Daily Archives: February 24, 2010

How Do You Love?

I’ve been studying love this month.

Not the romantic love that we celebrate on Valentine’s Day – but the love that God has for us.

It’s that kind of love that He wants us to have for others.

I was humbled by these verses in Ephesians -

“Watch what God does, and then you do it, like children who learn proper behavior from their parents.

Mostly what God does is love you. Keep company with him and learn a life of love. Observe how Christ loved us. His love was not cautious but extravagant. He didn’t love in order to get something from us but to give everything of himself to us. Love like that.”

Ephesians 5:1-2 (The Message)

Wow.

Extravagant love.

The word extravagant makes me think “over-the-top”. I think of rich people throwing their money away as if they had an endless source.

While I may not be rich in money – I am rich in love! God has promised me an unlimited supply of it. There’s no way I could ever give it all away!

Webster’s dictionary defines extravagant as “exceeding the limits of reason or necessity” and “lacking in moderation balance and restraint.”

That’s how Christ loved us! He didn’t love us because of anything we could do for Him.

He loved us all the way to the cross.

It was a huge “over-the-top” kind of love that is beyond what we can reason or understand. It blows away our feeble ideas and selfish motives.

Do I love like that?

I thought of the group of believers in Haiti who, having heard about the earthquake but being far enough away from it to not be affected, gathered up whatever food and supplies they had and headed out to give aid.

These people are destitute themselves. They did not give out of their abundance – but out of their poverty.

That’s extravagant love.

Do I love like that?

Unselfishly.

Freely.

Beyond what is necessary?

Beyond the limits of reason?

Think of the difference we would make in our world if we loved like our Savior does – extravagantly!

Photo by aussiegal

Velvet Almond Fudge Cake

Velvet Almond Fudge Cake This recipe is one of the original recipes in my very own recipe file.

Back in junior high I began clipping recipes from magazines and experimenting with them. Some were keepers, some were not.

This was a keeper.

I don’t remember what magazine I copied it from, but it is hand written in pencil in my junior high handwriting. (That brings back memories!)

It was just as good today as it was back then!

The Velvet Almond Fudge Cake

1 – 1/2 cup toasted almonds, chopped
1 package chocolate chips (12 ounces)
1 package (2 layer) chocolate cake mix
1 package (4 serving) instant chocolate pudding mix
4 eggs
1 cup sour cream
1/2 cup water
1/4 cup oil
1/2 teaspoon vanilla
1/2 teaspoon almond

Grease a 10 inch tube or Bundt cake pan.

Sprinkle 1/2 cup of almonds on the bottom. Set aside the cake pan and the remaining almonds.

In a large mixing bowl combine the cake mix, pudding mix, eggs, sour cream, water, oil, vanilla and almond extracts.

Beat at medium speed for 4 minutes. Stir in the chocolate chips and the set aside almonds.

Pour into the prepared cake pan and bake at 350 degrees for 70 minutes or until the cake begins to pull away from the sides of the pan. Cool in the pan 15 minutes. Remove and continue to cool on a rack.

To serve, garnish with whipped cream or (my favorite) serve with a large scoop of ice cream and drizzled with chocolate syrup.

Enjoy!