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 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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