People will follow a good person—a good
man. They’ll want to be like him. Barnabas—known to us as an encourager and missionary
with Paul and with John Mark—was known as a good man and through his efforts
and the gift of the Holy Spirit in him, many people became Christians, notably
in Antioch. He was from Cyprus and went back there as a missionary with John
Mark. Was his message accepted in his home country of Cyprus? Presumably so, but
it is not recorded in the book of Acts. Being filled with the Holy Spirit gave
Barnabas faith to allow the Holy Spirit to flow through him and draw others to
Christ. Barnabas humbly helped others and through his efforts others became
encouragers to other Christians, too. Today many churches around the world have
“Barnabas Ministries” that offer encouragement to pastors, lay leaders and
church members—even to non-believers. Encouragement…who doesn’t need that? What
does encouragement look like? Support. Caring. Comfort. Loving actions.
Reassurance. Help. Inspiration. Praise. How can you encourage those around you?
Prayer
~ Holy Spirit, show me how to be an “encourager” today that others would come
to know Jesus as their Savior or be comforted and strengthened in their current
trial.
Friday’s Feast at the Lord’s Table
Getting ready for an early Thanksgiving
meal—remembering God’s blessing on us throughout the year. Here's a tasty dish to have just a cup of for Christ-Thank-mas dinner. Enjoy!
She
Crab Soup
Servings as a main course for 4 (8 servings)
1 lb lump crabmeat,
divided (2)
1 large onion, finely
diced (2)
1 rib of celery, chopped
fine (2)
1 large carrot,
chopped fine (2)
1 bay leaf (2)
2 tsp minced garlic
(4)
2 Tbsp butter (4)
2 Tbsp flour (4)
2 cups chicken stock
or in combination with crab or fish stock if available or you prefer (4)
2 cups milk (4)
11⁄2 cups heavy cream (3)
2 tsp paprika (4)
1⁄4-3⁄4
cup dry sherry (½ – 1½ cup)
1⁄2 cup crab roe, divided (if available--good
luck!)
Salt & pepper, to
taste
2 Tbsp chopped chives
(4)
1 tsp Worcestershire
sauce (2)
1 Tbsp or splash dry
white wine (optional) (2)
Squeeze lemon juice
1 dash hot sauce,
optional
Pesto for garnish,
optional
Melt butter in large
heavy-bottomed saucepan over medium heat. Add the garlic, onion, celery, carrot
and bay leaf; cover, sweat 2 minutes.
Pour 1/4 C sherry in a
non-Teflon pan and ignite. Stir until flames subside. This step gives a special
oomph to this soup. Add heated sherry to vegetable-butter mixture. Sprinkle the
flour in and stir to coat creating a light rouge. Whisk in the stock until
there are no lumps. Gradually add: milk; cream; paprika; another 2 (4) Tbsp dry
sherry; Worcestershire sauce; white wine; and lemon, stirring consistently.
Blend with a puree
wand, or in batches in a blender. Add half of the crab meat and roe (if you are
lucky!). Season with salt and pepper.
Simmer 10-15 minutes,
stirring often so it doesn't burn, until it is thick and heated. Ladle soup
into bowls and top with ¼ (1/8) of the remaining crab meat. Garnish with
chopped chives or fresh pesto. Let each person add hot sauce, if desired.
Serve with crusty
French bread.
© 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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