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Some years ago I was far more ambitious than now. To cope with the cold winters it was not uncommon to cut eight to twelve cords of firewood to help keep our home warm.

Early one Saturday morning a group of us headed north to what seemed to be a prime firewood-cutting area. For me this was the third trip; easily finding an abundance of wood each time. We left very early that morning, hoping to get back before day was too spent. As we drew close to the target location we left the paved road and turned onto a dirt forest service road. The darkness was overwhelming and our headlights seemed to illuminate so very little. Hundreds of yard of winding roads turned into several miles, all the time only the bottom five or six feet of trees were visible.

It was still dark as we reached our destination. One of the guys that came along looked around and asked about the dead trees – the only ones we could legally cut. It was still so dark that nothing was visible outside the range of the feeble headlights. Several cups of coffee later the eastern sky began to lighten so that silhouettes of standing trees became quite visible – but the same question was raised: “Where are the dead trees?”

It was not until the sun had risen over the horizon that it became apparent that we were surrounded by dead trees. On all sides, as far as we could see, were dead trees ready for us to harvest in preparation for the upcoming long and cold winter.


The death around us was no apparent until the sun shone brightly, our headlights were not enough. In our own lives we experience this as well. Death all around but we do not see – not trees in this case, but sin that is stealing life today, and the hope of eternal peace and joy.

The Bible speaks of this, of man (that's you and me) walking in darkness. In sending the apostle Paul to the gentiles Jesus said, “...to open their eyes, and to turn them from darkness to light, and from the power of Satan unto God, that they may receive forgiveness of sins, and inheritance among them which are sanctified by faith that is in me.” (Acts 26:18)

Paul then goes on to write to the Romans, “And that, knowing the time, that now it is high time to awake out of sleep: for now is our salvation nearer than when we believed. The night is far spent, the day is at hand: let us therefore cast off the works of darkness, and let us put on the armor of light. Let us walk honestly, as in the day; not in rioting and drunkenness, not in chambering and wantonness, not in strife and envying. “(Romans 13:11-13)

Just as we could not see but for a few feet as we drove into the forest, we can't see without Jesus' Light. “Then Jesus said unto those around Him, 'Yet a little while is the light with you. Walk while ye have the light, lest darkness come upon you: for he that walketh in darkness knoweth not whither he goeth. While ye have light, believe in the light, that ye may be the children of light.'” (John 12:35-36)


So the question for now is: “Is Gods' Light shining in your heart today?”


For God, who commanded the light to shine out of darkness, hath shined in our hearts, to give the light of the knowledge of the glory of God in the face of Jesus Christ. “ (2 Corinthians 4:6)

 
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Peanutty Ribs
Peanutty Ribs

Peanutty Ribs

Taste of Home Cooking School
Brand-Name Cookbook Spring 2005

¼ c creamy peanut butter

1 ½ tsp hot pepper sauce

¼ c soy sauce

1 clove garlic, minced

3 T vinegar

3-4 lbs pork ribs

2 T sugar

Combine peanut butter, soy sauce, vinegar, sugar, hot pepper sauce, and garlic in bowl; stir until creamy.

Place ribs in shallow, foil lined pan, meaty side down; brush thoroughly with about 1/3 of sauce mixture. Cover pan tightly with foil; bake at 350 for 1 hour.

Remove foil; drain off pan drippings. Brush ribs with 1/3 of remaining sauce mixture; return to oven and bake, uncovered, 15 min. Turn ribs over and brush with remaining sauce mixture; bake 15 min longer or until ribs are golden brown and tender.

 

Mary’s Chicken
Mary’s Chicken

Mary’s Chicken

Uses chicken thighs

SAUCE

 

2/3 c sugar

¼ c + 1 T soy sauce

½ c white vinegar

¼ c + 1 T catsup

Mix together and heat

 

FLOUR MIXTURE

 

1/3 c flour

2 tsp cornstarch

1 egg (beaten)

 

Chicken thighs

 

Roll chicken in flour, cornstarch mixture then egg. Brown

Place chicken in 9x13 pan, pour sauce over, bake cover at 350 30 min each side. Uncover and bake 10 minutes longer.

Asian Grilled Steaks with Spicy Herb Sauce
Asian Grilled Steaks with Spicy Herb Sauce

Asian Grilled Steaks with Spicy Herb Sauce

Crisco Recipe

MARINADE

 

2/3 c oil

1 tsp red pepper flakes

3 T cooking sherry

½ tsp salt

3 T sugar

6 strip steaks, 1-inch thick

1 ½ T garlic, minced

Salt and pepper to taste

1 T sesame oil

 
   

SPICY HERB SAUCE

 

1 c cilantro, including stems

1 ½ tsp garlic

1/3 c oil

½ tsp sesame oil

1 T fresh lime juice

½ tsp minced galapeno

3 T soy sauce

peppe

Marinade:
Stir together oil, sherry, sugar, garlic, sesame oil, pepper flakes and salt in a 9X13 inch baking dish. (I used a zip lock bag). Shake to mix sugar. Add steaks, shake to coat. Marinate 1 hour, turning once.

Spicy Herb Sauce:
Mix all ingredients together

Steaks:
Remove from marinade; season with salt and pepper. Cook steaks on medium-hot grill for 3-4 min per side for med rare. Top each steak with sauce. Serve with remaining sauce on the side.

 

Microwave Carmel Corn
Microwave Carmel Corn

Microwave Carmel Corn

Melody Asbill

3 quarts popped corn

¼ c white syrup

½ c butter

¼ tsp baking soda

1 c brown sugar

1 large paper sack

Cook brown sugar, butter and Karo in microwave for 4 minutes

When done add soda and stir well

Put popcorn in sack and pour syrup over

Put in microwave for 1 min 35 sec on high

Take out, shake and put back in for 30 seconds

Do this 4 MORE times

Pour onto cookie sheet and let cool

Confetti Pasta Salad with Chicken
Confetti Pasta Salad with Chicken

Confetti Pasta Salad with Chicken

Cooking Light/April 2000

½ c water

½ tsp dried oregano

¼ c dry white wine

¼ tsp garlic powder

3-4oz chicken breast

¼ tsp black pepper

1 large garlic clove, sliced

4 c cooked very short, tube-shaped pasta

1 ½ c plain yogurt

(1 1/3 c uncooked)

¼ c light mayonnaise

½ c chopped celery

2 ½ T fresh lemon juice

½ c finely chopped red bell pepper

1 T cider vinegar

½ c finely chopped green bell pepper

2 tsp spicy brown mustard

½ c finely chopped carrot

¾ tsp salt

¼ c chopped fresh parsley

 1. Combine the first 4 ingredients in a saucepan; bring to a simmer. Cover and simmer for 15 minutes or until the chicken is done. Remove the chicken pieces from broth; cool and coarsely chop. Bring broth to a boil over high hear; cook until reduced to ¼ c (about 5 minutes). Cool

2. OPTIONAL: Spoon yogurt onto several layers of heavy-duty paper towels, and spread to ½ inch thickness. Cover with additional paper towels, and let stand 4 minutes. Scrape into a bowl using a rubber spatula.

3. Combine the reduced broth, yogurt, mayonnaise, and next 7 ingredients (mayonnaise through black pepper) in a large bowl. Stir in the chick, pasta and remaining ingredients. Cover and chill thoroughly. Yield: 8-1 cup servings.

Asian Vegetable Stir-fry
Asian Vegetable Stir-fry

Asian Vegetable Stir-fry

Cooking light

2 T tomato paste

1 yellow squash, quarter lengthwise, cut 1” pieces

1 T rice vinegar

1 c chopped celery

1 T soy sauce

2 c ¼ inch thick green peppers

1 tsp curry powder

½ c water

½ tsp salt

¼ cup sliced water chestnuts, drained

1/8 tsp pepper

2 c thinly sliced napa (Chinese) cabbage

2 T oil

1 T pine nuts

1 sweet onion, cut in 8 wedges

 

1 med zucchini, quarters lengthwise, cut in 1”pieces

 

1. Combine first 6 ingredients in a small bowl, set aside.

2. Heat oil in a dutch oven pan on medium beat. Add onion, stir-fry 1 minute. Increase heat to medium high. Add zucchini, yellow squash, and celery; stir-fry 5 minutes. Add bell pepper, water and water chestnuts; stir-fry 3 minutes.

3. Add tomato paste mixture; bring to boil and cook 1 minute. Stir in cabbage and pine nuts. Yield: 6 servings.