Our Daily Bread
I have done several Bible studies over the years.  It has not been as obvious to me about how important consistent study of the Bible is until the past few years.  I cannot express how much I got out of the Disciple 2 class last year at church.  We start the Disciple 1 class in a few weeks (you don't have to take them in order...).

The stories and the people and the majesty of God speaks to us all if we let it.  I even got a lot out of the Old Testament stories even though there were a LOT of times it seemed pretty obscure and pointless!  All of the writings were important for one reason or another.

What are your study habits like?  What should they be like?  Think and pray about that.

Lord, your Word is a lamp until my feet and a light unto my path.  I want to follow.

Foodie Friday
Here is the recipe for the breakfast casserole that I made last weekend for my team meeting.  It turned out great.  You can serve it by itself or add pico de gallo or sour cream.  MmMMmmm!


Chorizo and Potato Mexican Breakfast Casserole

Ingredients
1 pound uncooked chorizo
9 eggs
2 1/2 cups milk
1 tablespoon ground mustard
1 teaspoon cayenne pepper
1 (28 ounce) package frozen O'Brien potatoes (potatoes and bell peppers)
2 cups shredded Monterey Jack cheese  (could also use pepper jack)
1 (1 pound) jar black bean and corn salsa
green onions, chopped

Preparation method
1. Coat a 13x9-inch baking dish with nonstick cooking spray.

2. Cook the chorizo in a skillet over medium heat until no longer pink, breaking it up into small pieces as it cooks. Drain on paper towels.

3. In a mixing bowl, beat the eggs into the milk. Season with dry mustard and cayenne pepper, then add potatoes, cheese, salsa, and chorizo. Pour into prepared baking dish.

4. Cover the baking dish with plastic wrap or aluminum foil and refrigerate for 8 hours or overnight. Then, preheat oven to 350 degrees F and remove from refrigerator to let stand for 30 minutes.

5. Bake for 1 hour, until set completely.

PICO DE GALLO  

3 large tomatoes or 6 Roma tomatoes

2 large white onions

1 bunch green onions

1 bunch cilantro

2 Serrano peppers

2 to 3 lemons or limes (whichever is your preference)

salt

Cut tomatoes and white onion into the smallest pieces possible (or chop in the Cuisinart). Chop green onion and cilantro. Cut peppers as small as possible but make sure to taste after adding to mix for heat factor. Juice lemons (or limes) and pour into bowl with rest of mixture. Add a generous helping of salt and pepper, then taste.

Let sit for 4 to 5 hours in refrigerator to marinate.

Other Stuff
I had a busy evening last night.  I delivered a TV to a friend's house.  I started working on the computer projects in my office.  The lcd monitor repair was a bust.  I discarded the monitor.  ;-(  Not much of a loss really.  I built the desktop computer, but it does not appear to work.  I will troubleshoot it tonight.  A friend stopped by to pick up a laptop that I sold him.  I am divesting in some stuff that have just been laying around the house unused.

I got to bed early.  I needed the rest.

Hang in there, my friends!  I will be upbeat and steady.  That is what I do...