I had to make my chili for the Converge Chili Contest but I knew that my weekend was busy. I asked Lynn's advice.  She said, "Good chili needs to simmer for hours.  Make it today and let it simmer, keep it in the fridge, and simply reheat it on Saturday".  Sound advice for any problem you may have.  Take it to God in prayer, and let it simmer for a season. -Pastor Mike