New Zealander, Aimee Walker—pastor, author, Bible Study writer and teacher—first came on my show early on in December of 2019. She recently launched her first book: But I Flourish: Learning to Thrive in Every Season and I wanted to share some of what you will gain from reading it, as well as introduce you to Aimee in case you missed her the first time round.
Aimee knows that we all are called to mentor and to be mentored by someone who is just a little further down the road in their spiritual maturity, and she wished she had had someone in her life ten years ago while wrestling with some of these issues in her walk with God. Her prayer is that her book will encourage those women who may be struggling in similar areas.
Some of my favorite parts had to do with "living loved," looking at my circumstances through the character of God, and reflecting on the difference between resignation and surrender. (And about 27 more good points.) You can purchase your copy of "But I Flourish: Learn to Thrive in Every Season" on Amazon.
Welcome back, Aimee! Thanks again for your time and ministry.
You can find Aimee here:
And her Bible Studies here:
Spring Issue is now available for preorder (and I'm grateful to have a few words included.)
In case you didn't try Aimee's recipe for Caramel Slice last time around, I'll repeat it below. Let me know if you make it and send me a pic!
Aimee's Caramel Slice Recipe
"It's not quick but, boy, is it worth it!"
Ingredient List:
Base
1 cup butter
2/3 cup sugar
1 egg, lightly beaten
2/3 cup plain flour (if using a gluten-free flour you may want to use closer to 1 cup)
1/2 cup desiccated coconut
pinch salt
Caramel
11 tbsp. butter
1 cup brown sugar
4 tbsp golden syrup
1 tin sweetened condensed milk
4 tbsp plain flour
Icing
7 oz. dark chocolate (I use 85% cocoa solids)
3 tbsp butter
Method:
Preheat the oven to 375 degrees. Grease and line a slice tin with parchment paper.
Cream the butter and sugar together until thick and pale. Beat the egg in and then add in the flour, coconut, and salt. Beat until well combined. Spread the mix in an even layer into your prepared tin and then bake for 18 minutes. Remove the base from the oven.
While the base is cooking, make your caramel by melting all the ingredients in a saucepan/pot over medium heat. Stir continually to avoid burning on the bottom until the butter has melted and the sugar is dissolved. Pour it over the hot base and then return to the oven for another 10 minutes.
Remove from the oven and then cool in the tin before icing.
To make the icing, gently melt the chocolate and butter in a heatproof bowl over a saucepan of gently simmering water, stirring gently to combine. Pour over the top of the caramel and place in the fridge to set. Cut into slices and serve. (store the slice in the fridge)
