STORYCHURCH started in a Durham school gymnasium/cafeteria back in 2010. It was so great! The school was brand new, so everything was clean and shiny — and super bright — thanks to the myriad of windows along the side of the room.
It was often so bright in fact, that Pastor Jeremy and I regularly talked (and talked) about the excess of light in the room and how we wished we could control it.
A little over 18 months ago, when we started to renovate what is now our first permanent location, the first thing we did was block out all the windows and paint the roof black. I was absolutely giddy with the possibility of being able to control the lights, at long last. No joke.
While caught up in all my giddiness, I’ve failed to communicate properly the WHY behind it. Here are some thoughts on why we like to control the lighting in our auditorium.
- Reduce the app footprint. Give me the option of whether all, partial or no photos at all are cached on my iPhone. All my photos should still be available but thumbnails will stream to my phone from iCloud instead. I also use iTunes Match – I can stream all my music without having to download and carry around a percentage of my music library and no-one thought of that when developing Photos? The current all or nothing approach for Photos is forcing me to look at alternative solutions.
- Make it faster. The Photos app on my phone is slooooow. This is probably because the phone is trying to work with zero space left (see #1). When I click to attach a photo in iMessage, it can take an age for the photos to initially appear.
- Help me get rid of my duplicates! Not Apple’s fault, I know, but please include an intelligent duplicate finder and help me reduce the overall size of my photo library.
- Better integration with other iOS apps. Sometimes it can be tricky to pull an iCloud photo into Instagram because it doesn’t appear to be downloaded, even when I’ve clicked on it before loading Instagram. To get around this, I created a ‘scratch’ album which I’ll share images to and then pull them from there, or used copy & paste where supported.
- Families share photos! I know I can share selected pictures/albums within family sharing. But I want to be able to automatically give access to all my photos to anyone on my family sharing set-up.
- iTunes Syncing. The iTunes sync content bar thingy which tells me the ratio of content types that are on my phone displays 82GB for photos (I have a 16GB phone). On top of that, the tool-tip on that bar is accessible right the way across my screen, well off the edge of the iTunes app.
Banoffee pie is a graham cracker base, with layers of banana and caramel, covered with a layer of whipped fresh cream! It is up there as one of our favorite desserts, ever! The best thing is, it’s sooo easy to make!
- 1 Can (14 Ounces) of Sweetened Condensed Milk
- 1 Graham Cracker Pie Crust
- 1 Carton of Heavy Whipping Cream
- 2 Ripe Bananas
You can’t really go wrong with this. Follow the steps below to make perfect Banoffee pie, every time.
- Remove the paper from the can as best as possible. Boil a pan of water and then place the can into it unopened. Boil for 2.5 hours, adding extra water as necessary. While that is boiling you can get on with the next step.
- If you’re tough like me, pour the cream into a bowl and whip by hand (using a whisk). Alternatively, whip the cream using an automated mixer. Just make sure it whips up nice and thick. Runny fresh cream is not acceptable. Think Cool Whip consistency, but do not use Cool Whip. Do not use fresh cream from a squirty can either. I don’t care how real it says it is. It ain’t. Put the bowl of fresh cream in the refrigerator until later.
- Just before removing the can from the water, slice up the first banana and put a layer at the bottom of the graham cracker pie crust.
- Remove the can carefully from the pan. Use a tin opener to open the can, and be on your guard for any hot caramel flying out. Open the lid fully and give the contents a stir. The caramel should be nice and thick. Pour it all over your layer of bananas in the pie crust. Put the pie crust in the refrigerator for about 1 hour (or until the caramel has firmed up a little).
- Now you can add the fresh cream. I like a good layer of it, but you can add as much as you’re comfortable with.
- Put some chocolate shavings on top.
- That’s all there is to it.
It’s heart-breaking when a marriage falls apart. In recent years Liz and I have seen many marriages of people we know under attack, some seemingly beyond repair. The worrying thing is, this seems to be on the increase. Now more than ever, we need to be focused on our marriages to keep them as healthy as we can.
We’ve been married now close to fifteen years. Marriages take work. The pursuit of our spouse must never stop. Every relationship is different, but here are some things that we aim for and I think work well for us. Be sure to let us know what works well for you.
What You Will Need
- A pack of minced pork/sausage meat (16 0z)
- 6 Eggs
- Toasted coarse breadcrumbs
- Hard boil 5 of the eggs.
- While they are boiling, beat the remaining egg in a bowl.
- Place a good layer of breadcrumbs in another bowl.
The Messy Bit
- Remove the shells from the 5 boiled eggs.
- Divide the pack of meat into five.
- Flatten a meat portion in the palm of your hand.
- Place an egg in the center and wrap the meat around it.
- Ensure egg is completely covered and meat layer is as even as possible.
- Take and gently roll in the beaten egg bowl.
- Take and gently roll in the breadcrumb bowl.
- Repeat steps 3-7 for each egg.
Baking The Eggs
- Pre-heat the oven to 425.
- Place scotch eggs on a tray and place in middle of oven. I use a tray with a rack to help fat drain away.
- Cook for 25-30 minutes.
Best served with fries and Heinz Baked Beans!