I Won't Let Go
(Recipe: Cracker Barrel Carrots

Last Sunday while visiting our church in Clearwater, Florida, the pastor spoke from the book of Job. It was a powerful sermon entitled “Why Should I Keep Believing?” – especially when things seem to go wrong for me. He closed with the following poem, and I share it with you. As he so aptly said, hang on to Jesus – Don’t let go – no matter how rough the seas or rocky your boat.

I Won't Let Go

I want to let go, but I won't let go.
There are battles to fight,
By day and night,
For God and the right—
And I'll never let go.

I want to let go, but I won't let go.
I'm sick, tis true,
Worried and blue,
And worn through and through,
But I won't let go.

I want to let go, but I won't let go.
I will never yield!
What! Lie down on the field
And surrender my shield?
No, I'll never let go!

I want to let go, but I won't let go.
May this be my song:
"Mid legions of wrong—
Oh, God, keep me strong
That I may never let go!"

Author Unknown

Cracker Barrel Baby Carrots.

2 pounds fresh baby carrots,
1 tsp. salt,
1 Tbsp. brown sugar,
2 Tbsp. margarine.

Rinse carrots and place in a 2 qt. saucepan. Pour enough water in pan to just cover the top of the carrots. Cover and place on medium heat. Bring to boil. Turn heat to low and simmer 30-45 min, until carrots are tender when pricked with a fork. (Test carrots at 20 minutes). When carrots start to become tender, pour off half the water and add salt, brown sugar and margarine. Place lid on pan and cook until completely tender but not mushy. Serves 6