How good it is to be home! I arrived back in Pasadena, safe and sound, on Friday evening after spending last week in Beijing, China. I had the pleasure of witnessing WLI China’s training program with Pastor Benny Yang, and the Lord was bringing His Kingdom to earth in mighty ways!
Before I flew into China, I was in Russia from May 14 to 17. Harvest International Ministry (HIM) gathered pastors from all over the nation together in Vladivostok for a Revival Conference at Association of Churches “House of Life.”
The conference in Russia was absolutely phenomenal! As I was speaking during the conference, I shared about how to live a life of supernatural faith and obedience to God. I also had the opportunity to highlight stories of Holy Spirit revival, in anticipation of the great tsunami waves of harvest the Lord is releasing on the earth!
I felt faith rising up in the hearts of many as we worshipped our Lord and King, Jesus!
The Church in Russia was vibrant both internally and externally!
The Lord brought healing to many at the conference, and—best of all—we saw people give their lives to Jesus each day we were there!
I enjoyed a meal with Pastor Roman Dombrauskas and several of my good Russian friends.
Praise God for His unfailing love!
Two weeks back, during my short family vacation, I posted this photo of the prime rib we made one evening. Since many have asked for the recipe, here it is now for anyone to make!
Garlic Prime Rib Recipe
Prep: 10 min | Cook: 1 hr 30 mins
1 (10 pound) prime rib roast
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme
1. Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
2. Preheat the oven to 500 degrees F (260 degrees C).
3. Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C) and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare.
4. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.
Enjoy! God bless you!
Be on the lookout for my blog next week when I’ll share testimonies from my time in China!