Foolish and Prudent Waiting for the Bridegroom

Then the kingdom of heaven will be comparable to ten virgins, who took their lamps and went out to meet the bridegroom. Five of them were foolish, and five were prudent. For when the foolish took their lamps, they took no oil with them, but the prudent took oil in flasks along with their lamps. Now while the bridegroom was delaying, they all got drowsy and began to sleep. But at midnight there was a shout, 'Behold, the bridegroom! Come out to meet him.' Then all those virgins rose and trimmed their lamps. The foolish said to the prudent, 'Give us some of your oil, for our lamps are going out.' But the prudent answered, 'No, there will not be enough for us and you too; go instead to the dealers and buy some for yourselves.' And while they were going away to make the purchase, the bridegroom came, and those who were ready went in with him to the wedding feast; and the door was shut. Later the other virgins also came, saying, 'Lord, lord, open up for us.' But he answered, 'Truly I say to you, I do not know you.' Be on the alert then, for you do not know the day nor the hour. Matthew 25:1-13  

I love this parable that Jesus told His disciples about the kingdom of heaven. Only found in the book of Matthew, it gives us protestants a view into the Jewish customs. The Jewish couple is betrothed—promised in marriage to each other, but their wedding doesn’t take place until their home is prepared. The bridegroom goes to his father’s house and adds on a room—or rooms depending on his wealth. When his father says that the home is ready for the bride, he sends the bridegroom to get her. Meanwhile the wedding party, including those ten virgins, have been preparing for the wedding at the bride’s home—helping her get ready. The bridegroom arrives at the bride’s home and after observing some religious ceremonies he wisks her away to their new home, at her father’s house—where the wedding ceremony and the festivities take place. The wedding feast. Those who are ready go with the bride and groom—those who aren’t ready miss out altogether. Moral of the story—be ready. The bride symbolically represents the church, the bridegroom is Christ, and the ten virgins are the representative of the professing Jewish remnant on earth at Christ’s return. The oil is symbolic for the Holy Spirit—so keep yourself filled. 

Training Tip – Learn more about the Jewish customs and explain those to your family. Read this story of the ten virgins to your family. Maybe you’d like to have them act out the story together, or build a little model of the Jewish home and add on a room to the father’s house. Then have a celebration dinner just like the wedding feast. Also read the passage in John 14:1-3…Do not let your heart be troubled; believe in God, believe also in Me. In My Father's house are many dwelling places; if it were not so, I would have told you; for I go to prepare a place for you. If I go and prepare a place for you, I will come again and receive you to Myself, that where I am, there you may be also. This is Jesus’ promise to us that He is preparing a place for us in heaven—in His Father’s house—just like the Jewish bridegroom in this scripture in Matthew. 

Lord God, thank you for your plan to have Your Son prepare a place just for us. We so look forward to the great wedding feast in Your Heavenly home one day. 

Friday’s Feast at the Lord’s Table

What would you expect at a wedding feast? Shrimp cocktail, lobster bisque, prime rib roast with twice baked garlic mashed potatoes, almond green beans, marinated asparagus, fresh hot whole wheat rolls, with apple pie for dessert? Pita bread and hummus? Peanut butter and jelly sandwiches? On this cool November day, how about some fresh apple butternut squash soup served with fruit and veggies? 

Apple Butternut Squash Soup for 6-8 servings

Ingredients

1 tablespoon unsalted butter or coconut oil

2 medium leeks, white part only, diced

1 butternut squash (about 2 pounds), peeled, seeded, and chopped (can substitute sweet pumpkin)

4 golden or Jonathan apples, peeled, cored, and chopped, plus 1 apple, thinly sliced and tossed in lemon juice, for garnish (optional)

2 teaspoons coarse salt

1 1/2 teaspoons ground cumin

1/2 teaspoon ground coriander

1 1 inch piece of fresh ginger, peeled and chopped

1/4 teaspoon cayenne pepper

1/4 teaspoon freshly ground black pepper

2 cups homemade chicken or vegetable stock

2 1/2 cups water, plus more if needed

Toasted pecans, for garnish (optional)

Sour cream, for garnish (optional)  

Directions

Melt butter in a large saucepan over medium heat. Add leeks; cook, stirring occasionally, until it becomes soft, about 4 minutes. Add squash and ginger. Cook, stirring occasionally, until soft, about 10 minutes.

Add apples, salt, cumin, coriander, cayenne, black pepper, stock, and the water (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.

Puree in batches in a food processor or blender until smooth, and return to saucepan. Heat over low, thinning with more water if necessary. To serve, ladle into shallow bowls; garnish with sliced apples, toasted pecans, and sour cream if desired.

This soup can be made ahead of time and refrigerated up to 3 days or frozen up to a month; let cool completely before storing in an airtight container. Reheat gently before serving (thaw frozen soup overnight in the refrigerator). [Adapted from a Martha Stewart recipe.]

All scripture quoted from the New American Standard Bible (NASB) unless otherwise noted.

© 2013 by Mickey M. Hunacek. All rights reserved.