September 23rd, 2008
Greetings all. As a student at Sangre de Cristo Seminary, I am taking Biblical Hebrew this semester. We are using Page H. Kelley’s Biblical Hebrew An Introductory Grammar as our textbook. I use BibleWorks 7, I like to use the vocabulary module that is built into the program (I used it, and still use it for Greek). I could not find anyone else that had created a Hebrew vocabulary module for this textbook, so I created my own and I would like to share it with anyone who is interested in it. Click here to download the file. I created the file for BibleWorks 7, so I don’t know if it will work for earlier versions or not. Please let me know if you find any mistakes.
Blessings,
Paul
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September 11th, 2008
It’s been fun for me to find old friends from high school, college and beyond the last couple months using facebook. Â I’ve even been able to reconnect with family that I haven’t seen for years. Â Many will say this is a fake way to relate to people but I would say it’s impossible to really connect with over 200 people. Â Facebook makes it easy to know the basics of what is going on in their lives. Â Now, I don’t suggest this is the way to relate to close friends. Good old-fashioned sitting down and talking is the best for me. Â Some of the people that I have looked for however are not on facebook. Â Some have married and I don’t know their new last names. Â Which brings me to the thought that perhaps there are some out there looking for Sarah Armes but don’t know that I am now married. Â If you type in “Sarah Armes” in a search engine, this website of ours wouldn’t show up because until now, “Sarah Armes” was not connected with this website. Â But now if you type “Sarah Armes” this website should appear. Â So all my old friends….here Sarah Armes!
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September 9th, 2008
So I have tons of beans that I need to use up. Â If you have a good recipe, I would love to hear it. Â Tonight I made white chili…yummy.
White Chili Recipe
INGREDIENTS
- 1 lb large white beans, soaked overnight in water, drained
- 6 cups chicken broth
- 2 cloves garlic, minced
- 2 medium onions, chopped (divided)
- 1 Tbsp olive oil
- 2 4-ounce cans chopped green chilies
- 2 tsp ground cumin
- 1 1/2 tsp dried oregano
- 1/4 tsp ground cloves
- 1/4 tsp cayenne pepper
- 4 cups diced cooked chicken
- 3 cups grated Monterey Jack cheese
- 1 jalapeno or serrano pepper, chopped (optional)
METHOD

1Â Combine beans, chicken broth, garlic and half the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, 3 hours or more. Add additional water (or watered-down broth), if necessary.Â
2 In a skillet, sauté remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and continue to simmer 1 hour. Check seasoning, add jalapeno or serrano to level of desired hotness.
3Â Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole. Serve with fresh warmed flour tortillas or tortilla chips.
8-10 servings
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