Flames Season 2 Quotes

For Rephaim, it takes a long time for a flame to cath. But once it burns, it cannot go out." It didn't take long to understand what he meant. "But I will," I said. "I'll stop. I'll go out." There was a long silence. "Yes," Warden said, very softly. "You will go out.

Why do we wear out so quickly, when the elements of which we are composed are indestructible? What is it that wears out? Not that of which we are made, that is certain. We wither and fade away, we perish, because the desire to live is extinguished. And why does this most potent flame die out? For lack of faith. From the time we are born we are told that we are mortal. From the time we are able to understand words we are taught that we must kill in order to survive. In season and out we are reminded that, no matter how intelligently, reasonably or wisely we live, we shall become sick and die. We are inoculated with the idea of death almost from birth. Is it any wonder that we die?

OUR PAST BRINGS US TO OUR FUTURE “I will repay you for the years the locusts have eaten.” —Joel 2:25 I believe in a very deep way that our past is what brings us to our future. I understand the temptation to draw an angry X through a whole season or a whole town or a whole relationship, to crumple it up and throw it away, to get it as far away as possible from a new life, a new future. In my worst moments, I want to slam the door on the hard parts of our life in Grand Rapids. Deadbolt it, forget it, move forward, happier without it. But I don’t want to lose six years of my own history behind a slammed door. These days I’m walking over and retrieving those years from the trash, erasing the X, unlocking the door. It’s the only way that darkness turns to light. I’m mining through, searching for light, and the more I look, the more I find all sorts of things Grand Rapids gave me. I see moments of heartbreak that led to honesty about myself I wouldn’t have been able to get to any other way. I am thankful for what I learned, what I became, what God gave me and what God took away during that season. WHAT HAVE the hard, dark seasons of your life yielded in light and insight and growth and gifts? Have you sifted through those times, looking for those gifts? Ask God to bring light out of that darkness. May 11 WHY WE WRITE Shout for joy to the LORD, all the earth. —Psalm 100:1 A writer friend came over yesterday. She’s written a novel. She brought over a fat, beautiful binder full of story, and I can’t wait to read it. We talked about publication and agents and sharing your work, about marketing and the internet and a million other things. And we talked about why we write. You know those conversations when you think you’re helping someone, sharing from your vast well of knowledge, only to realize that this person is actually instructing you, reminding you of something fundamental that you’ve forgotten? My friend sat across the table from me, and it seemed like she could have combusted into flames, burning with sheer, clean passion about this story. After she left, I realized that some days I forget why we write, and she reminded me. I write because other writers’ words changed my life a million and one ways, and I want to be a part of that. I began writing because there were things I wanted to say with so much urgency and soul I would have climbed a tower and shouted them, would have written them in skywriting, would have spelled them out in grains of rice if I had to.

This verse just came to my mind yesterday while sitting in the train... ‘Pursue … overtake … and … recover all.’ 1 Samuel 30:8 When King David and his men returned home from battle, they discovered that the Amalekites had burned their homes to the ground and taken their families prisoner. They were devastated. They wept until they’d no tears left. Then God spoke to them and said, ‘Pursue … overtake … and … recover all.’ And with His help they did! So no matter how bad your situation looks right now, don’t give up. Cry if you have to, then dry your tears and go out in God’s strength and take back what the Enemy has stolen from you. If necessary, take it an inch at a time, drawing on His strength and not your own. Paul writes: ‘Let us not lose heart and grow weary and faint in acting nobly and doing right, for in due time and at the appointed season we shall reap, if we do not loosen and relax our courage and faint’ (Galatians 6:9 AMP Classic Edition). God won’t quit on you, so don’t quit on Him! He has promised in His Word: ‘When you pass through the waters, I will be with you; and when you pass through the rivers, they will not sweep over you. When you walk through the fire, you will not be burned; the flames will not set you ablaze. For I am the LORD your God’ (Isaiah 43:2-3 NIV 2011 Edition). Don’t give up - go through! It’s easy to quit, but it takes faith to go through. When your faith honours God, He honours your faith! And with Him on your side you’ll come out stronger than you were when you went in. So the word for you today is: ‘Pursue … overtake … and … recover all.

Steamy Sauté: Garlicky Green Beans Serves 6 generously Steamy sautéing is a method for vegetables that are a little bit too dense to sauté directly. By cooking them with water for a few minutes before turning up the heat and letting them brown, you’ll ensure they’re cooked all the way through. 2 pounds fresh green beans, yellow wax beans, Romano beans, or haricots verts, trimmed Salt 2 tablespoons extra-virgin olive oil 3 garlic cloves, minced Set your largest frying pan over medium-high heat and bring 1/2 cup of water to a simmer. Add the green beans, season with a couple generous pinches of salt, and cover, removing the lid every minute or so to stir the beans. When they are almost completely tender, about 4 minutes for haricots verts and 7 to 10 minutes for more mature beans, tip any remaining water out of the pan, using the lid to keep in the beans. Return the pan to the stove, increase the flame to high, and dig a little hole in the center of the pan. Pour the olive oil into the hole and add the garlic. Let the garlic sizzle gently for about 30 seconds, until it releases an aroma, and immediately toss it with the beans before it has a chance to take on any color. Remove from the heat. Taste, adjust seasoning, and serve immediately.

A Prayer about God’s Goodness and Nearness in the Storm But now thus says the Lord, he who created you, O Jacob, he who formed you, O Israel: “Fear not, for I have redeemed you; I have called you by name, you are mine. When you pass through the waters, I will be with you; and through the rivers, they shall not overwhelm you; when you walk through fire you shall not be burned, and the flame shall not consume you. For I am the Lord your God, the Holy One of Israel, your Savior.” (Isa. 43:1–3) Heavenly Father, your Word is a balm for the broken, ballast for the bewildered, and bread for the hungry. This is not theory. It’s not even just good theology. It’s my reality and I praise you. You’ve promised to show up, and you have. Thank you for being the Father from whom all fatherhood derives its name and meaning. No god is as near as you and no god is as good, in every season and storm. The aroma of fresh gospel bread is wafting through the air. You’ve created us and you are redeeming us, all for your glory. You’ve summoned us by name, calling us to life in the gospel. You’ve given us a new name, “Mine.” There’s no sweeter name. Father, you don’t promise we won’t experience floods and torrents and fires and flames. But you do promise you will be with us. To know you are near and to know you are good is all we really need. We will go anywhere and do anything as long as we are convinced that you will never leave us, forsake us, abandon us, shame us, or reject us. Father, we know ourselves to be precious and honored in your sight, and greatly loved, because you gave Jesus in exchange for us. Though Jesus was rich, yet for our sakes he became poor, so that through his poverty we might become rich (2 Cor. 8:9). We praise you for the one and only truly indescribable gift (2 Cor. 9:15)! And since you didn’t spare your own Son, we can trust you graciously to give us everything else we need (Rom. 8:32), for every season and storm ahead. We don’t have to be afraid of anything or anyone. You are with us and you are for us. Continue to write bigger and better stories of reconciliation and restoration than we ourselves would ever choose to pen. We pray to the glory of the true Peacemaker, Jesus. Amen.

Yes,” Elias said with his mind voice, standing. His long Enderman body towered over me in the sunlight. “Most zombies have problems with their minds, and forget things very quickly. They live in the moment, every moment, and don’t last long. You … are unique, Skeleton Steve. Zebulon is unique too, it seems. Both of you have retained sharp minds in your undead states. But, even still, you don’t know who you are, and our main quest, during my Seed Stride, is to try to recover your memories. You, my friend, have problems with your own mind as well…” “Yeah, I guess so,” I replied. Foom! I heard another gout of flame from down below. “I’m on fire! I’m on fire!!” a zombie shouted. “Zed’s on fire! It’s Zed!” another cried. I scoffed. “Oh, come on!!” I shouted, dropped down to the ladder, and scrambling to get out to the street. “Really?!” Running through the open doorway, stepping over the remnants of the shattered wooden door, I saw another zombie on fire, wandering around the cobblestone street. Flames sputtered and sparked and licked at his body and clothes—I couldn’t even see his face. “Zed?!” I asked. “Is that you??” “I’m on fire!” Zed said. “I’m on fire!” I recognized his voice.

SIMPLE BOLOGNESE When we were kids, this was our favorite sauce, hands down. I used to love it on everything—pasta, rice, bread, potatoes, and polenta—you name it, I covered it in bolognese. We went through a lot of it in my household. So my parents had to figure out a way to make it that was quicker than the traditional recipe, and here it is. It’s just as rich and mouthwatering as the more time-consuming traditional recipe; I promise you won’t know the difference. Now that I’m all grown up, I try not to use bolognese for everything, but it’s tempting because it’s perfect as a sauce for any type of pasta shape. MAKES ABOUT 1 QUART; SERVES 4 OVER A POUND OF PASTA AS A MAIN COURSE ¼ cup extra-virgin olive oil 1 medium onion, minced 2 garlic cloves, minced 1 celery stalk, minced 1 carrot, peeled and minced 1 pound ground beef chuck 1 (28-ounce) can crushed tomatoes ¼ cup chopped fresh flat-leaf parsley 8 fresh basil leaves, chopped ½ teaspoon salt, plus more to taste ½ teaspoon freshly ground black pepper, plus more to taste ¼ cup freshly grated Pecorino Romano cheese In a Large Skillet, heat the oil over a medium flame. When almost smoking, add the onion and garlic and sauté until the onion is very tender, about 8 minutes. Add the celery and carrot and sauté for 5 minutes. Increase the heat to high, add the ground beef, and sauté until the meat is no longer pink, breaking up any large lumps, about 10 minutes. Add the tomatoes, parsley, basil, and ½ teaspoon each of salt and pepper, and cook over medium-low heat until the sauce thickens, about 30 minutes. Stir in the cheese, then season with more salt and pepper to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)  

roman-style omelet omelette romano ½ pound hot or sweet Italian sausage 12 large eggs Pinch of baking powder Kosher salt and freshly ground black pepper 4 tablespoons unsalted butter ¼ cup julienned roasted red bell pepper (see Note) 2 tablespoons fresh basil, washed, stems removed, julienned 2 ounces goat cheese, crumbled (about 2 tablespoons) 1 In a sauté pan, cook the sausage over medium-high heat until nicely browned and cooked through. Drain on paper towels until cool enough to handle, and then crumble the sausage meat. Set aside. 2 Crack the eggs into a mixing bowl, add the baking powder, and season to taste with salt and pepper. Using a wire whisk, beat until smooth and airy. 3 In a large nonstick sauté or 7-or 8-inch omelet pan, melt 1 tablespoon of butter over medium heat. Pour about a quarter of the eggs into the pan, sprinkle with a little more salt and pepper, and cook for 30 seconds, or until the bottom begins to set. 4 Gently flip the eggs and cook for about 30 seconds longer, or until the bottom sets but the eggs do not brown. 5 Sprinkle about a quarter of the bell pepper, a quarter of the basil, and a quarter of the cheese just off center on the omelet. Fold in half, cook for about 1 minute to soften the cheese and warm the bell pepper, and slide from the pan onto a plate and serve. Repeat to make 3 more omelets. I call this a Roman omelet because of its ingredients, particularly the fresh sausage. Every supermarket in the United States sells Italian sausage labeled “sweet” or “hot and spicy.” The choice is yours. When I think of the sausage I have eaten in Italy and especially in Rome, I think of the classic fennel-infused fresh pork sausage, which adds flavor that is just bold enough for this simple omelet whose flavor is further boosted with roasted peppers and basil. The goat cheese is the finishing touch.  serves 4 note To roast bell peppers, char them over a grill or gas flame or under a broiler until blackened on all sides and soft. Turn them as they char to ensure even blackening. Remove from the heat and transfer to a bowl. Cover with plastic wrap and set aside for about 20 minutes to steam as they cool. Lift the peppers from the bowl and rub or peel off the blackened skin. frittata with oven-dried cherry tomatoes and mozzarella frittata con pomodorini secchi e mozzarella 12 large eggs 1 cup freshly grated Parmigiano-Reggiano cheese ¼ cup whole milk Pinch of baking powder Kosher salt and freshly ground black pepper 4 tablespoons unsalted butter 32 Oven-Dried Cherry Tomato halves (recipe follows) 16 baby mozzarella balls, each about ½ ounce, halved