C.H. Spurgeon's Evening Devotional
Tuesday April 1, 2025

"It is time to seek the Lord."-Hosea 10:12
    
    This month of April is said to derive its name from the Latin verb aperio, which signifies to open, because all the buds and blossoms are now opening, and we have arrived at the gates of the flowery year. Reader, if you are yet unsaved, may your heart, in accord with the universal awakening of nature, be opened to receive the Lord. Every blossoming flower warns you that it is time to seek the Lord; be not out of tune with nature, but let your heart bud and bloom with holy desires. Do you tell me that the warm blood of youth leaps in your veins? then, I entreat you, give your vigour to the Lord. It was my unspeakable happiness to be called in early youth, and I could fain praise the Lord every day for it. Salvation is priceless, let it come when it may, but oh! an early salvation has a double value in it. Young men and maidens, since you may perish ere you reach your prime, "It is time to seek the Lord." Ye who feel the first signs of decay, quicken your pace: that hollow cough, that hectic flush, are warnings which you must not trifle with; with you it is indeed time to seek the Lord. Did I observe a little grey mingled with your once luxurious tresses? Years are stealing on apace, and death is drawing nearer by hasty marches, let each return of spring arouse you to set your house in order. Dear reader, if you are now advanced in life, let me entreat and implore you to delay no longer. There is a day of grace for you now-be thankful for that, but it is a limited season and grows shorter every time that clock ticks. Here in this silent chamber, on this first night of another month, I speak to you as best I can by paper and ink, and from my inmost soul, as God's servant, I lay before you this warning, "It is time to seek the Lord." Slight not that work, it may be your last call from destruction, the final syllable from the lip of grace.
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Thursday, January 10, 2013

Lightening Up in 2013?


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January always inspires fresh starts and, after all the holiday celebrations, we like to get back to the basics on the menu. This time of year is perfect to lighten up a recipe here or there without sacrificing a bit of homestyle flavor, and if you're thinking along the same lines, we'd love to hear what you're cooking up these days!
So tell us...
What are your favorite LIGHTENED UP recipes?
Share 'em all in today's Recipe Round-Up!

This recipe was published in our cookbook, Farmers' Market Favorites, and is a wholesome treat that still satisfies the sweet tooth!   
Peanut Butter-Oat Bars
Jennifer Martineau of Delaware, Ohio, shared this recipe with us. She writes, "For brownie-like bars, bake closer to 20 minutes, but if you'd like them a bit crunchier, bake for 25 minutes."
Farmersmkt1/2 c. whole-wheat flour
1 t. cinnamon
1/2 t. baking soda
1/8 t. sea salt
3/4 c. crunchy peanut butter
1/4 c. brown sugar, packed
1/3 c. honey
1 egg
2 egg whites
2 T. sunflower or olive oil
2 t. vanilla extract
2 c. long-cooking oats,
    uncooked
1 c. sweetened dried cranberries
    or raisins
1/2 c. sliced almonds
1/2 c. white or dark chocolate chips
Whisk together flour, cinnamon, baking soda and salt in a small bowl. In a separate bowl, beat peanut butter, brown sugar and honey with an electric mixer on medium speed. Beat egg and whites in a separate bowl; add to peanut butter mixture. Mix in oil and vanilla. Add flour mixture; stir in remaining ingredients. Spread into a greased 13"x9" baking pan, using the back of a spatula to spread easily. Bake at 350 degrees for 20 to 25 minutes. Cut into squares. Makes about 15 to 18 bars.
Click here for a printable version of this recipe!

Ready to add your own
LIGHTENED UP recipe?
See below to join the party and, if you're sharing this hop on your
own blog, link back here with button below.
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Be sure to visit some new friends this week and VOTE for your favorites by clicking Like under their entries...we'll feature the recipes with the most likes on Sunday!
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 Even if you don't have a blog to link below, tell us about YOUR recipe in the comments or, if you have a moment, share it with us on our website!

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