You can eat ice cream while your heart is sorrowful; don't let anybody tell you different.
You’re familiar with the old written law, ‘Love your friend,’ and its unwritten companion, ‘Hate your enemy.’ I’m challenging that. I’m telling you to love your enemies. Let them bring out the best in you, not the worst. When someone gives you a hard time, respond with the energies of prayer, for then you are working out of your true selves, your God-created selves. This is what God does. He gives his best—-the sun to warm and the rain to nourish—-to everyone, regardless: the good and bad, the nice and nasty. If all you do is love the lovable, do you expect a bonus? Anybody can do that. If you simply say hello to those who greet you, do you expect a medal? Any run-of-the-mill sinner does that.
“In a word, what I’m saying is, Grow up. You’re kingdom subjects. Now live like it. Live out your God-created identity. Live generously and graciously toward others, the way God lives toward you.” Matthew 5:43-48, The Message
It’s been one of those weeks. Rich blessings, steady work, hand pies with my old roommates Wednesday night—but with a few mean-spirited people thrown in, too. Most mornings, you know what I’m fighting for in my heart? The ability to stop focusing on, and sinking into discouragement over, the mean-spirited people. Tim and I were talking about this yesterday—about the friends you can’t share good news with because they’ll be jealous, about the miserable people who spit out meanness because of how unhappy they are inside, about what interacting with unkindness and spite does to our own hearts (namely that seeing hatred in someone else always makes me see it in myself, and seeing that doesn’t feel good). You can eat ice cream while your heart is sorrowful, you guys. Don’t let anybody tell you different.
As the last post pointed out, fall is here and we are welcoming it with open arms. Shanna and I love this time of year (we got married in it!) and always look forward to the changes and reminders it brings.
Yet even though it may be the season to be breaking out hot drinks and jackets, we have an ice cream recipe for you today that we really enjoyed. (Let’s be honest, we will be enjoying ice cream year round, even in the dead of winter, so don’t be surprised if you see another ice cream recipe from me then.) This ice cream is a great taste of fall though, with its mild pumpkin flavor that sneaks up on the finish. Enjoy!
Last week, my friend Christina and I went strawberry picking. I like Christina. Christina is sharp and funny and unassuming enough to regularly surprise you as you get to know her over time. She’s one of the maybe three friends I’ve ever had who is a twin. I’ve always wished I were a twin. People sometimes mistook my brother and me for twins (do you see it?) but, as his knee-jerk reaction has always been sheer and absolute horror when these assumptions have been made, I think it’s safe to say I’m the only one flattered there. I met Christina’s twin, Nicole, a few months ago over tacos at a table barely as wide as a paperback book; I liked her, too.
From where I sit in Nashville, it’s is a balmy 80+ degrees right now. Neighbors are sitting on porches, people are biking down our street and the sun is turning everything this gorgeous golden hue. It’s so easy to love this time of year—and not just because of the warmth and daylight. I mean, you guys, one word: popsicles. On that note, today, I’m thrilled to be over at Carrie Vitt’s killer site, Deliciously Organic, sharing the basil creamsicle recipe from our ebook and the one that, every time we make it, we can’t stop eating.
Go on over to Carrie’s site to read the post and see the recipe—and then stick around to find scores of grain-free recipes you can count on to work. Thanks so much for letting us share on your site, Carrie. We are your always fans.