James 4: 13-17
13 Now listen, you who say, "Today or tomorrow we will go to this or that city, spend a year there, carry on business and make money."
14 Why, you do not even know what will happen tomorrow. What is your life? You are a mist that appears for a little while and then vanishes.
15 Instead, you ought to say, "If it is the Lord's will, we will live and do this or that."
16 As it is, you boast and brag. All such boasting is evil.
17 Anyone, then, who knows the good he ought to do and doesn't do it, sins.
Well, it's for sure we don't know what is going to happen tomorrow! Most of the time, even when I try to plan things, it doesn't work out the way I planned it. :)
At first glance these verses read like we shouldn't plan for tomorrow, but not planning wouldn't be a good thing either. It's not the planning that gets us into trouble, but planning without thinking to ask God what we should do. I'm guilty of this in small and big ways. We should place our future in the hands of God in humble reliance on Him because it is from God we receive everything.
This morning I am praising God and thanking Him for my life. I'm thanking Him that even when I make plans without asking Him, He still loves me and corrects me, setting me back on the right path. I'm thanking Him also for forgiving me when I don't do the things I know I should do and then do the things I shouldn't.
Hope you have a great weekend.
Shrimp Fried Rice
Fried rice is an extremely versatile dish that can be made with all kinds of meat, seafood, and vegetables. In this and other fried-rice recipes, the cooked rice must be chilled to prevent its grains from sticking.
To chill, spread the cooked rice on a jelly-roll pan; cover and refrigerate 8 hours or overnight
2 tablespoons fat-free, less-sodium chicken broth
2 tablespoons rice wine or sake
1 tablespoon low-sodium soy sauce
1 teaspoon dark sesame oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
2 large eggs, lightly beaten
2 cups chopped green onions
1 tablespoon minced peeled fresh ginger
5 cups cooked Long-Grain Rice, chilled
1 pound medium shrimp, cooked, peeled, and coarsely chopped
1 (10-ounce) package frozen green peas, thawed
Combine first 6 ingredients in a bowl; set aside.
Heat vegetable oil in a wok or large nonstick skillet over medium-high heat. Add eggs; stir-fry 30 seconds or until soft-scrambled. Add onions and ginger; stir-fry 1 minute. Add rice, shrimp, and peas; stir-fry 3 minutes or until thoroughly heated. Add broth mixture; toss gently to coat.
6 servings (serving size: 1 1/3 cups)
CALORIES 380(19% from fat); FAT 7.9g (sat 1.7g,mono 2.5g,poly 3.1g); PROTEIN 20.8g; CHOLESTEROL 184mg; CALCIUM 83mg; SODIUM 527mg; FIBER 1.7g; IRON 4.8mg; CARBOHYDRATE 53.3g
Nina Simonds , Cooking Light, JANUARY 2001