Red sky in the morning…sailors take
warning.
Red sky at night…sailors delight.
Anyone can watch the sky…and predict the
weather. Sunrise yesterday was beautiful…one friend called it stupendous! To me
it is like God is warning up with dramatic clouds to practice for the Rapture.
That will be an awesome day. The clouds were dramatic at sunrise, but when they
hung around all day it got a bit dreary and then rainy. We need the rain—so I
won’t complain. It was raining at sunset so there wasn’t enough light for the
clouds to interact and get colorful. No red sky tonight.
The Pharisees were trying to test Jesus.
Demanding a sign from Jesus—what did they want? Some lightening…stars
falling…or how about some fire and brimstone? What kind of sign did Jonah
provide? He refused to obey God and sailed away—only to be cast overboard and
swallowed by a great fish. Being in that fish for three days has been suggested
to represent the three days that Jesus was in the grave before His
resurrection. Would the Pharisees ever give up and just believe in Him? We know
the “rest of the story” and they were relentless to the end…to the cross.
Do you need a “sign” from Jesus to believe
in Him?
Prayer
~ Jesus, like Jonah You were in the depths for three days. I don’t need another
sign…I just pray that You will come quickly…and that more Jews would have their
eyes and hearts opened to believe in You as their Messiah.
Daily
Bible Reading: Matthew 16; Mark 8
Friday’s
Feast at the King’s Table
It is soup weather again—and time for a
combination of my favorites…fish tacos and soup.
Mick’s Taco Fish Soup
Ingredients for 8 servings:
8 corn
tortillas, cut into 1/2 inch strips
Vegetable
oil for frying
Kosher
salt, freshly ground black pepper and chili powder
2
pounds fish fillets, red snapper or cod is a good choice
¼ tsp
cumin powder, or more if desired
2
tablespoons extra-virgin olive oil
2
limes, juiced, plus lime wedges for garnish
1
pablano chili (mild) or serrano chili (if you prefer-hot), chopped
3 cups
vegetable broth seasoned with ½ tsp thyme, 2 bay leaves, and one clove chopped
garlic
6 cups
boiling water
1 green
onion, sliced, for garnish
4 ripe
tomatoes, cut into chunks, for garnish
2 ripe
avocados, peeled and cut into chunks, for garnish
Cilantro
leaves, for garnish
Directions:
Cut up
the fish into pieces about 1” by 2”, sprinkle with cumin, cover with chopped
chili pepper, drizzle with the lime juice and olive oil and set aside in the
refrigerator to marinate about 15 minutes while you chop the green onion,
tomato, and avocado.
For the
tortillas: Heat about 1/4-inch vegetable oil in a deep skillet over medium-high
heat. Cut the tortillas into 1/2-inch wide strips. Fry the tortilla strips in
batches and drain them on paper towels; season with salt, pepper and chili
powder while they are still hot.
For the
soup: Heat the broth, water and seasonings to boil and simmer until the
meat and vegetable are in the bowls. Saute the marinated fish over medium heat
for a few minutes, using the lime-oil marinate. Cook just until the fish are no
longer raw, but not falling apart. Divide the fish equally into eight servings
and place each in the bottom of a large soup bowl. Top with some onion, tomato,
avocado, and cilantro leaves. Ladle in the hot broth and squeeze in a lime
wedge. Top with tortilla strips. Serve and enjoy.
©
2017 by Mickey M. Hunacek. All rights reserved.
All
scripture quoted from the New Living Translation (NLT) unless otherwise noted.
No comments:
Post a Comment