Reversal is Coming
“It shall be, when Yahweh your God brings you into the land which he swore to your fathers, to Abraham, to Isaac, and to Jacob, to give you, great and goodly cities, which you didn’t build, and houses full of all good things, which you didn’t fill, and cisterns dug out, which you didn’t dig, vineyards and olive trees, which you didn’t plant, and you shall eat and be full; then beware lest you forget Yahweh, who brought you out of the land of Egypt, out of the house of bondage.” (Deuteronomy 6:10-12 WEB)
The wicked giants were in the promised land, but God allowed them to be there for a time because they had the stature and strength to build up the infrastructure for the children of Israel.
At the appointed time, God sent His hornet to thin down the number of giants and empowered the children of Israel to slay the remaining ones.
Then, God’s people moved into their rightful inheritance, all prepared for them. While they were wandering in the wilderness and seeing God’s faithfulness in those forty years, their inheritance was being built up. They stepped into a finished work.
Today, God is also preparing His people to enter into a finished work. We will restfully enjoy the fruits of the world’s labor. A time of reversal is coming which will be a time of great increase for God’s children.
How come God can be so good to believers? It is all because of Jesus’ blood that was shed at the cross. It paid the price for our sins and cleansed us to be forgiven and righteous in God’s sight. His favor shines upon us and we can receive good that we did not earn or deserve on our own. This is Grace!
It is not about being busy or working the hardest. Timing and positioning is the biggest factor, and God can put you where you need to be.
In “God’s Appointed Time”, you can learn about His system of times and seasons, as well as how to flow with it to enjoy fruitfulness in every season of life: https://bit.ly/god-appointed-time
同時也有84部Youtube影片,追蹤數超過60萬的網紅Tasty Japan,也在其Youtube影片中提到,冷凍パイシートを使って、片手で食べられるミニパイができちゃいます♪ 甘酸っぱいミックスベリーパイから、シナモンがきいたアップルパイまで、いろんな味が楽しめます! 焼き上がったらクリームで楽しくデコレーション♪ぜひ作ってみてくださいね! ミニパイ5種 8人分 材料: 薄力粉(打ち粉用) 30g 冷...
「remaining times」的推薦目錄:
- 關於remaining times 在 Milton Goh Blog and Sermon Notes Facebook 的最佳解答
- 關於remaining times 在 Grace Strala Guide KL, Malaysia Facebook 的最佳解答
- 關於remaining times 在 Lee Hsien Loong Facebook 的最佳解答
- 關於remaining times 在 Tasty Japan Youtube 的最佳貼文
- 關於remaining times 在 MosoGourmet 妄想グルメ Youtube 的最佳解答
- 關於remaining times 在 MosoGourmet 妄想グルメ Youtube 的最佳解答
- 關於remaining times 在 How to find remaining time - JavaScript? - Stack Overflow 的評價
- 關於remaining times 在 ZOOL - The Time Remaining - YouTube 的評價
remaining times 在 Grace Strala Guide KL, Malaysia Facebook 的最佳解答
#merdeka2021
A lovely sweet reminder, slowly slowly for better.
Om Namah Shivaia
Om Namah Shivaia
Om Namah Shivaia
Om Namah
.
Posted @withregram • @asanasketch 🕉 PARIVRTTA HASTA PADANGUSTHASANA
.
Parivrtta = revolved
Hasta = hand
Pada = foot
Angusta = big toe
Asana = pose
["Revolved Hand-to-Big-Toe Pose"/ "Dancing Shiva Pose"]
•
At first this #AsanaSketch wasn't *really* about the asana. I just wanted to put something out there to show all of the nurses & other healthcare workers on the frontlines that we see them and we are SO SO thankful for everything they are sacrificing right now to keep us all safe.
•
But then I decided to do a bit of research into where the alternate name of "Dancing Shiva Pose" comes from, and stumbled across this really powerful description in a @yoga_international article about this asana
•
In Indian mythology, Shiva is the god of both destruction and transformation.
.
The name Shiva comes from a Sanskrit root that means liberation or freedom.
Shiva manages to find a blissful state of being amidst constant change and chaos.
Dancing Shiva pose provides an opportunity to embody blissful stillness in the midst of a challenge.
We remain strong and steady in our foundation while enduring the motion and changes that come in any standing balance pose.
We remember to stay playful and lighthearted while remaining grounded in our true nature.
•
So a post that started out not-really-about-the-asana turns out to be all about the asana (funny how that happens).
At this crucial moment in history, we should all seek to embody Dancing Shiva.
Find that stillness in this time of constant change, challenge and chaos.
Trust in your strong and steady foundation.
Remain grounded in who you are.
You've got this. We've got this.
•
To all of the nurses, doctors and other healthcare & essential workers who are working around the clock on the frontlines of the coronavirus pandemic: Thank You. Thank You, Thank You, Thank You.
We will never be able to say it enough times, or often enough, or to enough of you.
THANK YOU.
•
And to everyone else: STAY AT HOME.
.
.
.
#gracestralaguide
remaining times 在 Lee Hsien Loong Facebook 的最佳解答
Our 2020 national Census findings have been published, one part on Wednesday and the second part today. The Census is conducted every ten years, and this is the sixth since independence.
The infographics tell the story. The last decade saw the slowest growth in our population. More Singaporeans are remaining single, and those married are having fewer babies. Ethnic distribution has been stable, but we now have more seniors, more of whom are living alone.
The population is better educated. English is spoken more frequently at home, and the proportion of non-religious people is growing. Median household income has risen, and home ownership remains high.
We need to be aware of these trends in our society, so that our policies and mindsets can keep up with the changing times, especially against the backdrop of the pandemic.
Thanks to everyone who contributed to the massive effort to produce this census. You can read the full report here: https://www.singstat.gov.sg/census2020/census-resources – LHL
remaining times 在 Tasty Japan Youtube 的最佳貼文
冷凍パイシートを使って、片手で食べられるミニパイができちゃいます♪
甘酸っぱいミックスベリーパイから、シナモンがきいたアップルパイまで、いろんな味が楽しめます!
焼き上がったらクリームで楽しくデコレーション♪ぜひ作ってみてくださいね!
ミニパイ5種
8人分
材料:
薄力粉(打ち粉用) 30g
冷凍パイシート 2枚
卵 1個
水 大さじ1
■いちごクリームパイ
クリームチーズ(常温) 55g
砂糖 大さじ1
バニラエクストラクト 小さじ1
いちご(みじん切り) 4個
■ミックスベリーパイ
ラズベリー 40g
ブルーベリー 35g
砂糖 大さじ1
レモン汁 大さじ1/2
レモンの皮 小さじ1/2
■チョコバナナパイ
チョコレートスプレッド 75g
バナナ(スライス) 1本
■アップルパイ
青りんご(スライス) 1/2個
ブラウンシュガー 大さじ1
シナモン 小さじ1/8
■トッピング用クリーム
粉砂糖(ふるっておく) 120g
牛乳 大さじ1
バニラエクストラクト 小さじ1/4
作り方:
1. 作業台の上に軽く薄力粉をまぶし、冷凍パイシートを23x30cmの長方形になるまで綿棒で伸ばす。パイシート1枚を3回折り畳み、折り線で8つの長方形を作る。クッキングシートを敷いた天板に載せる。
2. いちごクリームパイのフィリングを作る。小さめのボウルにクリームチーズ、砂糖、バニラエクストラクトを入れて混ぜる。
3. ミックスベリーパイのフィリングを作る。小さめのボウルにラズベリーを入れてフォークでつぶす。ブルーベリー、レモン汁、砂糖、レモンの皮を加えてよく混ぜる。
4. (3)をパイシートの長方形2つの真ん中に載せる。
5. 3つ目と4つ目の長方形にチョコレートスプレッドを塗り、バナナのスライスを載せる。
6. 5つ目と6つ目の長方形に(2)を塗り、いちごを載せる。
7. 7つ目と8つ目の長方形にはりんごのスライスを並べ、シナモンとブラウンシュガーを振りかける。
8. オーブンを200˚Cに予熱しておく。
9. パイに塗る卵液を作る。小さめのボウルに卵と水を混ぜ合わせる。刷毛でパイ生地の折線に沿って塗る。もう2枚目のパイシートを上から被せ、折線に沿ってフィリングの周りの生地を押す。
10. ピザカッター、または包丁で折線に沿って切る。縁にフォークを押し付けて真ん中に穴を3-4ヶ所開ける。表面に卵液を塗る。
11. オーブンで25分焼く。焼き色がついたら取り出し、5分冷ます。
12. トッピング用のクリームを作る。ボウルに粉砂糖、牛乳、バニラエクストラクトを入れ、滑らかになるまで混ぜる。
13. クリームを絞り袋に入れる。パイの表面をクリームでデコレーションしたら、完成!
===
Sheet Pan Stuffed Pastry Pockets
Servings: 8
INGREDIENTS
¼ cup all-purpose flour (30 g), for dusting
2 sheets puff pastry, thawed if frozen
1 egg, beaten with 1 tablespoon water or milk
GLAZE
1 cup powdered sugar (120 g), sifted
1 tablespoon milk
¼ teaspoon vanilla extract
STRAWBERRIES ‘N’ CREAM FILLING
¼ cup cream cheese (55 g), softened
1 tablespoon sugar
1 teaspoon vanilla extract
4 strawberries, stemmed and diced
VERY BERRY FILLING
⅓ cup raspberry (40 g)
⅓ cup blueberry (35 g)
1 tablespoon sugar
½ tablespoon lemon juice
½ teaspoon lemon zest
CHOCOLATE BANANA FILLING
¼ cup chocolate hazelnut spread (75 g)
1 banana, sliced
APPLE PIE FILLING
½ green apple, sliced
1 tablespoon brown sugar
⅛ teaspoon cinnamon
PREPARATION
1. On a lightly floured surface, roll out the puff pastry sheets to 9x12-inch (23x30-cm) rectangles. Set one pastry sheet aside and fold the other in half lengthwise, then in half crosswise twice, to form creases for 8 pockets. Unfold the pastry sheet on the prepared baking sheet.
2. Make the Strawberries ‘n’ Cream filling: In a small bowl, combine the cream cheese, sugar, and vanilla, and mix until smooth.
3. Make the Very Berry filling: In a small bowl, mash the raspberries, then add the blueberries, sugar, lemon juice, and lemon zest. Mix with a fork.
4. Spoon the berry mixture over the center of 2 of the 8 rectangles.
5. Use a spatula to spread the chocolate hazelnut spread over the center of 2 more rectangles, then top with the banana slices.
6. Use a spatula to spread the cream cheese mixture in the center of 2 more rectangles, then top with the strawberries.
7. Place apples slices in the center of the remaining 2 rectangles, then sprinkle with the brown sugar and cinnamon.
8. Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
9. Brush the egg wash over the pastry around the edges and between each filling, then top with the remaining puff pastry sheet. Use your fingers to press the pastry down around each filling. Once tightly pressed, use a pizza cutter or knife to cut out each pocket.
10. Seal the outside edges with a fork. Poke the top of each pocket with a fork 3-4 times to ventilate. Brush the tops with egg wash.
11. Bake for 25 minutes, or until golden brown.
12. Make the glaze: In a medium bowl, combine the powdered sugar, milk, and vanilla. Stir until smooth and thick.
13. Remove the pockets from the oven and let cool for 5 minutes. Decorate with the glaze, then serve immediately, or wrap in wax paper and freeze for up to a week. Reheat in the toaster oven.
14. Enjoy!
#TastyJapan
#レシピ
MUSIC
Licensed via Audio Network
remaining times 在 MosoGourmet 妄想グルメ Youtube 的最佳解答
It's the season when cold foods are delicious, and I want to make ice cream with Oreo and cream cheese, which my daughter loves. It's so easy to make, just mix one thing after another. I like easy, but I also want to lose weight. I'm torn.
*Recipe* ( about 600ml )
1.Remove only the cookies from 10 Oreos.
2.Smooth 200g of cream cheese. Bring it to room temperature or heat it in a 600w microwave oven for 20 seconds, then add more to soften as needed.
3.Beat 180ml of fresh cream to soft-peak.
4.Mix 1 egg with 60g of sugar. You can use the same hand mixer as in (3).
5.Add (2) to (3) and mix.
6.Also add (4) and mix. In the video, I put it all at once, but it is better to put it in several times.
7.Add the cream and the (crushed) cookie from (1) and mix. (For 5 sheets)
8.Place a silicone sheet on the mold.
9.Put milk on the surface of 10 cookies of (1) and stick them on the inside of the mold.
10.Pour (7) into the mold.
11.Arrange the cream and cookies from (1).(For 5 sheets)
12.Place in the freezer to cool and harden.
13.That's it.
If you freeze the remaining dough in a suitable mold, you can enjoy it as a small iced cake.I can't wait for my daughter to come home.
冷たいものが美味しい季節になってきちゃって、娘が好きなオレオとクリチのアイスクリームが作りたくなりました。次々に混ぜていくだけでできるのでとっても簡単。簡単はいいけど、ダイエットもしたい。悩ましい。
*レシピ*(600mlほど できあがります)
1.オレオ 10枚からクッキーだけを剥がしておく。
2.クリームチーズ 200gをなめらかにする。室温に戻しておくか、600wの電子レンジで20秒加熱後、様子を見ながら追加加熱し柔らかくする。
3.生クリーム 180mlを8分立てにする。
4.卵 1個に砂糖 60gを入れ混ぜる。ハンドミキサーは(3)と同じものを使って大丈夫です。
5.(3)に(2)を入れ混ぜる。
6.(4)も入れ混ぜる。動画では一度に全部入れてしまっていますが、数回に分けて入れる方が良いです。
7.(1)のクリームとクッキーを5枚分割り入れ混ぜる。
8.型にシリコンシートを敷く。
9.(1)のクッキー 10枚の表面に牛乳をつけ、型の内側に頑張って貼り付ける。
10.(7)を流し入れる。
11.(1)のクリームとクッキー5枚分を並べる。
12.冷凍庫で冷やし固める。
13.でけた。
残った生地も適当な型に入れて冷凍すると小さなアイスケーキとして楽しめます。娘、早く帰ってこないかな。
#oreo #creamcheese #icecream #oreoicecream
remaining times 在 MosoGourmet 妄想グルメ Youtube 的最佳解答
I made a banana cake with rich banana paste that can be easily made in the microwave. The next day, the dough and banana bean paste will be moisturized and it will be good again.
* Recipe * (for 5 pieces)
Make the banana bean paste.
1.Mash 75g of bananas.
2.Add 8g of lemon juice and 20g of granulated sugar and mix.
3.Sift 20g of bread flour and 5g of cornstarch and mix.
4.Cover softly with plastic wrap and microwave for 30 seconds at a time (I heated it 3 times in 30 seconds), stirring each time. When it becomes a cohesive mass, add 10g of unsalted butter and mix.
5.Set aside to cool.
Make the outer dough
6.Add 8g of egg yolk and 8g of joshinko (rice flour) to 120g of white bean paste and mix.
7.Heat in a microwave oven at 600W for 50 seconds.
8.Stir and cool. When it cools, it dries a little. If it is sticky and difficult to handle, add 1g of Joshinko to adjust.
9.Divide the banana bean paste and the outer dough into 5 equal parts (25g each).
10.Wrap the banana bean paste in the dough.
11.Spread the remaining egg yolk from (6) with a little mirin ( sweet cooking sake ) and coat the surface. It should look like a banana. This is difficult.
12.Bake in a preheated oven at 200℃ for 9 minutes.
13.It's done.
It tastes good freshly made, but I recommend refrigerating it the next day or later, as the dough and banana bean paste become one.
電子レンジで簡単に作れる濃厚なバナナ餡が入ったバナナケーキを作りました。翌日は生地と餡がしっとりと馴染んでまた良き良きです。
*レシピ*(5個分)
バナナ餡を作ります
1.バナナ 75gを潰す。
2.レモン汁 8g、グラニュー糖 20gを入れ混ぜる。
3.強力粉 20g、コーンスターチ 5gをふるい入れ、混ぜる。
4.ふんわりラップをかけ、600wの電子レンジで30秒ずつ様子を見ながら加熱し(30秒で3回加熱しました)、その都度混ぜる。まとまるかたさになったら、無塩バター 10gを入れ混ぜる。
5.冷ましておく。
外側の生地を作ります
6.白あん120gに卵黄 8gと上新粉(米粉) 8gを加え混ぜる。
7.600wの電子レンジで50秒加熱する。
8.ひと混ぜし、冷ます。冷めると少し乾燥する。べとついて扱いづらいときは上新粉を1g足して調整する。
9.バナナ餡と外側の生地をそれぞれ5等分(それぞれ1個あたり25g)に分ける。
10.生地でバナナ餡を包む。
11.(6)の残りの卵黄を少量のみりんでのばし、表面に塗る。バナナっぽく塗ると良い。これが難しい。
12.200℃に予熱したオーブンで9分焼く。
13.でけた。
できたても美味しいが、冷蔵庫で冷やすと生地と餡が一体化するので、翌日以降が濃厚でおすすめです。
#banana #cake #recipe #wagashi
remaining times 在 How to find remaining time - JavaScript? - Stack Overflow 的推薦與評價
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