There’s something special about the friendships that have developed here on the blog. Most of us have never met each other.
Over the past few days, I got valentines from four of you! I felt like a little girl hurrying home after school to dump out my valentine box.
So much LOVE spilled out of each one.
This kind of LOVE is contagious.
When someone unexpectedly spreads a little love, it stirs our hearts to love others.
I don’t know why.
It just does.
Thinking about friendship, I wondered, what is the secret of the bond we share?
Later that day, I started making brownies for small group and put the ingredients on the counter.
Is there a secret ingredient to friendship? Something to be blended together with love?
Spreading chocolate frosting over the pan of warm brownies, I remembered a relationship tip my husband and I discovered.
We were training to be small group leaders, and the pastor said something that went straight to my heart.
It’s just one sentence and one word, but I think it applies to all our relationships.
“If you have a few extra minutes before small group,” the pastor said, “don’t waste time studying your notes. Pray.”
That struck me as so profound.
You’d think he might have said, “Prepare your notes carefully. Study them diligently. Present your teaching plans well. Memorize your points.”
But he didn’t.
He instructed us to do what matters most in building strong relationships.
And that is to pray–
PRAYER is the secret ingredient to our friendships here on the blog.
We pray for each other.
When we pray for people, something miraculous happens inside our hearts. Love grows. Click to tweet.
P.S. If I ever host a small group for my blog-friends, I’ll make tons of brownies! You can taste the love! I’m serious. Keep reading. The recipe is below.
Let’s talk about prayer. Have you discovered how prayer is necessary in your relationships?
The brownie recipe is from my dear friend DiAnn Mills.
1/2 cup butter
1 1/2 sq bitter chocolate *or use 1/3 cup dry cocoa and 1 Tbsp. more butter
1 cup sugar
1/2 cup flour (I use Pamela’s Baking and Pancake Mix. It’s gluten-free.)
1/4 tsp salt
1 tsp vanilla
1 cup chopped nuts
Beat eggs very light; set aside. Melt butter and chocolate. Add sugar and beat well. Add to beaten eggs. Fold in flour, salt vanilla, and nuts. Place mixture in 8 x 8 x 2 inch pan. Bake slowly, 40 minutes at 325.
1 cup powdered sugar
3 Tbsp cocoa
Mix well. Add enough boiling water to mix (2 1/2 Tbsp). Pour over warm cake.