2026 July 26 Sunday in Leander and Liberty Hill

🔴 PROOF OF LIFE PHOTO

🔴 AGENDA: SUN July 26

Pace Maker’s birthday (Turns 3)

Love your spouse✓

10:00 am Sunday school✓

11:00 am Worship✓

🔴 SUNDAY SCHOOL: Burt was gone and Gary led the class in discussion of chapter two of our current book “Five Marks of a Methodist”

🔴 WORSHIP: Pastor Brad’s sermon “Authenticity”

https://www.facebook.com/share/v/1LfD45oK3f/

🔴 WEATHER: Day 94° Partly cloudy in the morning then becoming sunny. Highs in the upper 90s. South winds 5 to 10 mph. Highest heat index readings up to 105.

•Night 75° Mostly clear. Lows in the mid 70s. South winds 5 to 10 mph.

🔴 HEALTH: BP 127/72, PULSE 69, Sleep 10:05 PM to 08:03 AM, Total 09 H 50 M, REM 00 H 19 M, 100% of Goal, Deep 03 H 27 M, Light 06 H 04 M, Awake 00 H 08 M, 902 Steps, .41 Miles

🔴 LUNCH: I had a one pound tube of frozen ground chicken that had been sitting in my freezer for quite some time. I wasn’t sure what to make with it, so it stayed frozen until yesterday when I finally decided to thaw it out in the refrigerator. When I got home from church, I heated up a large skillet and added some olive oil. As I sliced the chicken tube in half and squeezed it into the skillet, I was disappointed to see that it came out as a pink paste and didn’t look very appetizing. However, I continued to cook it and added some chicken stock and frozen cauliflower, broccoli, and carrots to the pan for color, flavor, and texture. As the veggies cooked they released more liquid, I didn’t want it to become a soup or stew, so I added some broken bits of angel hair pasta to soak up the excess liquid. It worked … to a point. This led me to mix softened butter and flour together and add to the skillet creating a creamy sauce, seasoned with salt, pepper, sage, and garlic powder and finally topped with shredded cheddar. Surprisingly, the final dish turned out to be quite delicious. This is my style of cooking – starting with what I have and add to it until it becomes something tasty.