Memory
Scripture of the Week ~
For everyone has sinned; we all fall short of God's glorious
standard. Romans 3:23
While God was
giving Moses the Ten Commandments the children of Israel were making a golden
calf. Remember the story?
Is this dancing Lord Shiva like the Golden Calf? Nelson-Atkins Museum of Art Kansas City |
Then the LORD said, "I have seen how stubborn
and rebellious these people are. Now leave me alone so my fierce anger can
blaze against them, and I will destroy them. Then I will make you, Moses, into
a great nation." ... So the LORD changed his mind about the terrible disaster
he had threatened to bring on his people. ... So Moses returned to the LORD and
said, "Oh, what a terrible sin these people have committed. They have made
gods of gold for themselves. But now, if you will only forgive their sin—but if
not, erase my name from the record you have written!" But the LORD replied
to Moses, "No, I will erase the name of everyone who has sinned against
me." Exodus 32:9-10, 14, 31-33
God
recognizes sin—disobedience to Him. He threatened to erase the names of everyone who sinned against Him. In this case…everyone
had sinned. Everyone except Moses. All
the children of Israel were rebellious
and God was ready to release His anger on them. Moses convinced God to change his mind. God is merciful.
God shows His
merciful side over and over—giving mankind another chance, again and again.
Everyone sins by falling short…not meeting God’s standards. How do you measure
up? Can you “repent of your sins” as
Jesus asked?
From then on Jesus began to preach, "Repent of
your sins and turn to God, for the Kingdom of Heaven is near." Matthew 4:17
Prayer
~ Lord God, If You can turn back…change Your mind…then I certainly can, too.
You have shown me a rebellious area in my life and I willingly hand it over to
You. I want to think, say and do only things that please You and bring You
glory…so please forgive my rebellious attitude, create in me a clean
heart—willing to serve and honor You.
Daily
Bible Reading: Leviticus 26-27
Friday’s Feast at the King’s Table
Barley & Quinoa Veggie Salad
1/4 teaspoon salt
2/3 cups barley, rinsed
2/3 cups quinoa, rinsed
1 Tablespoon extra-virgin olive oil
2½ cups vegetables of your choice:
carrots
celery, onion, sweet red pepper, zucchini, kalamata olives, tomatoes finely
diced
½ cup cucumber, finely diced
1 Tablespoon fresh basil, parsley or cilantro,
chopped, or 1 tsp dried
1 Tablespoon fresh peppermint mint, chopped or 1 tsp
dried
1 teaspoon fresh thyme, chopped
½ cup feta cheese,
optional
2 cooked chicken
breasts, chopped, optional
Ginger Vinaigrette:
1/4 cup extra-virgin olive
oil
2 Tablespoons white wine vinegar
1 teaspoon grated gingerroot
1 teaspoon Dijon mustard
1/4 teaspoon each salt and pepper
In saucepan, bring
1-1/2 cups (375 mL) water and 1/8 tsp salt to boil; add barley. Reduce heat;
cover and simmer until tender and liquid is absorbed, about 40 minutes. Let
cool.
After about 20 minutes start cooking the quinoa in separate saucepan. Bring 1 cup (250 mL) water and 1/8 tsp salt to boil; add quinoa. Reduce heat; cover and simmer until tender and liquid is absorbed, about 15 minutes. Let cool.
While the grains are simmering, cook the vegetables in skillet by heating oil over medium heat and frying veggies, stirring occasionally, until tender-crisp, about 5 minutes. Let cool. Add chopped cucumber, and if desired feta cheese and chicken.
Ginger Vinaigrette: In glass bowl measure, whisk together oil, vinegar, ginger, mustard, salt and pepper; set aside.
In large bowl, combine barley, quinoa, vegetable mixture, parsley, mint and thyme; pour dressing over top and toss to coat. Serve immediately. Can be refrigerated for up to 24 hours.
After about 20 minutes start cooking the quinoa in separate saucepan. Bring 1 cup (250 mL) water and 1/8 tsp salt to boil; add quinoa. Reduce heat; cover and simmer until tender and liquid is absorbed, about 15 minutes. Let cool.
While the grains are simmering, cook the vegetables in skillet by heating oil over medium heat and frying veggies, stirring occasionally, until tender-crisp, about 5 minutes. Let cool. Add chopped cucumber, and if desired feta cheese and chicken.
Ginger Vinaigrette: In glass bowl measure, whisk together oil, vinegar, ginger, mustard, salt and pepper; set aside.
In large bowl, combine barley, quinoa, vegetable mixture, parsley, mint and thyme; pour dressing over top and toss to coat. Serve immediately. Can be refrigerated for up to 24 hours.
© 2019 Text and
Photos by Mickey M. Hunacek. All rights reserved.
All
scripture quoted from the New Living Translation (NLT) unless otherwise noted.
www.blueletterbible.org/dailyreading
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