C.H. Spurgeon's Morning Devotional
Wednesday July 30, 2025

"And when he thought thereon, he wept."-Mark 14:72
    
    It has been thought by some that as long as Peter lived, the fountain of his tears began to flow whenever he remembered his denying his Lord. It is not unlikely that it was so, (for his sin was very great, and grace in him had afterwards a perfect work. This same experience is common to all the redeemed family according to the degree in which the Spirit of God has removed the natural heart of stone. We, like Peter, remember our boastful promise: "Though all men shall forsake Thee, yet will not I." We eat our own words with the bitter herbs of repentance. When we think of what we vowed we would be, and of what we have been, we may weep whole showers of grief. He thought on his denying his Lord. The place in which he did it, the little cause which led him into such heinous sin, the oaths and blasphemies with which he sought to confirm his falsehood, and the dreadful hardness of heart which drove him to do so again and yet again. Can we, when we are reminded of our sins, and their exceeding sinfulness, remain stolid and stubborn? Will we not make our house a Bochim, and cry unto the Lord for renewed assurances of pardoning love? May we never take a dry-eyed look at sin, lest ere long we have a tongue parched in the flames of hell. Peter also thought upon his Master's look of love. The Lord followed up the cock's warning voice with an admonitory look of sorrow, pity, and love. That glance was never out of Peter's mind so long as he lived. It was far more effectual than ten thousand sermons would have been without the Spirit. The penitent apostle would be sure to weep when he recollected the Saviour's full forgiveness, which restored him to his former place. To think that we have offended so kind and good a Lord is more than sufficient reason for being constant weepers. Lord, smite our rocky hearts, and make the waters flow.
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Friday, May 17, 2013

Rounding Up Sizzling Skillet Recipes

Cast Iron Skillet Recipe Round-Up from Gooseberry Patch
With the seasoning just perfect after years of use, Vickie's loves her cast-iron skillet, handed down from her mom. It's her go-to for making Sunday breakfast, sizzling pork chops and even pizza! Whether you use an heirloom like Vickie's, have seasoned your own cast-iron skillet or just love a good skillet meal, this week's Recipe Round-Up is for you!
So tell us...
What are your favorite CAST-IRON SKILLET recipes? Share 'em all in today's Recipe Round-Up!
 (Don't have a cast-iron skillet recipe?
That's okay...any skillet meal is welcome!)

Filled with sausage, mushrooms, pepperoni and plenty of cheese, this deep-dish pizza has an amazing crust...the secret is baking it in a cast-iron skillet! Vickie shares her secret to using cast iron, and handy tips on how to keep it clean and well seasoned.

Deep-Dish Skillet Pizza
Shared by Linda Kilgore from Kittanning, Pennsylvania,
this recipe appears in our cookbook, Rush-Hour Recipes.
DeepDishPizzaSlice1 loaf frozen bread dough, thawed
1 to 2 15-oz. jars pizza sauce
1/2 lb. ground pork sausage, browned and drained
5-oz. pkg. sliced pepperoni
1/2 c. sliced mushrooms
1/2 c. green pepper, sliced
Italian seasoning to taste
1 c. shredded mozzarella cheese
1 c. shredded Cheddar cheese
Generously grease a large cast-iron skillet. Press thawed dough into the bottom and up the sides of skillet. Spread desired amount of pizza sauce over dough. Add favorite toppings, ending with cheeses on top. Bake at 425 degrees for 30 minutes. Carefully remove skillet from oven. Let stand several minutes; pizza will finish baking in the skillet. Cut into wedges to serve. Serves 4.
Click here for a printable version of this recipe.
Link up your favorite CAST-IRON SKILLET recipes belo w and, if you're joining this hop, link back here by using the handy button below.

Mother's Day Gooseberry Patch Recipe Round-Up
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 Even if you don't have a blog, 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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