Keep
your tongue from evil and your lips from speaking deceit. Psalms 34:13
And
my tongue shall declare Your righteousness and Your praise all day long. Psalms 35:28
Jesus was
decisive—never wishy washy. He focused people on the spiritual aspect of life—on
His Heavenly Father. He never spoke deceitfully—only the truth. What a good
example for all of us. He allowed the Heaven Father and the Holy Spirit to
guide His words. He used His words to glorify the Father God and praise Him. He
was an encourager. Let your light shine
before men in such a way that they may see your good works, and glorify your
Father who is in heaven. Matthew 5:16. Do you let your light shine—showing the
love of the Lord to others? Do you control your tongue and glorify the Lord
with your words and your life?
Training Tip – Use paper and matches to help your children
understand the difficulty of controlling the tongue especially without the Lord.
First burn a small piece of paper talk about how you can’t do anything to
control how quickly it burns the paper and its direction. With a second
piece a paper, dip ½ of it in water and as the dry half burns, not wet portion,
talk about how the wet side representing when we give the Lord control of our
tongue, the Holy Spirit can temper the damage our tongue can do by controlling its
direction. Ask your children to give
examples of ways they can use their tongue to bless the Lord and others.
Lord Jesus, help us to keep our tongues from evil—but
to speak in ways that honor You and our Heavenly Father.
Friday’s Feast at the Lord’s Table
Fall has
arrived and the harvest of large zucchini
is coming to a close. Time to make one last batch of sweet zucchini relish.
Sweet
Zucchini Relish
Ingredients
12 cups shredded unpeeled zucchini
4 cups chopped onion
5 tablespoons canning salt
1 red bell pepper, chopped
1 green bell pepper, chopped
6 cups white sugar
2 1/2 cups white vinegar
1 tablespoon cornstarch
3/4 teaspoon ground nutmeg
3/4 teaspoon ground turmeric
1 1/2 teaspoons celery seed
1/2 teaspoon ground black pepper
Directions
1. Place the zucchini and onion in a large,
non-metallic bowl, and sprinkle the salt overtop. Use your hands to evenly mix
the salt throughout the zucchini. Cover, and refrigerate overnight.
2. The following day, drain the zucchini in a
colander, and rinse well with cool water. Squeeze out excess water and set
aside.
3. Place the red and green bell pepper, sugar,
vinegar, and cornstarch into a large pot. Add the nutmeg, turmeric, celery seed
and pepper. Stir to combine, then add the drained zucchini. Bring to a boil
over medium-high heat, then reduce the heat to medium-low, and simmer 30 minutes.
4. Meanwhile, sterilize 7 one-pint jars and lids
to hold relish. Pack relish into sterilized jars, making sure there are no
spaces or air pockets. Fill jars all the way to top. Screw on lids.
5. Place a rack in the bottom of a large
stockpot and fill halfway with boiling water. Carefully lower jars into pot
using a holder. Leave a 2 inch space between jars. Pour in more boiling water
if necessary, until tops of jars are covered by 2 inches of water. Bring water
to a full boil, then cover and process
for 30 minutes.
Remove
jars from pot and place on cloth-covered or wood surface, several inches apart,
until cool. Once cool, press top of each lid with finger, ensuring that seal is
tight (lid does not move up or down at all).
Enjoy on
hamburgers, fish in wraps or salads. These
also makes good holiday gifts.
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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