One of my favorite Bible stories is Noah’s ark. Maybe it is my love for animals that gives it such an appeal. My son, Steven, also liked it and had a book with puppets that he played with as a child. He also had a toy ark with several of the animals — two of each of course — that he played with for hours on end.
I ran across an article that was titled “Noah’s Ark: Everything I need to know, I learned from Noah’s Ark.” Today I want to share its contents with you.
- Don’t miss the boat.
- Remember that we are all in the same boat.
- Plan ahead. It wasn’t raining when Noah built the Ark.
- Stay fit. When you are 60 years old, someone may ask you to do something really big.
- Don’t listen to critics; just get on with the job that needs to be done.
- Build your future on higher ground.
- For safety’s sake, travel in pairs.
- Speed isn’t always an advantage. The snails were on board with the cheetahs.
- When you are stressed, float awhile.
- Remember, the Ark was built by amateurs, the Titanic by professionals.
- No matter what the storm, when you are with God, there is always a rainbow waiting.
Spinach is a green vegetable that I love. One of my favorite things is a spinach salad — spinach, sliced mushrooms, sliced boiled eggs and bacon with a balsamic vinegar dressing. Today’s recipes are spinach side dishes. I hope you will give them a try. Thanks for reading.
GARLIC SPINACH
1 tablespoon butter
6 cloves garlic, thinly sliced
2 (10-ounce) bags fresh spinach
1 teaspoon garlic salt
½ lemon, juiced
Heat the butter in a large skillet over medium heat. Stir in the garlic; cook and stir until the garlic is fragrant, about 2 minutes. Add the spinach a few handfuls at the time, stirring until wilted before adding more, about 5 minutes. Stir in the lemon juice, and season with garlic salt.
(This is a great accompaniment to grilled steaks.)
MUSHROOMS & SPINACH ITALIAN STYLE
4 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, chopped
14 ounces fresh mushrooms, sliced
10 ounces clean fresh spinach, coarsely chopped
2 tablespoons balsamic vinegar
½ cup white wine
Salt and pepper to taste
Fresh parsley for garnish
Heat the olive oil in a large skillet. Saute’ onion in garlic in the oil until they become tender. Add the mushrooms, and cook until they begin to shrink, about 5 minutes. Toss in the spinach, and cook until spinach is wilted. Add the vinegar and white wine. Reduce to low temperature, and cook until wine has completely absorbed. Season with salt and pepper to taste, and sprinkle with fresh parsley. Serve hot.
SPINACH & PROSCIUTTO SIDE
2 tablespoons olive oil
1 (10-ounce) package chopped spinach, thawed and squeezed dry
4 ounces sliced prosciutto, chopped
1 (4-ounce) jar roasted red peppers, drained and chopped
1 (7-ounce) jar artichoke hearts, drained and sliced
1 tablespoon garlic powder
Heat the oil in a large skillet over medium heat. Add the spinach, prosciutto, red peppers and artichoke hearts. Season with garlic, and cook for 15 minutes or until heated through.
- Contact Lee Ann Flemming at lafkitchen@hughes.net.
