@silagrace5: He will lead me Jesus is my guiding light | Christian powerful gospel worship song #gospelmusic #christiantiktok #fyp #jesuslovesyou #jesussaves

Sila Grace ⭐

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Region: CA

Friday 11 September 2026 17:38:02 GMT

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Joyfulee :

Amen. Thank you Lord for who you are

2026-09-12 02:27:26

1

Manuela :

well if i end up on the street after so long trying to move but could not.and i end up on the street.i will maybe lose my hope too.but then this is what i most get next everthing is better then to never have a change!!

2026-09-12 04:23:49

0

Sharney :

Thank you Jesus for leading me everyday, Amen

2026-09-11 22:24:07

0

Teresiah Wamuyu :

amen

2026-09-11 19:07:25

0

rizriana kangoo :

AMÉN

2026-09-11 23:07:20

0

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home made pumpkin puree Ingredients - 2 small cooking pumpkins, such as sugar baby, about 4 pounds - 1/2 cup dry white wine - 4 cloves garlic, minced - 1 3/4 cups pureed cooked pumpkin, or - 2 teaspoons chopped fresh sage leaves, plus whole leaves for garnish Preparation Preheat the oven to 350 degrees F. Line a large baking sheet with parchment. Cut pumpkins in half along the equator. Scoop out the seeds and stringy pulp in the center. Place pumpkin halves (cut side down) on the prepared pan and roast until they are soft, about an hour. You can tell they are done if you poke the skin and the meat gives way underneath. Alternatively, place two halves cut side down in a 9 by 13-inch microwave safe baking dish with a half inch of water. Microwave on high power, until soft, 15 to 17 minutes. Repeat with the remaining pumpkin halves. Allow the pumpkins to cool. Scoop the flesh out with a spoon and puree in a food processor or with a food mill. Heat oil in a large saucepan over medium heat. Add garlic and shallot and cook, stirring often until softened and just beginning to brown, 1 to 3 minutes. Stir in rice and cook, stirring until the rice grains start to get translucent in spots, about 2 minutes. Stir in wine and cook, stirring often until the wine has mostly evaporated, 2 to 3 minutes. Stir in broth, nutmeg, salt and pepper, increase heat to high and bring to a boil, stirring occasionally. Cover, reduce heat to low and simmer undisturbed until most of the liquid has been absorbed, 30 to 35 minutes. Stir in pumpkin, sage and cinnamon, return to a simmer, and cook, stirring often until the mixture is thickened and the rice is tender, 10 to 15 minutes. Remove from heat, stir in 3/4 cup Romano cheese, cover and let sit 5 minutes off the heat to thicken further. Serve sprinkled with the remaining 1/4 cup cheese, more freshly ground pepper and sage leaves for garnish. Source: Healthy Seasonal Recipes

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