Water is Coming to you
“He said, “Yahweh says, ‘Make this valley full of trenches.’ For Yahweh says, ‘You will not see wind, neither will you see rain, yet that valley will be filled with water, and you will drink, both you and your livestock and your other animals. This is an easy thing in Yahweh’s sight. He will also deliver the Moabites into your hand. You shall strike every fortified city, and every choice city, and shall fell every good tree, and stop all springs of water, and mar every good piece of land with stones.’” In the morning, about the time of offering the sacrifice, behold, water came by the way of Edom, and the country was filled with water. Now when all the Moabites heard that the kings had come up to fight against them, they gathered themselves together, all who were able to put on armor, young and old, and stood on the border. They rose up early in the morning, and the sun shone on the water, and the Moabites saw the water opposite them as red as blood. They said, “This is blood. The kings are surely destroyed, and they have struck each other. Now therefore, Moab, to the plunder!” When they came to the camp of Israel, the Israelites rose up and struck the Moabites, so that they fled before them; and they went forward into the land attacking the Moabites.” (2 Kings 3:16-24 WEB)
The Israel army coalition had no water to drink for seven days. They were thirsty and asked the prophet Elisha to inquire of the Lord Yahweh.
The Lord’s instruction was to make the valley full of trenches, in preparation to collect the water.
Yet you may wonder where is the water going to come from if there is no wind or rain?
Sometimes, when the Lord asks you to get into position, just do it without trying to reason it out.
He said to make the valley full of trenches, meaning GET READY TO RECEIVE.
How much water do you want to catch? The more trenches you dig, the more water you will store, if not the water will come, but it will just flow away.
The Lord allows you to choose how much you want to act upon His rhema word. If you have faith, you will make the valley of your life full of trenches, ready to receive from Him.
The water came by the way of Edom. It is not your job to know how the water comes. The point is, the water WILL come because the Lord has commanded it.
The water had a double purpose for the Israel coalition. It satiated their thirst, and it also became an important military tactic used by the Lord to defeat Israel’s enemies.
The water that you collect in the coming days will enable you to defeat enemies in your life.
Everyone’s “trenches” are different—you will know what yours is. Whatever the Lord has put into your heart to do, remember that you can choose how much water you will collect, based on how many trenches you make.
Do not waste time questioning, “How will the water come? How is it possible?” The water is coming so it is time to get in position!
For those who don’t know, I am having a flash 40% off sale for “The Everything Bundle” that contains all my eBooks. The sale will end after today. A big thank you to all those who bought!
Here's a list of what you will receive when you get this bundle:
* All My Sermon Notes ebooks (2014 - 2020, so 7 eBooks in total)
* Understand the Four Gospels Through the Lens of Grace (4 ebooks set)
* Sandcastles Don't Last Forever ebook
* Messiah's Miracles: The Power of Having Faith in Jesus Christ ebook
* A Tour of Heaven and Eternity ebook
* Beautiful, Healthy and Strong Like Jesus ebook
* How to Fast Under Grace ebook
* How to Receive Health and Healing From the Tree of Life ebook
* The Book of Revelation Explained ebook
* The God of Abraham, Isaac, and Jacob ebook
* God's Appointed Time: How to Be Fruitful in Every Season of Life ebook
* Silencing the Serpent: How Christians Can Be Victorious in Spiritual Warfare ebook
* Younger and Younger: 31 Days of God's Youth Renewal Promises ebook
* All Things Made New: How to Prosper in All Things Through God's Restoration ebook
* 6 months access to the God Every Morning (GEM) devotionals archive with more than 600 devotionals at the moment.
You can also read the 5-star customer reviews at the bottom of the product page. Get “The Everything Bundle” here: https://bit.ly/-everything-bundle
同時也有6部Youtube影片,追蹤數超過60萬的網紅Tasty Japan,也在其Youtube影片中提到,巨大なプレッツェルの中からは、とろ〜りチーズと具材がたくさん!あっと驚くサプライズレシピのご紹介です。 もちもち食感のプレッツェルは食べ応えも抜群!おもてなしにもピッタリです。ぜひ作ってみてくださいね♫ 巨大プレツェル♪中にはサプライズ!? 8人分 材料: ぬるま湯 180ml 砂糖 小さじ1 ...
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- 關於border bottom 在 Tasty Japan Youtube 的最佳解答
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border bottom 在 Yiting Lee Illustration Facebook 的精選貼文
今天晚上,「美好動物園」上廣播囉!👩🎤🎤
2/3(三)22:00
講客電台
播出「美好動物園」
歡迎收聽!
https://www.hakkaradio.org.tw/program/view/id/202
有我本人弱弱的客語訪談,歡迎來打嘴鼓!
border bottom 在 Yatiekitchen Facebook 的最讚貼文
Semua Buku Yakitchen telah dipost oleh semua agent2 Yatiektchen , sekiranya anda telah order & membuat bayaran , dan tidak mendapat buku dlm minggu ni, sila hubungi agent2 yg anda telah berurusan , mungkin ada 1-2 terlepas pandang , maklumlah beribu2 buku telah dipost , pada yg telah terima , saya ucapkan terima kasih kerana membeli “my humble cook book” ni ... thank you so much 🤲🏻🙏🏼
For Bruneian - all books telah di hantar dan dalam perjalanan ke sana , @tzaraskitchen pon dah tak sabar menunggu ✈️.
For Singaporean : once border bukak , agent saya @shaqindkitchen terus zasss masuk SG , doakan lah supaya border cepat bukak😰😰🤲🏻
Untuk yg area Kajang dan sewaktu dengan nya , bolehlah walk in di Kedai Buku @kylscorner di Plaza Metro Kajang , beli terus di sana !
Thank you once again from the bottom of my heart ❤️
border bottom 在 Tasty Japan Youtube 的最讚貼文
巨大なプレッツェルの中からは、とろ〜りチーズと具材がたくさん!あっと驚くサプライズレシピのご紹介です。
もちもち食感のプレッツェルは食べ応えも抜群!おもてなしにもピッタリです。ぜひ作ってみてくださいね♫
巨大プレツェル♪中にはサプライズ!?
8人分
材料:
ぬるま湯 180ml
砂糖 小さじ1 ½
ドライイースト 小さじ1 ¼
薄力粉 280g+ 適量 (作業面に振りかける分)
塩 小さじ1 ½
オリーブオイル 大さじ2(二つに分けておく)
クリームチーズ(常温) 225g
パルメザンチーズ 大さじ2
チャイブ(みじん切り) 10g
黒コショウ 小さじ¼
ピザ用トマトソース 大さじ2
棒状チーズ(半分に切る) 2本
ミニペパロニ 大さじ2
ベーコン(焼いてみじん切りにする) 2枚
細切りチェダーチーズ 大さじ2
溶き卵 1個分
粗塩(振りかけ用) 少々
溶かしバター(無塩) 大さじ2
作り方:
1.大きめのボウルにぬるま湯と砂糖を入れて混ぜ合わせる。ドライイーストを加えて泡が立つまで5分置く。
2.薄力粉、塩、オリーブオイル大さじ1を加え、生地がひとまとまりになるまで混ぜる。
3.生地を取り出し、オリーブオイル大さじ1をボウルの内側に塗る。生地をボウルに戻し、キッチンタオルかラップを被せる。暖かい場所で1時間、2倍の大きさに膨らむまで寝かせる。
4.オーブンを200˚Cに予熱しておく。
5.手や麺棒で生地を約75cmx10cmになるように伸ばす。
6.生地の両端2cmを残してクリームチーズを中央に塗る。
7.生地の1/3に、パルメザンチーズ、チャイブ、黒コショウをかける。
8.次の1/3にピザソースを塗って、棒状チーズとミニペパロニをのせる。
9.残りの1/3にベーコンとチェダーチーズをのせる。
10.具材を生地で包み、継ぎ目と端を摘んで完全に閉じる。転がしながら軽く伸ばす。
11.生地で「U」の形を作り、両端をツイストさせながら交差して「U」の下部分に付ける。
12.クッキングシートを敷いた鉄板に移す。表面に溶き卵を塗って塩をふる。
13.きつね色になるまで25~30分焼く。
14.10分冷まし、溶かしバターを塗ったら、完成!
Giant Multi-Stuffed Soft Pretzel
for 8 servings
Ingredients:
¾ cup warm water(180 mL)
1 ½ teaspoons sugar
1 ¼ teaspoons active dry yeast
2 ¼ cups all-purpose flour(280 g)
1 ½ teaspoons salt
2 tablespoons olive oil, divided
8 oz cream cheese(225 g), softened
2 tablespoons shredded parmesan cheese
¼ cup fresh chives(10 g), chopped
¼ teaspoon freshly cracked pepper
2 tablespoons pizza sauce
2 sticks mozzarella cheese, halved, lengthwise
2 tablespoons mini pepperoni
2 strips bacon, cooked and chopped
2 tablespoons shredded cheddar cheese
1 egg, beaten
coarse salt, for sprinkling
2 tablespoons unsalted butter, melted
Preparation:
1.In a large bowl, whisk together the water and sugar. Add the yeast and let rest for 5 minutes, until it starts to foam.
2.Add the flour, salt, and 1 tablespoon of oil, and mix thoroughly until the dough comes together.
3.Remove the dough, grease the bowl with the remaining tablespoon of olive oil, then return the dough to the bowl and cover with a dish towel or plastic wrap. Let sit in a warm place for 1 hour, until the dough has doubled in size.
4.Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
5.Using your fingers or a rolling pin, stretch or roll the dough out into a long, thin strip, about 30 inches (76 cm) long and 4 inches (10 cm) wide.
6.Spread the softened cream cheese down the middle of the dough strip, leaving a 1-inch (2 cm) border on each end.
7.Sprinkle the Parmesan, chives, and black pepper over the first third of the cream cheese on the dough strip.
8.Spread the pizza sauce over the middle third of cream cheese. Place the mozzarella and pepperoni over the sauce.
9.Sprinkle the bacon and cheddar cheese over the cream cheese on the last third of the dough strip.
10.Fold and pinch the dough around the cheese fillings along the entire strip, ensuring the ends are closed. Roll slightly to seal and lengthen.
11.Carefully form a pretzel shape by taking the ends of the strip, making a “U” shape, twisting the ends around each other, and connecting the ends to the bottom of the “U” shape.
12.Transfer the pretzel to the prepared baking sheet and brush with egg wash. Sprinkle with coarse salt.
13.Bake for 25-30 minutes, or until golden brown.
14.Cool for 10 minutes, then brush with melted butter before serving.
15.Enjoy!
#TastyJapan #レシピ
MUSIC
Licensed via Audio Network
border bottom 在 Tasty Japan Youtube 的最佳解答
プレーンなチーズケーキも美味しいですが、キャラメルソースやチョコレートを混ぜるだけで簡単にフレーバーを変えられますよ♪
クラッカーで仕切りを作って生地を冷やせば、ケーキ型も1台で済みますよ♪
おやつにぜひ作ってみてくださいね!
ミックスフレーバーチーズケーキ
8人分
材料:
グラハムクラッカー(砕く) 20枚
グラハムクラッカー(半分に割る) 4枚
砂糖 大さじ2
溶かしバター(無塩) 150g
■フィリング
粉ゼラチン 大さじ2
水 大さじ4
クリームチーズ 680g
砂糖 200g
生クリーム 720ml
バニラエクストラクト 小さじ1/2
レモンカード 165g
キャラメル(温めて溶かす)150g
チョコレートヘーゼルナッツスプレッド 145g
ラズベリージャム 大さじ1
■トッピング
ラズベリー 8個
チョコレートヘーゼルナッツトリュフ 5個
ピーカンナッツ(刻む) 10個
レモンスライス(シロップ漬け) 5枚
作り方:
1.ボウルに砕いたグラハムクラッカー、砂糖、溶かしバターを加えて馴染むまで混ぜる。
2.直径23cmのケーキ型の底に(1)を敷き詰め、ココット皿の裏でしっかり押さえる。
3.半分に割ったグラハムクラッカーを(2)に十字にさし込み、冷凍庫で10分冷やす。
4.ゼラチンと水を混ぜ合わせてよく溶かし、生地に入れる直前に600Wの電子レンジで15秒ほど加熱する。
5.ボウルにクリームチーズ、砂糖を加えて、ハンドミキサーでなめらかになるまで攪拌し、生クリーム540mlを加えてホイップ状になるまで攪拌する。
6.ゼラチン液を加えてさらに攪拌し、4等分に分ける。
7.1つ目のボウルに、生クリーム180ml、バニラエキストラクトを加えてよく混ぜる。
8.2つ目のボウルに、レモンカードを加えてよく混ぜる。
9.3つ目のボウルに温めたキャラメルを加えてよく混ぜる。
10.4つ目のボウルに、チョコレートヘーゼルナッツスプレッドを加えてよく混ぜる。
11.冷やしたケーキ型に4つの生地をそれぞれ流し入れ、表面を平らにならす。
12.バニラチーズケーキの上にラズベリージャムを所々乗せ、爪楊枝やナイフでマーブル状の模様を作ってラズベリーをトッピングする。
13.チョコレートヘーゼルナッツチーズケーキの上にトリュフをトッピングする。
14.キャラメルチーズケーキの上に刻んだペカンナッツを乗せ、スプーンでキャラメルを格子状にトッピングする。
15.レモンチーズケーキの上にレモンカードを乗せ、スプーンなどで平らにならし、スライスレモンをトッピングする。
16.冷蔵庫で4時間冷やし固めたら、完成!
-------------------------------------------------------------------------------------------
4-FLAVOR CHEESECAKE
Servings: 8
INGREDIENTS
Crust
20 graham crackers, crushed, plus 4 whole
2 tablespoons sugar
10 tablespoons unsalted butter, melted
Cheesecake Fillings
2 tablespoons (2 packets) gelatin powder
4 tablespoons water
24 ounces cream cheese
1 cup sugar
3 cups heavy whipping cream, divided
½ teaspoon vanilla extract
⅔ cup lemon curd, divided
½ cup dulce de leche, warmed, plus more for garnish
½ cup chocolate hazelnut spread
1 tablespoon raspberry jam
8-10 fresh raspberries, for garnish
5 chocolate hazelnut truffles , for garnish
10 pecans, roughly chopped, for garnish
5 candied lemon slices, halved, for garnish
PREPARATION
In a large bowl, mix together the graham cracker crumbs, sugar, and melted butter until combined.
Pour the crust mixture into a 9-inch springform cake pan. Press crumbs down firmly with the bottom of a small ramekin or glass to form an even base.
Carefully break the remaining graham crackers in half, so that you have 8 squares. Push the graham crackers into the crust with the split line facing upwards to form an X shape, dividing the crust into four equal sections. Press down on the crust one more time to ensure the graham crackers are secure. Cover and chill in the freezer for at least 10 minutes while preparing the fillings.
In a small bowl, dissolve the gelatin in the water. Set aside to bloom.
In a large bowl, beat together the cream cheese and sugar until smooth. Add 2½ cups whipping cream and beat until the batter is light and fluffy. .
Warm the gelatin in the microwave for about 15 seconds so that it’s fluid, and incorporate into the batter.
Divide the cheesecake batter evenly between 4 medium bowls.
In the first bowl, whisk in the vanilla extract and remaining ½ cup whipping cream.
In the second bowl, whisk in ⅓ cup lemon curd.
In the third bowl, whisk in the dulce de leche.
In the fourth bowl, whisk in the chocolate hazelnut spread.
To assemble the cheesecake, slowly pour the contents of bowl #1 into a quarter of the pan. Repeat with remaining flavors. Use a spatula to smooth the tops.
Carefully dollop the raspberry jam in small circles on top of the vanilla cheesecake. Use a toothpick or knife to carefully swirl it into the filling. Garnish the outer border with fresh raspberries.
Pour the remaining lemon curd on top of the lemon cheesecake and smooth with an offset spatula or spoon. Garnish the outer border with candied lemon slices.
Garnish the outer border of the chocolate hazelnut cheesecake with the chocolate hazelnut truffles.
Garnish the outer border of the dulce de leche cheesecake with the chopped pecans and drizzle with dulce de leche
Cover the top of the pan tightly with plastic wrap and chill for 4 hours or overnight in the fridge before slicing and serving.
border bottom 在 Tasty Japan Youtube 的最讚貼文
ふわふわに膨らんだ姿が可愛いチョコスフレ。巨大なココット皿で焼き上げればパーティーにもぴったりなひと品に♪ぜひ作ってみてくださいね!
ふわっふわチョコスフレ
10人分
材料:
無塩バター(室温に戻しておく) 大さじ2
グラニュー糖 150g
牛乳 600ml
チョコレート(刻む) 340g
卵(卵黄と卵白に分ける) 6個
小麦粉 30g
塩 小さじ1/2
バニラエクストラクト 小さじ1
乾燥卵白 小さじ1/2
粉糖 適量
ホイップクリーム お好みで
作り方:
1.オーブンは200℃に予熱しておく。
2.ココット皿の内側に柔らかくなったバターを塗り、50gの砂糖を全体にまぶす。
3.鍋に牛乳を入れて中火にかけ、沸騰直前に火からおろし、刻んだチョコレートを加えてなめらかになるまで混ぜる。
4.ボウルに卵黄、砂糖50g、小麦粉、塩、バニラエクストラクトを加えてなめらかになるまで混ぜる。
5.(3)の半量を(4)に加え、なめらかになるまで混ぜる。
6.(3)の残りは再び中火にかける。温まったら(5)を加えて、もったりとするまで絶えずかき混ぜる。
7.ボウルに移し、表面が乾かないようにぴったりとラップで覆い、粗熱が取れたら冷蔵庫で30分冷やす。
8.メレンゲを作る。ボウルに卵白、乾燥卵白を加え、ハンドミキサーで泡立てる。全体が白っぽくなったら砂糖50gを2回に分けて加え、ツノが立つまで泡立てる。
9.(7)にメレンゲを3回に分けて加え、ゴムベラで気泡をつぶさないようにさっくりと混ぜる。
10.ココット皿に生地を流し入れ、親指の腹で生地の淵をココットの内側に添わせる。
11.オーブンの温度を190℃に下げて、(10)を入れて十分膨らむまで45-50分焼く。
12.粉糖をふるってホイップクリームをトッピングしたら、完成!
-------------------------------------------------------------------------------------------
Giant Chocolate Soufflé
Servings: 10
INGREDIENTS
2 tablespoons unsalted butter, softened, for greasing
¾ cup granulated sugar, divided
2½ cups whole milk
12 ounces semisweet chocolate, chopped
6 large eggs, separated
¼ cup all-purpose flour
½ teaspoon salt
1 teaspoon vanilla extract
½ teaspoon cream of tartar
Powdered sugar, for topping
Whipped cream, for topping
SPECIAL EQUIPMENT
1½ quart ramekin
PREPARATION
Preheat the oven to 400°F (200°C) and position a rack at the bottom of the oven, removing the other rack.
Grease the ramekin with the softened butter and pour in ¼ cup of sugar. Tilt the ramekin to coat with sugar evenly, then pour out the excess and set the ramekin aside.
In a medium saucepan, scald the milk over medium heat. Just before boiling, remove the milk from the heat and whisk in the chopped chocolate until melted. Set aside.
In a large bowl, whisk together the egg yolks, ¼ cup of sugar, the flour, salt, and vanilla, until smooth.
Add ½ cup of the chocolate milk mixture to the yolks and whisk until combined. This will temper the egg yolks so they don’t curdle when added to the rest of the chocolate mixture.
Return the pan with the remaining chocolate milk mixture back to the stove over medium heat and pour in the chocolate egg yolk mixture. Whisk constantly until thick.
Remove the chocolate pastry cream from the heat and transfer to a large bowl. Cover with plastic wrap, making sure the plastic touches the surface to prevent a skin from forming. Chill in the refrigerator for 30 minutes.
In a large bowl, combine the egg whites and cream of tartar. With an electric hand mixer, whip the egg whites until they turn opaque and leave trails. Gradually add the remaining ¼ cup of sugar and beat until stiff peaks form.
Spoon about 1 cup of the whites into the chocolate pastry cream. Fold until no white streaks remain. Gently fold in the rest of the whites in 2 additions, being careful not to deflate the whites. Once no white streaks are visible, transfer the batter to the prepared ramekin and smooth out the top.
Run your thumb between the outside edge of the dish and the batter to create a border.
Reduce the oven temperature to 375°F (190°C), then immediately place the soufflé in the oven and bake for 45-50 minutes, until the soufflé has risen over the edge of the dish. Do not open the oven while baking.
Dust the soufflé with powdered sugar and top with whipped cream.
Enjoy immediately!
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border :1px dashed #666;. content:"";. position:absolute;. } /*left top*/ .content ul li:hover::before {. border-right:0 none;. border-bottom:0 none;. ... <看更多>
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* It is usual to use the border-bottom property to set the default state of a box's bottom border, and then override individual values using more specific ... ... <看更多>