Next week I'll be going to Preteen Camp with my church as a counselor.  It's the only way Luke would agree to go, and it is so much fun that I didn't want him to miss the experience.  I do dread the heat, though!  My job is to take care of the kids that need medicine.  Thankfully, I don't have to administer it; I just take them on a golf cart to the camp nurse and she does the rest.  I think I can handle that!  This will be my first trip as well as Luke's, and I look forward to seeing what the Lord has in store for us.  Keep us in your prayers!

Blessings,

Carol

Avocado Salsa
Yield: 4 Servings
Sort of a combination of salsa and guacamole, this dip is sure to please lovers of both. If you like your salsa hotter, add another jalapeno or a few drops of Tabasco sauce.

1 avocado, peeled and diced
1/2 c Tomato, Chopped
1/2 c Red Onion, Chopped
1/4 c Green Bell Peppers, Chopped
1 Jalapeño, Finely Chopped
1/2 t Garlic, Minced
2 T red wine vinegar
1 T olive oil

Combine the vegetables in a medium bowl. Mash the garlic with salt in a cup or small bowl. Add the vinegar and oil to the garlic. Pour the dressing over the vegetables and toss to combine the ingredients. Serve chilled or at room temperature.

Justified by His Grace

But when the kindness and love of God our Savior appeared, he saved us, not because of righteous things we had done, but because of his mercy.

He saved us through the washing of rebirth and renewal by the Holy Spirit, whom he poured out on us generously through Jesus Christ our Savior, so that, having been justified by his grace, we might become heirs having the hope of eternal life.

Titus 3:4-7 KJV

__________________

For he hath made him to be sin for us, who knew no sin; that we might be made the righteousness of God in him.

2 Corinthians 5:21

__________________

Therefore, my brothers, I want you to know that through Jesus the forgiveness of sins is proclaimed to you. Through him everyone who believes is justified from everything you could not be justified from by the law of Moses.

Acts 13:38,39 NIV

I got this from my Living on a Dime (linked) newsletter today and thought I'd share it. Any way of beating the heat is a good thing.

For non-traditional popsicles:

• Freeze applesauce in popsicle molds.
  
  
• Mix fruit or jam into yogurt. Freeze in small, snack sized Ziploc bags for frozen yogurt on the go. Cut a hole in the end of the bag for easy access/eating.
  
  
• Mix gelatin and freeze. Add gummie fish or worms before freezing for added fun.
  
  
• Freeze syrup from canned fruit.
  
  
• Add food coloring or sprinkles to yogurt or softened ice cream for added pizzazz. Then freeze in popsicle molds.
  
  
• When you have leftover jam or jelly, put 1/4 cup of hot water in the jar and shake well. Pour into popsicle molds and freeze.
  
  
• If jelly or jam doesn't set up well, use for popsicles or add more water, boil and make syrup.
  
  
• Make a batch of pudding. Add coconut, nuts, marshmallows, crushed cookies or sprinkles if desired. Pour into molds. Freeze several hours until firm.
  
  
• Stick a toothpick in the center of blackberries, strawberries, raspberries or sliced bananas.
  Dip in chocolate if desired. Freeze on a tray. Once frozen, store in freezer bags.
  
  
• For easy snow cones, freeze orange juice (or any other flavored juice) in ice cube trays. Store frozen juice cubes in a plastic bag. Blend 5 cubes in the blender until they have a shaved ice consistency. The shaved ice will keep its consistency if kept frozen in a container.
  
  
• For watermelon popsicles, blend one cup each watermelon chunks (seeds removed), orange juice and water. Blend well. Then pour and freeze into molds.
  
  
• For strawberry popsicles, blend 2 cups strawberries, 1 cup vanilla ice cream or yogurt, 4 cups orange juice and 2 tablespoons sugar. Blend smooth. Pour into molds and freeze.
  
  
• For banana popsicles, dissolve one 3 oz. package strawberry gelatin with one cup boiling water. In a blender, mix gelatin, 1 banana and 1 cup yogurt or ice cream. Blend well and pour into molds.