Diamond Springs and snow

For the second time today, Diamond Springs has been blanketed with a layer of heavy, wet snow. The first storm passed through the town around sunrise. The roads were cleared by mid-afternoon as the mercury inched up toward 40 and the sun broke through the clouds. At dusk, there was little evidence that it had snowed.

Then the second wave of the day slammed into the El Dorado foothills late this evening. This (the third storm since Wednesday) may be the last snow for now. Forecasters are saying the next two or three storms will be warmer.

The nice thing about living the 2,000-foot mark in the foothills is the blessing of snow. Most years we get enough snow to enjoy its beauty without being burdened by the threat of constant shoveling. About the time you wish you had more, it's melted away.

Snow on the tail track

Snow on the tail track
Originally uploaded by SeabeeCook

A heavy snow storm slammed into the Placerville-Diamond Springs corridor last night.

As I drove home around 5 p.m., I could see mixed rain and snow blowing over the hood of my truck. Within 15 minutes I was in the middle of a full-blown snow storm.

By 5:30, large, heavy snowflakes blanketed the El Dorado County foothills at the 1,600-foot elevation and higher.

As the two-hour weather system moved eastward, the heavy flakes stuck to everything in their way. By the time I left the house at 6:30, all the roads were covered and CalTrans had set up chain control just east of Placerville on US 50.

A layer of snow still covered the tail track out of the engine house at the El Dorado County Historical Museum this morning. It's all gone now.

Other duties as assigned

You learn in the U.S. Armed Forces that your leaders often invoke the "other duties as assigned" clause in your job description. As a young commissaryman seaman on board the USS Cocopa (ATF-101) I was the sight setter on the ship's 3-inch 50-caliber dual purpose gun during general quarters. I also cleaned the Supply Division berthing compartment and maintained the division's fire fighting equipment -- all during my "off duty" hours.

The U.S. Navy has very few "professional" firefighters on its ships. These men and women -- members of a rating called damage controlman -- form the core of the ship's damage control teams. The teams are filled with "volunteers" -- like the culinary specialist pictured here -- from the crew.

SOUTH CHINA SEA (Feb. 2, 2009) -- Culinary Specialist Seaman Jermaine Jefferson braces for shock during a general quarters drill aboard the amphibious dock landing ship USS Harpers Ferry (LSD 49). Harpers Ferry is en route to participate in Exercise Cobra Gold 2009, an annual Thailand and U.S. co-sponsored multinational exercise designed to train Thai, U.S. and Singaporean military personnel.

U.S. Navy photo by Mass Communication Specialist 2nd Class Matthew R. White.

Working small to medium camps

I'm most attracted to small to medium camps, those serving up to 200 campers and staff per meal. This gives me the opportunity to work with an intimate group of campers. You know everyone, and they quickly learn who you are.

I found after seven years as the chef for the Northern California FC Camp that you get to know many of the campers and counselors. It's encouraging to watch young campers enter the program as young fourth graders and leave eight years later mature Christian adults ready to face the challenges of living in the world.

Of course, the food is my reason for working at a camp. Small to medium camps give me an environment where I can easily tailor the menu to the likes and dislikes of the campers. It's always much easier to react to special dietary needs and special requests when you know the kids.

The aspect of a small camp that attracts me most is that I get a chance to keep my hand in all segments of the kitchen. Unlike large institutions, where you typically supervise one department or work through a team of chefs to produce the meal, you're the main cook (and chief bottle washer!).

A camp chef is much closer to the action. When you write the menu, you know what will work and what won't because you're the cook who'll cook all those dishes. Feedback is immediate.

A small dedicated staff of cooks and assistants gives me a chance to personally develop each person's talent and to mentor as he prepares for the next step in the kitchen. I can follow the daily progress of each person, partially because you're working in a moderately-size kitchen.

Since I love to teach, I can tailor a program for each cook and assistant, both based on their career needs and the needs of the camp. And my love for teaching also applies to the campers, especially when the topic is outdoor cooking.

I could go on, but will close for now. I have a lot more to say about my passion for camp cooking. I'll cover the outdoors, salary, living with reduced income and the need to be flexible in your job search in coming posts.

More to come ...

A Grizwold 20-inch skillet is worth ...

Last Monday I asked if a Griswold 20-inch skillet was worth $340. As the auction ended tonight, the answer came in at a resounding no!

It's worth $510 ...

New Navy Food Management Team integrated training facility opens in Norfolk

By Bob Anderson, Fleet and Industrial Supply Center Norfolk, Office of Corporate Communications

CAPT Ruth A. Christopherson, Commanding Officer, FISC Norfolk, and CW05 Paul Jones, NFMT Team Lead, cut the ribbon opening a new state-of-the-art training facility. Also pictured are the NFMT instructors MMCS Douglas Miller; CS1 Michael Hamer; SFC Donald Fennell, USA; CSCS Kevin Pitre; CSCM Carol Anderson; CSCS Catrina Cain; and CSCS Stephen Wyrick

A new Integrated Navy Food Management Team (NFMT) training facility was opened recently in Norfolk, Va.

After three years of planning, and 18 months of construction, Fleet and Industrial Supply Center (FISC) Norfolk Commanding Officer, Capt. Ruth A. Christopherson, and CWO5 Paul T. Jones, NFMT Norfolk OIC, cut the ribbon in Building W-143 marking the opening of the new state-of-the-art food preparation and classroom facility.

Excellence in food service is essential to the health and morale of Navy members and to the overall readiness of the operating forces. Because food is a major item of expense, use of the best food management practices (conservation, preparation, and serving) is necessary.

“Our new galley provides a facility that resembles a galley on a ship in terms of the equipment configuration and will allow us to work as though we are on a ship,” said CWO5 Jones. “Our classrooms have the capacity to train up to 42 students and 19 students in the FSM lab at any one time. Additionally, as we conduct our main mission, providing training and assistance to the 104 commands assigned to our area of responsibility (AOR), the new facility also gives us fully functional and operational office spaces to conduct our business from,” he added.

Although the NFMT course of instruction is not a Navy school nor does it provide any type of NEC, the training significantly improves the overall Navy food service program.

The mission of the NFMT is to aid ships and ashore activities in raising the quality and standards of food service. “Sailors and civilian food service professionals located throughout the Hampton Roads area along with any Sailor transiting our AOR needing assistance or training can receive training from us,” said CWO5 Jones. “Additionally, we partner with the Military Sealift Command by providing access to our facilities to support the training of their food service mariners. Our facility will also accommodate training and conference requirements with the area TYCOMs,” added Jones.

A total of 28 seminars are taught each year by the Norfolk NFMT. The seminars include Watch Captain, FSM/ Recorders Keeper, Cake Decorating, Menu Planning/ Nutrition, FSO/Leading CS Afloat, Knife Handling/Basic Garnishing, Food Service Sanitation, Basic Records Keeping, and a Prime Vendor QA course. All NFMTs are partnered with the International Food Service Executive Association (IFSEA). IFSEA provides a course of instruction to Navy food service professionals and can certify the service members in several of their industry recognized certifications. They also partner with the National Restaurant Association and certify Sailors in sanitation through a course of instruction called SERVSAFE. The SERVSAFE certifications are taught about 6 times a year.

In addition to its food service training seminars, advancement exam study sessions are conducted twice a year for petty officers E4-E7.

Much of the help provided by the NFMT comes from their participation as an advisor in managing food service programs. This is done by working along with food service personnel. Their training also motivates food service personnel toward increased efficiency and effectiveness.

This new training facility will allow NFMT instructors to provide on-the-job training to food service personnel through the “do as I do” method of instruction, employing advanced training aids and techniques, placing special emphasis on high-quality food preparation, progressive cookery, proper serving techniques, food service safety precautions and operating procedures, fire prevention, sanitation, and personal hygiene. Inducing and stimulating professional pride in food service personnel.

As of June 2008 NFMT Norfolk had trained 483 people and expect to train approximately 900 this year.

Requests for Navy Food Management Team Assistance visits are highly encouraged. A team visit usually lasts for 2 weeks. Shorter visits may be arranged if operating schedules or scope of food service operations dictates. An example is a ship desiring a visit to address specific problem areas. Team visits normally should not be requested during yard overhaul, while underway, or before shakedown periods.

Chili and beans for museum railroaders

I cooked chili and beans for the crew at the El Dorado Western Railway engine house last Saturday.

This recipe was originally posted at Camp-cook.com by Joanne, host and moderator of the year-old gathering place for outdoor cooks.

Here's Joanne's introduction to the chili recipe from Camp-cook.com:

This is a pretty simple chili but we get a lot of great reviews every time we serve it. It may sound obvious, but the quality of chili powder you use will determine if it's good chili or great chili. I like to go to the Mexican market and buy various bags of ground chili powder, then mix them to my liking. Of course an oven full of corn bread goes great with it!

CHILI AND BEANS

The full-sized recipe makes enough for 25 hungry campers. Cook the chili in a 14-inch deep Lodge oven or 8- to 10-quart stockpot. You can cut the recipe in half for a 12-inch Dutch oven.

3 pounds ground beef
2 pounds country sausage
3 cups chopped onion
3 cups chopped green bell pepper
3 tablespoons minced garlic
5 bay leaves
1-1/2 teaspoons dried oregano
3 ounces chili powder
2 tablespoons ground cumin
2 teaspoons cayenne pepper
3 tablespoons paprika
1/2 cup all-purpose flour
2 to 3 quarts beef broth
2 (28-ounce) cans pinto beans
1 (28-ounce) can crushed tomatoes

Brown ground beef and sausage meat in a 14-inch deep Dutch oven over medium heat. Drain excess fat. Add onions, green peppers and garlic to meat and cook until vegetables are soft, about 10 minutes.

Add bay leaves, oregano, chili powder, cumin, cayenne, paprika and flour to meat mixture. Cook for about 5 minutes while stirring to develop flavor.

Add 2 quarts beef broth and crushed tomatoes to meat mixture. Cover and simmer for about 2 hours. Add additional beef broth as needed to thin chili to desired consistency. Add beans and heat.

This recipe makes about 25 (8-ounce) portions with a little to spare.

Food For Fifty recipes posted to PantryWorks

I have used the classic quantity cookbook, Food For Fifty (published by Prentice Hall), since I purchased a copy for a college class in 1979.

Although I recommend the book to all cooks when feed large groups, it has always carries a hefty price tag. The 12th edition currently sells for about $87 on Amazon.com (discounted from the $114 list price).

If you occasionally need large quantity recipes and don't want to purchase the book, many (or all?) of the recipes have been posted to the PantryWorks.com. I ran across the recipe website today while searching for a recipe for dumplings. You can access the Food For Fifty recipe listings here.

I don't know if Prentice Hall has given PantryWorks their blessing to post the 735 recipes. PantryWorks has posted recipes from numerous other cookbooks. But feel free to use this recipe resource as long as it remains.

San Antonio culinary specialist serves as individual augmentee

By Mass Communication Specialist 3rd Class (SW) Brian Goodwin, Iwo Jima Expeditionary Strike Group Public Affairs

USS SAN ANTONIO, At Sea (1/21/2009) (NNS) -- A Sailor from amphibious transport dock ship USS San Antonio (LPD 17) volunteered for individual augmentee service in Iraq.

Chief Culinary Specialist (SW/AW) Renrick Adams, San Antonio's Supply Division 2 leading chief petty officer, served as an IA with Navy Provision Detainee Battalion 3 in Iraq from May 2007 to January 2008.

Adams' emotional attachment to N.Y. and the 9/11 attacks drove him to volunteer for IA duty when the opportunity presented itself.

"I went IA because I'm a New Yorker, and I took it personal when the 9/11 incident happened," said Adams. "I guess after it happened, I just felt like I had to do something. So when a chance to go IA became available at my last command, I threw my name in the hat."

Adams was required to have preliminary training before leaving for Iraq.

"I had to get a lot of Navy Knowledge Online courses done prior to leaving for training in El Paso, Texas," stated Adams. "Once I got to El Paso, I qualified in 9 millimeter pistol, M16 rifle, combat life support, Humvee training and convoy training. I also had to be medically screened and had to make sure my shots and medical record were up to date."

After El Paso, Adams went to Kuwait.

"I went to Kuwait for more weapons training along with hiking 10 miles with our gear," explained Adams. "We practiced various formations with our weapons and setting up a combat area before hiking some more."

Adams arrived in Camp Bucca, Iraq after two weeks in Kuwait.

"I was chief of the guard, running the compound that monitored almost 2,200 detainees," said Adams. "I normally had the noon to midnight watch, and made sure that the detainees were safe and secure until their release."

Adams remembered the people he watched over while in Iraq.

"The people in Iraq aren't too different from Americans," said Adams. "I learned that most Iraqis want good homes, good families, and want peace, not war. One of the most significant things I remember from being in Iraq were the peaceful people."

Adams credits the experience he gained from his time in Iraq to his current leadership skills with junior Sailors.

"I try to paint a picture of what life is like for the young Sailors and Soldiers on the ground that might be under attack on a daily basis and use that for when I have Sailors on my mess decks who are troubled about minor things," explained Adams. "I want them all to know that if they think they have it bad, they should think about the guys we have on the ground."

Adams offered advice for Sailors wanting to go IA.

"You always have to be open-minded and be a team player," Adams said. "Everyone relies on each other and you have to know that any mishap could cost you your life. If you keep that in mind, you'll be very successful."

San Antonio is deployed to the U.S. 5th Fleet area of responsibility supporting maritime security operations. MSO help develop security in the maritime environment. From security arises stability that results in global economic prosperity. MSO complements the counterterrorism and security efforts of regional nations and seek to disrupt violent extremists' use of the maritime environment as a venue for attack or to transport personnel, weapons, or other material.

Is a Griswold #20 cast iron skillet worth $340?

Although a serious collector may disagree, $100 is my limit for just about any cast iron any piece. Even then it has to be a larger Dutch oven or skillet that I can use to feed a hungry crew of railroaders.

Any cast iron in my modest collection is going to be put work. I don't collect cast iron to use them as show pieces. Each will be used to cook great meals, whether it's for personal camping or for large groups.

I'd love to own this 20-inch Griswold cast iron skillet. But it's current $340 price tag takes it out of my league. Bid if you must, but I suspect that the final selling price will peak at over $400.

All I can do now is watch the auction and dream of the day that I locate an Lodge 20-inch skillet. Although Lodge stopped making the round skillet several years ago, I see them advertised from time to time. I will break my $100 rule when I locate one.

Summer job seach

I started a new phase in my career this week. After working for a large government agency for over 20 years, I retired at the end of August. I spent most of those years running large institutional kitchens for the State of California.

Since September, I've continued to work part-time for the agency that I've worked for the past three years. I have appreciated the opportunity to continue laboring away at my old desk and working with a talented crew of fiscal analysts in Sacramento. The job has kept the bill collectors away and kept me busy.

But my heart is in food service, not the tedious process of analyzing government spending plans. As I have said in my profile since 2005, it's been my goal to chef for a children's summer camp for many years.

I sent two applications to perspective employers this week. Although I won't reveal the identity of the camps, they're located in the Western U.S.

My initial though was to restrict my search to camps in Northern California. I was concerned about the distance from my Gold Country home to a site over a thousand miles away. I figured that there were enough camps close to home to make the process competitive for me.

I changed my perspective after I received an inquiry from an out-of-state camp administrator. He encouraged me to broaden my search. This camp, a Wisconsin camp that's been around for over six decades, has hired staff "from all over the U.S."

Here's his response to my email:

This past summer our kitchen manager was from (the Southwest). I understand the distance from California is considerable, but in addition to our competitive summer compensation, we do provide transportation. If this is something that you might be interested in exploring, I could set up a conversation with our camp director.

Ultimately, the camp re-hired last year's kitchen manager. But his correspondence encouraged me to expand my search to the west. One of the two applications went to a Rocky Mountain state.

I'll offer my thoughts on the process as it moves forward. As I said above, I'm not going to reveal the camps submit applications to, nor those that I secure interviews. I will discuss the process when it's appropriate, as long as I can conceal the camp's identity.

More to come ...

I'll see you in six months ...

Outside of the death or serious injury of a service member, saying goodbye to family has to be one of the saddest moments for the family and sailor. I remember working in a daze for days, feeling alone and looking forward to the first mail call. On the bright side, I was one day closer to homecoming.

PEARL HARBOR (Jan. 20, 2008) -- Culinary Specialist Seaman Jeff Norman, assigned to the guided-missile destroyer USS Hopper (DDG-70), embraces his wife before deploying on a surge to the western Pacific Ocean. Hopper will conduct operations in the U.S. 7th Fleet, helping protect the territory, citizens, commerce and other vital interests of the United States.

U.S. Navy photo by Mass Communication Specialist 2nd Class John Wallace Ciccarelli.

Don Mason's Dutch oven newsletter

Here's the winter edition of Don Mason's Dutch oven cooking newsletter. To have a copy emailed directly to you, contact Don at dmason50@att.net.

Roadside chuckwagon plans on eBay

Here's an interesting set of plans for a family chuckwagon-trailer. The optical appeared in the May 1965 issue of Popular Mechanics.

If you don't want to purchase the plans on eBay, Google Books has published the entire May issue of the magazine. It ran on pages 132 to 137 and was continued on page 200.

The link will take you to page 200. You can find the begining of the article from there.

Here's the eBay description:

Up for bid is an ORIGINAL seven page plan from a vintage magazine. This article details the building of an awesome carry all trailer designed ultimately for cooking when camping, vacationing and on fishing trips.

This Chuck Wagon has it all even a speaker system. This is a complete kitchen with hot stove, pull out table, drawers, storage, compartments for clothes and food and even an iceboxbox for perishables.

This trailer contains everything you could need and want for any camping trip, hike and even tailgating at a game. You receive the original plan not a copy.

Each aircraft carrier has multiple feeding venues for the officers and crew. In addition the the general mess, where enlisted sailors and Marines take their meals, the wardroom mess serves officers, cabin mess the captain and flag mess the admiral. Chief petty officers eat in the CPO mess, otherwise known as the Goat Locker ...

PACIFIC OCEAN (Nov. 6, 2008) -- Culinary Specialist Seaman Jessica Menz, from Minn., carves an orange and cherry tomatoes into a fruit sculpture in the Chief Petty Officer's Mess aboard the Nimitz-class aircraft carrier USS Ronald Reagan (CVN 76). Culinary Specialist makes fruit sculptures as garnish for a better presentation of the food they serve. The Ronald Reagan Carrier Strike Group is on a routine deployment in the U.S. 7th Fleet area of responsibility operating in the Western Pacific and Indian oceans.

U.S. Navy photo by Mass Communication Specialist Seaman Apprentice Oliver Cole.

Municipal self-help in Eastern Texas

Steve Litten from Buna, Texas sent me this message last weekend. In his responsibility as the fire chief for the Buna Volunteer Fire Department, Steve explained how his department saw a problem in the wake of Hurricane Rita in September 2005 and solved it with community resourcefulness.

Here's what Steve's has to say:

After Hurricane Rita hit us, we worked on the emergencies and clearing roads first. We then quickly saw that we - and the public had nothing to eat. We immediately began to assemble BBQ pits and propane burners to cook with.

The area had no power, so with us gathering cooking supplies being seen, we soon had donations of the supermarkets and the restaurants and the school's supply of meat to preserve and prepare. We lined up freezers and cooks to start. In this heat, we soon had our firefighters overcome with heat exhaustion trying to take care of all our community's needs.

Since then - we have been hit twice more with hurricanes - although not as bad. We are now preparing for the next disaster. We have obtained two Military Kitchen Trailers. We are converting them to propane and are now learning how to cook on them. We have converted military "Shelters" to refrigeration units.

This is a new experience for us, learning how to cook for so many. I have found your site very helpful and would like to thank you for it. If anyone has a manual for using these kitchens, it would be helpful.

Thanks for writing, Steve. You letter is a testament to the help that a community can find within themselves in times of trouble. I have located my file on the U.S. Army's mobile kitchen trailer. I'll email so that we can make arrangements to pass the information on to you.

US Navy Recipe Service for sale on eBay update

Interestingly, no one bid on the 1950s U.S. Navy recipe set on eBay. The auction, which just concluded, ran for about a week.

Watch the eBay listings if you're interested in this recipe set. Although it's tempting, I already have several recipe sets from the era and won't be bidding.

Click here to locate seller's listing. I'm sure that he will re-list the item soon.

You can also locate this set and similar military cookbooks, like the 1944 Cook Book of the U.S. Navy, by searching on the terms "navy recipe."

Measure once, cut twice

At the moment Jacob is the only apprentice volunteer on the El Dorado Western Railway. He comes to the engine house every other Saturday to help the crew restore the Diamond and Caldor No. 4 Shay locomotive and other El Dorado County railroad artifacts.

And in the process, he learns a few skills that will help him throughout his life here on earth.

Since I don't work in the trades, Jacob's visits to the engine house give him an opportunity to acquire essential skills. This’ll give him a head start when he takes an ROP class at his high school next school year.

Unlike earlier generations (myself included), boys today don’t take as many shop classes in junior and senior high school. Although I've spend most of my career working as a cook and chef, the wood and metal shop classes that I took in the 1960s have helped me along the way.

"You check it again because it's easier to check than fix," said Keith Berry, a close friend and president of the railway.

Jacob has spent the morning assisting Keith measure and cut the pieces for the battery box to the Diamond and Caldor Railbus No. 10. Once cut, another volunteer will fabricate the box.

Keith shows Jacob how much pressure to apply to the chop saw as he cuts a piece for the coupler pocket on the railbus. He is also learning how to use a powerful tool wisely and safely.

Jacob cleans the edges on the piece of tubing for the coupler pocket. This ensures a clean surface when the welder welds the piece in. And it gives Jacob a chance to learn how to control and use the grinder.

US Navy Recipe Service for sale on eBay

Here's another item from my eBay watch: It's post-World War II Navy recipe set. The starting bid is $5. The auction ends just after noon on January 10, 2009. There are no bids currently.

Good luck and enjoy ...

New Year resolutions for the Christian in 2009

I've never been one to make New Year resolutions --I suspect because I would soon forget them. But when it comes to my faith, it's something that I continually try to improve through out the year.

I borrowed this article from the bulletin for the East Foothill Church of Christ in San Jose, California. Evangelist Lalo Enriquez, who also serves as one of the elders for the church, has published a list of spiritual resolutions in the church bulletin as long as I've know him (he's also my father-in-law).

Even though the New Year is a good time to emphasize resolutions, you can start working on these goals any time during the year. And don't give up when you fail. When you slip, "press on" as Paul did (Philippians 3:12-14).

By Lalo Enriquez

Again, it's the time of the year to make New Year Resolutions. Children of God must include SPIRITUAL COMMITMENTS along with "normal" things like diet, finances, work or school. Have you made you "spiritual resolutions" yet?

If not, allow me, as I do each year at this time, to suggest some. If you have made spiritual promises to God, pray for strength and courage to keep them to God's glory.

Resolve to Read Your Bible Every Day, at home, work, by yourself or with your spouse and/or children. We have reading charts by the entrance. (See this Google search for Bible reading charts.) They are designed for reading the Old Testament twice during the year and the New once. The daily reading averages three chapters each day.

Buy a small pocket or purse-size Bible. Read it at least 15 minutes during lunch, or during a break. God's word is precious, "more to be desired than gold (Psalms 19:10).

Resolve to Pray Daily. Christians need to pray every day, preferably several times; before leaving home, or while traveling to work in the car, the bus, or walking. Pray before meals; with your children, spouse or fellow Christians at work or school.

We should have times for extended prayer; but not all prayer has to be to long. It can be as brief as simply asking the Lord for wisdom and strength during times of temptation (see James 1:2-8). The apostle Paul encourages, "Pray without ceasing" (1 Thessalonians 5:17), and "in everything ... let you request be made known to God" (Philippians 4:6).

Resolve to Attend Every Service Possible. We know that illness and perhaps other circumstances often keep us away, but attend every service (of the church) possible. Let's not allow Satan to weaken us into thinking "one service per week is plenty."

Christians need to assemble together regularly to worship God, to acknowledge His greatness and majesty, to partake of the Lord's Supper, to sing and pray, to support Christ's kingdom with our finances and to feed our soul with the bread from Heaven. Our fellowship is not only with God, but also with others who are likewise committed to Him.

Resolve to give at Least 10 Percent of Your Earnings to the Lord - if at all possible, or at least more than you did in 2008. Look at the examples of those who gave to God: the poor widow - all she had (Mark 12:41ff); the Macedonians - even beyond Paul's expectations because they had first given of them selves to the Lord (2 Corinthians 8:1-5); and the Corinthians - with great liberality (1 Corinthians 9:11). Then let us consider Jesus who gave us His life and more for our salvation.

Resolve to Invite People to Services. During 2009, let's keep inviting our friends and neighbors to services or to a Bible class in their home, our home or here at the building. Also, if we know of Christians who aren't attending, let's invite them. Encourage them to get back right with the Lord. Also, invite your family members.

Resolve that the Lord will Control Your Life AT ALL TIMES! Remember His teaching on "walking by faith, not by sight" (2 Corinthians 5:7). We are to be led and guided by the Holy Spirit through God's Word in all things, not by our carnal desires and senses. Christians who are controlled by human pleasures, desires, emotions, weaknesses, etc., are headed for a sad and very difficult life. Let Jesus control your life in 2009.