I have mentioned before that I have these daily flip calendars.
The oldest one I have is my Apples of Gold (bottom, far right).
“If you have learned to walk a little more sure-footed than I, Be patient with my stumbling, and know that only as I do my best and try, May I attain the goal for which we both are striving.”
Beth Moore Twitter Talk is the one on the bottom left:
“We are terrified of boredom. We often resist obedience to God because we fear He’ll bore us to tears. We have not idea the life that awaits.”
And finally, Jesus is Calling by Sarah Young:
“Bring me your weakness, and receive My peace. Accept yourself and your circumstances just as they are, remembering that I am sovereign over everything. Do not wear yourself out with analyzing and planning. Instead let thankfulness and trust be your guides through this day; they will keep you close to Me. As you live in the radiance of My Presence, My Peace shines upon you. You will cease to notice how weak or strong you feel, because you will be focusing on Me. The best way to get through this day is step by step with Me. Continue this intimate journey, trusting that the path you are following is headed for heaven.” Psalm 29:11; Numbers 6:24-26; Psalm 13:5
I could read each one of these today and know that on their own, they are significant to me. But reading them in this order, and pondering each for a moment, makes my heart and mind think they belong together.
My anxiety was over the top yesterday due to a credit card decline, and a near accident on the way to a birthday celebration for my sister-in-law. David’s touch can calm me, but I couldn’t let go of things. My stumbles. My walk. Needing to be quiet in the moment and rely on a God that has gotten me through so very much. I eventually calmed down, but have thoughts spinning constantly.
Everyday we have the opportunity to seek Him. Everyday I need to bring Him my weakness, and rest in Him. His plan is the plan that I am following. Being quiet in the moment this morning, and having Him guide my path today. Reminding myself of this at each moment of anxiousness will be the challenge. I am feeling up to that challenge today!
Blessings today and always.
Due to the nature of pressure cooking there is always room for inconsistency. The times given here are base on 4 servings fresh. If you are using more servings you may need to increase your cooking time. Sprinkle ribs with salt and pepper and cut between bones (3 or 4 inch segments). Sear the beef on all sides in the inner pot and remove.
Add onions, carrots and cook until translucent, add garlic and cook for 1 minute more.
Place ribs back into pot, cover with sauce. In a bowl, combine wine, ketchup soy sauce Worcestershire and brown sugar. Place sprigs of thyme on top.
Lock cover into place and seal steam nozzle. Cook on high pressure for 35 minutes (I checked these at 35 minutes and decided to go another 10). Naturally release pressure for 5 minutes then quick release. Remove thyme.
David’s plate. The rib meat was incredibly tender, and had so much flavor.
David said that it was restaurant quality. I was super impressed that I cooked this! ha. I will be cooking this again.
I had leftover roasted broccoli that I used.
Whisk eggs, ricotta, milk, seasoning in a large bowl until well blended and light colored. Stir in broccoli and cheese. Pour into baking dish, and bake 35-40 minutes or until knife testing the custard near center comes out clean. 
Center should still have a bit a of wiggle and top slightly puffed and golden. Cool slightly, serve warm rather than hot. 
Yummy. I didn’t miss having a crust at all. Moist, and the broccoli being roasted added more of a nutty flavor to it.
Getting them into a bowl was easy as well by using the foil as a funnel. The sauce or bacon vinegarette…well I added sherry wine, apple cider vinegar, balsamic vinegar and butter. Emeril’s recipe calls for Sherry vinegar, so I thought I would add the above? It worked!!
David is obsessed (yes) with the Brussels sprouts. It is a must have even when he has the meatball flatbread.
I am more adventurous with my choices. I always want to try something different. Their daily special menu has too many delicious choices and it is always difficult for me to choose what to eat. I love that they vary the Coastal Board with what is in season. 
And, we must always have dessert. David chose the King’s Cake (with strawberry cream), and my must have—Olive Oil Cake.
Add the onion, garlic, marjoram and black pepper and stir.
Add the tomato sauce, paprika, beef broth and raisins (we used currants), cover and cook high pressure 15 minutes.
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