Skip to main content

Honoring an Honorable Man

Let's just call him  "Ancien", which translates as "Elder". This is the nick name affectionately given to him in the office.  Not only is he  the oldest in the office, but he is also an elder at his church.   Ancien has worked for our organization for 30 years.  Every day he counted and handed out cash.  Never once was he caught short or with his hand in the till.  

We recently celebrated his retirement by having a big party for him.  As people got up and shared what Ancien had meant to them, the words honesty, integrity, and faithfulness came up over and over again.

In an area where graft and corruption are fairly common, qualities such as honesty, integrity, and faithfulness are to be highly honored.  As Ancien said, "I am retiring with a clear conscience."  He has not knowingly wronged anybody, stolen from anybody, or ever embezzled money though all of those would have been temptations common in his position.
And of course, every big celebration is accompanied by heaps of good food! 

I hope at the end of my career words like "faithful" and "honest" will be used of me and that I'll be able to say that I am retiring with a clear conscience.

I think this is a little bit of what heaven will be like.  I'll stand before the Lord with a clear conscience....not because of what I've done or who I am, but because of what He's done and who He is.  I can't wait to hear those words, "Well done, thou good and faithful servant."  Not because I'm so wonderful, but because He's given me the power and ability to do what He wants me to do. And then we'll have the Marriage feast of the Lamb with food like we can't even imagine!  What a day that will be!!



Popular posts from this blog

Practice Hospitality

My mother-in-law, Jean, is an amazing person with many gifts.  One of the first things I noticed about her when I was but a young bride, was her gift of hospitality.  It was nothing for her to invite a large group of people over, make each one feel welcome, cook a big meal,and seemingly do it without stressing herself out.  I don't know if hospitality just came naturally to her or if she learned it.  In this picture you can see Jean throwing a party for a class she taught in Nigeria.  

I believe that for me it has been a learned skill.  My parents were hospitable and it wasn't unusual for us to have guests over (though usually not as many at a time as my mother-in-law would do!).  But when I started living on my own, I had to learn hospitality.  The first time I invited somebody over for a meal, the lid got stuck on the pot of vegetables, I put too much salt or soda or something in the muffins, and I forgot to serve milk and sugar with the hot drinks.  I've gotten much bett…

2016 in Review

Let's take a look at the year 2016.

January's big events were the dedication of the Tamajaq New Testament, our annual Spiritual Life Conference, helping friends find a house, a trip to visit missionaries in the bush, attended a big wedding, and celebrated John's birthday. It was a pretty busy month.  My January picture is from our trip to the bush and shows baobab trees.  

February was a little less crazy.  John started taking moolo lessons.  February is the time of year when the fresh fruits and veggies are in season so I did a lot of work to freeze veggies for the hot months ahead.  This picture isn't terribly exciting, but a year after the church burnings this church we helped plant back in 1989 finally had a new ceiling and a fresh coat of paint.

In March we attended another big wedding, froze more veggies, celebrated Easter, and visited a church in another town.  John and I have visited a lot of churches in the past three years as he has done research for his doctora…

Meat Roll-ups

Tonight I made meat roll-ups.  And I got to use some ingredients that made food prep much easier than normal!  I did make two batches of rolls so that John could have a lactose-free meal.

The first thing to do is to brown some hamburger.  With the main batch I stirred a tin of mushroom soup into the browned meat.  For John's batch, I stirred in flour, some almond milk, and seasonings just enough to moisten it, but not to make it really runny.  In Niger, I would make it the second way since we don't have tinned soup.

Next I made a batch of biscuit dough using Bisquick.  Of course, in Niger, I have to make the biscuit dough from scratch.  I mixed it up with the almond milk.  Once the dough is rolled out in a strip, spread the meat mixture on it.  Roll it up like you would cinnamon rolls and cut into slices.  Lay the slices on a cookie sheet and cook in a 350 oven for about 20 minutes.

While they're baking, I browned fresh mushrooms in butter (in Niger I would use tinned mushroo…