Crowder, “Red Letters”

Contemporary Christian singer David Crowder has released “Red Letters” from his new album, “I Know A Ghost.”

What I love about this song is that Crowder’s distinctive voice is on full effect on this passionate ballad. Lyrically and thematically, “Red Letters” is one of his best. Actually, Crowder’s been on point lately–his “All My Hope” with Tauren Wells was my second-favourite song of 2018–and “Red Letters” is a phenomenal follow-up.

RED LETTERS Lyrics
David Crowder

LYRICS: There I was on death row
Guilty in the first degree
Son of God hanging on a hill
Hell was my destiny
The crowd was shouting crucify
Could’ve come from these lips of mine
The dirty shame was killing me
It would take a miracle to wash me clean

Then I read the red letters
And the ground began to shake
The prison walls started falling
And I became a free man that day

Felt like lightning hit my veins
My dead heart began to beat
Breath of God filled my lungs
And the Holy Ghost awakened me
Yeah, the Holy Ghost awakened me

When I read the red letters
And the ground began to shake
The prison walls started falling
And I became a free man that day

For God so loved the whole wide world
Sent his only Son to die for me
Arms spread wide for the whole wide world
His arms spread wide where mine should be
Jesus changed my destiny

Thank You, God, for red letters
When the ground began to shake
The prison walls started falling
And I became a free man that day
The prison walls started falling
And I am a free man today

Josh Wilson, “Borrow (One Day at a Time)”

Contemporary Christian journeyman Josh Wilson has released “Borrow (One Day at a Time)” from his latest release, “Don’t Look Back.”

Wilson’s strength has always been in strong singalong melodies and relatable lyrics, and “Borrow (One Day at a Time)” doesn’t veer far from that tried and tested formula. I imagine that “Borrow” takes inspiration from the old adage that we are living on borrowed time–James 4:13-14 comes to mind, how we “are a mist that appears for a little while and then vanishes”–and encourages us to live life for the fullest and for God’s glory. 

I particularly like the bridge in which Josh speaks to a wide range of people to encourage them. It’s very inclusive, and I enjoyed listening to it immensely. Overall, another fine inclusion to Wilson’s impressive discography of singles.

BORROW (ONE DAY AT A TIME) Lyrics
Josh Wilson

One day, one day at a time, say
One day, one day at a time, say

Sometimes I feel just like I did in the 8th grade
All alone, insecure, and so very afraid
Seems like everybody else they got it figured out
While I’m stuck here, in another nervous breakdown
Life crashes like a panic attack
The fear of the future breaks me in half
I try so hard but it’s a losing fight
I fake a smile in the day, and fall apart at night

I’m lying awake cause I just can’t sleep
I toss and I turn but can’t find no peace
I keep praying to God, He keeps telling me
Don’t worry, don’t worry

Don’t borrow no trouble from tomorrow
You’ll only double your sorrow
You’ll only worry your mind
Don’t borrow no trouble from tomorrow
If you’re gonna learn to follow
You gotta take it
One day, one day at a time, say
One day, one day at a time, say
One day, one day at a time, say

I wanna learn to hold my life a little looser
Live in the moment instead of in the future
Let tomorrow worry about itself
And be here right now, trust all is well

Cause the flowers and birds they don’t worry a bit
And a good God takes good care of them
And he loves you and me so much more than this
So don’t worry, don’t worry

Don’t borrow no trouble from tomorrow
You’ll only double your sorrow
You’ll only worry your mind
Don’t borrow no trouble from tomorrow
If you’re gonna learn to follow
You gotta take it
One day, one day at a time, say
One day, one day at a time, say
One day, one day at a time, say

To the weary moms and worn out dads
And the middle school kid who’s always picked last
You gotta take it, you gotta take it
One day at a time

To the downcast and doubters and misfits like me
To the addicts who are fighting through recovery
You gotta take it, you gotta take it
One day at a time

To the struggling saints on the narrow road
When you’re anxious, depressed and feeling alone
You gotta take it, you gotta take it
One day at a time

To all of God’s children, let’s never forget
We’re forgiven and free, but we are not home yet
We gotta take it, we gotta take it
One day, one day, one day

Don’t borrow no trouble from tomorrow
You’ll only double your sorrow
You’ll only worry your mind
Don’t borrow no trouble from tomorrow
If you’re gonna learn to follow
You gotta take it
One day, one day at a time, say
One day, one day at a time, say
One day, one day at a time, say

 

Banana Cream Mini-Pies

The other night, my brilliant wife put together these banana cream mini-pies that rocked my family’s world.

Luscious? Check. Delicious? Check.

I brought a couple of these with me to the Canberra graphic design studio where I work, and I didn’t share. Sorry, boys. 

Can’t wait to try this Canberra wine!

Today, I got hold of a magnificent bottle of Australian wine from Canberra winemakers Kerralee Wines.

Darryl’s Drop is a 2013 Merlot Rosé created by Kerralee for their friend, Daryl Lawrence, “a good family friend who passed away on Canberra’s Centenary whilst our Merlot harvest was underway.”

This Merlot Rosé has a beautiful colour, with shades of orange, pink, and gold, depending on your light. Grown in their Canberra vineyard from cool climate grapes, Darryl’s Drop also features  lovely artwork done in pastels and watercolours by Dana Stewart-Thompson.

My mouth is literally watering.

[Darryl’s Drop and other fine Australian wines may be ordered on their website. I received no remuneration from Kerralee for this blog post.]

New seasons

This week marks the first week of my new job at Fresh Creative, a Canberra design studio that specialises in total communications solutions for print, marketing, digital, and signage across the ACT.

In the one week I’ve been working for Fresh Creative, I feel like I’ve been more productive than I’ve been in weeks. The people I work with are absolutely lovely, and we’re churning out quality work day in and day out.

As Little Orphan Annie sang, “I think I’m gonna like it here.” And she and I aren’t orphans anymore. Cheers to that!

Asian Chicken Stir-fry with Snow Peas

Last night, I wanted to put together a dish that had vegetables in it since I had a lot of veggies–including snow peas that I got at Coles for less than two dollars–and didn’t want them to go to waste.

So I decided to put together an Asian-inspired stir-fry with chicken as the star and colorful ingredients in phenomenal supporting roles. The end result was quite delicious.

Ingredients

  • Half a kilo of cubed chicken breast
  • Three tablespoons of vegetable oil
  • One cup of organic chicken stock
  • Four tablespoons soy sauce
  • Two tablespoons cornflour
  • Four tablespoons of minced garlic
  • One cup chopped fresh mushrooms
  • Two cups snow peas
  • Half a cup of broccoli florets
  • One red capsicum, chopped julien
  • One tablespoon sesame oil
  1. In a measuring cup, combine the chicken stock, soy sauce, and cornflour.
  2. In a large saucepan, sauté the chicken and garlic until the chicken is cooked. Add mushrooms, broccoli, capsicum, and chicken stock mixture. Cook until chicken is cooked through.
  3. Add snow peas, cover the saucepan, and cook about five minutes. Add the sesame oil and stir about a minute, transfer to a large serving bowl, and serve.

Sizzling Tofu

My wife and I were able to secure a nice block of extra firm tofu last week, and we were excited to come up with something different that didn’t involve pasta or rice.

Then, boom! It hit us! Let’s do sizzling tofu!

In Manila, restaurants like Max’s Fried Chicken serve up in a sizzling hot plate some fried tofu that they mix with a flavored mayonnaise. It’s flavorful and delicious–not the healthiest way of preparing tofu, thanks to that mayo–and our kids enjoyed it. So here’s what we did!

Ingredients

  • A big block of extra firm tofu, cut into cubes
  • Chopped red and green bell capsicums
  • 1 medium yellow onion, chopped
  • 2 tablespoons butter
  • Cooking oil
Sauce
  • ¼ cup mayonnaise (pure egg, none of that soy mayo, ayt?)
  • 3 tablespoons soy sauce
  • 2 tablespoons water
Instructions
  1. Combine the sauce ingredients and set aside.
  2. In a large saucepan, heat the oil. Deep fry the cubed tofu until lightly browned. Remove from the saucepan and place on paper towels.
  3. In a separate, equally large saucepan, over medium heat, sauté the capsicums and onion in two tablespoons of butter. Add the fried tofu and fry about two to three minutes.
  4. Pour the sauce into the saucepan. Stir and continue to cook, about two minutes. .
  5. Transfer onto large serving plate and serve immediately.

Garlic butter pork steak with potatoes

A few days ago, I realized that I had some potatoes that weren’t moving. They’d been there a few days, and I hadn’t done anything with it.

So I looked in the freezer, found some pork steak, and put together a quick and easy fry that made this dish a home run with my kiddos! Check out this fast recipe for garlic pork steak with potatoes.

Ingredients

  • Half a kilo of pork steak, cut into strips
  • Around a quarter kilo of potatoes, quartered
  • One tablespoon olive oil
  • Three tablespoons butter, divided
  • Five garlic cloves, minced
  • Fresh or dried thyme
  • Salt and pepper to taste
  • A third cup soy sauce, one tablespoon olive oil, and a few dashes of Frank’s Red Hot for the pork marinade.

1. In a large bowl, combine the pork steak strips with a marinade of soy sauce, olive oil, and hot sauce. Leave for about 30 minutes. Meanwhile, boil your potato quarters for about ten minutes.

3. Set a large pan to medium-high heat. Combine one tablespoon olive oil with a tablespoon of butter. Drop the potatoes in and cook until golden. Remove from pan.

4. Put two tablespoons of butter back in the same pan, and add the pork. Cook on both sides until lightly brown, then add the potatoes and remaining marinade. Cook until done, remove from heat, and serve immediately.