Why Are You Weeping?

But Mary was standing outside the tomb weeping; and so, as she wept, she stooped and looked into the tomb; and she saw two angels in white sitting, one at the head and one at the feet, where the body of Jesus had been lying. And they said to her, "Woman, why are you weeping?" She said to them, "Because they have taken away my Lord, and I do not know where they have laid Him." When she had said this, she turned around and saw Jesus standing there, and did not know that it was Jesus. John 20:11-14

Mary was crying—she was so sad that Jesus had died. She went to the tomb and looked in—like John she didn’t rush into the tomb. Angels spoke to her! Can you imagine that? As she turned around she saw someone she didn’t recognize. It was Jesus, but she thought that Jesus was dead. He wasn’t. He was resurrected. Living! 

Over whom do you weep? Does Jesus’ sacrifice bring tears to your eyes? Do you mourn for the lost—the unsaved? What can you do to reach the lost?  

RSVP:  Jesus is revealing Himself to us daily—as we seek Him. What can you do to share Him with the lost? How will you respond to Him today?

Prayer ~ Jesus, show me today how I can reach others for you. Let Your light shine through me—that I may only shed tears of joy as you fill my heart with your joy over one more person believing in You…the Resurrection and the Life. 

Friday’s Feast at the King’s Table

It is zucchini time again! Gardens are producing…and farmers are bringing them to market. Here’s a fun recipe to use some of those zucchini before they get too big and turn to seed. Enjoy—any time of day.

Zucchini Carrot Cupcakes

2 ½ cups all-purpose flour

2 teaspoon baking soda

2 teaspoon baking powder

2 teaspoon cinnamon

½ teaspoon each: ground cloves ground nutmeg

1 teaspoon each: ground ginger, ground allspice

1 teaspoon salt

1 1/2 cup sugar

4 eggs

1/2 cup applesauce

2 teaspoons vanilla extract

2 cups finely grated zucchini

2 cups finely grated carrots

½ cup chopped walnuts or pecans (optional)

Cream cheese frosting (optional)  

Preheat oven to 350 degrees. Line a cupcake pans with 24 paper muffin liners.

In a medium bowl combine flour, baking soda, baking powder, spices, and salt.

In a large bowl beat sugar, eggs, applesauce, and vanilla extract for 1 minute.

Beat together wet and dry ingredients by hand until no traces of flour remain. Stir in zucchini, carrots, and nuts, if desired. Spoon batter evenly into muffin liners. Bake cupcakes for 15 minutes or until a cake tester comes out clean. Cool on a rack.

Frost with icing if desired. Top with sprinkles, mini chocolate chips, or raisins. You may skip the icing and dust the cupcakes with 10X sugar or just leave plain.

If you prefer a cake, bake in a greased and floured Bundt pan or 9 X 13 pan for 50-60 minutes.  

© 2014 by Mickey M. Hunacek. All rights reserved.

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