Skip to main content

James Week 9 James 5: 1-12



In the first part of chapter 5 James talks about money and some relationship pitfalls we have with it. We’ll also be talking about patience in suffering.





Study Questions Week 9


  1. Do you ever consider yourself wealthy? Even poverty in the United States is a higher quality of life that many other areas of the world (You can check out this article from Forbes for some information on that.) Are you using your wealth to please yourself or to please God? 
  2. What is one change in your buying habits that you can make to ensure that those that helped create it are getting a fair wage? There are buzz words for products such as "Fair Trade" but ones that I've found even more useful are "Locally grown" or "I know a guy who does that." 
  3. Patience is not an easy gift to receive. Do you practice active waiting? Active waiting is when you ask God for an answer to a solution and you continue to praise Him and serve where and how you are. Try active waiting this week and see if it helps you build up your patience. 
  4. Let your yes and no stand alone. James says that we will be condemned. The word used for condemned is also translated "hypocrisy" in other passages. How can you remove yourself from hypocrisy? Are you tempted to give answers beyond yes and no? What can you do to prevent yourself from saying one thing but doing another?
  5. Weekly Challenge: Read the story of the two sons in Matthew 21:28-32 and to discern which son you are and which son God desires you to be.



Leave your comments below or join the discussion on Facebook and Instagram #BibleStudywithTina


Having trouble getting the podcast to play? You can access it directly through this link. Or send me an email to get a copy of the manuscript.
https://archive.org/details/JamesWeek9



Want to subscribe so you don't miss a single episode? Use this feed in your podcast app of choice
http://feeds.feedburner.com/tinathestoryteller/iAIl


Comments

Popular posts from this blog

Stories from the Kitchen: Taste and See

I celebrated my birthday last weekend. It was wonderful and the leftovers left me with a question or two. Find out what they are and how I'm currently answering them in this week's podcast. Stories from the Kitchen Season 2, Episode 2: Taste and See Notes from the episode: Taste and See by Margaret Feinberg Dad’s New York Cheesecake (from the back of a Philidelphia Cream Cheese package) 1 ⅞ cups graham cracker crumbs ¼ to ½ cup butter, melted 1 cup sugar, divided 2 lbs cream cheese (4 packs) 2 large eggs (lightly beaten) 1 tsp vanilla 2 tbsp cornstarch 1 cup sour cream Preheat oven to 450F Mix well graham crackers, 2 tbsp sugar, and enough butter that the mixture holds together. Reserve 2 tbsp for garnish. Press mixture onto bottom and sides of a greased 9-inch springform pan. Chill in the freezer while preparing the filling. Mix cream cheese and sugar until smooth and light. Beat in eggs, vanilla, and cornstarch until just blended. S

Tasty Tuesday: Roasted Broccoli

I ran across this recipe on Pinterest the other day that was labeled " The Best Broccoli Of Your Life. " I normally either steam our broccoli in the microwave or saute it with olive oil and red pepper flakes on the stove top. I decided this would be something to try. I did the salt, pepper and olive oil part of the recipe. I didn't have the majority of the other ingredients. In fact, all I had was a little bit of Parmesan  It was wonderful. Not the best broccoli of my life, but honestly, it was pretty close. And if I had the lemon juice and all that jazz, it may very well be the best. What have you been eating lately?

Tasty Tuesday: Loaded Baked Potato Soup

  I've had loaded baked potato soup on the menu most of the month of November, not really knowing when I was going to make it. Last night was the night. I started with this recipe from Betty Crocker as an idea but as I saw that it served 15 and looked at the various quantities while I cooked, some things changed, and wanted to share the final recipe here so you can enjoy it and I won't forget it.  Loaded Baked Potato Soup serves 3 with seconds and a serving left over 1/2 package of bacon 1 small onion chopped 3 cups chicken broth (I use Better Than Boullion) 2 large baking potatoes, peeled, cubed 2 tbsp butter 2 heaping tbsp all-purpose flour 2 cups milk divided 1/2 teaspoon salt 1/2teaspoon freshly ground pepper A generous helping of sour cream 4 oz sharp Cheddar cheese shredded (half a block) separated 2 sliced green onions separated In skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons d