Return to Rest

Return to Rest

 My pastor had been on an extended trip.  When he got home, he preached on Psalm 116:7-7Return unto thy rest, O my soul; for the LORD hath dealt bountifully with thee.

 I’m not sure why this message so resonated with me.  Perhaps it is because I find travel or a vacation away more stressful than restful. Between the packing, loading the car, stopping mail, having someone check the house & take care of the dog, & tidying up a bit before leaving I’m exhausted before the trip ever happens. 


Even mid-trip I find myself longing like Dorothy in the Wizard of Oz, wishing I could tap my Ruby Slippers together, & in an instant, just be HOME. In reality, I usually find home restful.  Yes, there is always something that needs attention, but when a family works together, the result is peace & rest.

I know of a 14 year old boy who trekked several miles on foot to our church with a backpack to go to summer camp. Someone had told him if he showed up, he could go.  He had never been to our church before. He cried at the end of the week saying, “This has been the best week of my life.  I don’t want to go home.” 

My heart just ached when I heard this.  Perhaps HIS home life was one of chaos & insecurity. 

Even when daily life is stressful & crazy, taking time to slow down, breathe deeply, pray & praise Him,  we can find REST in trusting God.

 Since THIS world is NOT our home, perhaps we should not expect to be entirely comfortable here.  Resting in Christ, going HOME is our future.

I’m sharing a Creamy Chicken Noodle Soup from my Aunt Imogene. (Yes, I know I shared it recently on another post) Her 7 kids loved it when they came home.

Confectionately Yours,



 1 Tbsp butter or margarine
1 large onion, chopped
3 cups chopped, cooked chicken
approx. 48 oz. of chicken broth
1 (10.75 oz) can of cream of mushroom soup, undiluted
1 (10.75 oz) can of cream of chicken soup, undiluted
6 (SIX) oz thin spaghetti, broken into 1″ pieces
3 ribs of celery, chopped
6 medium carrots, chopped
1 tsp grated lemon rind
2 cups milk
S&P to taste (I use white pepper)
cheddar cheese-grated

 Melt butter in a Dutch oven over medium heat. Add onion and saute til tender. Stir in chicken, chicken broth, and soups (I use a big whisk in order to mix well.)

Add spaghetti, celery, carrots, and lemon rind. Reduce heat and simmer for 45 minutes. Stir in milk.

Return to simmer, then remove from heat and let stand for 10 minutes before serving.

Sprinkle each serving with grated cheddar cheese