Gloria Romero...we needed her

It all began over thirty years ago.  I was part of a team who had gone to Mazatlán, Mexico to participate in some short term ministry. As part of that ministry we would find a barrio that appeared to have basic needs, and we would present a short and simple gospel message and hand out small bags of food. Our van pulled up in front of a small home on a rough, dirt street. I saw a young mother holding a very small child with another slightly older girl staying close to her side. Something about her was different. I can’t explain it. I was moved by the way she did not push and shove to get to the front of the line. She carried a kind of dignity, though her needs were obvious, I saw a strength in her that was unusual for the circumstanced we were in.  She did not smile. She wasn’t warm and friendly. She was just strong in a quiet kind of way. I noticed and saved back some food items for her to make sure we didn’t run out before she received a bag. After everyone was gone, I handed her the bag I had saved. We finished our program and moved on. Our team was traveling in vans, and left for Arizona the next day. I was flying home, so I had an extra day to spend doing whatever I chose. I remembered that young mother. I could not erase the look I saw on her face. I decided to respond.

 I caught a pulmonia (an open air taxi) to the local Ley’s grocery store and bought two large sack of groceries for this young mother and her two girls. I didn’t know if there were others in her family. I later found out that her husband also lived there. I delivered the groceries to her very poor barrio. The questioning look on her face was obvious, but we could not communicate much at all. She thanked me in Spanish (which I could understand). The next few trips to Mazatlán I made sure to deliver more groceries. That began a friendship that continues to this day. On subsequent trips, Bonnie also met Gloria and her girls. They became friends. Over a period of months and a few years, Gloria became involved in the church we helped plant. I baptized her in the ocean and dedicated her newest baby girl, Elizabeth.

 Over time, we no longer did ministry in Mexico. We lost contact with Gloria and her family for a number of years. I would ask about her and from time to time someone would give me an update. And then, out of the blue, we connected on Face Book.  It isn’t like being there, but it is has been a joy to catch up with Gloria and the girls…and their children.  I’ve thought of Gloria many times over the years, and wondered what it was that I saw in her on that first day in front of her home. I’m not sure how to answer that, but I do know this; we needed her as much as she needed us.  We needed to have someone that would help keep our hearts soft and generous. I’m sure she was thankful for our help along the way, but it was never a one way street. We really do need each other.

Bonnie's Cancer Treatment

Bonnie's Post about the malignant tumor on her leg:

Please keep Mark and I in your prayers. A malignant tumor was diagnosed today on the inner aspect of my right lower leg. Curative treatment will most certainly include radiation and surgery. This is a shock but we are standing firmly on Jeremiah 29:11  “I know the plans I have for you; plans to prosper and not to harm you if you will trust in me with all your heart.” We are trusting.

Bonnie Morgan

I will try to update this blog with Bonnie's current status. The posts will most likely be infrequent. The basic treatment plan is for five weeks of radiation, followed by surgery to remove the tumor and then an extended time for recuperation. The time frame will be approximately:
1.  Preparation for radiation treatment: 2-3 weeks
2.  Radiation treatments:  5 weeks
3.  Tissue recuperation in preparation for surgery:  4-6 weeks
4.  Surgery to remove the tumor & total recuperation:  Several weeks (as needed). 

I will not get into the medical particulars of all that is involved, since that is not within the scope of my knowledge or understanding. We are hopeful that the tumor appears to be quite contained, and that radiation and surgery will be curative. Please pray to that end. We are not seeking advice or input pertaining to treatment, etc. We have a great team of doctors and advocates that we have utmost confidence in. Thank you so much for caring and even more, for your prayers to our Father in Heaven whose healing mercy is extravagant. 

Bonnie really enjoys the emails and texts you send. Feel free to include both of us if so desire. We will do our best to respond. Thanks for understanding. 
If you forget how to access this blog, just send me a text or give me a call. I will be happy to send you the link. 

Our dear friends and family have been overwhelmingly supportive and encouraging to us. Today marks the FIRST DAY of the journey of getting rid of this "light affliction" that has invaded Bonnie's leg. I thought it ironic that for the first time in her life, Bonnie showed up at the cancer clinic as a patient rather than a healthcare provider.   We are good, hopeful and in a positive frame of mind. 
Blessings to you all, and thanks again for your love and support. 

Mark

Authentic Artisan Sourdough Bread

 

True sourdough bread has just three ingredients: flour, water and salt. The naturally occurring wild yeasts and bacteria floating in the air combine with water and flour to create a healthy sourdough starter.

 

Artisan sourdough bread is made without packaged yeast; it relies on a natural "starter" containing wild yeasts and bacteria for leavening. 

Here's a more detailed explanation:

• Sourdough Starter:

The key to sourdough bread is a starter, a mixture of flour and water that ferments naturally, developing wild yeasts and beneficial bacteria from the environment. 

• Natural Leavening:

This starter acts as a natural leavening agent, causing the dough to rise during baking, similar to how commercial yeast works, but without the use of packaged yeast. 

• Complex Flavors and Textures:

The natural fermentation process contributes to the unique, tangy flavor and chewy texture of sourdough bread. 

• No Commercial Yeast:

True artisan sourdough bread does not contain any commercial yeast or other chemical leavening agents. 

• Identifying Real Sourdough:

Look for ingredients lists that specify a sourdough culture or bacterial culture, and ensure that "yeast" is not listed as an ingredient. 

 

 

Commercial bakeries may add yeast to sourdough bread to ensure consistent and reliable rise, faster fermentation, and a more predictable outcome, especially important for large-scale production and meeting tight schedules. 

Sourdough Bread

 

OpentheG8 Bread Company

Sourdough Bread

 

·         120-150g. active starter (feed starter night before or at least 4-6 hours)

·         300-350g. warm filtered water (100°f)

·         Stir until dissolved

·         500g. AP or bread flour

·         10-15g. salt (2-3 tsp) More salt for flavor, less for lower sodium bread

·         Work into a shaggy dough

·         Cover and let it rest for an hour (autolyse)

·         Stretch and fold after one hour and every 30 minutes for a total of four folds

·         After forth fold, shape into boule (French for “ball”) and let it bulk rise until it doubles in size

·         Layer, fold and roll into a ball.  Work to get tension on the surface of the boule

·         Place face down in lightly floured 9in Banneton or bowl, cover and refrigerate overnight…or longer

·         Flip bowl upside down on parchment (bottom becomes the top of the loaf)

·         Score with bread lame.

·         Bake 25 minutes in 475°f pre-heated oven and Dutch oven with lid on

·         Reduce heat to 425°f and continue to bake for 15-20 minutes in uncovered Dutch oven until you reach the desired color (dark golden brown). Internal temp of 200-210°

·         Remove loaf and place on cooling rack for at least an hour or until internal temp is below 100°f before slicing.

Sourdough Pancakes

INGREDIENTS
150g  White Lily self rising flour

240g  Buttermilk (whole)

1 egg

75-100g  Sourdough starter discard

1TBL Pure vanilla

2TBL Melted butter

1TBL Sugar

1/2 tsp Salt

1 TBL Baking powder (only if you use all-purpose flour)

 

DIRECTIONS

Whisk sourdough starter discard, egg, vanilla, sugar and melted butter in a bowl. Add milk and whisk until all ingredients are well mixed.  Add half the flour & salt and whisk only until mixed. Add remainder of flour, and mix (do not over mix or whisk). If batter is too stiff, add a TBL of milk at a time. If batter is too thin, add a TBL of flour at a time.  Looking for a nice “ribbon like” consistency. Allow to sit for a few minutes until griddle is hot (350°).
Makes about 10-12  ¼ c. pancakes.