Jesus Shows Up As A Blue Jay!

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This sure looks like Jesus around 8 a.m. on June 15, 2021! He has those humble, loving eyes. And the timing of that blue jay was uncanny.

UPDATE on July 10, 2021: Jesus has verified that He was the blue jay!

On my daily walk I talk about why I reacted to a dish I made yesterday with bloating and burning bowels. The dish is below. I need to omit the mushrooms and the mushroom water and then the dish should be fine, per the advice of Jesus via a blue jay! I also plan to substitute table sugar (sucrose) for mirin (which has high fructose corn syrup) in future recipes. Stanford University’s pdf about low FODMAP foods points out the problem with corn syrup.

Jesus seemed to speak to me through the blue jay! He timed the bird to sing when I said all I needed to do was omit the mushrooms!

Stir-Fried Chicken & Vegetables With Rice Pasta

About 3 cooked chicken thighs/legs, with meat taken off the bone, sliced thinly or in stir-fry size pieces. Leftovers from lemon chicken is great.
1/4 head green cabbage (1/2 head if cabbage is small), cut into long shreds
3 oz. cooked rice noodles (slightly undercooked, cuz they’ll cook more during frying)
2 cups matchstick carrots
3/4 cup of broccoli florets (can use frozen)
1 red bell pepper, stem and seeds removed, and sliced very thin
5 green onions, chopped
3 shiitake mushrooms (rehydrated from dry), stem removed and sliced (save water soaked in for stock)
salt and pepper, to taste
1 tbsp. toasted sesame oil
1/2 tbsp. garlic infused olive oil
1/4 cup chicken broth OR 1/4 cup shiitake mushroom water
1 tsp. toasted sesame seeds (optional)

1/8 tsp. ginger powder or just a tad
1 tbsp. corn starch
1/8 C soy sauce
1/8 C shiitake mushroom water
A tad of sesame seed oil
A tad of garlic infused olive oil
1/2 tbsp. mirin
1/4 C chicken stock


Combine all of the sauce ingredients in a bowl and whisk to combine. Set aside.

In a large skillet or wok, heat 1/2 tbsp. garlic infused olive oil and 1/2 to 1 tbsp. sesame oil over medium-high heat.

Season the chicken with salt and pepper, and sear on both sides in the oil until golden brown and cooked through, about 3 minutes per side. Using tongs, transfer the cooked chicken onto a plate and set aside.

Add the bell pepper, green onion and broccoli to the skillet and saute for 4 minutes (if for some reason your skillet is looking dry after cooking your chicken, add shiitake mushroom water).

Add in the cabbage, rice pasta, carrots, and mushrooms into the skillet.

Season with a little salt and pepper and toss until veggie/pasta mixture is evenly combined, sauté cabbage until it slightly wilts, about 3 minutes.

Pour in chicken broth OR shiitake mushroom water and whisk the sauce once more and add the sauce. Toss until cabbage and pasta are fully coated and let cook until sauce thickens, about 4 more minutes.

Add chicken back into the dish, a tad of sesame oil, salt and pepper to taste.


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