Eating Problems?

Don't tear apart the work of God over what you eat. Remember, all foods are acceptable, but it is wrong to eat something if it makes another person stumble. It is better not to eat meat or drink wine or do anything else if it might cause another believer to stumble. You may believe there's nothing wrong with what you are doing, but keep it between yourself and God. Blessed are those who don't feel guilty for doing something they have decided is right. Romans 14:20-22

There’s wisdom in those words. Don't tear apart the work of God over what you eat. Life isn’t just about eating and drinking…although I often say…We live to eat and eat to live. Our lives focus around our next meal…what we should eat…where we should eat…how much or how little we should eat! Do we ever focus on what spiritual food we should eat today…where we should be when we read God’s word today…how much we should read or study today? Is a chapter enough…or will one verse fill up my spiritual hunger for the day? Do you ever share God’s word on a silver platter…or a bamboo tray?

Prayer ~ Lord, Give us wisdom with food—both physical and spiritual.

Friday’s Feast at the King’s Table

It’s the time of year for tomatoes. How about all those green ones on your tomato plants? Here’s a great southern dish—to honor our family in the South that should not offend anyone's habits or taste buds.

Fried Green Tomatoes

3 medium, firm green tomatoes, unpeeled

Fresh ground Himalayan salt

1 cup flour, regular or a gluten free blend

1 Tbsp Cajun seasoning (optional) or ½ tsp freshly ground black pepper

1/2 cup buttermilk

1 egg

1/3 cup white cornmeal

1/2 cup fine dry bread crumbs

1/4 cup peanut oil or other vegetable oil

Cut the tomatoes cross-wise into 1/3 to 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes. Meanwhile, place in three separate shallow bowls: the flour and Cajun seasoning (if desired); buttermilk and egg; and bread crumbs and cornmeal.

Heat the oil in a large cast iron skillet on medium high heat. Whisk the egg and buttermilk together. Dip tomato slices in the flour-seasoning mix, then buttermilk-egg mixture, then the cornmeal-bread crumb mix. Fry the coated tomato slices in the skillet for 3-5 minutes on each side or until brown. Set the cooked tomatoes on paper towels to drain. Serve warm as soon as all of them are fried. These are great served with a little Tabasco sauce or Remoulade. [See March 13, 2015 Banquet with the King post for Remoulade recipe.] Enjoy with a tall glass of sweet iced tea!

Adapted from simplyrecipies.com.

© 2016 by Mickey M. Hunacek. All rights reserved.

All scripture quoted from the New Living Translation (NLT) unless otherwise noted.

Biblical search from Blue Letter Bible - http://v3.blueletterbible.org/search.cfm