Month: August 2021

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Tauren Wells – God’s Not Done With You (Official Music Video)



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God’s Not Done with You

Standing in your ruins feels a lot like the end
So used to losing, you’re afraid to try again
Right now all you see are ashes where there was a flame
Truth is that you’re not forgotten
‘Cause Grace knows your name

God’s not done with you
Even with your broken heart and your wounds and your scars
God’s not done with you
Even when you’re lost and it’s hard and you’re falling apart
God’s not done with you
It’s not over, it’s only begun
So don’t hide, don’t run
‘Cause God’s not done with you

There’s a light you don’t notice
Until you’re standing in the dark
And there’s a strength that’s growing
Inside your shattered heart

He’s got a plan, this is part of it
He’s gonna finish what He started
He’s got a plan, this is part of it
He’s gonna finish what He started

God’s not done with you
He’s not done
God’s not done with you
No, He’s not done
God’s not done with you

Music by Tauren Wells performing God’s Not Done with You (Official Music Video). (C) 2019 Provident Label Group LLC, a division of Sony Music Entertainment

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Lotsa Vegetable Chowder | Forks Over Knives



Lotsa Vegetable Chowder – Click SHOW MORE for the Full Recipe

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INGREDIENTS:

8 small Yukon Gold, white, or russet potatoes (about 2 pounds), cut into ½-inch chunks
½ small onion, peeled and chopped
3 ears fresh corn, kernels removed (about 1¾ cups), cobs reserved
2 medium carrots, peeled and diced
2 stalks of celery, chopped
¼ cup chopped red bell pepper
1 cup chopped broccoli and cauliflower stalks, outer fibrous parts removed and discarded (about ½ pound)
1 clove garlic, peeled and minced
2 tablespoons chopped thyme
⅛ teaspoon white pepper
2 teaspoons ground cumin
3 tablespoons chopped dill
Salt to taste

DIRECTIONS:

-In a large pot, combine the potatoes, onion, corn kernels and cobs, carrots, celery, pepper, broccoli and cauliflower, garlic, thyme, white pepper, cumin, and 6 cups water. Bring to a boil over high heat. Reduce the heat to medium-low and simmer for 30 minutes, or until the vegetables are tender.

-Remove the corn cobs and let cool. Remove 1 cup of the soup and puree in a blender with a tight-fitting lid, covered with a towel. (If you like a thicker soup, puree 2 cups.) Return the pureed soup to the pot and add the dill. Scrape corn cobs with back of a knife to remove the creamy corn bits from the kernel, and add the bits to the pot. Season with salt and stir well.

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