The pastor drew a picture of two buckets, one represented the husband and one represented the wife. He talked about how we have a certain water level in each of our buckets. But we also have holes in our buckets (we are broken) and that is the level at which our water starts to pour out. We try to fill our buckets by drawing water (i.e. strength, support, encouragement, whatever else) from our spouse's bucket but all we are doing is lowering their water level. And when we take on their water all it does is pour out of our bucket where our holes are. Only God has the ability to fill the holes in our buckets (hearts) and fill our buckets with living water (Holy Spirit). Taking our spouse's water will only suck them dry until they have nothing left to give.
I think it is so important for us married couples to recognize that God is everything we need. We can never count on another person to completely fulfill us. Garrett knows the real me. I know how strong his love is for me. I know, without a doubt, that he would die so that I could live. He can be my supporter, my encourager and my best friend but he cannot heal me. He cannot meet every single need I have. That is a harsh reality to learn, especially for those who have always depended on someone. As a married couple (two becoming one) you should depend on your spouse for things and lean on them. But that is different than relying on them to fulfill your every need.
Trust God. Understand what He has done for you. Trust that He wants to be at the center of your marriage and your family. Give Him your hurts so He can heal you and make you a better wife or husband, mother or father. Stop relying on your spouse, your parents, your kids, self help books, your friends to fulfill your needs. He is all you need.
Avocado Cream Enchiladas
I found this recipe on Pinterest and I was so excited to go home and make it for Garrett Friday night. Yes, I get excited about food. When Garrett got home I said (in my excited voice), "Guess what I'm making you for dinner tonight? Avocado Cream Enchiladas!!!" His response: "That sounds great, except for the fact that I'm allergic to avocados." Bahahahahaha! How could I have forgotten that? He used to eat them all the time but the last few times he has had them his throat closes up. He told me I could still make them but after an image of us waking up our boys and taking a family trip to the ER in the middle of the night I decided against it. I still wanted to share the recipe with y'all because it looks so delicious!
- 2 Tbsp. olive oil
- 1 medium white or yellow onion, peeled and thinly sliced
- 2 poblano peppers, stemmed and thinly sliced
- 1 jalapeno pepper, finely diced
- 8-10 flour tortillas
- 4 cups shredded cooked chicken(rotisserie works best)
- 2-3 cups Monterrey Jack cheese
- optional garnish: fresh cilantro, sour cream, and/or shredded cheese
Avocado Cream Sauce Ingredients:
- 2 Tbsp. butter
- 2 Tbsp. flour
- 2 cups chicken broth
- 3/4 cup sour cream
- 1/2 tsp. cumin
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
- 1/4 tsp. pepper
- 2 California avocados, peeled and pitted
- 1/2 cup chopped fresh cilantro
- juice of one lime
First make the avocado cream sauce: Melt the butter in a skillet over medium high heat. Add the flour, whisking until golden and bubbly, about 2-3 minutes. Slowly whisk the broth into the flour mixture. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes. Stir in the sour cream, cumin, salt, garlic powder and pepper, whisking if necessary to remove any lumps. Remove from heat and transfer mixture to a blender or food processor. Add avocados, cilantro and lime juice, and pulse until smooth and well-blended. (Be very careful blending hot liquids — the heat will expand! So be sure to remove the lid occasionally so that the heat can escape.) Season with additional salt or pepper if needed.
In a large skillet, heat olive oil over medium-high heat. Add onion, poblano and jalapeno, and saute for 5-6 minutes until the onions are cooked and translucent. Remove from heat.
To assemble the enchiladas, place a tortilla on a flat surface. Spread a tablespoon or two of the avocado sauce down the middle of the tortilla. Then layer on some of the vegetable mixture, shredded chicken and cheese. Carefully roll the tortilla and place it seam side down in the baking dish. Repeat with the remaining tortillas. Drizzle the top with about half of the remaining avocado cream sauce, then cover the dish with foil and bake for about 20 minutes, or until tortillas are heated through and begin to harden.
Remove from the oven, then serve individual enchiladas drizzled with the remainder of the avocado cream sauce. You can also garnish with additional cilantro, cheese, and/or sour cream.