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As I was reading a blog, I decided to commit to a six week training program called the Hundred Push Ups Training Program. So…I am feeling ambish and have started this today. The promise is that in 6 weeks, I will be able to do 100 consecutive push ups!
I expect that I will have monster pipes within a week. You can learn more HERE>>>
That was essentially the message I had to confess to my church a few weeks ago.
The story began a few years ago when older gentlemen from our new congregation told me he wanted me to meet Glen Clark and his family. He went on to tell me that, “Glen travels the country with his family (of eight kids) and sings”. He explained to me that he had invited Glen to stop by after our service and that if I acted quick perhaps he could sing at The Journey North the following week.
As soon as the service was over and I was descending from the stage (TJN meets in an old school), I saw this hillbilly, hippy, overall wearing Blue Ridge Mountain through back. As politely as I could, I put him off. All the while thinking to myself, “There’s not a bats chance in Hell this dude is ever going to take the platform here”.
Well, a few weeks ago I get a call from the older gentlemen. He told me that Glen and his family would be back in Brainerd and wondered if I wanted him to check about getting him at TJN. I was quick this time with a NO! – And added that it wasn’t likely ever going to change…”I just don’t vibe with this cat”, I said.
Oh man, God has a way of teeing me up. I was putting the finishing touches on my sermon from Matthew 5:43 about loving the undesirable objects – the people I make enemies of…even without knowing. I just didn’t have any peace about the message and I couldn’t put my finger on it.
It was about 8:00pm Saturday night and all of the sudden I remembered that the Clarks were playing at a local Christian Night Club called New Song. I headed down there to check them out. Mostly I just wanted to be justified in my prophetic like assessment of these hillbillies.
When I walked in I couldn’t help but grin. There they were, all nine of them in overalls. I grabbed a triple shot cappuccino from Bob Evens who was working the counter and went and sat down with some friends from church.
Well, it didn’t take long - about three songs into the set I said to God, “How could I have been so judgmental. I am just like the Pharisees”. A few songs later there oldest daughter, Danielle shared about an experience she had at Sturgis when she had judged a girl who had been working as a prostitute and how God taught her about judging and gave her compassion for this girl. As she sang a song she wrote about that event God just wrecked me.
I called my wife as drove home. I was busted up…broken. God showed me the sermon in my own life.
A few days later Glen and his wife Linda met with me and I shared the story and asked for forgiveness. From that meeting I came to learn so much about God’s call on his life and his family. They are being used in some amazing ways. I came to find myself feeling a real affection for them and the beginning of a friendship was formed.
Last week they came to The Journey North and shared their story and music with our church. It was awesome! I was so thankful to God for what I learned even if it was humbling and a little humiliating.
Cooked with Susie Q's Seasoning
“How is it possible?”…I keep asking myself. No one in Minnesota seems to know about the Santa Maria steak - tri-tip. I have eaten all kinds of steak and I love to grill. The one thing I just can’t believe is how my Minnesota neighbors and friends seem to know nothing of tri-tip. Everyone from California that grills raves about it, but perhaps the rest of the world needs to be clued in.
Next to New York Strip and Top Sirloin, this may be my favorite thing to grill.
Tonight, it wasn’t a step, but a leap forward in my preparation of this amazing piece of meat (thanks to Chris Canclini). I first rubbed Susie Q’s (a true Santa Maria Style seasoning) into the cut and let it sit. Then, I poured about an 1/8 cup of soy sauce and equal part dry Merlot into a freezer bag with the meat; letting it marinate overnight and through the day.
Before grilling let the meat stand and knock off the chill. When I fired up the grill, I let it get good and hot (a little over 600 degrees). I seared it on one side, and as I turned it over I turned the grill down. It is important when grilling not to turn the meat to much. I let it cook to med-rare (by touch) and then turned it again for grill marks. By letting it sit it approached a med-rare/medium depending on the cut.
It is very important to always cut against the grain. It seems a little tough if you don’t’.
When I first moved to Brainerd it was a hard cut to find, but now Van Hanson’s carries it (frozen). If you live in this neck of the woods, ask them to carry it behind the counter. Buy it often and enjoy.
It is such an amazing summer evening tonight. We sat outside on the deck with a glass of wine and a beautiful meal. I am in a great mood and from where I sit the all is right with my little world.
