Monthly Archives: June 2015

Prayer Request

“Rejoice in the Lord always. I will say it again: Rejoice! Let your gentleness be evident to all. The Lord is near. Do not be anxious about anything, but in every situation, by prayer and petition, with thanksgiving, present your requests to God. And the peace of God, which transcends all understanding, will guard your hearts and your minds in Christ Jesus.” Philippians 4:4-7

We have had a very hard 2 months. I (Jessi) has been sick since the beginning of April. What started out as a cold/flu/virus turned into constant abdominal pain. I have had an ER visit and an Urgent Care visit due to pain, have seen 2 OB/Gyns, got established with a primary care doc, saw a gastroenterologist, have had lots of labwork/abdominal ultrasounds/upper and lower GI scopes, and now have been to a surgeon. The diagnosis that took 2 months to determine is that I have a gallstone and my gallbladder needs to be removed. I am scheduled for surgery this Thursday (6/25) for that to be done as outpatient surgery.
I (Jessi) have been off work since mid-April, due to the necessity of narcotics to control the pain. Since I work in security, my supervisors don’t feel comfortable with me being on narcotics while on duty, so I have been on medical leave this whole time – unpaid. Medical bills are coming in, and we’re facing some hefty bills due to crazy insurance and large deductibles. We still have an ER bill to pay on from Guy’s ER visit last year, and a billing issue with the dentist from 2013.
We are facing a need to not do classes for Guy this fall semester. We don’t have the money to pay for his tuition with the mountain of medical debt now before us. Guy is starting to look into the possibility of either a new job or a second job. I should be returning to work within a couple weeks, barring any further complications after my surgery. I am starting to wonder if finding different work would be a good idea as well, as my campus job doesn’t pay well.
With not attending classes in the fall, we are also faced with the possibility of needing to find somewhere else to live. We could stay where we are for 1 semester without attending classes, but they generally increase the rent during that time. If we were unable to send Guy back in the Spring, however, we would be booted from housing. This is something we’ve been considering anyway (moving), but now it is becoming a huge concern, due to coming up with a deposit and prepaying rent, etc. plus moving costs.

This is our latest update, and we are hoping to be able to soon share how God is working everything out according to His plan. But prayer is what gets us through!

Categories: Seminary Blog | 1 Comment

In the Kitchen – Smoked Sausage, Butternut Squash and Wild Rice Soup

When I bought wild rice for the first soup, I could find it most economically in a large bag – way too much for just one recipe!  Then I stumbled across this recipe (thank you, Pinterest!).  Smoked sausage, butternut squash, wild rice… quintessential late autumn/winter foods.

SMOKED SAUSAGE, BUTTERNUT SQUASH AND WILD RICE SOUP

Courtesy Emeril Lagasse and the Cooking Channel

Serves 10

1 medium butternut squash, about 1 1/2 to 2 pounds

2 Tablespoons olive oil

Salt

Freshly ground black pepper

12 cups chicken stock

2 1/2 cups chopped onions

1 cup wild rice

3/4 pound smoked sausage, such as kielbasa, cut into 1/4 inch pieces

2 cups fresh corn kernels

1 1/2 cups half and half

1 Tablespoon chopped fresh parsley leaves

Preheat the oven to 400*F.  Season the squash with 1 Tablespoon of the oil, salt and pepper.  Place on a baking sheet and roast for 1 hour.  Remove from the oven and cool completely.  Peel and seed the squash.  In a blender, puree the squash with 2 cups of the chicken stock.  Puree until smooth and set aside.  In a saucepan, over medium heat, bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer.  Stir in the rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring occasionally with a fork.  Remove the rice from the pan and cool.  In a large saucepan, over medium heat, add the remaining tablespoon of oil.  When the oil is hot, add the sausage and brown for 3 minutes.  Add the remaining 2 cups onions and corn.  Season with salt and pepper.  Saute for 3 minutes.  Add the remaining 6 cups of stock and squash puree.  Bring to a boil.  Reduce the heat to medium-low, cover and simmer for 20 minutes.  Skim off any fat that rises to the surface.  Stir in the rice and continue to cook for 10 minutes.  Remove from the heat, stir in the cream and season with salt and pepper.  Stir in the parsley and serve.

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