Elevation Worship, “Won’t Stop Now”

Elevation Worship has released its new single, “Won’t Stop Now,” fresh on the heels of the band’s current Top 10 single, “Do It Again,” currently No.6 on Billboard’s Top Christian Songs chart.

The carrier single off the upcoming album “Hallelujah Here Below” was recorded live at Elevation Church’s Ballantyne location in March 2018. Written by band member Chris Brown with Elevation senior pastor Steven Furtick, “Won’t Stop Now is chockfull of the kind of faith-driven singalong power lines that have come to characterise music from Elevation Worship, including “the best is yet to come,” “now I’m ready for whatever You want to do,” and that powerful bridge, “I know breakthrough is coming, by faith I see a miracle, my God made me a promise and it won’t stop now.”

Further selling “Won’t Stop Now” is song leader Jonsal Barrientes’s beautiful baritone, which makes the song virtually irresistible. Barrientes infuses the melody with an urgency that, if combined with the kind of quality material that Bethel Music empowered Cory Asbury with, should propel the worship singer to the kind of name recognition that accompanies peers like Elevation’s own Wade Joye or United’s Taya Smith.

WON’T STOP NOW Lyrics
Elevation Worship

I give You glory
For all You’ve brought me through
And now I’m ready
For whatever You want to do

I’m moving forward
To follow after You
And now I’m ready
For whatever You want to do

Your presence is an open door
We want You, Lord
Like never before
Your presence is an open door
So come now, Lord
Like never before

In every season
Your grace has been enough
And I’m believing
The best is yet to come

The cross before me
My hope on things above
And in You, Jesus
The best is yet to come

Your presence is an open door
We want You, Lord
Like never before
Your presence is an open door
So come now, Lord
Like never before

I know breakthrough is coming
By faith I see a miracle
My God made me a promise
And it won’t stop now
I know breakthrough is coming
By faith I see a miracle
My God made me a promise
And it won’t stop now
I know breakthrough is coming
By faith I see a miracle
My God made me a promise
And it won’t stop now
I know breakthrough is coming
By faith I see a miracle
My God made me a promise
And it won’t stop now

Your presence is an open door
We want You, Lord
Like never before
Your presence is an open door
So come now, Lord
Like never before

I know breakthrough is coming
By faith I see a miracle
My God made me a promise
And it won’t stop now
I know breakthrough is coming
By faith I see a miracle
My God made me a promise
And it won’t stop now
I know breakthrough is coming
By faith I see a miracle
My God made me a promise
And it won’t stop now
I know breakthrough is coming
By faith I see a miracle
My God made me a promise
And it won’t stop now

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.

Beer-battered Barramundi Soft Tacos with Asparagus Fries

Over the weekend, we got ourselves some beautiful barramundi fillets from Woolworth’s. Normally, I’d make them with lemon-butter sauce, but this time around, my wife was feeling adventurous, so she decided to do fish tacos.

She went with a beer batter using potato starch. Loved that idea, because it gave the fish extra crunch. Add to that the salsa and salad greens, and some crunchy asparagus spears, and we had ourselves a partay! Also a nontraditional addition: kaffir-lime dressing!

Ingredients

Eight barramundi fillets
One bottle Hahn Premium light beer
1 cup potato starch
1 egg
1 cup vegetable oil
1 bunch asparagus stalks
Eight small soft tacos/tortilla wraps
Salad greens
Tomato salsa
Garlic aioli
One pack of Five Tastes Lemongrass & Kaffir Lime
Salt and pepper to taste

Directions

  1. Preheat the vegetable oil for frying over medium heat.
    In a bowl, combine the potato starch and the egg. Once mixed, slowly combine with the beer to form a batter.
  2. Dip the barramundi fillets into the batter, then deep fry until golden brown. Lay on paper towels to absorb excess oil.
  3. Once all fillets are cooked, dip the asparagus shoots into the batter, then deep fry until golden brown.
  4. On a plate, assemble your taco to taste. I started with a layer of garlic aioli, then salad greens, the fish, tomato salsa, then the lime dressing. Roll the taco and enjoy!

No-Bake Shepherd’s Pie

The other night, my wife and I prepared a no-bake shepherd’s pie. A perennial kids’ favorite, we divided our pie into two sections–one with a vegetable medley of peas, corn, and carrots, and one that was meat-only–and served that to our kids.

The best part? It tastes great, even without baking! Give it a try!

Ingredients

0.5 kilo ground pork
05. kilo ground beef
1 onion, minced
3 cloves of garlic, minced
2 tablespoons soy sauce
0.5 cup, peas, corn, and carrots medley, defrosted (optional)
1 pack of mashed potatoes
Parmesan cheese, grated

Instructions

  1. Set your stovetop to medium-high, and place two tablespoons of oil in a large pan. Brown pork and beef in the pan.
  2. Add onion, garlic, and soy sauce. Stir-fry until meat is almost cooked. Add vegetable medley and sauté until meat is fully cooked.
  3. Prepare instant mashed potatoes according to instructions.
  4. Put the cooked meat in a serving dish (drain extra oil, if you have any). Create a layer of mashed potatoes atop the meat. Top with grated Parmesan cheese and serve.

For King and Country, “Joy”

Contemporary Christian duo For King and Country has released its new single, “Joy,” in anticipation of its new set, “Burn the Ships,” out soon. Written by band members Joel and Luke Smallbone with Ben Glover, Matt Hales, Seth Mosley, Stephen Blake Kanicka, and Ted Tjornhom, “Joy” reminds us that a perspective change is all we need in the face of wild circumstances. The call for joy is understated by the TV news program-themed video, which makes a case for how we can “broadcast” our joy in Jesus. The song is doing pretty well; it’s peaked at No.2 on Billboard’s Christian Songs chart.

Continue reading “For King and Country, “Joy””

Lauren Daigle, “You Say”

Contemporary Christian singer Lauren Daigle has released the carrier single of her long-awaited sophomore release “Look Up Child.” Titled “You Say,” this powerful ballad underscores two things: one, that we need to hold on to what we know God says we are, not what the world says, and two, that Daigle is definitely one of CCM’s most moving vocalists. Need proof? The 33-1 jump on Billboard’s Hot Christian Song chart, unseating Cory Asbury’s massive hit, “Reckless Love,” says so, too.

Continue reading “Lauren Daigle, “You Say””

Chinese-Style Chicken and Pork Adobo

Oh, adobo. Filipino families across the world have such fond memories of you! And depending on the region, we will have different versions of adobo. My mother, who comes from Iloilo, makes her adobo dry, with mountains of garlic, crisp and crunchy and flavourful. My wife, who grew up in a Filipino-Chinese household, knows adobo for its salty-sour soy-based sauce and hard-boiled eggs.

For this particular blog, we whipped up the latter.

Ingredients

  • Half a kilo of pork belly, cut into bite-size pieces (approximately an inch wide per piece)
  • Half a kilo of chicken pieces, preferably drumsticks or wings
  • Vegetable oil, for frying
  • At least four cloves of garlic, chopped or just smashed (we like the skin on)
  • Five tablespoons soy sauce
  • Five bay leaves
  • Two tablespoons brown sugar
  • Six hard boiled eggs
  • Two cups water, or to preference

Directions

  1. Heat oil in a large nonstick over medium high heat. Add chicken pieces, and cook until lightly brown. Add pork cubes and brown sugar, then sauté for another five minutes or so, until meat is cooked.
  2. Add soy sauce, bay leaves, and water; bring to a boil. Reduce heat to medium strength, and simmer until meat is tender, about 45 minutes. Add water if levels of sauce get low.
  3. About 15 minutes in, in a separate pot, put six eggs and fill with water until eggs are submerged. Add a teaspoon of salt, and bring water to boil. Once water boils, remove from heat and let eggs stay in water about ten minutes. Peel.
  4. When meat is tender, add hard boiled eggs to adobo. Simmer for about two more minutes, gently stirring, and transfer to a large bowl. Serve with piping hot rice.

“Jollibee Night” at Lolo and Lola

Last night, I took the family to Lolo and Lola, a popular Filipino restaurant here in Canberra. It was “Jollibee Night” for us, and the owners were serving up their spin on some of Jollibee’s most-loved classics, including Chickenjoy and Burger Steak.

It was the first time for my wife and me to take our kids, and we were concerned they wouldn’t appreciate this Fil-Aussie take on their favourite foods. But our fears were completely unfounded, because they enjoyed it immensely!

The regular-sized order of “Burger Steak” featured three large patties of delicious Australian beef cooked in a rich, thick mushroom sauce. Served with shallots atop the dish, Lolo and Lola‘s Burger Steak was a big hit with Nathan, who wolfed down two of the three patties.

This Canberra Filipino restaurant did its best to replicate the famous Chickenjoy fried chicken. The flavour was quite similar, not exactly the same, but very good. The regular-sized order had about eight drumsticks, of which about half were taken by Nicola, can you imagine?

Finally, a trip to Lolo and Lola wouldn’t be complete without their signature crispy bagnet. What makes theirs different from pretty much any other bagnet I’ve had is the brilliant skin, which expands to chicharon-size proportions. Crispy and delicious, this is always the highlight of our trips to this Filipino restaurant in Canberra.

The total meal cost us less than AUD60, not too shabby for a family of four, with several leftovers for takeaway. We’ve always enjoyed our time at Lolo and Lola’s, and highly recommend them for anyone in Canberra looking for a taste of Filipino cuisine at its homiest and most delicious.

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Lolo and Lola is located at 3 Watson Place, Watson ACT 2602. They don’t accept bookings, lol.