Jesus, The Early Church

Come, Follow Me

boats on body of water
Photo by Nick Kwan on

I wonder if I had lived when Jesus walked the Earth, would I have followed Him? I am absolutely amazed at the first disciples, and their willingness to follow Jesus, no matter the cost. Following Jesus in those days came at a great cost.

Jesus, God’s Son, was walking along the Sea of Galilee when He sees Simon and Andrew working. They were fishing because that was their job. I can only imagine this scene. God, in the flesh, invites them to join Him. What an honor!

As Jesus walked beside the Sea of Galilee, he saw Simon and his brother Andrew casting a net into the lake, for they were fishermen.  “Come, follow me,” Jesus said, “and I will make you fishers of men.” Mark 1:16-17, NIV

This was very unusual for a rabbi. People would flock to a rabbi, very few were called by a rabbi to follow them. This was no ordinary teacher, and no ordinary person. The one calling Simon and Andrew was Jesus, the Savior.

At once they left their nets and followed him. Mark 1:18, NIV

Simon and Andrew dropped their nets and followed Jesus, immediately. They did not hesitate. They did not tell Jesus no. They did not say they would think about it. They left their livelihoods to follow Jesus. Simon and Andrew walked away from their careers when they dropped those nets.

When he had gone a little farther, he saw James son of Zebedee and his brother John in a boat, preparing their nets. Without delay he called them, and they left their father Zebedee in the boat with the hired men and followed him. Mark 1:19-20, NIV

The same scenario repeats itself with the calling of James and John. They followed Jesus, leaving behind their father. All four of these men willingly followed Jesus and left jobs and family to do so.

Burly fishermen were called by Jesus to follow Him, and they answered the call without reservation.

These guys didn’t even fully know or understand who Jesus was when they answered His call on their lives, yet they followed Him. I want this kind of passion as a Christ Follower. Am I willing to let go of everything and follow Jesus wholeheartedly?

Jesus says, “Come, follow me,” to you and to me. He is calling all of us, but are we willing? There is a cost to following to Jesus. We must die to ourselves.

Then he called the crowd to him along with his disciples and said: “Whoever wants to be my disciple must deny themselves and take up their cross and follow me. Mark 8:34, NIV

The rewards to following Jesus are greater than the losses. He says we will be fishers of men. We get the awesome privilege to participate with Jesus in His work. That’s big. That’s huge. God’s Son wants to use us in His Kingdom work.

May we drop everything and run with abandon to Jesus.

I want to follow Jesus all the days of my life.

Jesus is worth it.

Love you all,


Heavenly Father,

You are awesome, holy God. The one true God. Thank you for Jesus. May we clearly hear His voice and answer His call on our lives with no reservations. We love you and praise you!



Homemade Pasta


I love pasta and all things Italian. I have been making homemade ravioli for several years but recently expanded my pasta skills to fettuccine and spaghetti. My pasta machine makes this quite easy but you do not need any fancy equipment to make fresh pasta. I have made a lot of ravioli with a rolling pin and you can too.

You can very easily use a stand mixer with the dough hook attachment to mix your pasta dough. I prefer to knead the dough by hand. I can feel exactly when the dough is ready and it gives me a great upper arm work out.

Fresh pasta is not difficult to make, and it’s so delicious. It is a bit time consuming and does make a mess with all of the flour, but so worth it. Speaking of flour, there are several options for pasta.

Types of flour:

All-purpose flour is fantastic for pasta and most of us already keep that stocked in our pantry. Semolina flour is a preferred choice for pasta. Double zero flour is very fine and another excellent choice for pasta. I like to mix half semolina and half all-purpose flour for my pasta. I have also just used all-purpose flour and it’s still very good. Experiment. Maybe start with all-purpose flour before you venture out into the many flour choices for pasta. Don’t get me started on all the Italian flours.


If you don’t have a pasta machine:

I mix my pasta by hand and then use my pasta machine to cut into whatever shape I need. If you do not have a pasta machine just use a rolling pin and a sharp knife. Roll the dough to the desired thickness, then cut into four pieces. Take each section of dough and roll it up like a flat log. Slice into desired width and voila, you’ve got bite sized pieces of dough.


Mix your dough right on the counter if you’re doing it by hand. A mixing bowl will work just fine too.



1 1/2 cups flour (half AP flour and half semolina flour)

1/2 teaspoon salt

2 eggs beaten

2 tablespoons water

2 tablespoons olive oil


  1. In a large bowl mix the two flours and salt with a whisk until combined.
  2. Carefully pour the flour mixture on your counter. Make a well at the center.
  3. In a measuring cup beat 2 eggs. Add the water and olive oil to the eggs and mix.
  4. Pour at least half the egg mixture into the flour well.
  5. Use your hands and combine. Slowly add the rest of the egg mixture.
  6. This will be messy at first. It’s Ok. Just keep combining the flour and egg until it’s all incorporated. It will be sticky.
  7. If the dough is too sticky add a small amount of flour. If the dough is too dry add a small amount of water.
  8. Knead the dough for 10 minutes.
  9. It should be smooth and elastic. Not wet and not dry or crumbly.
  10. Form the dough into a ball and tightly wrap it in plastic wrap.
  11. Let it rest at room temperature for 30 minutes. Use the dough immediately, or refrigerate up to one day.
  12. Roll out the dough to desired thickness and cut by hand or use a pasta machine.

Using a pasta machine:

  1. Divide the ball of pasta dough into 4 sections. Wrap up the other 3 sections of dough you are not using to keep them from drying out.
  2. Use a floured cutting board or flour your counter and place the dough ball on the floured surface. Gently press the dough into a flat disk.
  3. Feed the dough through the pasta machine set at 1. Fold the dough into thirds and feed the dough back through the widest setting. Slowly decrease the setting on the pasta machine as you pass the dough through each time. I like to go to 7. Make your pasta as thick or thin as you like.
  4. Now feed the long thin dough sheets through the pasta cutter to make fettuccine or spaghetti. You can cut the dough sheets in half and make shorter pasta or leave them long.
  5. Hang fresh cut pasta on a pasta drying rack or pile up the cut dough into little nests. Place each nest on a floured baking sheet to dry out.





Cooking fresh pasta:

Bring a large pot of salted water to a boil. Add fresh pasta and cook for 3 to 5 minutes.

Carefully separate your dough nests before placing them in the boiling water.

Al dente will be slightly firm. Cook the pasta longer if you prefer it more tender.

Keep an eye on your fresh pasta when cooking it. Fresh pasta cooks much faster than dried.

Storing homemade pasta:

Let your fresh pasta stay on the drying rack or baking sheet for about 2 hours at room temperature to dry out.

Refrigerate the fresh pasta for up to 2 days in an airtight container.

Freeze the fresh pasta for up to 2 weeks. Thaw it out before cooking.



Keep Believing


This beautiful wisteria climbs along my backyard fence. It was in full bloom a week ago. I love the contrast of these stunning purple flowers against my brown backyard. The historic winter storm in Texas killed off most of our plants. I was so happy to see this gorgeous plant thriving.

It’s a picture of my life right now. We are smack dab in the middle of some hard things. Still waiting for answers on my husband’s health. Still waiting for complete healing. Still waiting for the catheter to be removed so my husband is no longer in constant pain. Yet we are being blessed by God every day during this entire ordeal.

When I look around, everything is brown. Will there be new life again Lord? Will you really heal Tom? Is this our future?

Wednesday of this week was awful. Tom had an appointment with the kidney doctor. It did not go as well as I was hoping and praying for. We have nicknamed the nephrologist Dr. Doom and Gloom. I met him once in the hospital and he’s not my favorite doctor. He’s a brilliant doctor and speaks honestly and that’s important, but he is not an optimistic person, and that’s bad.

Tom’s kidney function is still not good. The improvement has slowed down, almost stopped. That was not news I was ready for. It broke my heart. All I could see was brown. No signs of life. My heart was ripped in two. My hope was stomped on.

But God reminded me that Tom’s story is not done.

I smelled something so lovely. Wisteria gives off the most delightful fragrance. Because we had so many flowers the smell was powerful. I could smell the wisteria flowers over smoke during a fire we had in our fire bowl one night. You just could not stop the fragrance or cover it up.

In the middle of the trial, God’s beauty and blessings abound.

The love that has been poured out on us is overwhelming. Our church small group is incredible. They have given us countless meals, prayers, words of encouragement, and the most amazing Easter basket with a generous cash gift. Tom’s co-workers took up a large cash donation and they all signed a beautiful card with well wishes. Friends and family are praying for us and checking on us. My in-laws have been so supportive and generous. Our church has blessed us with so many prayers and a gift card from one of our pastors and his wife.

I could go on, and on with the many blessings we have received. That’s just how good God is.

I got a text on Wednesday night from my friend, and prayer partner, Roger. He is 78 years old and leads the prayer ministry at my church. We have prayed together for many things, and many people as we serve on the prayer team side by side. I respect him like a father and in some ways he is like a spiritual father to me. He reminded me to persevere. God bless Roger for that.

God bless the many friends and family who have sent an encouraging text at just the right time. I love all of you!

Yes, there are still a lot of unknowns. Still lots of waiting. But God is not done, and new growth is coming. So I will look past the brown and lifeless looking things to the beautiful. That’s where my Father resides.

I still believe in miracles. I will continue to trust God for complete healing of Tom. I will persevere by the power of the Holy Spirit in me. I will follow Jesus out of this. He is a way maker where there seems to be no way.

I am a very visual person and many times God speaks to me with pictures. When Tom was in the hospital I kept seeing Jesus walking on a tight rope over a huge jungle ravine. I could only see His back because He leads. I am to follow Him out and keep my eyes fixed on Him. Jesus is the way out.

I don’t always understand how God works but I trust Him. God is completely trustworthy.

Thank you for your prayers and love. It means so much to me!

Now faith is the substance of things hoped for, the evidence of things not seen. Hebrews 11:1, KJV

Love you all,


Please send me your prayer requests anytime



Sharing this post that I wrote two years ago. Perfect for Good Friday and Resurrection Sunday. God bless and keep you all!

Meghan E White


“At that moment the curtain of the temple was torn in two from top to bottom.” (Matthew 27:51, NIV)

The temple curtain, or veil, was torn from top to bottom at the moment Jesus gave up his spirit (Matthew 27:50). Why is this significant? Let’s go back to Exodus and the Tabernacle. This was a place God’s spirit could dwell, and the Israelites could worship God.

“Then have them make a sanctuary for me, and I will dwell among them.Make this tabernacle and all its furnishings exactly like the pattern I will show you.” (Exodus 25: 8-9, NIV)

God gave specific instructions to Moses for the Tabernacle and the Most Holy Place.

31 “Make a curtain of blue, purple and scarlet yarn and finely twisted linen, with cherubim woven into it by a skilled worker. 32 Hang it with gold hooks on four posts of acacia wood overlaid…

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Food, mustard seed sentinel

Parmesan and Panko Crusted Flounder


Fish is a great lean protein. It’s high in omega-3 fatty acid which reduces inflammation, and helps protect your heart. Fish is also high in vitamin D which aids in calcium absorption that is necessary for bone health. Fish can boost your immune system, promote healthy brain function, and help your body produce new red blood cells. There are so many scientific studies showing the many benefits of regularly consuming fish.

You might appreciate the obvious health benefits of fish but you don’t enjoy eating it. This simple delicious recipe for white fish just might change your mind. I used wild caught flounder but you can use whatever white fish you like. Cod, tilapia or grouper would work well for this dish. 

This recipe comes together easily and cooks fast. It would make a great weeknight supper. Add some rice and vegetables, and you’ve got a nutritious dinner. Fish lovers will be pleased with this delightful dish, and new fish converts will be made, at least I hope. Make this moist, flaky, flavorful fish dish and add some variety to your cooking.

Happy Eating!

Then He said to them, “Follow Me, and I will make you fishers of men.” Matthew 4:19


Parmesan and Panko Crusted Flounder


16 oz. wild caught flounder (5 fillets)

3 tablespoons salted butter (room temp)

2 crushed garlic cloves

1 teaspoon salt

½ teaspoon of fresh ground black pepper

½ cup panko bread crumbs

½ cup grated parmesan cheese (powdered or fresh) 

zest of 1 lemon 

juice of 1 lemon

2 teaspoons of fresh chopped parsley


  1. Preheat oven to 425°
  2. Line a baking sheet with parchment. If you use aluminum foil, spray with cooking spray.
  3. In a small bowl add panko, parmesan, and lemon zest. Stir to combine.
  4. In another small bowl mix softened butter and crushed garlic.
  5. Pat each fillet dry with a paper towel.
  6. Spread about a teaspoon of the garlic butter mixture evenly on top of each fillet. Sprinkle salt and pepper over all the fish.
  7. Place each buttered fillet in the panko/parmesan bowl one at a time, and press the bread crumb mixture evenly onto the top of each piece of fish. Then place the fillets on the baking sheet.
  8. Lightly spray the tops of the fish with cooking spray. This will help brown the panko.
  9. Bake for 20 minutes.
  10. Drizzle with lemon juice and fresh parsley before serving.

Go to Mustard Seed Sentinel for this recipe and all of my recipes at Meghan’s Corner.