u r a bcog u r fawm

Our Daily Bread
I occasionally use this tag line for a blog entry "u r a bcog u r fawm".  I used to text that to a friend that I used to be close.  We would use that code to encourage each other.  It means "you are a beloved child of God.  You are fearfully and wonderfully made".  Another close friend added "Now believe it!"  I like that!  We can say or text those words all we want, but it doesn't make any difference if we don't believe it!

The devotional talks about "believing it" when it gives us the passage from Psalms 8:3-5. 
3 When I consider your heavens,
    the work of your fingers,
the moon and the stars,
    which you have set in place,
4 what is mankind that you are mindful of them,
    human beings that you care for them?[a]
5 You have made them[b] a little lower than the angels[c]
    and crowned them[d] with glory and honor.

It is hard for us to believe sometimes, especially when we are overwhelmed by life's challenges or underwhelmed when thinking about ourselves.  Always remember:
u r a bcog u r fawm  Now believe it!

Lord, thank you for making us a little lower than the angels. Please help us always remember our place in the universe!

Foodie Friday
I had a wonderful chicken corn chowder soup during my recent trip to Orlando.  I am not usually a fan of chowder style soups, but this was delicious.  I think I found a recipe that looks similar to what I had.  I haven't tried it yet.  Take a look and see what you think.  I may or may  not use the bacon in the recipe. 

Chicken Chowder with Corn
By Diana Rattray, About.com Guide

This chicken chowder is hearty enough to serve as a main dish with crusty bread, or serve it as a first course. This is delicious with or without the tomatoes, and leftovers are even tastier the next day.

Ingredients:

    6 slices bacon, diced
    1/2 cup diced celery
    2 cups potatoes, small dice
    1 cup diced onion
    1/2 cup diced carrot
    3 tablespoons flour
    2 1/2 cups chicken broth
    1 teaspoon Creole seasoning or seasoned salt
    1 cup corn kernels
    1 1/2 cups half-ahd-half
    1 1/2 to 2 cups diced cooked chicken
    1 can (14.5 ounces) diced tomatoes
    salt and pepper, to taste

Preparation:
Fry bacon in a large saucepan or Dutch oven; remove to paper towels to drain. Add butter to bacon drippings, if necessary, to make 3 tablespoons. Add celery, potatoes, onion, and carrot. Saute, stirring constantly, until onion and celery are tender. Stir in flour until well incorporated. Add chicken broth and seasoning or seasoned salt, stirring to blend well. Cook, stirring, until thickened. Cover and simmer for 12 minutes. Add the diced chicken and corn; simmer for 7 minutes longer, until vegetables are tender. Add half-and half and tomatoes. Heat through and taste. Add salt and pepper, as needed.
Serves 4 to 6.