All Activity

Sorry for the late replly brothers... 8.2 actually fixed 2 bugs for us. 1) When a brother would send an email reminder of assignments, the system would send the message to random brothers with no assignments - Fixed. 2) FSGO's had notifications in NWP about assignments that would have a date only and say "Unknown". At other times assignments in NWS would not show up in NWP - Fixed.

I agree with you, though that’s not what I was implying

Hi Jason, I like the way you think! I personally don't believe that any amount of apostate content on the Internet (with JWs being present or not) would prevent Jehovah from spreading his Word and touching hearts. But that was not the point of my message, right? I meant that we should not put ourselves at risk by going against apostate ourselves. I am sure Jehovah is using jw.org, jw_pressroom, and all our other official websites the best way possible to do just that.

I disagree with this logic That's like saying that you won't preach in a town because there's one apostate that lives there. If we are unwilling to be visible to others, then the apostates are going to preach their false gospel and that would be the only exposure the public will have about us Paul said: "For “everyone who calls on the name of Jehovah will be saved.” However, how will they call on him if they have not put faith in him? How, in turn, will they put faith in him about whom they have not heard? How, in turn, will they hear without someone to preach? How, in turn, will they preach unless they have been sent out?" So I believe we should be meeting the people where they are, whether at their doors or on the internet Please put yourselves in the shoes of the unbelievers: when they search up "JW" on a search engine, the vast majority of results they get are sources that are against us. So this shapes their view about our religion. We could easily outweigh these with more presence online so they can see the truth, see who we really are. That is what I think

There’s a list of things here https://www.jw.org/en/library/magazines/awake-no5-2017-october/disaster-steps-that-can-save-lives/#link0

Aunt Lavina's Take on Tacos A Midnight Road Trip and a Crowded Kitchen I was a little girl when my parents decided to take a spur of the moment vacation to Redding, California, and down to LA. My dad was a brick mason, and when one job finished he would look for the next one to start. He was well known at his trade and always in demand, and he eventually became the union president and business agent for the city of Tulsa. Before taking on his next big job, he decided he would go home, wake Mom up, and tell her to pack because we were going to California. I remember his booming voice when he came home shortly before midnight, telling Mom to get up and pack because we were leaving now. My dad always made spontaneous decisions without a second thought to my mother's opinion. So, ever the dutiful wife, she packed our bags and made a pallet for me in the back seat, where the window meets the dash. You have to remember that was the ‘fun’ place for kids to ride back then — that way they could see the car that was about to rear-end you and hurl them into the air. No seat belts, no safety laws. But a blanket and a pillow and a bed with a view was the coveted place to ride. My dad always drove straight through except for a nap at the roadside rest stops. I even remember him picking up several hitchhikers along the way, much to my mother's dissatisfaction. But we all lived. My Aunt Lavina was married to a Mexican man, and he taught her the way around a Mexican kitchen. I'm so glad he did. She made tacos the night we arrived, and the kitchen was filled with wonderful aromas and the sound of laughter as the adults gathered around the table and played cards. That was the first time I ever remember eating a taco, but I knew it would not be the last. I know this recipe will not sit well as an authentic dish, but it is one I feel you should at least try. My mom and dad took this version home, and this is how they forever made it. Tacos and Mexican restaurants were rare in the 1960s in Oklahoma. I thought this was the best thing I had ever imagined. Then in the ’70s a few fast food chains and restaurants sprang up, but none was ever as good — until we moved to LA and began eating at all the mom and pop restaurants. That is where my love for Mexican dishes was truly cemented. But my start was in my Aunt Lavina's crowded kitchen, after a spontaneous road trip initiated by a father in the middle of the night. Aunt Lavina's Tacos Serves a crowd — plan for one taco per plate; they're enormous. For the Filling 2 lb ground beef, browned with minced onion and your own taco seasoning blend (Aunt Lavina used her own; use yours) 3 (15 oz) cans pinto beans with jalapeño, simmered until thick Once both are cooked, combine and pulse briefly in a blender until just blended — not smooth, just unified For the Shells 12-inch flour tortillas Lard, for shallow frying For the Assembly Line Sharp cheddar, grated Lettuce, shredded Tomato, chopped Onion, diced Sour cream Homemade salsa Avocado slices, salt, pepper, and a squeeze of lime Method Heat lard in a shallow pan and fry each flour tortilla just a few seconds per side — only until it bubbles up and forms nice brown bubbles. Stack the fried tortillas on a platter. Form an assembly line. The first person spreads a generous portion of the meat and bean filling inside each shell. The next person adds a generous handful of grated sharp cheddar over the warm filling. The next adds shredded lettuce, chopped tomato, and diced onion. The last in line places the crowning touch: a dollop of sour cream and homemade salsa, two slices of avocado, salt, pepper, and a squeeze of lime. Serve immediately — one taco covers the entire plate. Leslie's Note: This is not an authentic taco by any stretch, and Aunt Lavina would have been the first to tell you so with a laugh. But it is the taco that taught me what a kitchen full of people who love each other sounds like — cards shuffling, laughter rising over the stove, and a platter passed hand to hand until something humble became a feast.

JW.ORG update: https://www.jw.org/en/news/region/germany/Germanys-Federal-Court-of-Justice-Backs-Jehovahs-Witnesses-in-Kusserow-Case/ I like how quickly they share updates nowadays, just 3 days after verdict 🤩

artificial evolution, heh

You can always check your Sharing Logs which will explain what happened and why.

Have worked with Meyers and Briggs and just went through this again. Scored ENFP=T, looked though the suggested vocations and it included teacher, counselor, writer which I have done, but retired, now. I think my last official test came out almost as a single point. Hope this thread gains some momentum if more already closed.

5 FREE SHOWS ALL WEEK LONG! In celebration of our 50th anniversary and 5 decades of meaningful storytelling, we're sharing 5 shows free on Sight & Sound TV for 5 days! Now through July 3rd, you can stream NOAH—Live!, QUEEN ESTHER, DAVID, DANIEL, and JESUS as many times as you would like, all for free! From the beginning, our mission has been to reveal the power of the Gospel by bringing the Bible to life on stage and screen. Whether you've been a part of these adventures for years or are tuning in for the first time, thank you for the impact you have made on our story! https://www.sight-sound.tv/celebrate-50-years-5-shows-streaming-free?ajs_uid=&utm_source=Sight+%26+Sound&utm_campaign=3a297c8435-EMAIL_0629_LABRSSTV_50th26_Free5NowStreaming&utm_medium=email&utm_term=0_-3a297c8435-484667155&mc_cid=3a297c8435&mc_eid=5733cb5f0b

Ah... So you believe in evolution...🤔

P.S. Is there an active poetry stream on this site? I'm trying to wean off posting on a worldly site. Let me know... thanks

AI evolves. They get better depending on the version and setting.

I messaged you, sis.

Hello Ella, I live in Perth. Did you know we are having our convention this weekend (and next) at the Perth Convention Centre? Pm me for more details if you like. Lucy

Hi, brothers and sisters! Is there anyone here from Perth, WA? I've been here for a month now. I'm hoping to meet new friends. I live in the middle of the city.

You ask AI to check itself? If it lied once, do you expect it to be honest the second time? 🤣

Pages in a book can be counted and planned as in my personal writings where I have a preset amount.

I would like to change this subject tagline from My Cookbook to accurately describe the contents. Snippets from my life told through recipes. Is there anyone that can tell me do that change?

I would articulate JEHOVAH so much

AI hallucinates often, I always ask for direct link to check stuff myself after asking the AI to double check just in case...

FAMILY TIME Ready in a Flash HB Rolls 30-Minute Hamburger Buns — Tangzhong Method Same fast hamburger bun method, with a tangzhong starter folded in for a softer, more tender crumb and better next-day texture. Makes 8 buns (or 6 larger ones). A JAR FROM CATOOSA My sister from a different mister, Sue Ward, brought over a jar of Farmers Market maple honey from a stand in Catoosa — she found it and thought of me. I used it right in this batch, and now I'll forever think of her when I do. Sue and I have spent so much time together since Rick's nap time, and in that time we've discovered just how alike our childhoods were. Sometimes we'd tell each other a story about our fathers, and the other would shout, “Twinning!” — or I'd say we really need to look into our family tree. We both had early fathers who were hard men, cold at times, difficult to love. And now, aging in the truth together, we find ourselves longing to form the father-daughter relationship neither of us fully had growing up. For a long time, it was hard for me to think of Jehovah as a father figure. I didn't have a lot to connect it to. But I did have a man with an incredible work ethic, who instilled that same ethic in his daughters. He was a provider, and he excelled at the hard things. I've come to realize now that he couldn't pass on what he never had himself. He was a casualty of poverty and a very rough childhood from the Depression era — a WWII soldier who saw things no one should have to see, a survivor of the Greatest Generation. He had many good qualities too. He just couldn't let his guard down and risk anyone seeing his truth. This honey — sweet, unguarded, freely given by a friend who understands exactly where I come from — has become its own quiet lesson, in its own small way, about the kind of Father Jehovah actually is. Ingredients 3 tbsp bread flour, for tangzhong 1/2 cup water, for tangzhong 1/2 cup warm water (110°F), for blooming yeast 2 tbsp quick-rise yeast 2 tbsp sugar or honey (Sue's Farmers Market maple honey from Catoosa, if you have it) 1 tsp salt 4 oz butter, melted and cooled 1 large egg 2 4/5 cups bread flour (the remainder after tangzhong) 1 egg, beaten, for egg wash Sesame seeds, poppy seeds, or shredded cheese, optional topping Method Make the tangzhong. Whisk together the tangzhong flour and water in a small saucepan over low heat, stirring constantly, until it thickens into a smooth paste, about 2-3 minutes. Remove from heat and let cool to room temperature. Bloom the yeast. While the tangzhong cools, combine the warm water, yeast, and sugar or honey in your mixer bowl. Let sit 10 minutes until foamy. Add tangzhong, salt, butter, and egg. Add the cooled tangzhong, salt, melted butter, and egg to the yeast mixture. Mix briefly to combine. Add flour and mix. Add the remaining bread flour and mix with the dough hook no more than 2 minutes. Dough will be on the wetter side and sticky — that's expected. Divide and shape. Divide into 8 pieces (or 6 for larger buns). Form, shape, and roll each into a ball, then place on a sheet pan. Egg wash and rest. Brush lightly with the beaten egg. Add seeds or cheese now if using. Let rest 20 minutes — for a slightly better rise in that short window, this can be done in the VIVOHOME stand mixer bowl with the fermentation function set to 80°F (27°C) instead of a plain room-temperature rest. Bake. Bake at 400°F for 9-12 minutes, until internal temperature reaches 195-205°F. Cool. Remove from oven and cool before slicing. NOTES This adds about 10-15 minutes to the original 30-minute timeline, mostly for cooking and cooling the tangzhong before it goes in with the yeast. The payoff is a noticeably softer, more pillowy crumb and buns that stay fresh longer without drying out — the gelatinized starch in the tangzhong holds onto moisture the rest of the dough can't. From Jehovah's Table to Mine

Oh thanks dear brother! Your name has just reminded me that sometimes after an argument Rick would toss a white napkin into the room then yell Turce? I love you already! You hold a special memory in my heart next to that memory of Rick!

Oh, I love that you're sharing bits of your life with us, along with your recipes. This can only be the product of fond memories combined with deep thinking. We hope to welcome your dear Rick back in the ressurection, if Jehovah permits. Keep sharing as you're able. Feels like reading your journal. Much love to you.