What Do You Treasure?

Do not gather and heap up and store up for yourselves treasures on earth, where moth and rust and worm consume and destroy, and where thieves break through and steal. But gather and heap up and store for yourselves treasures in heaven, where neither moth nor rust nor worm consume and destroy, and where thieves do not break through and steal;  for where your treasure is, there will your heart be also. Matthew 6:19-21 Amplified

Treasures on earth—not only do they rust and rot…you can’t take them with you when you die. On the other hand, we can store up those precious and good treasures like love, joy, peace, patience, kindness, goodness, faithfulness, hope, trust, happiness, truth, righteousness, affection, acceptance by God, and our names written in God’s Book of Life. Those things cannot be taken away or stolen from us and we can look forward to them in Heaven. Things that are eternal, not physical, can be valued and treasured now and for eternity. The focus of our hearts and minds is where our treasure is…on earth—rusting away…or in heaven—bountifully glowing. Where is your treasure…where is your heart?

RSVP: Jesus is inviting you to examine your heart…and whatever it is that you value…treasure. Is it something that will rust away…or that you’ll have to leave behind when you die? How will you respond to Jesus today? 

Prayer ~ Jesus, open my eyes that I may see my treasure as You see it. Show me it’s true value. Help me to value the things that You value…and live for Heaven sent treasures. 

Friday’s Feast at the King’s Table

It’s a great time to enjoy fresh garden and Farmer’s Market produce. I haven’t grown eggplant…but it looks so good at the Farmer’s Market that I can’t resist. That purple color is so regal. Not everyone in my family loves sweet peppers, so that’s optional. I love them, so I’ve included them. Here’s a recipe adapted from my friend Marianne N. that uses fresh eggplant, sweet peppers, basil and tomatoes. Enjoy! 

Scalloped Eggplant

1 medium eggplant, peeled and cubed

2 large fresh tomatoes, peeled and sliced

1 large fresh sweet pepper, sliced, optional

1 large sweet onion, thinly sliced

1 Tbsp fresh basil, chopped

¼ cup unsalted melted butter, divided

½ tsp salt

½ pound mozzarella cheese, sliced

½ cup dried bread crumbs

2 Tbsp parmesan cheese, grated 

Preheat oven to 450 degrees. In an ovenproof casserole, arrange eggplant cubes, tomato slices, sweet peppers if desired, and then onions. Drizzle with 1/8 cup melted butter. Sprinkle with salt and basil. Bake covered for 20 minutes. Top with mozzarella cheese. Stir together bread crumbs and 1/8 cup melted butter. Sprinkle on top, then sprinkle with parmesan cheese. Bake 10 minutes uncovered or until cheese is bubbly. Enjoy on a hot summer day with a fresh tossed salad and cold meats.

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

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