Doing ‘Church’

Doing ‘Church’

Like most folks, I find comfort in tradition, but I also like to break away FROM tradition every now & again.  I’m reminded of the Christmas my Mother made her special spaghetti sauce.  I can’t recall a thing about what year it was, or what I got for Christmas, but the fact that we had spaghetti is somehow stuck in my head.

I sort of liked the fact that my family wasn’t eating what everyone else was.   Actually, I think Mother was probably tired & spaghetti was easy. :-)

As believer in Christ, there is much in this faith walk that is the same for all. The Bible says faith in Christ alone is the way of Salvation. But HOW we walk our walk will be as diverse as the personality & gifts of the individual.

We are told to reverence & praise God, read the Word, pray in the Spirit, then go & tell others of the gift of salvation we ourselves have received.  Some churches go for traditional worship with piano & organ, others have a lively mix of instruments. 

Tim Batterson, author of the In a Pit With a Lion On a Snowy Day, made a statement that resonated with me.  He said, “There are ways of doing of doing church that no one has thought of yet.”

The verse Matt 18:20 says “Where 2 or 3 are gathered together in My name, there am I in the midst of them” My bible commentary says this is “the simplest form of the local church.”

It was a night shift where I first met my friend Heidi.  We decided go have breakfast. We shared our stories.  We are both believers.  There amidst the biscuits & sausage gravy over several cups of coffee, we talked of what God had done for us.  We had a worship service in the wee hours of the morning!  We had “church.”

I’m sharing today my recipe for Sausage Gravy.  I encourage you to gather two or three (or more) in His Name & have ‘church.’

Confectionately Yours,

Sue

FARMHOUSE SAUSAGE
GRAVY

1/2 lb.  mild sausage 
1/2 lb. spicy Italian sausage 
3 T. flour
salt and pepper to taste
3/4 c. milk
3/4 c. chicken broth

Cook sausage in a large non-stick skillet over medium-high heat until browned.  Transfer sausage to a bowl and set aside. Remove all but 3 T. drippings from the skillet.

Sprinkle flour into the skillet and stir well. Cook over medium heat, stirring constantly for 1 minute. Remove from heat and whisk in milk and broth until smooth.
Return skillet to the heat and cook until gravy is thickened. Add the sausage, then season with salt and pepper to taste.

Continue to cook over medium heat until thoroughly warmed. Thin with extra broth if needed. Serves over biscuits. Serves 6.
Note: This is a make ahead dish that can be reheated for a breakfast or brunch. Double
the recipe and freeze the leftovers since sausages are usually sold in 1 lb. measures.
“Cook once, eat twice.”