One of my favorite Bible stories is Noah’s Ark. Maybe it is my love for animals that gives it such an appeal. My son, Steven, also liked it and had a book with puppets that he played with as a child. He also had a toy ark with several of the animals, two of each of course, that he played with for hours on end.
I ran across an article that was called Noah’s Ark: Everything I need to know, I learned from Noah’s Ark. Today I want to share its contents with you.
One: Don’t miss the boat.
Two: Remember that we are all in the same boat.
Three: Plan ahead. It wasn’t raining when Noah built the Ark.
Four: Stay Fit. When you are 60 years old, someone may ask you to do something really big.
Five: Don’t listen to critics; just get on with the job that needs to be done.
Six: Build your future on higher ground.
Seven: For safety’s sake, travel in pairs.
Eight: Speed isn’t always an advantage. The snails were on board with the cheetahs.
Nine: When you are stressed, float awhile.
Ten: Remember, the Ark was built by amateurs, the Titanic by professionals.
Eleven: No matter what the storm, when you are with God, there is always a rainbow waiting.
Spinach is a green vegetable that I love. One of my favorite things is a spinach salad – spinach, sliced mushrooms, sliced boiled eggs and bacon with a balsamic vinegar dressing. Today’s recipes are spinach side dishes. I hope you will give them a try. Thanks for reading.
GARLIC SPINACH
1 Tbsp. butter
6 cloves garlic, thinly sliced
2 (10 oz.) bags fresh spinach
1 tsp. garlic salt
½ lemon, juiced
Heat the butter in a large skillet over medium heat. Stir in the garlic; cook and stir until the garlic is fragrant, about 2 minutes. Add the spinach a few handfuls at the time, stirring until wilted before adding more, about 5 minutes. Stir in the lemon juice, and season with garlic salt.
*Great accompaniment with grilled steaks.
MUSHROOMS & SPINACH ITALIAN STYLE
4 Tbsp. olive oil
1 small onion, chopped
2 cloves garlic, chopped
14 oz. fresh mushrooms, sliced
10 oz. clean fresh spinach, coarsely chopped
2 Tbsp. balsamic vinegar
½ cup white wine
Salt and Pepper to taste
Fresh parsley for garnish
Heat the olive oil in a large skillet; saute’ onion in garlic in the oil until they become tender. Add the mushrooms and cook until they begin to shrink, about 5 minutes. Toss in the spinach and cook until spinach is wilted. Add the vinegar and white wine; reduce to low temperature and cook until wine has completely absorbed. Season with salt and pepper to taste and sprinkle with fresh parsley. Serve hot.
SPINACH & PROSCIUTTO SIDE
2 Tbsp. olive oil
1 (10 oz.) pkg. chopped spinach, thawed and squeezed dry
4 oz. sliced prosciutto, chopped
1 (4 oz.) jar roasted red peppers, drained and chopped
1 (7 oz.) jar artichoke hearts, drained and sliced
1 Tbsp. garlic powder
Heat the oil in al large skillet over medium heat; add the spinach prosciutto, red peppers, and artichoke hearts. Season with garlic and cook for 15 minutes or until heated through.
