Their Choices Made the Land Desolate

Then the word of the LORD came to Zechariah saying, "Thus has the LORD of hosts said, 'Dispense true justice and practice kindness and compassion each to his brother; and do not oppress the widow or the orphan, the stranger or the poor; and do not devise evil in your hearts against one another.' But they refused to pay attention and turned a stubborn shoulder and stopped their ears from hearing. They made their hearts like flint so that they could not hear the law and the words which the LORD of hosts had sent by His Spirit through the former prophets; therefore great wrath came from the LORD of hosts. And just as He called and they would not listen, so they called and I would not listen," says the LORD of hosts; "but I scattered them with a storm wind among all the nations whom they have not known. Thus the land is desolated behind them so that no one went back and forth, for they made the pleasant land desolate." Zechariah 7:8-14 

Stubborn hearts—rejecting the wise and kind words of guidance that the Holy Spirit was giving the Israelites. Just ike any loving father teaching his children: be kind—play nice. But the stubborn little brats said, “No! I want to do it my way.” Hadn’t they heard of the Golden Rule? Hardening their hearts towards the Lord was not a wise thing. How often do we do that? Sometimes just a little stiffness. I want to do my own thing…my own way. Just like a two year old. Step back. Deep breath. Focus on the Lord. What do you hear Him saying to you? Justice, kindness, compassion? How will you respond? Like the Israelites—who refused to listen. Or are your choices turning your heart towards God? If we don’t choose God’s ways will our land become desolate?

 

Prayer ~ Holy Spirit, please bless and guide us that we would make good decisions that would result in justice, kindness and compassion for those around us. 

Friday’s Feast at the King’s Table

In keeping with the fish on Friday during Lent, I’ve chosen a seafood soup to share today. Spring is here and there aren’t many “soup” days left now until fall. Enjoy this with family or friends, a tossed salad and some good conversation.

Thai Fish Soup – serves 4

1 tablespoon cooking oil
1 clove garlic, finely minced
1 teaspoon grated fresh ginger
¼ red onion, very finely chopped or sliced
1/2 red chili pepper, sliced (optional)
1 stalk lemongrass, bottom stalk only, bruised (substitute with peel of lemon or lime)
4 kaffir lime leaves, torn (substitute with peel of lemon or lime)
14-ounce can coconut milk
1 cup vegetable broth
Juice of ½ lime
1 tablespoon fish sauce
6 ounces shrimp, peeled and deveined
8 ounces salmon, cut into 1-inch chunks
Assorted vegetables, such as bok choy, spinach, snow peas, kale, chopped tomatoes, bell pepper, etc.
1 tablespoon minced cilantro

½ pound rice noodles – optional if you want to make it a meal. 

In a soup pot over medium high heat, heat cooking oil and swirl to coat. When hot, add the garlic, ginger, red onion, and chili pepper. Pour in the coconut milk and broth and let simmer for 15 minutes. Remove the lemongrass, kaffir (or the lemon/lime peel if using) and discard. Season broth with fish sauce and lime juice to taste. If desired, add rice noodles and cook for a few minutes. Next add shrimp, salmon, vegetables of your choice and cilantro. Cook for 3-4 minutes or until the shrimp and salmon are cooked through.                                              

Adapted from the Medicinal Chef: Eat Your Way to Better Health by Dale Pinnock

 

© 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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