January 13 – The Blessing of Jacob

Genesis 27

When Isaac was old and about to die, he wanted to give Esau his blessing as the first born---but Rebekah overheard Isaac sending Esau out to hunt some game and requesting him to prepare a savory dish.  She told Jacob to get two choice kids (goats) from the flock and she would prepare a savory dish.  She helped Jacob put goat skin on his hands and neck and gave him Esau’s clothes to wear so that Isaac would be deceived.  Isaac was blind and although he recognized Jacob’s voice he felt the hairy “kid” hands of Esau.  Jacob lied when Isaac asked if he was Esau, “I am.”  Isaac blessed Jacob.

Then Esau came into his father’s tent with another savory dish.  Isaac asked, “Who are you?”  Esau answered, “Your first born son, Esau.”

“Then who was he that brought me the hunted game and I ate of all of it before you came in?”

Esau cried out, with a bitter cry, “Bless me, even me also, O my father.”

But Isaac said, “Your brother came deceitfully and has taken away your blessing.”

“He took away my birthright and now he has taken away my blessing.  Have you not reserved a blessing for me?”

Isaac said, “I have made him your master.”  Then Isaac answered, “You shall live by your sword and serve your brother---and…you shall break his yoke from your neck.”

Esau bore a grudge against Jacob and planned to kill him.  When Rebekah heard about it she sent Jacob away to her brother Laban’s home.  And the story goes on…..

The “feast” that Isaac received from Jacob was a savory stew served with wine.  Since Isaac was old he probably had lost some teeth as well as his eyesight.  It is likely the stew meat was very finely chopped so that Isaac wouldn’t have to chew very much.  Do we need our food chopped finely?  How about our spiritual food?  Can you figure it out or do you need it chopped finely, too?  The more we are “into” God’s word, the more meat we can take.  See Hebrews 5:12.  Spend some time chewing on God’s word for yourself.  Then create and enjoy a feast---a savory dish---with Him today.

Rebekah's "Savory Dish"

Rebekah knew what she was doing when she prepared this meal—it was good enough to steal a father's blessing.  For folks whose nose wrinkles or stomach turns at the thought of eating goat, here's a recipe along the same lines that uses lamb instead.  Yield: 6–8 serving.

·         3 lb. lamb, boned

·         2–3 medium onions, chopped fine

·         1 clove garlic, crushed

·         1 cup wine vinegar

·         1 cup water

·         10–12 whole peppercorns

·         1 Tbsp. salt

·         2–3 bay leaves

·         1 tsp. caraway seeds

·         1 Tbsp. sugar

·         3 Tbsp. oil for browning meat

Place the lamb in a glass or earthenware bowl. Add onions and garlic. Combine remaining ingredients, except oil, in a saucepan and bring to a full boil. Pour over lamb and refrigerate 12–24 hours. Remove lamb from liquid; pat dry with paper towels. Put oil in a heavy pan and brown meat on all sides. Add liquid and cover. Let simmer over low heat for about 2 hours, or until tender.