Stirring the Pot - Turkey Tenderloins and Sweet Potatoes

I featured the picture of this tasty meal on my photography blog this past week and received several requests for the recipe. I aim to please.

Orange-and-Chipotle-Glazed Turkey Tenderloins

Serves 4

1/4 C orange juice

1/4 C juice from 2 limes

1/4 C packed brown sugar

1 T molasses

2 t minced canned chipotle chiles in adobo sauce

2 turkey tenderloins

1 T vegetable oil

2 T chopped fresh cilantro

salt & pepper

Stir OJ, lime juice, brown sugar, molasses, and chipotle in small bowl. Pat tenderloins dry with paper towels and season with salt and pepper. (I doubled the juice mixture cause my hubby likes LOTS of "sauce")

Heat oil in large nonstick skillet over medium-high heat until just smoking. Cook turkey until browned on all sides, about 5 minutes. Reduce heat to medium. Add OJ mixture and cook, turning turkey occasionally, until turkey registers 160 degrees. 14 to 17 minutes. Transfer turkey to cutting board, tent loosely with foil, and let rest for 5 minutes.

Simmer glaze until thick and syrupy, 3 to 4 minutes. Cut tenderloins crosswise into 1/2 inch thick slices and arrange on platter. Stir cilantro into glaze and season with salt and pepper. Pour glaze over turkey. Serve.

My tips: 1) I doubled the juice mixture cause my hubby likes sauce. 2) Divide the leftover Chipotle Chiles and Adobo sauce in Ziploc snack bags and freeze for future use.

Mashed Sweet Potatoes

In large saucepan, bring 1 1/2 pounds (about 3 medium) sweet potatoes, peeled and cut into 1/2 inch cubes, to boil covered by 1 inch of water. Reduce to simmer and cook until potatoes are tender, about 15 minutes. Drain potatoes and return to pot. Add 1/4 C orange juice, 1 tablespoon molasses, and 3 tablespoons unsalted butter, and mash until smooth. Season with salt and pepper. Cover to keep warm. Serves 4.

I found this delicious meal in the Spring 2011 edition of 30-Minute Suppers by America's Test Kitchen. There are several recipes I will be trying from this seasonal magazine. Thank you for stopping by and visiting. Is this a recipe you'll try?

Peace and Joy,
Susan

Psalm 128:2 (NKJV) When you eat the labor of your hands, You shall be happy, and it shall be well with you.

Stirring the Pot - Poached Pears with Vanilla

This lovely recipe satisfies several food blog hops. Since I'm new to this game, I hope I get them right. This recipe is a prime example of the ease of cooking with Mark Bittman. His cookbook, How to Cook Everything 2,000 Simple Recipes for Great Food is my new favorite. I must confess that my blog peep, Pam @ Sidewalk Shoes is the one who introduced me to this awesome cookbook. Thanks Pam! 

Let's get to the important part.....the recipe.

Poached Pears with Vanilla

Makes: 4 servings

Time: about 20 minutes, plus time to cool

Pears can be poached at any stage of ripeness, with sugar added to the cooking water making up for any lack of fully developed natural sugars. So even with an unripe pear, this becomes an impressive, light dessert.

Other fruits you can use: apples, apricots, peaches, nectarines, kumquats, or pineapple.

2 1/2 Cups Sugar

1/2 Vanilla bean, split lengthwise, or one 3-inch cinnamon stick

5 Cups Water

4 Pears

1) Combine the sugar and vanilla or cinnamon with 5 cups water in a medium saucepan (large enough to accommodate the pears) over high heat. Peel the pears leaving their stems on. Core them by digging into the blossom end with a melon baller, spoon, or paring knife.

2) Lower the pears into the boiling water and adjust the heat so that it simmers gently. Cook, turning the pears every 5 minutes or so, until they meet little resistance when prodded with a thin-bladed knife, usually from 10 to 20 minutes. Turn off the heat and allow to cool in the liquid.

3) Transfer the pears to serving plates. (At this point, you may cover and refrigerate the pears for up to a day; bring to room temperature before serving.) Reduce the poaching liquid to a cup or less (this can also be stored for a day), then spoon a little over each pear before serving.

You can see the beautiful red pears I selected for this recipe. I did switch up the order of peeling and coring. I figured it would be easier to dig the core out before I peeled the pears. I'm so glad I did. The skin gave me a better hold on the pear. Otherwise, it would have been slickery.

Here are the tools I used for this recipe:

Pretty basic. This coring tool is a Pampered Chef product. They no longer have this exact item. But they do carry something similar. The Core & More. I use this for strawberries, tomatoes, and now, pears. If you're interested, I'm having a PC catalog show that is open through the end of the month. Your order will be shipped directly to you. Email me for details.

I'm at the "cool in the liquid" stage of this recipe. After the poaching liquid is reduced, I'll take a photo of the finished product. In the meantime, here's what they looked like when they were simmering away. You can see the vanilla bean and seed specks floating in the poaching liquid.

Thank you so much for stopping by and visiting.

This will be my entry for Make It With ...... Mondays #2 Vanilla



This is also my entry for Tackling Bittman Recipe Blog Hop here:

 

and here:



and for the Mark Bittman Food Matters Cookbook giveaway at girlichef .

Peace and Joy,
Susan

Philippians 4:6 (NKJV) Be anxious for nothing, but in everything by prayer and supplication, with thanksgiving, let your requests be made known to God;

Stirring the Pot - Tackling Bittman

My blop peep Pam at Sidewalk Shoes is hosting a recipe hop called Tackling Bittman Recipe Hop. This is my first blog hop of this type. I'm excited yet scared. Excited to try new recipes. Scared that I'll somehow mess this up.

My hubby and I were at the grocery store tonight trying to decide what to have for dinner. He chose center cut pork chops. When we got home, the first thing I did was go to the index of my new Mark Bittman cookbook How to Cook Everything 2,000 Simple Recipes for Great Food. The Skillet Pork Chops Eight Ways looked like an easy method so I went for it. Here's the basic recipe:

4 shoulder or center-cut loin pork chops, about 1 inch thick, trimmed of excess fat
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1/2 cup dry white wine
1 teaspoon minced garlic or 2 tablespoons minced challot, onion, or scallion
1/2 cup chicken, beef, or vegetable stock
1 tablespoon butter or more olive oil (especially if it's flavorful)
1 tablespoon freshly squeezed lemon juice or vinegar
Chopped fresh parsley leaves for garnish

1) Sprinkle the chops with salt and pepper. Put a large skillet over medium-high heat for 2 or 3 minutes. Add the olive oil; as soon as the first wisps of smoke rise from the oil, add the chops and turn the heat to high. Brown the chops on both sides, moving them around so they develop good color all over, no longer than 4 minutes total and preferably less.

2) Reduce the heat to medium. Add the wine and the garlic and cook, turning the chops onjce or twice, until the wine is all but evaporated, about 3 minutes. Add the stock, turn the heat down to low, cover, and cook for 10 to 15 minutes, gturning the chops once or twice, until the chops are tender but not dry. When done, they will be firm to the touch, their juices will run just slightly pink, and, when you cut into them (which you should do if you're at all unsure of their doneness), the color will be rosy at first glance but quickly turn pale.

3) Transfer the chops to a platter. If the pan juices are very thin, cook, stirring and scraping the bottom of the pan, until the liquid is reduced slightly. If they are scarce (unlikely), add another 1/2 cup stock or water; cook, stirring and scrapping the bottom of the pan, until the liquid is reduced slightly. Then stir in the butter or a few drops of oil over medium heat; add the lemon juice, pour over the chops, garnish with parsley, and serve.

Of the eight ways to prepare them this is what I selected: Pork Chops with Mustard. In Step 3, stir in 1 tablespoon or more of Dijon mustard with the lemon juice (some capers are good here, too, as is a dash or two of Worcestershire sauce). Finish as directed.

My variation: My hubby does not drink alcohol, so I substituted stock for the wine. I also added lemon zest and used some of my basil herb white wine vinegar.

The result? Delicious! The hubby is a fan. Here's a pic of the end result. Baked potato and pork chop with mustard sauce. Salad on the side that didn't make it into the photo.

Thank you Pam at Sidewalk Shoes for hosting this fun blog hop. If you'd like to participate, please go here and read the guidelines. Thanks for stopping by and visiting.

Peace and Joy,
Susan

Ephesians 5:1-2 (NKJV) ¹ Therefore be imitators of God as dear children. ² And walk in love, as Christ also has loved us and given Himself for us, an offering and a sacrifice to God for a sweet-smelling aroma.

Stirring the Pot - Orange Salad

I promised this recipe a few weeks ago. I love this orange salad. My granny made it every year for Thanksgiving and Christmas dinners. It's sweet, delicious, light, and scrumptious.

Grandma G's Orange Salad

1 pkg orange jello
1 pkg regular vanilla pudding (not instant)
1 pkg tapioca pudding
1 sm can drained mandarin oranges (reserve juice)
3 cups water (use some of the reserved juice to account for part of the water)
1 8 oz container cool whip

Combine the jello and pudding mixes in a small sauce pan. Add the reserved juice plus enough water to equal 3 cups. Bring to a boil. Remove and cool. Blend in the orange segments. Gently fold in the cool whip. Refrigerate.

Note: This recipe uses the small size packages of jello and pudding. If you use the large packages, double the water and oranges. Then use a larger container of cool whip.

Thank you for stopping by and visiting. I hope you enjoy this delicious "salad" (desert) as much as my family has enjoyed it.

Peace and Joy,
Susan

Psalm 29:11 (NKJV)  The LORD will give strength to His people; The LORD will bless His people with peace.

Stirring the Pot - Southwestern Chicken Appetizer

This is a great appetizer. I served this at the cookie exchange. It was a huge hit. You can cut in half if you're serving a small group of about 10.

Southwestern Chicken Appetizers

1 Loaf French Baguette, thinly sliced

2 Cooked Chicken Breasts, finely chopped (about 2 C chopped)

1 Small Bell Pepper (any color)

1 Jalapeno, seeded, cored, shopped

1 C Shredded Cheddar Cheese, Divided Use

½ Small Onion, finely chopped

½ t Kosher Salt

¼ to ½ C Mayonnaise (I use Hellman’s)

1 Clove Garlic, minced

2 T Pampered Chef Southwestern Seasoning

1 Lime, zest and squeeze

2 to 3 Plum Tomatoes, thinly sliced

3 T Freshly Snipped Cilantro

Combine chicken, peppers, onion, salt, garlic, seasoning mix, and lime juice. Add just enough mayo to hold mixture together.

You can stop here and keep in refrigerator until ready to serve. I make this a day ahead of time. Then when I’m ready to bake:

Add- ½ C cheese to chicken mixture and mix until well combined.

Place sliced baguette on baking sheet. Spread chicken mixture evenly over bread slices (about a T per slice), slightly flattening the top. Top each with one sliced tomato; sprinkle with leftover ½ C cheese. Bake at 375 until cheese is melted. Remove from the oven and top with freshly snipped cilantro. Serve warm.

Hope you enjoy this recipe as much as we did. 

Peace and Joy,

Susan

Matthew 2:10 (NKJV) When they saw the star, they rejoiced with exceedingly great joy.

Stirring the Pot - Crying Over Onions

After my first "Stirring the Pot" post, I had some requests for the caramelized onion recipe. Today, This Day, I'm sharing two onion recipes. I know. You can barely contain your excitement.

Vinegared Red Onions

3 pounds red onions
4 cups white wine vinegar
1 clove garlic

Peel onions. Slice onions 1/4-inch thick; separate slices into rings. Bring vinegar and garlic to a boil; reduce heat and simmer 5 minutes. Add onion rings to vinegar mixture. Simmer, covered, about 5 minutes. Discard garlic. Pack hot onions into hot jars, leaving 1/4-inch headspace. ladle hot pickling liquid over onions, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling water canner. Yield: about 6 half-pints. (This is straight from the Ball Blue Book canning guide.)

These are beautiful, tangy, and delicious. I add them to salads and pasta dishes, on top of burgers, and relish trays. What dishes would you use them in? Yep. I'm fishin. lol

Caramelized Red Onion Relish

2 large red onions, peeled
1/4 cup firmly packed brown sugar
1 cup dry red wine
3 tbsp balsamic vinegar
1/8 tsp each: salt and freshly ground pepper

Slice onions into very thin slices. I used a mandoline to get thin. even slices. And make the job of slicing go faster.

Combine onions and sugar in a heavy non-stick skillet. Cook, uncovered, over medium-high heat for about 25 minutes or until onions turn golden and start to caramelize, stirring frequently.

Stir in wine and vinegar. Bring to a boil over high heat, reduce heat to low and cook for about 15 minutes or until most of the liquid has evaporated, stirring frequently.

Season to taste with salt and pepper. Spoon into a clean wide-mouthed jar and cool briefly.

Ladle relish into hot jars, leaving 1/2-inch headspace. Process 10 minutes in boiling water canner.

Balsamic vinegar is the magic ingredient in this recipe. It adds a pungent sweetness to the caramelized onions. Serve with barbecued or broiled meats such as steak, lamb chops, and chicken. (This is straight from The Complete Book of Small-Batch Preserving. I found out about this great canning book from my blog peep, Pam at Sidewalk Shoes. She has posted several recipes from it. It's a great book, especially if you only want to do small amounts.) I tripled this recipe. Yes, I have a huge skillet.) They are ridiculously delicious and go fast!

Either of these recipes should work with other varieties of onions. But, you will lose some of the coloring that the red onions add. And....ok. So I'm not really crying over onions. My eyes did tear up a little from slicing so many onions at one time tho. ahaha

If you make either of these, please let me know how they turn out for you. I'd love to know how you use them.

Be sure to go here and leave a comment to enter my giveaway if you haven't already done so.

Peace and Joy,
Susan

Philippians 3:14 (NKJV) I press toward the goal for the prize of the upward call of God in Christ Jesus.

Stirring the Pot

Someone who loves to proliferate the tension and drama between 2 or more feuding people/groups in public to get a raise of people in hopes of starting a storm of drama and uncomfortable conflict, sometimes for personal gain but oftentimes just for the thrill of confrontation.

Mike is always spreading rumors about "whats goin' on" between Josh and Emily but we know he just loves to stir the pot.

That's the first thing that pops into my mind when I think of stirring the pot. But that's not what this is about. It's about a cooking pot. This Day....it's a canning pot. Canning requires a lot of stirring. I've been doing a lot of canning lately. I've been doing a lot of stirring lately. I set two timers when I'm canning. One timer for the entire length the ingredients have to cook. A second timer to remind me to stir the pot. I have a tendency to multi-task which causes me to lose track of time. So I set the second timer to help keep me on task.

At this time of year, there is so much fresh produce available. I love it! I've pickled jalapenos. Made peach jam. Caramelized onions. Salsa. Pesto. Hence, stirring the pot.

Today, I'd like to share with you the awesome recipe I found for Lemon & Almond Basil Pesto. Normally, I would use pine nuts in my basil pesto. Have you priced pine nuts? They are off the charts. Seriously. So, I started searching for some alternative pesto recipes. This one is amazing. You will love it! I made some changes to the original recipe. So this is truly my recipe. FYI. I buy big bags of almonds and walnuts at Sams all the time. They are my go to snack.

Lemon & Almond Basil Pesto

4 C Fresh Basil Leaves
1/2 C Toasted Almonds
1 Clove Garlic, Minced
1 1/2 tsp Finely Grated Lemon Rind (Zest)
1/2 C Finely Grated Parmesan Cheese
1/2 tsp Kosher Salt
1/2 tsp Freshly Ground Black Pepper
1/2 C Extra Virgin Olive Oil
A few drops of Fresh Lemon Juice

Preparation Instructions
In a food processor or blender, briefly pulse basil leaves. Add toasted almonds (I gave them a rough chop then toasted them for about 5 minutes in a skillet set over medium heat), garlic, and grated lemon rind. Pulse several times until mixture is finely chopped, but still with some texture. Scrape down the sides of the bowl as necessary. Add Parmesan cheese, salt, and pepper, and pulse until combined. Add a few drops of Fresh Lemon Juice. This really brightens the flavor without making it soupy.
With the motor running, slowly pour in olive oil and run until combined.
Store in an airtight container until ready to use.
Makes 1 1/4 cup pesto.

I divided mine into 3 small portions and placed them in freezer safe containers for later use. Well, except for the one in my fridge that I'm using tomorrow in a pasta dish.

The fine folks at CSN Stores are going to give you an opportunity to win a $40 gift certificate to purchase whatever your heart desires from any of their online stores. This is my first sponsored giveaway, and I'm super excited for you. Be on the look out for it. It's coming up this week. Be sure to tell your friends and followers.

Peace and Joy,
Susan

Psalm 119:60 (NKJV)  I made haste, and did not delay To keep Your commandments.

The Secret's in the Sauce

Name that movie! Jessica Landy played in it. So did Kathy Bates. It's one of my favorite movies. It's a story about friendship. Do you know it? If you haven't guessed it yet. The movie is Fried Green Tomatoes.
It's a must see. If you haven't seen it, rent it! This line is said about the bbq sauce. The bbq sauce is so good, you'll eat just about anything covered in it. lol

My secret sauce is for stir-fry. This is the basic sauce. Once you get this recipe "down" you can make adjustments to your own taste. We like our sauce a bit spicier, so we add some heat in the beginning when sauteing the onions and other vegetables, and in the sauce.  I rarely follow the recipe any more. I just get all the ingredients I'm going to use out on the counter and start pouring them in a small mixing bowl. Also, my hubby likes LOTS of sauce, so I add extra broth and corn starch (for thickener). All of these ingredients can be found at any well-stocked grocery stores in the International Foods isle.

This recipe is the basic stir-fry template - it has the familiar look and flavors of a traditional stir-fry. The method is pretty standard but has a few things to be aware of.

First, make the sauce before you prepare anything else. The sauce is key to providing the flavor character. A second point is that you can use a skillet instead of a wok. But, a skillet gets much hotter than a wok would. Add the aromatics near the end of the recipe. If added in the beginning they could burn which will cause them to be bitter. Finally, the aromatics and marinade are the same...regardless of what recipe you are using. Meats and vegetables are interchangeable. Use what you have on hand and what is available in your area or in season. I've even used a precooked roasted chicken to speed up cooking time.

After you have prepared your sauce, cut your vegetables, meat, and mince or grate the aromatics. I almost always use fresh ginger, garlic, green onions, and a sweet yellow onion or shallots.  You can also use chilies, spices, citrus peel, and curry flavorings. Start with a tablespoon or two of the fresh ginger and garlic. Add to suit your taste.

Stir-Fry Meat Marinade: Combine
1 T cornstarch
1 T dry sherry
1 egg white
1/4 t kosher salt

This marinade is more for browning than flavoring. If you have a tough, bland cut of meat, first tenderize it with a highly seasoned, acidic marinade.

Hot Hoisin Sauce:
3 T dry sherry
3 T rice wine vinegar
3 T hoisin sauce
3 T low-sodium soy sauce
4 t chili garlic sauce
1 T brown sugar
1 t cornstarch
1/4 t kosher salt

I also add a 1/4 to 1/2 cup of broth mixed with a heaping tablespoon cornstarch. This gives you plenty of thick sauce.

Prepare aromatics and marinade. Add meat to marinade and let stand at least 5 minutes. Heat peanut or canola oil in skillet over high heat until lightly smoking. Add meat. stir-fry 2 minutes or until browned but slightly pink; remove.
Add hard vegetables (broccolini, onions); stir-fry 2 minutes.
Add carronts, mushrooms, and water chestnuts; stir-fry 1 minute.
Add aromatics and reserved meat; stir-fry 1 minute to heat through.
Stir in the sauce.; cook 1 minute or unti sauce thickens.
Serve with noodles, rice, or over spinach.

Other flavorings include sesame oil, white wine vinegar, orange juice, mandarin oranges, honey, lemons, bell peppers, tomatoes, green beans, sprouts. Really, the possibilities are endless.

I must give credit to Cuisine at Home magazine. That is where the basic recipe comes from. When I need a fresh idea and want to switch things up or try something completely different, I refer to it.

So, give this delicious recipe a try today, This Day. You and your family will be glad you did.

Peace and Joy,
Susan

1 Corinthians 6:19-20 (NIV) ¹⁹Do you not know that your body is a temple of the Holy Spirit, who is in you, whom you have received from God? You are not your own; ²⁰you were bought at a price. Therefore honor God with your body.

House Cleaning Items and Awards

Week 10's photos are up on my photo blog.....Shutter Clicks. Be sure to stop by and let me know what you think of them.

I'm very tardy in getting this award posted to my blog. A dear blogger friend, LuAnn, was gracious enough to nominate me for the Great Attitude/Gratitude award. Thank you, LuAnn!


Yesterday, I received this lovely award from another dear blogger friend, Gigi. She finds some of the most unique images on the internet to go along with her stories. And her grandchildren are about the cutest children ever. She has a powerful testimony of God's plan being worked out in her and her hubby's lives. Thank you, Gigi for your prayers, encouragement, and friendship.


Rick, over at Organized Doodles, asked me to post a picture of me and my scooter. This was taken last year right after I got it. I've changed a couple things since then and will post more recent photos once riding season is in full swing. There is a current picture of my bike on this week's 365 project. Hop on over and check it out. If you're not familiar with Rick's artwork, I highly recommend a stop at his blogspot. He does some amazing work.


One last item. A while back I posted a photo of the Pineapple Upside Down cake I made on my photo blog. It's a very simple Pampered Chef recipe. You bake it in a skillet. Yep. And it's wonderfully moist and delicious. I've included the link to their website, but here it is:

Pineapple Upside Down Cake

1/2 C butter or margarine (I use butter)
1 C packed brown sugar
1 can (20 oz) pineapple sliced, undrained
5 maraschino cherries, drained and halved
1/2 C chopped nuts (I use pecans)
1 pkg (18.25 oz) yellow cake mix
3 eggs
1/3 C vegetable oil
1 C thawed, frozen whipped topping

Directions:

1. Preheat oven to 350. Melt butter in 12-in non-stick skillet (do not use stainless cookware) over low heat. Remove from heat; stir in brown sugar until well blended.
2. Drain pineapple, reserving juice; set aside. Arrange pineapple slices over brown sugar mixture in skillet. Place a cherry half in center of each pineapple slice. Sprinkle with nuts.
3. Add enough water to pineapple juice to measure 1 1/3 C liquid. In bowl, combine cake mix, pineapple juice, eggs, and oil; whisk until well blended and smooth. Pour over fruit mixture in skillet.
4. Bake 35-40 minutes or until wooden pick inserted in center comes out clean. Remove from oven; cool 5 minutes. Carefully loosen edges of cake. Invert onto large serving plate. Cool slightly; serve w/whipped topping.

You will love this cake. It's quick, easy, super moist, and very delicious. Make it to your taste. Sometimes I use nuts and sometimes I don't. Cause sometimes you feel like a nut....and sometimes you don't. lol (sorry, couldn't resist). I rarely do the cherries, cause I rarely have them on hand. Be sure to use pineapple packed in juice.....not syrup; and you can use whatever you have on hand. I've used chunks, tidbits, and crushed instead of the sliced.

I have traveled many roads in this life, but the path I'm currently on with Jesus is by far the most exciting and rewarding. He reveals something new to me every day...... about Himself or about me. Sometimes both. No matter the circumstance, He is cause to celebrate and rejoice today, This Day!

Peace and Joy,
Susan

1 Peter 3:15 (NIV) But in your hearts set apart Christ as Lord. Always be prepared to give an answer to everyone who asks you to give the reason for the hope that you have. But do this with gentleness and respect,

Christmas is Past

Family and friends were gathered around the tree, presents were opened, and everyone ate too much food. Is that how it was for you?

We did have a very lovely day. When we moved into our new home five years ago, we started a Christmas tradition of steak and shrimp. This year we deviated from the steak and tried a standing rib roast (with the shrimp). It was absolutely delicious. We also had baked potatoes, corn, brussel sprouts, and salad. For dessert....a Black Forest Trifle.....can I just say, Oh My!

I did make a snack that I found on my blogging friend, Katherine's, site. They are Spicey Cocktail Nuts and they were such a big hit. You just have to try them. I'll be making them again and again and again.

Now we look forward to 2009. This is usually the time when resolutions are made to either start something....or stop something. Some people vow to loose weight, stop smoking, exercise, be punctual, and the list is endless. What do you want to change?

Me? I'm starting today, This Day, to believe God. I'm taking Him at His word and putting my faith into action. I want it to be a verb instead of a noun. I want my faith to bridge the gap between my theology and my reality, to presently, actively, continually believe that God's power can do exceedingly abundantly above all that I hope or ask. Will you join me in this quest?

Peace and Joy,
Susan

Joshua 3:5 (NIV) Joshua told the people, "Consecrate yourselves, for tomorrow the LORD will do amazing things among you."