Fear—respect. Delighting in the Lord’s
Word—following His commandment, obediently. Several years ago I chose to pray
Psalm 112 for my son…thinking that I would pray it at least once a week for
him…but good intentions got side-tracked and so that didn’t happen throughout
the year, but it is still a favorite verse of mine to pray frequently for him. It
is just what I see in my son, Mike. He has become a man of God—one who highly
respects God and lives to please Him. It is his birthday today—so if you know
him, be sure to wish him a great day!
Praise and Prayer. Those are two important
components of communication with the Lord. They are also two things that take
commitment and obedience to routinely practice. I daily praise the Lord for His
mercy, compassion and overwhelming abundance of provision, physically and
spiritually. I always (well—almost always) look forward to corporate worship
and praise on Sunday with family and friends at the church we attend. I will
admit that there have been days when I’d rather spend my time blogging than
going out in the cold to get to church…but once I’m there it is so great to
worship the Lord—I’m glad I went. Prayer is part of worship for me—focusing on
the Lord—not just what He can do or give me. He is God—worthy of our praise. I
do delight in His commandments and in just learning more about Him every day.
Do you delight in the Lord?
Training
Tip – Choose a particular verse to pray for each of your children, daily or at
least one day a week consistently. I have a Pray! Prayer Journal published by the
Navigators that has a prayer section for the days of the week. Monday is “Pray
for Your Family” with a line for each family member and a place to write down a
particular scripture to pray for them. Then there is a two page section each
week of the year to record prayers and thoughts from scripture readings as you
read through the Bible. Additional prayer helps are given throughout the year
long journal to encourage spiritual growth through prayer time. Great resource.
Lord – You are an
awesome God—worthy of my obedience, respect, attention, and praise. Thank you
for the pure joy that You bring into my life.
Friday’s
Feast at the Lord’s Table
One of Mike’s all time favorite meals is Greek
Gyros. First experienced at the Seattle Pike Street Market when he was just a
kid—he now makes his own and has gotten me involved in making them. Watch for
next week’s Friday’s Feast at the Lord’s Table for more Greek Meal
recipies.
Gyro
Meat with Tzatziki Sauce
Gyro Ingredients
1
medium onion, finely chopped or shredded
2
pounds ground lamb
1
tablespoon finely minced garlic
1
tablespoon dried marjoram
1
tablespoon dried ground rosemary
2 teaspoons
kosher salt
1/2
teaspoon freshly ground black pepper
Tzatziki
Sauce, recipe follows
Greek
pita bread
Directions
Process the onion in a
food processor for 10 to 15 seconds and turn out into the center of a tea towel
or cheesecloth. Gather up the ends of the towel and squeeze until almost all of
the juice is removed. Discard juice. Return the onion to the food processor and
add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it
is a fine paste, approximately 1 minute. Stop the processor as needed to scrape
down sides of bowl.
Preheat the oven to 325
degrees F. Place the mixture into a
loaf pan, making sure to press into the sides of the pan. Place the loaf pan
into a water bath and bake for 60 to 75 minutes or until the mixture reaches
165 to 170 degrees F. Remove from the oven and drain off any fat. Place the
loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly
on the surface of the meat and allow to sit for 15 to 20 minutes, until the
internal temperature reaches 175 degrees F. Slice and serve on pita bread with
tzatziki sauce, chopped onion, tomatoes and feta cheese. For a large group we
wrap each gyro in parchment paper and place in a tall glass; then serve buffet
style. This will serve about 12 people.
Tzatziki Sauce
16
ounces plain Greek yogurt
1
medium cucumber, peeled, seeded, and finely chopped
Pinch
kosher salt
4
cloves garlic, finely minced
1
tablespoon olive oil
2
teaspoons red wine vinegar
5 to 6
mint leaves, finely minced
Place the chopped
cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a
medium mixing bowl, combine the yogurt, cucumber, salt, garlic, olive oil,
vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight
container for up to a week. Yield: 1 1/2
cups.
Happy Birthday, Mike!
All scripture quoted from the New American Standard Bible
(NASB) unless otherwise noted.
© 2013
by Mickey M. Hunacek. All rights reserved.
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