Jesus hadn’t come to earth before the Book of
Proverbs was written, but He was in existence. He knew the Proverbs, because
being God, He thought of them. All
Scripture is inspired by God and profitable for teaching, for reproof, for
correction, for training in righteousness….2 Timothy 3:16. As Jesus grew up
and had His ministry in Israel there were likely many times that He reflected
on the scripture about a joyful heart…and smiled. Jesus had a sense of humor.
We can imagine that He would joke with His disciples as they walked along the
dusty roads and reclined around the table together. Laughter creates an
attitude of acceptance and eases tension. Jesus would have wanted to create
such an environment for His disciples to feel comfortable and to set a tone for
teaching. He was always teaching. We consider His Sermon on the Mount as one of
His most famous teaching times—as well as when He spoke to and then fed 5,000
men and then 4,000 men, and their families. As recorded in Matthew 5:12 from
the Sermon on the Mount, Jesus said…Rejoice
(have joy in your life) and be glad,
for your reward in heaven is great; for in the same way they persecuted the
prophets who were before you. He was telling people to have a joyful heart.
Training
Tip – Find some jokes that are about food… Here are a few
to start.
What do
you call cheese that’s not yours? [Nacho (not
your) cheese.]
Why did someone
throw the butter out the window? [To see the butterfly.]
What is a
scarecrow’s favorite fruit? [Strawberry.]
Where do
you go on red and stop on green? [A watermelon.]
Which fish
tastes best in peanut butter? [A JELLYfish.]
At the dinner table ask these jokes and then use the
time to teach your children about food fun and that there are different types
of food. Food that they are eating and spiritual food.
Lord – Thank you for
inspiring all the people who wrote the Bible so that it can be used just like
You used scripture, for training and correction. We want to have cheerful
hearts that show Your love as we feast on foods around our supper table and
around Your table.
Friday’s
Feast at the Lord’s Table
Make it a Greek Meal with Gyros from January 18th,
a Greek Salad, Greek Green Beans. Baklava or Chocolate Cake would be great for
dessert. Yum.
Greek salad – Romaine lettuce /cucumber/cherry tomatoes/Greek
olives/peppercini
Fabulous Greek Salad Dressing
3/4 cup olive oil
2 teaspoons garlic powder
2 teaspoons dried oregano
2 teaspoons dried basil
1-1/2 teaspoons pepper
1-1/2 teaspoons salt
1-1/2 teaspoons onion powder
1-1/2 teaspoons Dijon-style mustard
1 cup red wine vinegar
In a large container, mix together the
olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and
Dijon-style mustard. Pour in the vinegar, and mix vigorously until well
blended. Store tightly covered at room temperature. Serves about 12.
Greek Rice
2 cups water
2 Tbsp. lemon juice
1 cup long grain rice
½ tsp. Each thyme, oregano and rosemary, crumbled
2 tsp. olive oil
½ tsp. salt
1 clove garlic, minced
½ cup thinly sliced onions
1 Tbsp. chopped kalamata olives
Combine water, rice, oil, salt and garlic in a medium saucepan. Bring to a boil; reduce heat, cover and simmer for 20 minutes or until rice is tender and liquid is absorbed. Stir in remaining ingredients. Cover and let stand for 5 minutes before serving. Serves 6.
2 cups water
2 Tbsp. lemon juice
1 cup long grain rice
½ tsp. Each thyme, oregano and rosemary, crumbled
2 tsp. olive oil
½ tsp. salt
1 clove garlic, minced
½ cup thinly sliced onions
1 Tbsp. chopped kalamata olives
Combine water, rice, oil, salt and garlic in a medium saucepan. Bring to a boil; reduce heat, cover and simmer for 20 minutes or until rice is tender and liquid is absorbed. Stir in remaining ingredients. Cover and let stand for 5 minutes before serving. Serves 6.
Greek Green Beans
1-1/2 pounds fresh green beans, cut into 1-inch pieces
1 tablespoon olive oil
1 tablespoon minced fresh garlic
1/4 teaspoon salt
1/2 cup feta, goat or mozzarella cheese
In a medium saucepan sauté the garlic in the oil for a couple of minutes. Add the beans and salt with about ½ cup of water. Cover and cook on medium heat until tender, stirring a few times. Stir in cheese. Serve immediately. Yield: 6 servings. ENJOY!
1-1/2 pounds fresh green beans, cut into 1-inch pieces
1 tablespoon olive oil
1 tablespoon minced fresh garlic
1/4 teaspoon salt
1/2 cup feta, goat or mozzarella cheese
In a medium saucepan sauté the garlic in the oil for a couple of minutes. Add the beans and salt with about ½ cup of water. Cover and cook on medium heat until tender, stirring a few times. Stir in cheese. Serve immediately. Yield: 6 servings. ENJOY!
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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