Friday, March 10, 2017

Jesus, The Rock of My Salvation

The LORD lives! Praise to my Rock! May God, the Rock of my salvation, be exalted! 2 Samuel 22:47  

Jesus is the rock of my salvation! Like quartzite, granite, marble or even diamonds—Jesus has strength and character beyond our expectations. He is known as the cornerstone in the foundation of Christianity.

For Jesus is the one referred to in the Scriptures, where it says, 'The stone that you builders rejected has now become the cornerstone.' Acts 4:11.

His journey to the Cross led Him to be the sacrifice for the sin of mankind—that sin that Adam and Eve had committed in the Garden of Eden. Disobedience. Death could not keep Him in the grave…He is ALIVE! No other God is like Him. Other gods that people around the world worship may have died…but none of them were resurrected. He LIVES! This may be a time of Lent…of humbly remembering His sacrifice…but the very thought of Jesus Christ’s resurrection brings JOY to my heart. Like David in this passage from 2 Samuel, I just exalt my Lord…Praise Him and Thank Him. Worthy is the Lamb of God! He is my Rock.

Does Jesus’ resurrection bring joy to you?

Prayer ~ Jesus—I rejoice and praise You—for just as You told the woman at the well..."I am the resurrection and the life. Anyone who believes in me will live, even after dying." John 11:25. I believe. Open the eyes and hearts of those who hear of You and are hesitant or just don’t believe. May You provide strength, like a rock, in their lives.

Daily Bible Reading: March 10 – Numbers 35-36

Friday’s Feast at the King’s Table

Recently my older grandson who is ten years old decided that he wanted to be a vegetarian. His Mom said, “Terrific! We’re having Portobello mushrooms for supper. They are a good meat substitute!” He doesn’t like mushrooms—that ended his vegetarianism. Here’s a tasty recipe for this great source of folate, selenium and zinc. Zinc is so important in this time of fighting off colds. Enjoy with brown rice, pasta, or couscous! You can also serve these on a whole grain bun with lettuce, tomato, onion and/or cheese of your choice.



Pan-Seared Portobello Mushrooms for Four


4 large Portobello mushrooms
2 teaspoons olive oil
3 tablespoons red wine vinegar
2 tablespoons reduced-sodium soy sauce
2 garlic cloves, grated with a microplane grater

2 teaspoon dried oregano, crushed
4 tablespoons water
Clean mushrooms, trimming stems flush with bottom of caps. Mix oil, vinegar, soy sauce, garlic, oregano and water. Pour over mushrooms in a shallow bowl. Marinate for about 30 minutes. Then pour the marinade into a large skillet and heat it until mixture begins to just boil. Add the mushrooms, top side down. Reduce to medium heat, cover and cook 5 minutes. If the pan becomes dry, add 2 to 3 more tablespoons of water. Turn mushrooms and cook second side until tender when pierced with a sharp knife, about 5 minutes. Serve hot—as you wish with rice, fresh spinach leaves, or other options to round out your meal.

Any leftovers can be kept covered in the refrigerator up to three days.

© 2017 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.  www.blueletterbible.org/dailyreading

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