Sunday, October 19, 2014


  The Lord's Baptist Church

11102 Yakima Avenue South
Tacoma, WA.  98444
  God has blessed us over the years since TLBC was organized.  We organized five churches directly through this local church.  We presently have a full time Missionary working under the authority of TLBC in Ireland.  Come worship with us as we renew our strength in the Lord and PRAY for us if you can not join in and meet with us locally. 

Pastor: Larry J. Killion
For the wages of sin is death but the gift of God is eternal life through Jesus Christ our Lord. 



Latest News:

(October 19, 2014) 

Sunday School Bible Study:  10AM  "The Church that Jesus Built." #13. Jim Turner   audio
Worship Service:  11AM "New Things of the New Birth"  by Pastor Larry Killion. audio
Afternoon Service:  1:30PM  Pastor introduced a four sermon series on Judging Jude.  Jude Part One  audio 
   09 in attendance.     
   See 2014 3rd Quarter Report for TLBC HERE

   To see more on the trip to Ireland click here.


Saturday, October 18, 2014

Komabucha Tea



I've been addicted to kombucha from first sip. It wasn't really the probiotics or other health promises that did it for me — although I'll take those, too! It was the way it tasted: like tart green apple mixed with sour stone fruits, but with an underlying sweetness that keeps it all together. And fizzy! I couldn't believe that something this could actually be made from tea, of all things. Or that I could make it at home with a few very basic ingredients.

2012-07-10-Kombucha13.jpg2012-07-10-Kombucha14.jpgHow do you make Komabuch Tea? Kombucha starts out as a sugary tea, which is then fermented with the help of a scoby. "SCOBY" is actually an acronym for "symbiotic culture of bacteria and yeast." It's very close cousins to the mother used to make vinegar. The scoby bacteria and yeast eat most of the sugar in the tea, transforming the tea into a refreshingly fizzy, slightly sour fermented (but mostly non-alcoholic) beverage that is relatively low in calories and sugar.                                                              The SCOBY:   Let's talk about that scoby. It's weird, right?! It floats, it's rubbery and slightly spongy, brown stringy bits hang from it, and it transforms sugary tea into something fizzy and sour. It's totally weird. But if you take a step back, it's also pretty awesome.                                                                                                    There are a lot of theories about why the bacteria and yeast form this jelly-like layer of cellulose at the top of the kombucha. The most plausible that I've found is that it protects the fermenting tea from the air and helps maintain a very specific environment inside the jar that is shielded from outsiders, aka unfriendly bacteria.  Probiotics?  Which brings us to the next question: what's actually in kombucha? Kombucha is indisputably full of probiotics and other happy things that our intestines love and that help boost our overall health. Claims that kombucha cures things like arthritis, depression, and heart burn have less of a proven track record, but hey, our bodies are all different and I say go for it if it works for you.                                     Brewing Kombucha Safely And while the homebrewed nature of kombucha makes some home cooks nervous, is unlikely that kombucha will ever make you sick. I spoke with Eric Child of Kombucha Brooklyn when I first started working on my homebrewing book, True Brews (Ten Speed, 2013), and he said something that has really stuck with me: "Kombucha has been around for a very long time and been brewed in environments that were even dirtier than our own." Like all things, you need to use common sense when brewing it and pay attention to what you're doing. It's natural to feel nervous and unsure at first. Bottom line: if the scoby is healthy, then the kombucha will be healthy. (See the Troubleshooting section below.)    Is There Alcohol in Kombucha?     Kombucha does contain a little bit of alcohol as a by-product of the fermentation process. It is usually no more than 1%. Unless you drink a lot of it back to back, you won't get drunk. But people with alcohol sensitivities should be aware of its presence.                 I'm breaking the kombucha-making process into very small steps here. It looks long and complicated, but this is actually a very straightforward and streamlined process. Once you get into the rhythm of it, bottling a finished batch of kombucha and preparing the next only takes about 20 minutes every 7 to 10 days.                       Where to Find Kombucha Brewing Supplies  You can use regular, store-bought tea and sugar for brewing kombucha. You can pick up a scoby from a kombucha-brewing friend or even make your own: 

If you're having trouble finding a scoby or any other supplies, check out these sources:
Order True Brews! True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Mead, Kefir, and Kombucha at Home by Emma Christensen

How to Make Kombucha Tea at Home

Makes about 1 gallon

What You Need

3 1/2 quarts water
1 cup white sugar
8 bags black tea (or 2 tablespoons loose tea)
2 cups starter tea from last batch of kombucha or store-bought (unpasteurized, neutral-flavored) kombucha
1 scoby per fermentation jar
Optional flavoring extras for bottling: 1 to 2 cups chopped fruit, 2 to 3 cups fruit juice, 1 to 2 tablespoons flavored tea (like hibiscus or Earl Grey), 1/4 cup honey, 2 to 4 tablespoons fresh herbs or spices
Stock pot
1-gallon glass jar or two 2-quart glass jars
Bottles: Six 16-oz glass bottles with plastic lids, 6 swing-top bottles, or clean soda bottles
Small funnel


Note: Avoid prolonged contact between the kombucha and metal both during and after brewing. This can affect the flavor of your kombucha and weaken the scoby over time.
1. Make the Tea Base: Bring the water to a boil. Remove from heat and stir in the sugar to dissolve. Drop in the tea and allow it to steep until the water has cooled. Depending on the size of your pot, this will take a few hours. You can speed up the cooling process by placing the pot in an ice bath.
2. Add the Starter Tea: Once the tea is cool, remove the tea bags or strain out the loose tea. Stir in the starter tea. (The starter tea makes the liquid acidic, which prevents unfriendly bacteria from taking up residence in the first few days of fermentation.)
3. Transfer to Jars and Add the Scoby: Pour the mixture into a 1-gallon glass jar (or divide between two 2-quart jars, in which case you'll need 2 scobys) and gently slide the scoby into the jar with clean hands. Cover the mouth of the jar with a few layers of cheesecloth or paper towels secured with a rubber band.
4. Ferment for 7 to 10 Days: Keep the jar at room temperature, out of direct sunlight, and where it won't get jostled. Ferment for 7 to 10 days, checking the kombucha and the scoby periodically.
It's not unusual for the scoby to float at the top, bottom, or even sideways. A new cream-colored layer of scoby should start forming on the surface of the kombucha within a few days. It usually attaches to the old scoby, but it's ok if they separate. You may also see brown stringy bits floating beneath the scoby, sediment collecting at the bottom, and bubbles collecting around the scoby. This is all normal and signs of healthy fermentation.
After seven days, begin tasting the kombucha daily by pouring a little out of the jar and into a cup. When it reaches a balance of sweetness and tartness that is pleasant to you, the kombucha is ready to bottle.
5. Remove the Scoby: Before proceeding, prepare and cool another pot of strong tea for your next batch of kombucha, as outlined above. With clean hands, gently lift the scoby out of the kombucha and set it on a clean plate. As you do, check it over and remove the bottom layer if the scoby is getting very thick.
6. Bottle the Finished Kombucha: Measure out your starter tea from this batch of kombucha and set it aside for the next batch. Pour the fermented kombucha (straining, if desired) into bottles using the small funnel, along with any juice, herbs, or fruit you may want to use as flavoring. Leave about a half inch of head room in each bottle. (Alternatively, infuse the kombucha with flavorings for a day or two in another jar covered with cheesecloth, strain, and then bottle. This makes a cleaner kombucha without "stuff" in it.)
7. Carbonate and Refrigerate the Finished Kombucha: Store the bottled kombucha at room-temperature out of direct sunlight and allow 1 to 3 days for the kombucha to carbonate. Until you get a feel for how quickly your kombucha carbonates, it's helpful to keep it in plastic bottles; the kombucha is carbonated when the bottles feel rock solid. Refrigerate to stop fermentation and carbonation, and then consume your kombucha within a month.
8. Make a Fresh Batch of Kombucha: Clean the jar being used for kombucha fermentation. Combine the starter tea from your last batch of kombucha with the fresh batch of sugary tea, and pour it into the fermentation jar. Slide the scoby on top, cover, and ferment for 7 to 10 days.
Additional Notes:
Batch Size: To increase or decrease the amount of kombucha you make, maintain the basic ratio of 1 cup of sugar, 8 bags of tea, and 2 cups starter tea per gallon batch. One scoby will ferment any size batch, though larger batches may take longer.
Putting Kombucha on Pause: If you'll be away for 3 weeks or less, just make a fresh batch and leave it on your counter. It will likely be too vinegary to drink by the time you get back, but the scoby will be fine. For longer breaks, store the scoby in a fresh batch of the tea base with starter tea in the fridge. Change out the tea for a fresh batch every 4 to 6 weeks.
Other Tea Options: Black tea tends to be the easiest and most reliable for the scoby to ferment into kombucha, but once your scoby is going strong, you can try branching out into other kinds. Green tea, white tea, oolong tea, or a even mix of these make especially good kombucha. Herbal teas are ok, but be sure to use at least a few bags of black tea in the mix to make sure the scoby is getting all the nutrients it needs. Avoid any teas that contain oils, like earl grey or flavored teas.
Avoid Prolonged Contact with Metal: Using metal utensils is generally fine, but avoid fermenting or bottling the kombucha in anything that brings them into contact with metal. Metals, especially reactive metals like aluminum, can give the kombucha a metallic flavor and weaken the scoby over time.
Troubleshooting Kombucha
• It is normal for the scoby to float on the top, bottom, or sideways in the jar. It is also normal for brown strings to form below the scoby or to collect on the bottom. If your scoby develops a hole, bumps, dried patches, darker brown patches, or clear jelly-like patches, it is still fine to use. Usually these are all indicative of changes in the environment of your kitchen and not a problem with the scoby itself.
• Kombucha will start off with a neutral aroma and then smell progressively more vinegary as brewing progresses. If it starts to smell cheesy, rotten, or otherwise unpleasant, this is a sign that something has gone wrong. If you see no signs of mold on the scoby, discard the liquid and begin again with fresh tea. If you do see signs of mold, discard both the scoby and the liquid and begin again with new ingredients.
• A scoby will last a very long time, but it's not indestructible. If the scoby becomes black, that is a sign that it has passed its lifespan. If it develops green or black mold, it is has become infected. In both of these cases, throw away the scoby and begin again.
• To prolong the life and maintain the health of your scoby, stick to the ratio of sugar, tea, starter tea, and water outlined in the recipe. You should also peel off the bottom (oldest) layer every few batches. This can be discarded, composted, used to start a new batch of kombucha, or given to a friend to start their own.
• If you're ever in doubt about whether there is a problem with your scoby, just continue brewing batches but discard the kombucha they make. If there's a problem, it will get worse over time and become very apparent. If it's just a natural aspect of the scoby, then it will stay consistent from batch to batch and the kombucha is fine for drinking.

Freedom Update

Dear Larry, This was a big week for freedom in Washington State. In the past 6 days, Freedom Foundation has won two major legal victories against two powerful government unions.

For more information, go to
Stay Informed,
David Bramblett, Creative Director
Freedom Foundation
P.S. For those of you who wish to see the story featured on our website, you can go here:
Read The Freedom Update - Episode 42

Be Aware


6 Easy, Lifesaving Steps for Avoiding Danger and Keeping Your Loved Ones Safe

You’re About to Learn 6 Simple-To-Deploy, Yet Seldom Practiced Situational Awareness Tips (That You Can Use TODAY) to Better Protect Those Who Depend On You… 


Click Here

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Situational Awareness:

6 Easy Steps To Avoid Danger

These 6 simple steps are the keys to keep your family safe with better situational awareness. Learn to recognize the threat before it
happens…because the best fight is the one you avoid.

Be Prepared

I Don't Trust The Government OR What They Say About Ebola (Neither Should You)
Here's some things you should buy right now to prepare (before this becomes a panic situation and the supplies are all sold out).
Best part?
You can get almost everything you need online.
** Medical Grade Nitrile Gloves - If ebola spreads in your town, these are good to go out with in public or handling things like your mail. Click here to get them on Amazon.
** 3M, N95 Face Masks - Cheap and easy way to protect your nose and mouth. I used to laugh at Asians wearing these during the bird flu panic ... now I bought a couple boxes. Also available on Amazon - click here to stock up.
** 30-day Food Supply for your Family (Minimum) - You MAY have to "voluntarily" quarantine yourself in your own home for a while. I'd have 30-days of food and whatever else you need on hand. Frank Bates has the absolute best "Survival Food" available at Food4Patriots -- it is guaranteed to last 25 years -- click here to check it out. 
** Make a list of things you need like medical supplies, including medications that you may need to survive/you are prescribed and see if you can't get a 30-day supply stocked up (tell the doctor you're going out of town and need to stockpile before you go away).
This is a bare minimum of smart preps you can make -- right now -- from the comfort of your computer chair and you'll be more prepared for riding out this Ebola pandemic than 80% of Americans.
I hope you take action today. 
Even if you live in an area where you don't think you'll come into contact with a lot of infected people ... at the very least ... Click here to stock up on survival food so you can stay inside your house and away from the pandemic when it strikes.
"Molon Labe!"
Caleb Lee Signature
Caleb Lee

Friday, October 17, 2014

WA Family Voter Guide

October 17, 2014

2014 Voter Guides

Ballots are being sent out today and the election is just weeks away! And today, we are asking people to pledge to vote. Would you consider pledging?

To take the pledge, click the light blue "iPledge to Vote" button below which will also take you to your personal voter guide. Once you have pledged to vote, send this email to your friends and encourage them to take the pledge.


We hope that you enjoy the brand-new grades and in-depth candidate comparisons on state-level and federal-level candidates. You can find a printable version of the voter guides, suitable for distribution by churches at


The Family Policy Institute of Washington Action is a non-partisan organization dedicated to promoting public policy that recognizes the significance and sanctity of the family in Washington State

Thursday, October 16, 2014

PRO-Life News Pro-Life News Report

Tuesday, October 14, 2014

For pro-life news updated throughout the day, visit
Top Stories• Mother Who Murdered Her Three Disabled Children, Including Twin Boys, Won’t Face Charges
• Sick Nurse Breathes on Ill Baby and Says “It Would Be Better Off Dead”

• Responding to “Aborting My Baby With Down Syndrome Was the Kindest Thing I Could Do”
• 1-Pound Baby Kept Alive in Freezer Bag Celebrates His First Birthday

More Pro-Life News
• Sex Trafficking Victims: Doctors Who Did Abortions On Us Were Also Clients
• Two Children Were Raped Several Times, Clinic Did Abortions But Never Reported Rapes
• Abortion Doc Left Woman Infertile: “He Stole My Most Important Ability and I Can’t Get it Back”
• Norma McCorvey: Cocaine and Drug Use Was Rampant at Abortion Clinics
• Doctors Wanted Me to Abort at 23 Weeks, But Look at My Little Girl Now
• Abortion Clinic Defends Abortions With “Jesus Never Shamed Women” Sign

• Abortion Activist: Everyone Would Love Abortion if Pro-Lifers Hadn’t “Brainwashed” People

• 40% of Unborn Babies in New York City are Aborted, Planned Parenthood Wants More
• Shock: Liberal ACLU Defends Black Pro-Lifer’s Free Speech Rights From NAACP Attacks
• Pro-Choice is Morphing Into Pro-Abortion as Writer Claims “Abortion is Great”

• He Prayed Outside Abortion Clinics as a Kid, Now He’s About to Become a U.S. Senator
• Udall Releases False and Misleading Ad Attacking Cory Gardner on Abortion
• Irish Times Abortion Poll is Misleading, Pro-Life Group Says

PLEASE HELP! We have only raised 86% of our $25,000 goal for our Fall fundraising campaign. Please make a donation to support LifeNews here.

Ireland trip

Greetings in the precious name of Jesus Christ, Lord of Lords:

Many thanks to those who prayed for me as I traveled to Ireland for the organization of our Mission work there into a true New Testament congregation of the Lord Jesus Christ.  The trip went very well.  Marion took me to SEATAC on the 9th of October (our 49th anniversary) and I flew on British Airways to Heathrow Airport in London, England.  There I connected with an Aer Lingus flight to Cork, Ireland where Brother and Sister Ellis picked me up and got me checked in at a nice four star B&B in Carrigaline, Cork.  With the time differences, it was early afternoon on the 10th.  I was able to rest for a while and clean up after the long flight.  Later in the afternoon Brother Robert Ellis, our Missionary to Ireland, picked me up and we had sweet fellowship at his home, discussing the plans for the organizational meeting scheduled on Sunday the 12th.  

I had breakfast Saturday morning with the Ellis family.  Sister Ellis makes her own home made sausage.  Yummy.  The Ellis' also took
me out for dinner at Romanoe's, an Italian Restaurant.  The meal was delicious.  My cell phone did not have a signal while in Ireland so I simply turned it off and relied on email and Skype on Brother Bob's computer to communicate with Marion back home.  Bob and Dee's lovely daughter, Leta, helped shuttle me at times.  They all went out of their way for me, as did Adrian, the proprietor at the Glenwood House where I stayed.

Adrian served me a light breakfast Sunday morning per my request.  Leta picked me up and services started promptly at 10:30AM.    The two other families that make up the newly organized church are the Doherty's and the Muller's. 

The services began with congregational singing and Brother Bob announcing the purpose to organize the Mission Work into a True New Testament Church of the Lord Jesus Christ.  The Council of Elders consisted of Elder Larry Killion, Pastor of The Lords Baptist Church in Tacoma, Washington and Elder Robert Ellis, Missionary to Ireland sent under the authority of the Lords Baptist Church in Tacoma.  Elder Killion gave the congregation an over view of the agenda for the day.  Elder Ellis read the Church Constitution, Church Covenant and the letter of authority from The Lords Baptist Church for the organization of eleven of her members who were lettered out in good standing to organize a sister church of like faith and practice in Ireland.  Elder Killion read the articles of Faith.  The Council of Elders recommended to proceed with the organization.

Elder Killion called the eleven charter members to order for a brief business meeting in which they voted to organize as The Grace Missionary Baptist Church, Cork, Ireland adopting the founding documents as read and calling Elder Robert Ellis as their Pastor.  Brother Ellis accepted the call as Pastor and the meeting adjourned.

The Council of Elders agreed to formally recognize The Grace Missionary Baptist Church, Cork Ireland as a true New Testament church and sister church of like faith. 

Elder Killion then asked the charter members of the newly organized congregation to all join hands in a symbolic picture of their unity in the faith as one corporate Body of Christ in this location and Elder Ellis prayed the organizational prayer.  After this emotional season, Elder Killion brought the charge to the new church and her Pastor taking his text from the Great Commission and examining the question "Who is the 'YE' of the Great Commission?"  After the preaching, there was the traditional "Pot Providence."

The church is praying for the salvation of souls and for the Lord to add the saved to the church.  They do have a comfortable and convenient place to administer biblical immersion  as the Lord leads.

On Monday the 13th, I 
went with Bob and Dee on a little drive (on the left side of the narrow Irish roads) to a near by village called Crosshaven.  It was an old Pirate town years ago.  The scenery was beautiful and the weather was very nice all during my stay.  In time, I made it back home safe and sound.  Below are some of the snapshots I took on the trip to Crosshaven.