Four Lakes Campground, Hastings, Florida
By the time Lot reached Zoar, the sun had risen over the land. Then the LORD rained down burning sulfur on Sodom and Gomorrah….Thus He overthrew those cities and the entire plain, including all those living in the cities and also the vegetation in the land. But Lot’s wife looked back and she became a pillar of salt. ~ Genesis 19:23-26 We often see paintings or pictures or even in our mind’s eye, of the family racing away from town as burning sulfur rains down around them, and Lot’s wife turning around to look in the direction of town. However, these verses point out that they had already arrived at their new location – Zoar. So what’s the big deal? Why does it matter that she looked back? Well, first of all, she disobeyed a direct order from the Lord not to look back. Seems like such a small thing. And yet, for God, no sin is small. None. Second, there’s the possibility of unbelief. Did she maybe not believe that God would really destroy her home? How often do we succumb to that very thing, “God wouldn’t…..” or “He’s got so many other things to take care of, He doesn’t really care about this…..” You fill in the blanks. Third, her heart was most likely still coveting that which the Lord deemed evil enough to destroy completely. She was willing to compromise God’s goodness for the sake of worldly pleasures. Jesus alludes to this being her folly in Luke 17:31-32. And so, the Lord struck her down, but not only that, He made her an everlasting testament. A lesson to learn from. From the moment it happened, through Jesus’ time, and even through today. When we disobey God; when we chose not to believe Him; when we choose the world/sin over God’s great gifts, there will be consequences. Maybe not as immediate as Lot’s wife’s, but they will come. Especially if we remain unrepentant.
We’ve not been doing very exciting things lately, and today is no exception, but we have been eating well. The only thing worth noting, besides dinner, which we’ll get to later, was a walk around the campground.
Not too exciting, is it?
Before the neighbors pull in.
The swans are fake and anchored to the bottom, but they look really good!
“Private Property Keep Out”
Are you on the edge of your seat with excitement?!? : )
Make sure you read the meal description. : )
Maybe you’ll enjoy the recipes from tonight’s dinner, since we couldn’t provide much to read about! 😊! Everything was exceptionally delicious!
Instead of baking the fish, we grilled it.
Fish Taco Ingredients:
12 small white corn tortillas, or flat bread equivalent
1 lb tilapia
1/4 tsp ground cumin
1/4 tsp cayenne pepper
½ tsp salt
1/8 tsp black pepper
1 Tbsp olive oil
1 Tbsp Butter
Fish Taco Toppings:
shredded cabbage
1 medium avocado sliced (optional)
1 roma tomatoes diced
¼ C. diced red onion
2 T. Cilantro, chopped
1 C. shredded mozzarella/cheddar mix
Fish Taco Sauce Ingredients:
1/2 cup sour cream
1/3 cup Miracle Whip and Helmann’s (equal parts)
1 Tbsp lime juice from 1 lime (or bottled juice)
1 tsp garlic powder
1 tsp Sriracha sauce or other hot sauce (Chipotle Cholula)
Instructions
Line large baking sheet with parchment or silicone liner. In a small dish, combine seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt and 1/4 tsp black pepper and evenly sprinkle seasoning mix over both sides of tilapia.
Lightly drizzle fish with olive oil and dot each piece with butter. Bake at 375 for 20-25 min. To brown edges, broil for 3-5 minutes at the end if desired.
Combine all Taco sauce ingredients in a medium bowl and whisk until well blended.
To serve the tacos, quickly toast the corn tortillas on a large dry skillet or griddle over medium/high heat. Or microwave the flat bread.
Stuffed Grilled Avocados
2 avocados, halved, seeds carefully removed
4 large shrimp (or equivalent)
1 T. taco seasoning
½ C. black beans, rinsed and drained
½ C. frozen corn
½ C. cherry tomatoes, halved
½ C. red pepper, chopped
¼ C. onion, diced
DRESSING:
2 T. olive oil
1/8 t. salt
1/8 t. garlic powder
½ T. Helmann’s
1 T. sour cream
2 T. cilantro, chopped (or dried parsley in a pinch)
1 T. lime juice
Mix dressing ingredients well and set aside.
Toss shrimp with taco seasoning. Fry in pan with 1-2 T. olive oil until cooked – 2-3 minutes. (or grill until done)
Sauté the beans, corn, tomatoes, red pepper and onion in 1-2 T. olive oil. Just until cooked. Cut the shrimp into thirds and toss in with the veggies.
Brush the ‘meat’ of the avocadoes with some olive oil. Place face down on grill for 5-8 minutes.
Spoon the veggies and shrimp over the avocados. Top with the dressing.
Serve immediately.
Tomorrow promises to be more interesting.