Some Immigration IssuesTo Consider

1.    Open borders

a.    US immigration should never be a “free for all” approach…must be geographic boundaries, responsible quotas and enforceable regulations.

b.    Must have secure borders:  we need a larger workforce to see it happen effectively (mandatory two year service for 18 to 21 year olds).

2.    Unlimited immigration (there can be no such thing...not sustainable in the world we live in)

3.    Minimum, or no vetting

a.    This must end immediately:  the definition of “vetting” is to:  examine, scrutinize, investigate, inspect, look over, screen, assess, evaluate and appraise

b.    Terrorists are coming in under the guise of immigration

c.    If a person (or family) does not pass the vetting process, they are not allowed to immigrate. Period.

d.    We must be able to determine “who they are” before they can immigrate.

4.    Illegal residency

a.    Make those who should be allowed to stay, legal.

b.    Make those who should not be allowed to stay…leave.

c.    It is this way in every other country.

5.    Government (local, state & national) benefits for illegal residents

a.    No appreciable and long term benefits for illegal aliens

b.    Give emergency treatment only….no long term health care

c.    No tuition grants, student loans, business loans, etc for illegals.

6.    Assimilation issues

a.    Desegregation and assimilation must be addressed with effective solutions.

b.    No creating “small ethnic countries” within the US

c.    Help faith based and non-profit organizations to assist in the assimilation process by making resources available, such as food, clothing, job qualifying, housing assistance, etc.  This will also help establish positive relationships between immigrants/legal aliens and US citizens.

7.    Deportation of illegal aliens

a.    Must be an annual quota for deportations. It is expensive so you can’t do it all at once.

b.    Get legal, or risk deportation

c.    Living in an illegal condition is the very definition of anxiety and uncertainty.  That is their issue. There is no peace of body and mind if you remain illegal.  It is no different with US citizens.  If you are being “illegal” in any way, you live with uncertainty and the possibility of repercussions.

Food for political thought

I may be asking him for trouble, but here are some thoughts for you to ponder....

I terminated my registration in a political party, because I no longer see the wisdom in holding or promoting a position (platform) in part, or in whole, which I do not agree with morally or ethically. In order to be a liberal or a conservative the expectation is to be "all in" or "all out." Being a republican or a democrat is an untenable position for me. I'm not critical of those who are registered and supporters of a particular party platform. That's America...we can choose. I chose. Having said that, here are a few of my bullet point values when it comes to nationalistic issues.

* I love the USA, and always want to come home after traveling in other parts of the world. I am a reasonable patriot, but not blindly so.
* I do not mind paying my taxes! I see what we get. Yes, it could be better, but in comparison to most of the world, we are blessed.
* I believe in "free lunches" for the disabled, oppressed poor, disadvantaged, and those with specific physical, mental and emotional needs. People and families need help. I willingly pay my share for these "free lunches." I believe in a free enterprise system. I believe it promotes creativity and commercial advancement and financial health. I don't believe in monopolies nor in the manipulative power of special interest groups. I believe in a graduated tax scale without loopholes for commercial enterprises where those who make more, contribute more, but not to the point where it becomes unprofitable or unreasonable to do business in the USA.
* I believe in a balanced budget. Ultimately, it's the only kind that is sustainable.
* I believe in a strong, trained and equipped military. I also believe in a mandatory 2 year military/civil service program for all able bodied Americans (between the ages of 18-28). If called on, I would serve (however, in my condition and age I may be a liability, not an asset).
* I believe there are good, decent, and resourceful public office holders on both sides of the aisle, and we have destroyed any chance of benefiting from cooperative efforts because of the ego-centered, power hungry politicians who lie, cheat, steal and kill to get the vote! The system is broken.
* I believe there are plenty of others like me. We've grown tired of the fighting (within the party, and party against party). We are tired of the self aggrandizement it seems to take to get elected. We are tired of seeing the same old stuff over and over again. While I love America, our political system is seriously broken.

These are a few of my thoughts and values concerning national issues. I have many other thoughts on healthcare, education, minimum wage, discrimination policies, equal rights, legalization and taxation of recreational drugs (including tobacco and alcohol). However, since no one has asked me to share them, I'll keep them to myself. I'm not asking for support, only that you THINK through some things for yourself, rather than hearing more debate debacles on TV.

A Pastor's Heart

I have spent all of my adult life, and really, from about age 16 on, in some kind of ministry leadership. That certainly isn’t unique. Many have had a similar experience. I have heard it said of me, and of countless others; “you have a pastor’s heart.” That expression is not about a certain personality type, since there are many. It has to do with what you value. A pastor’s heart is not about the buildings you build, the great programs you originate (or copy), the quality of music your church produces, and I believe there can be great value in all of these. A pastor’s heart is about one thing, and one thing only….RELATIONSHIPS! It is all about how you value the people you are privileged to do life with.

I learned this from my youth pastors (volunteer, by the way…which speaks to the truth that we ALL have calling), Burt and Peg Thompson. Because they loved me unconditionally, and so obviously, I learned to engage in that depth of relationship when I was leading ministry. My parents were a huge part of that as well. When I became a “youth pastor,” I just naturally LOVED my kids. I mean I really loved them. I still do. They are still (in my mind and heart) “my kids.” I am quite sure that’s how Burt Thompson saw me his entire life….as one of “his kids.” It was a natural thing to transfer that relationship value to the whole church when I became a senior pastor. BUT….I will always have a special place in my heart for those who were in my youth group….can’t explain it, but it’s there. Those kids are parents and grandparents now, but they are still my kids. You know who you are! Sappy….perhaps, but I choose to call it my “pastor’s heart.”

So….have the best programs you can lead. Have the best worship teams and bands possible (and I love good ones). Have the finest building God allows you to create. BUT…when it’s all said and done, you can have “church” without any of that, but you CAN NOT HAVE OR BE THE CHURCH without real, authentic, loving relationships! I’ll stake my life on that.
John 13:35 …”they will know you are my disciples by the way you love one another.”

A Successful Cookout

How many people do you expect? You don’t need a specific number, but you do need to know if it will be 10, or 25, or 50.  Makes a huge difference in what and how you prepare.

Main course(s).  Burgers, hot dogs, steaks or various other meats. Most often, for a larger group, burgers and hot dogs are the way to go, unless you want a higher cost, fancier kind of event.

Buy GOOD INGREDIENTS!  Whatever you do, don’t skimp on quality:  hamburger 88% lean is best.  There is enough fat for flavor and to be juicy, but not too much.  93% is too dry for good grilling.  Use only all beef hot dogs:  preferably Hebrew National, or Costco’s Kirkland jumbo beef are very good.  Read the package!  No cereal fillers, chicken, pork or beef “parts.”  ALL BEEF is what you want.

Burgers for medium size buns:  4 to 5 ozs uncooked. This is a full ½ measuring cup of ground beef…slightly rounded.

Burgers for large buns: 6-8 ozs uncooked.  Use a ¾ measuring cup slightly rounded.

Avoid making meatballs!  Some folks prefer to hand pat their burgers.  I like to make them into a ball, and then place the ball in between a folded sheet of aluminum foil.  Use a heavy wooden cutting board to press them flat.  Round the edges with your hands and make them uniform in size, shape and thickness.  I hate grilled burgers that are round (not flat) and do not fill out the entire bun to the edges.  Match your bun and patty sizes, realizing there will be some shrinkage in the meat.  The pressing method gives you a flat patty rather than a round one.  making hamburger patties

You can add finely chopped onion (or other herbs and spices) to your meat if you wish.  Personally, I prefer to have just the meat and possibly use a really good dry rub lightly. Often, I just use Lawry’s Seasoned Salt in place of a rub.  Too many added ingredients will take away from the flavor of the beef.

Cooking time:  Cooking time varies.  Err on the side of undercooked rather than overcooked. You can’t do anything to fix overcooked meat.  On a grill that is approximately 500-600 degrees, 3 to 4 minutes per side is adequate. Watch the Food Network’s series, “Chopped.”  Overcooked meat will get you chopped quicker than about anything. Remember meat will continue to cook after you remove it from your heat.  I don’t care what you hear or read, if you wait until the juices in the burger are perfectly clear, you have overcooked your burgers.  They will be dry and tasteless instead of juicy with flavor. No Bueno! Personally, some red/pink is preferable, but for some it is not.  For a larger cookout where you can’t make everyone’s burger to order, I shoot for just under medium.  They will finish nicely for most folks. You can use an instant thermometer if you’d like.  They are easy and very helpful if you aren’t experienced enough to know exactly how long to cook your meat.  For hot dogs, I like the color to be right. I want a nice dark golden brown…not black.  Hot dogs are already fully cooked, so raw is not the issue here.  Keep rolling them back and forth on the grill if you want even color.  If you prefer grill marks, let them set for several minutes before turning them.  Again, good even color is what you want to achieve with hot dogs.

Heat source:  The grill.  I can’t encourage you enough, that when you purchase a grill, get a good one.  That doesn’t mean the one with the most auxiliary burners, a wine cooler chest and a blu ray player and sound system on it.  Get the best, and largest cooking surface you can afford.  I will show you my gas grill….and I love it!  Of course, a real charcoal grill is hard to beat.  The taste is sensational.

My grill:  purchased at “Barbeques Galore” in the Phoenix metro area.  It is a quality bbq grill store.

The Grandhall Odeon 32 gas barbecue uses four powerful Crossray infra-red burners to evenly spread the heat across the whole cooking area. The heat penetrates the food and cooks it from the inside out. Which locks in moisture and enhances the flavour.  It’s also safer to use then traditional BBQ’s. The burners aren’t under the food so there is less smoke and almost no flare ups. So you’ll always have evenly cooked food. The Crossray infrared burners are also 40% more efficient than traditional burners since they are hotter, faster and use up to 40% less gas/Co2.

This is not the cheapest grill, but it is a moderately priced good one.  I use it often and want it to perform.  I purchased the previous year’s model as soon as the new ones came on the market and got it at nearly half the original price.  It was still about $800, but worth every penny.  As you can see, I can easily cook 20 burgers and a dozen hot dogs at one time on this grill.  That size lets you cook for a pretty large crowd without having to be at the grill for a long period of time.  This grill also gets really hot, which is a good thing.  It sears quickly at temps well in excess of 600-800 degrees. Great for steaks and burgers. Back it off for chicken.  I learned that the hard way.

Trial and error is the best teacher, but with these few hints, you should increase your chances of having a successful cookout in a short period of time.  There are many other cooking tips and tricks.  Make it a hobby to learn all you can.

Happy grilling!

The Gatekeeper

IT TAKES MORE THAN FAMILY.....

It takes more than family members to raise a kid.  Here is a list of some of the folks who made a difference in my growth and development as a leader, a pastor, and as a good human being!

• Pastor Marshall Vaughn:  Nazarene pastor in Delta, CO…first one to see any leadership potential in a young teenage student.
• Pastor Leon Jennings:  Nazarene pastor, Springfield, MO.  Spent several nights at the Jennings house with my friend, Dennis.
• Joe and Francis Lightner:  Joe was the instrument that brought me to the point of committing my life to following Jesus.  Francis was my high school Sunday School teacher...what patience, and still my FB friend!
• Burt & Peg Thompson:  my youth leaders and dear friends (almost family), and surrogate parents!  How many nights did I spend sleeping on their couch? Impossible to overestimate their contributions in my life.
• Bob & Mary Hughes:  They gave me a job at Hughes Shoes that kept me in college.  They took care of me like I was their son. Love these people.  I don’t cry much, and I process life and events pretty evenly, but when I found out that Mary was dying with pancreatic cancer….I sobbed uncontrollably.  Only time I can remember that happening in my life.
• Paul Cunningham: Pastor, College Church in Olathe, KS.  Paul hired me to be youth pastor of that great church when no one knew who I was…a great staff to work with, and the opportunity to be trained and mentored by the best!
• Jim Garlow:  Pastor of Skyline Church in San Diego. Jim pointed me toward actively doing "Kingdom" ministry (healing of the body, emotions and spirit) over 30 years ago. He's been my friend for a long time.  I value his influence.
• Hank & Sandy Bruns:  Hank Bruns is one of my 3 or 4 closest friends, ever!  Valley City, ND will always be special to me, and Hank and Sandy are a huge part of that.
• Sam Medina:  Another one of my closest friends…no way to describe our relationship.  Hermanos!

All I can say is thank you for all the contributions and mostly, for just being such a pivotal part of my life story!  

A new 5 week group we are offering

Think Right, Eat Right, Feel Right

A Healthy Approach To Food And Eating

A Five Week Small Group

meeting in the VCC foyer

· Setting a healthy foundation

· Nutrition, exercise, supplements & vitamins

· No weigh-ins or weight reports

· No product lines to promote

· Demonstrations and practical tips: Juicing and food preparation

· Planning your daily diet

· Honestly facing your food issues

There is no cost for this small group.  It will meet on Thursday evenings, beginning September 18, from 6:30-7:30 SHARP!  If  weight has been an issue in your life, or if you just want to find out  how to create your own healthy approach to eating and food, this group may be for you.  This is meant to be a support and an encouragement to have a healthier, happier lifestyle.

Sheri Pape

Mark Morgan

If you are looking for a juicer...

Breville BJE510XL

(Available at Bed, Bath and Beyond, Amazon, Macy’s, Williams Sonoma)

Breville Juice Fountain Multi-Speed.  A powerful 900 watt smart juicer that adjusts speeds to maximize juice and minimize waste.  5 speeds from 6500 to 12500 RPM for efficient juice output. Easy-to-clean micromesh filter keeps the fibers out and the juice in. Beautiful stainless steel. Components are dishwasher-safe.

I bought this juicer after looking at most of the ones on the market.  At around $200, it is not the cheapest, but it has been an amazing machine for me.  It is powerful and easy to clean.  If you are interested in juicing, I would encourage you to watch the video “Fat, Sick and Nearly Dead.”  You can You Tube it…..very much worth the effort.  It’s the story of Joe Cross, an Australian, who came to the USA to go on a 60 day juice fast (diet) because of his health and weight issues.  It is what inspired me to give the juicing thing a try. 

Mark Morgan

mark@vineyardaz.com

The Gatekeeper's Kick Start Super-Juice

1/2 mini watermelon

4 slices of cantalope

3 carrots

1/2 seedless cucumber (english / long sticks)

2 celery stalks

2 granny smith apples

1/4 fresh beet

2 cups power greens (kale, chard, spinach)

4 limes

2 tomatoes
1/2 to 1 inch of fresh ginger root (optional)

2 or 3 splashes of Tobasco Sauce

Approximately 240 calories per 16 fluid ounces
Makes plenty for a couple of days

Good vitamin content with the power greens. Just sweet enough with the apples without tasting like a total fruit juice.  A bit earthy with the fresh beet.  Lots of juice with the tomatoes, melons and cucumber. Adjust to taste with the fresh lime juice and Tobasco Sauce (or other hot sauce of choice).  

Letters from our Kathmandu Daughters

Here are some recent letters from our daughters in Kathmandu, Nepal.  I pasted them just as they wrote them to me. 

Mingmar

Binita

Nimbutti

Sakiyanji

how are you? i am fine  and father you are fine there and ihave  passed the exam and now i am in  grade  six  thank you father for helping me   i have gone to my                village i have meet  my father and mother  brothers  other friend  i talk with my friend  i feel so happy .  and how is  mother  she is fine. i always remember you father and mother. i will  pray for you . and you  also  pray  for my study .thank you very  much . and take care. Your Daughter nimbutti..,     

Hi how are you? i am fine here i hope you are fine there with your family members i am so…..happy bcoz god bless me in my life dear father i mis u a lot…………. n may god bles u n your family n i am very happy to be here .n i went my village in last week in a holiday n i met my famly plz pray for me n my famly n i pass my  exam of grade eight n now i am grade nine n jmc to all the Dhakhbari famly  thank u for your support n i always remember u all so……much n my study is going a nice  n i learnt so…many things here n plz take care of u n your famly…………………your daughter.MINGMAR 

   HI  HOW ARE  YOU ? I AM FINE HERE  I HOPE U ARE AISO FINE THERE WITH YOUR FAMILY . THANK YOU FOR PRAYING . AND I AM  ALSO PRAYING  FOR YOUR FAMILY   .THANK  U FOR SUPPORTING  TO ME  .I  AM  VERY HAPPY TO BE HERE .I LEARNT MANY THINGS HERE PLZ PRAY FOR ME .N MY FAMLY SAY HI TO THE CHURCH FAMILY . . N I PASSED   CLASS SEVEN AND NOW STARTED CLASS EIGHT. LAST WEEK I VISTED MY FAMILY AND WAS GOOD TO SEE MY FATER WHO IS GETTING OLD AND LONELY.AND I MET MY FRIENDS A ND GADLANG CHURCH FAM

ILY plz take care and i miss U A……..

LOT…Saki

hi father n mother,   

how are u? hope alright n me too alright here.thank u sooooooooo much for your love n care.plz take care of your self also.I am really blessed.this year I promoted to nine scoring good marks in all subjects.alwz keep smiling be happy 4ever n never be sad in your whole life.plz pray for my study n I will also be praying 4 u.may god help you in every step of your life.living god is alwz with you.I love you sooooooooooooooooo much with my whole mind n whole soul.never 

gonnna 4get you until i wii take last breathe.your are in my thoughts cause you mean soon much to me.here I am studying hard to achieve a goal.

thank you sooo much for supporting me.I am really blessed happy here.hope to meet you soon.

yours,  binita

My Tips For Roasting A Thanksgiving Turkey

Take the turkey out of the frig for about 30-60 min before cooking so it will get the chill out and be more room temperature for even cooking.

Decisions:  There are a variety of methods (tricks) used for roasting a turkey in a conventional oven.  You will need to decide which method you are going to use, and just go with it.  ALL OF THEM will work if you pay attention to a few fundamentals.

• ·       To brine or not to brine, that is the question.  Research this topic based on scientific data, and not just what Aunt Martha recommended, because she’s a darn good cook.  There are good reasons, both pro and con.  Pick the one that makes the best sense to you.  If you are disappointed in the outcome, do it the other way next time.  PICK ONE.
• ·       If you have a brined turkey, then you really don’t need to turn the bird over half way through the cooking process.  If you don’t brine (add moisture) the turkey, then start your bird breast down and turn it over about half way through the cooking time.  This will allow for the natural juices to stay in the breast longer which should result is a less dry finished product.  I call this “flipping the bird.”
• ·       To baste or not to baste:  No matter if your turkey is dry or brined, or whether you decide to flip it in the cooking process, you should baste your turkey BEFORE you start cooking it.  Basting it during the cooking process does almost nothing for taste or moisture, and extends the cooking time (due to opening the oven door) which results in a drier finished product.  The exception is, if you decide to flip your bird, then you can do a quick baste with butter or broth at the same time.  Otherwise, LEAVE THE OVEN DOOR CLOSED.  Baste with butter or broth.  Again, your choice.  Butter seems to achieve a nice golden brown skin.
• ·       Aromatics:  Recommended!  Almost anything will work.   Some suggestions to choose from are:  One quartered onion, 1 sliced apple, orange or a fresh lime or two. One or two carrots rough cut.  1 or 2 stalks of celery.  A sprig of thyme, a couple of bay leaves, some fresh basil, and some fresh sage.  A few cloves of fresh garlic.  You can also put some of the leftover aromatics in the roasting pan to simmer as your turkey is cooking.  However, if you are using that broth for your gravy, you may not want those favors included.  Your choice.
• ·       Don’t stuff your turkey with dressing.  I know all the arguments for it, but just don’t do it.  It isn’t worth the risk of contamination that can make you very, very sick. In fact, don’t set your turkey on the kitchen counter or other surfaces before cooking.  Directly from the brine, to the sink to rinse it off, to the roasting pan.  Eliminate all other contaminations possible.
• ·       Cooking time and temperatures:  Again, you have a choice.  Basically, the decision is whether you want to: 1. set one temp (325F-350F) for the entire cooking time, or 2. Cook breast up for the first 30 minutes at 500F, and then reduce the heat to 325F until the cooking is finished. My preference is, if you are going to be around the house, do the 500F quick start.  It browns the skin and reduces the cooking time resulting in more moisture retention.  One note:  If you don’t flip the bird, and if you start with a super hot oven for the first 30 minutes, then make a triangular “aluminum tent” to cover the breast portion when you reduce the heat for the remainder of the cooking time.  The white meat simply cooks faster than the dark meat and will dry out much more quickly.  Don’t discard the pop-up timer before you cook your bird, just ignore it!  You need to use your own meat thermometer….PERIOD.  Those pop-ups are inserted in the breast and they are made to pop up at 180 degrees.  That is TOO DONE and your breast meat will be sawdust.  Insert your thermometer into the center of the breast, being careful to not touch the bone.  When it reaches 160 degrees….TAKE IT OUT and let it rest for at least 20-30 minutes (it will continue to cook for a bit).  Place your bird, feet first, in the oven so you can see the thermometer with the oven door left closed.  Otherwise, invest in a meat probe that allows you to place the digital display outside of the oven (highly recommended as a MUST kitchen tool).  Seriously, inner temperature is the only way to determine if your bird is ready to remove from the oven, and the quicker the better once it reaches your minimum temperature.  Don’t believe the low and slow method for roasting a turkey.  Quicker is better if you do it correctly.  This is not a pork shoulder, and just doesn’t have the same amount of fat to keep it moist, so the longer it is in the oven, the drier it will become.  COOK  BY TEMPERATURE, NOT BY TIME.  160f  internal temp is the magic number.

Well, these are the basics.  As I said, there are many variations and tricks you can try, so go ahead…experiment.  Make sure the fundamentals are right, and then develop your own specific methods and variations.  I have heard many people “swear” by their methods with the endorsement:  “it’s the best turkey I ever fixed” or “everyone said it was the best they had ever had,”  GREAT!  I’m happy for you!  However, much of that could have to do with the BIRD!  They are not all created (genetically or naturally) equal.  It could be the quality of the water you brine in.  It could be the accuracy, or lack thereof, of the temperature and even heat in the oven you use.  It could be barometric pressure and other weather conditions. Altitude will definitely affect cooking.  DO YOU GET WHAT I AM SAYING?  Lots of variables.  Get the basic fundamentals right, and you should have an acceptable, to even spectacular, result!

Happy Turkey Day!

The Gatekeeper!

Cornbread recipe

Gatekeeper Buttermilk Cornbread

Barbara Morgan’s recipe with a couple of Mark Morgan’s variations

Dry Ingredients

·        1 ½ c  corn meal (white or yellow)  I prefer white or mixed, but some prefer yellow.

·        1c  flour (unsifted)

·        2 heaping TBSP of baking powder

·        ¼ tsp  baking soda

·        2 tsp salt

·        2-3 TBSP sugar (I like less sugar, since this is a savory cornbread for beans, etc. and not a dessert cornbread cake such as Marie Callender’s style).

Wet Ingredients

·        2 or 3 eggs (I like to substitute the third egg with about a ¼ c of heavy cream)

·        2 c  buttermilk

·        2 tsp vanilla extract (be sure and use pure extract, not imitation flavor)  This is a slight variation that I have added to the recipe.

 Whisk the eggs and buttermilk and vanilla together…I don’t like using a mixer for this.

 Cooking Instructions

Preheat the oven to 425° 

Put 4 slightly heaping TBSP of Crisco in a 9X12 baking pan (glass or disposable aluminum).  Put the pan with the Crisco (lard is a great if you want to use it) in the oven as it is pre-heating.  When the oven gets to temp, the oil will be very hot.  Be very careful not to splash the hot oil when removing the pan from the oven.  Fold your dry and wet ingredients together just before pouring them into your pre-heated pan and hot oil.  If you do this too soon, the batter tends to get too dry.  Add a bit more buttermilk if the batter seems too stiff.  Bake for 20 min. or slightly longer, until the edges are a crispy golden brown and the top is beginning to slightly brown.  Be careful not to over bake.  Test with a toothpick.

 You should have a “can’t fail” cornbread that is very crispy on the edges, moist in the center and is excellent with meals such as ham & beans, chili, etc.

Things political

Tomorrow it will all be over...or will it? It strikes me that political campaigns are like the Tournament of Roses Parade....on Jan 2nd, they immediately start planning and working on the next parade. I wish either candidate for president was as good as their strongest supporters claim they are, and I am extremely thankful that neither candidate is as evil as their worst critics accuse them of being. REMEMBER: no matter who happens to gets the brass ring, how you speak about others and treat others (those running for an office and those voting for them) still matters. It is an indication of YOUR character, not those on your official ballot, nor the ones voting for them.

The Gatekeeper

Happy Birthday, Mother!

My beautiful mother is.....let's say, a year older today!

 



My personal update

This is a personal post, so if you'd rather not spend the time reading this one, it's totally understood.

Last June 1, I posted about my physical condition and what I have done to address the issues I faced.  As I stated then, and still maintain, I am not a success story....just another traveler along the pathway we call life.  My life is not defined (at least by me) by successes and failures, but by the quality of living I put into, and get out of each and every day.  For me, that is done as a follwer of Jesus Christ....I have chosen to do life with Him.  Having said that, it is helpful for me to take some measurements along the way to see the trends that are shaping me.  This post is all about that.

My overweight was a huge (pun intended) issue in how I chose to do life.  I have addressed it, and have made adjustments, as I stated in my June 2012 post.  After that post, I went on a bit of a holding pattern for much of the rest of the summer.  My weight fluctuated some.  It included a vacation to Missouri to spend time with family, etc.  I had an added trip in my schedule due as part of Vineyard Churches USA.  I just returned from that trip to Maine.  I was on an expense account, and that always allows you to eat more freely than you might do otherwise.  I ate very well!  The lobster (in various forms), chowders, fried fish, key lime pie, etc. was all amazing!  I did not deny myself because I was "on a diet."  I wasn't, have not been, and will not be, unless, medically, I have to be for something specific in the future.  I simply ate.  I did walk quite a bit in Portsmouth, NH (terrific place to spend a couple of days), and got some very mild exercise on other days.  I did not log my food, as I have been doing since February 7 (Lose It!), nor did I try and monitor anything.  The verdict this morning was when I stepped on my scales....the very accurate ones I have been using all along...I was .5 pounds DOWN from the weight when I left.

OK...what am I saying.  Changing your lifestyle, even a little at a time, over time, will likely produce some very positive results for you.  You don't have to adopt some life of denial (though, for other benefits, that is not a bad idea for a period of time).  You don't have to eat what you don't like.  You just have to make a shift in how you are doing life and why you are eating like you do.  I am not "on schedule"...I don't have one.  I am not "back on my diet"....I was never on one.  I am not "getting serious about my weight"....I was never serious (a flaw in my personality, I think).  I have just determined that I will do life a bit differently....a little more moderately....a bit more respect for my body and for those around me....and a little more care for my family who wants to keep me around awhile.  I figure its been about a 2 degree shift in my life.  I have been up and down (on the scale) numbers of times since last Feburary 7th....but I have not changed my desire to have a more moderate lifestyle. 

Having said all of this....I have a trip coming up on September 28 to Puerto Vallarta, Mexico!  Ha!  We'll see if I have to erase this post when I come home.  I know this little "on the street" place where they happend to have the best quesadillas on the planet, and I don't plan to deny myself.  I think I am learning something about BALANCE...seems to be working OK.

I hope this is an encouragement to all of us who have struggled with the weight thing over the years.  I have no magic bullets, and no guaranteed program to push.  Its just life, folks....LIFE.  I'm still learning how to try and get the best out of it.  Balance seems to be a very good thing for me.  When I do "indulge" ....I balance it with some very light meals....some walking or other exercise...and I actually feel better!  I'm here for any personal encouragement you may want or need.

Later,
The Gatekeeper

Word for today: Let's Grow Up

Phil 3:13-15 (NIV) 13 Brothers, I do not consider myself yet to have taken hold of it. But one thing I do: Forgetting what is behind and straining toward what is ahead, 14 I press on toward the goal to win the prize for which God has called me heavenward in Christ Jesus. 15 All of us who are mature should take such a view of things.

Today is an opportunity to mature (no matter your age)! Every step toward God, in alignment with His will and purpose, in cooperation with His Kingdom...is a step in the right direction. Leave behind emotional pain, offenses, self hatred, negative thoughts and patterns, excuses, blame shifting....and lets all just simply grow up a little bit today!