daily whether it’s a snack or a feast! I’m not much for going without food. Not every day of your life can be a feast or an in-depth Bible study, but every day can include a snack or a lite reading from the Word of God at least. Don’t forget to feed yourself from the true source of food, God’s Word, daily!
Ami B
Matthew 4:4 CSB
Jesus shows us in his word through his temptation and his life that we are to approach the Scriptures as nourishment, as food for our souls. He tells us that we cannot live without it. As a young mom, I found myself often going days without real meals, finding crumbs of peanut butter and jelly sandwiches and leftover carrot sticks from my kids lunch plates to sustain me through the afternoon. In other moments of life I have been part of celebrating and sat at tables of food that felt much like an actual feast. God desires for us to eat his word, to chew it, mediating on it and be satisfied. And I don’t know about you, but I WANT TO eat daily whether it’s a snack or a feast! I’m not much for going without food. Not every day of your life can be a feast or an in-depth Bible study, but every day can include a snack or a lite reading from the Word of God at least. Don’t forget to feed yourself from the true source of food, God’s Word, daily!
Ami B
Banana Bread
What our family likes to do with leftover bananas, on the weeks we are lucky enough to have any left.
Ingredients
• Nonstick baking spray, for the pan
• 8 tablespoons (1 stick) salted butter, melted and cooled
• 1 cup packed light brown sugar
• 2 large eggs, beaten
• 1 1/2 teaspoons pure vanilla extract
• 4 to 5 very ripe bananas, mashed
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup chopped pecans
• 1/2 cup mini chocolate chips
• 2 tablespoons granulated sugar
Directions
1. Preheat the oven to 350°F. Spray an 8 x 8-inch pan with nonstick baking spray or line it with parchment paper.
2. Beat together the butter, brown sugar, eggs, and vanilla until well blended. Add the bananas and mix until combined.
3. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and beat just until combined. Add the pecans and chocolate chips and mix until combined.
4. Pour the batter into the prepared pan and spread it evenly. Cover the whole surface completely with sugar to create a nice, crunchy crust.
5. Bake until a tester inserted in the center comes out clean, 45 to 50 minutes. Let the bread cool slightly in the pan on a rack.
6. When completely cooled, cover the pan with foil and store at room temperature for up to 2 days.
Adapted from Joanna Gaines website
Ingredients
• Nonstick baking spray, for the pan
• 8 tablespoons (1 stick) salted butter, melted and cooled
• 1 cup packed light brown sugar
• 2 large eggs, beaten
• 1 1/2 teaspoons pure vanilla extract
• 4 to 5 very ripe bananas, mashed
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup chopped pecans
• 1/2 cup mini chocolate chips
• 2 tablespoons granulated sugar
Directions
1. Preheat the oven to 350°F. Spray an 8 x 8-inch pan with nonstick baking spray or line it with parchment paper.
2. Beat together the butter, brown sugar, eggs, and vanilla until well blended. Add the bananas and mix until combined.
3. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and beat just until combined. Add the pecans and chocolate chips and mix until combined.
4. Pour the batter into the prepared pan and spread it evenly. Cover the whole surface completely with sugar to create a nice, crunchy crust.
5. Bake until a tester inserted in the center comes out clean, 45 to 50 minutes. Let the bread cool slightly in the pan on a rack.
6. When completely cooled, cover the pan with foil and store at room temperature for up to 2 days.
Adapted from Joanna Gaines website