Don't
envy violent people or copy their ways. Such wicked people are detestable to
the LORD, but he offers his friendship to the godly.
Proverbs 3:31-32
Jesus offers his friendship to the godly. Can
you hear that song in the back of your mind…What
a Friend We Have in Jesus? He’s the bestiest friend anyone could have! That
may not be the best grammar, but the message is the best! We who live to please
Him…who want to walk in His ways…those who are godly—seeking God with all their
heart, soul, mind and strength may be considered His friends.
Solomon
offered such wise advice to not envy
violent people or copy their ways. We become like those we hang out
with. That’s why we tell our children and grandchildren to be careful who they
choose as friends. Violent people…whether it is physical violence or an abusive
tongue…are not good role models or “friends”. Consider more of Solomon’s wisdom…
The words of the godly are a life-giving fountain;
the words of the wicked conceal violent intentions. Proverbs 10:11
Violent people mislead their companions, leading
them down a harmful path. Proverbs
16:29
Here’s another promise from God to claim
day by day. Claim it and feel the love of God protecting you. What a friend we
have to rescue and protect us.
You who love the LORD, hate evil! He
protects the lives of his godly people and rescues them from the power of the
wicked. Psalm 97:10
Do you treat your friends like Jesus treats
you?
Prayer ~ Lord Jesus, I love You with all my heart,
soul, mind and strength. You direct the steps of the godly. You delight in
every detail of our lives. Psalm 37:23. Thank you.
Daily Bible Reading: Matthew 15; Mark 7
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 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 with ½ tsp thyme, 2 bay leaves, and two cloves 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
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.
© 2018 photo and
text by Mickey M. Hunacek. All rights reserved.
All
scripture quoted from the New Living Translation (NLT) unless otherwise noted.
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