Who is the Holy Spirit? The Helper,
Teacher, Rememberer. God. Do you ever feel like you need help? Jesus promised
that the Heavenly Father would send the Holy Spirit to help us. All we have to
do is ask—ask for help, teaching, reminding, comfort, strength…whatever. The
Holy Spirit will provide it—because God has promised that if we need it, ask
for it and He will provide. "Ask,
and it will be given to you; seek, and you will find; knock, and it will be
opened to you. For everyone who asks receives, and he who seeks finds, and to
him who knocks it will be opened." Matthew
7:7-8 NKJV. Seems pretty simple. Too simple maybe—but God has a plan for our
lives and it includes remembering all that Jesus taught and our obedience to
that. The Holy Spirit will help us remember what we are to do…we just need to
ask. I've found that as I get older, I do need more help ! Especially help remembering things...like where I left my keys...or my car! Large parking lots can be challenging! Scripture memorization can seem even more difficult at 60ish--but it is not impossible--with the help of the Holy Spirit.
Prayer
~ Holy Spirit—help me, my children and grandchildren to honor You with our
lives. Help us remember what Jesus taught and to be obedient.
Friday’s Feast at the
King’s Table
Recipe
for a good steak. Choose your meat wisely. Seek out the best meat counter at
your local supermarkets if you don’t have an opportunity to purchase your beef
on the hoof. Look for meat that has plenty of marbling—but not gristle or course
fat running through the steak. The best steak is a filet, but it is
totally a choice preference. Some people just prefer a T-bone, sirloin, New York strip or rib
eye. Have your butcher cut the meat 1¼ to 1½ inches thick. Refrigerate until
about one hour before you are ready to prepare the meat for your meal. Season
the meat with salt and pepper, using a seasoned salt (garlic and onion powders
with paprika), and let it set at room temperature, covered. Some people prefer not to salt their meat until after it is cooked--but that again is a preference. Although the salt adds flavor it can draw some moisture out of the meat before or while the meat is cooking. Warm your BBQ to
about 250 degrees for ten minutes. Grill your steaks, at this low temperature,
for about 15 minutes on each side. Low and slow. Continue to grill or after the meat is well seared and browned, heat in a
convection oven until the inner temperature has reached 160 degrees for a
medium steak, or a higher inner temperature if you desire a less rare steak. Let
the meat “rest” covered for 10-15 minutes. Enjoy your steak with a tossed green
salad, baked potato or baked sweet potato, a crusty multigrain roll, and
another vegetable of your choice.
Of
course, if you are a vegetarian, skip the steak and load up on the veggies of
your choice. While we were visiting my daughter I recently had some stewed okra
over rice, with a squash casserole, a spicy cabbage slaw and a wedge of corn
bread. No meat. It was a very satisfying lunch. It made me think again about
trying more vegetarian meals, but there is nothing like a really good steak to
start off the New Year.
© 2015 by Mickey
M. Hunacek. All rights reserved.
All
scripture quoted from the New American Standard Bible (NASB) unless otherwise
noted.
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