Rerunning this favorite article today in honor of the Tumblewood Tea ladies who are hosting a TEA this evening (scroll down for the cookies we are serving :-))…
That Christ may dwell in your hearts through faith; that you, being rooted and grounded in love, may be able to comprehend with all the saints what is the width and length and depth and height— to know the love of Christ which passes knowledge; that you may be filled with all the fullness of God. Ephesians 3:17-19 (NKJV)
On a sunny March morning, the wind blew me through the door of this charming tea company in Big Timber, Montana. Smiling faces and an inviting tea showroom beckoned me inside. My goal was to find the largest tea container for my upcoming article, but I was treated to even more.
Tumblewood Teas founder, Riza Gilpin, graciously ushered me from one tea room to the next. Huge tea bundles from around the world were carefully organized on pallets from floor to ceiling. Separate storage rooms contained organic teas, with another room for potential allergens such as coconut and almonds. In the backroom, individual bags of the latest blend were carefully sealed and labeled. And a bucket of Montana honey was delivered to the back door.
My final stop on the impromptu tour was the showroom where all the latest tea blends can be purchased. I selected four to give as hostess gifts on an Easter trip to family: Chico Cherry, Montana Almond Joy, Petticoat Peppermint, and Custer’s Nutty Rooibos. I’m hoping my family will give me a taste, but if not, I can always stop back and see Riza and Laurie and the Tumblewood Tea gals for more.
Beside the front door as I headed out, stood a rack of tea tins from around the world. Awesome! What a beautiful collection, fitting so well with my devotion, “How big is your tea tin?” But none was as big as the bundles I witnessed in the storerooms that day.
The wind blew me back to my car. While I took a sip from my well-loved Tumblewood Teas tumbler, I pondered all I had learned on my short visit. Did you know green tea’s water should only be 175 degrees, not 212 degrees that comes out of my boiling tea kettle? If the water is too hot, the leaves wilt, giving you a bitter flavor.
Our lives can be like that, too, bitter because we fall into hot water. Sometimes it’s our own doing, and other times it comes from outside sources. Regardless of its origin, the bitterness is a result of our fallen world. Ever since Eve and Adam ate the forbidden fruit in the Garden of Eden, we’ve needed a Savior to make life sweet again.
I have Good News for you! There is a God who loves you, who created you, who knows you, who sent His only Son Jesus to die for your sins. All who believe in Him enjoy the sweet blessing of His forgiveness and comfort for life’s bitter moments. And there is no tea tin in all the world that can contain His love for you!
Today’s TEA CUPP: My friend, I invite you today to sit down with Jesus for TEA. Find a BIBLE and a quiet spot, sip your TEA and read God’s Word, savoring the sweetness. Then as you pour yourself a second cup, pour out your heart to Jesus in prayer. He will give you more than all you ask or imagine.
How sweet are Your words to my taste,
Sweeter than honey to my mouth! Psalm 119:103 (NKJV)
Jennifer Grace lives in Big Timber, Montana, home to the esteemed Tumblewood Teas company. Her mission is to invite ladies to TEA with the King of kings. Jennifer Grace’s new book, My TEA CUPP Prayers, is now available in Big Timber at Tumblewood Teas, The Fort, Touch of Sunshine Flowers, and the Coffee Stop. It’s also available on Amazon.
And here are the Zucchini Cookies we are serving with our tea…
2 cups brown rice flour
1/2 cup tapioca flour
2 teaspoons xanthan gum
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup coconut oil, melted
1 cup brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla
1 cup grated zucchini, it’s okay to leave on the skin
1 1/4 cups chopped walnuts
1 package Enjoy Life chocolate chips (dairy-free)
Preheat oven to 375 degrees. Combine all the dry ingredients together in one bowl: rice flour, tapioca flour, xanthan gum, baking soda, salt, cinnamon, set aside. In a large bowl, combine the coconut oil, brown sugar and granulated sugar. Add the vanilla and eggs and mix well. Stir in the grated zucchini. Next add the dry ingredients and walnuts, mixing well. Finally, stir in the Enjoy Life chocolate chips.
Line baking sheets with parchment paper. Use a small scoop to spoon the cookie batter onto the pans, 12 to a pan. It should make four batches, or about 48 cookies. Bake each pan for 15 minutes. Let cool and enjoy. 48 cookies should last a long time, but somehow these always disappear in two days at my house! Enjoy!
Now to Him who is able to do exceedingly abundantly above all that we ask or think, according to the power that works in us, to Him be glory in the church by Christ Jesus to all generations, forever and ever. Amen. Ephesians 3:20-21 (NKJV)
Scripture from the New King James Version®. Copyright © 1982 by Thomas Nelson.