We just spent a week with the grandkids.  When it comes to food, they are just like mine were at that age.  They prefer their oranges out of a can, their macaroni and cheese out of the blue box, their chicken cut into processed squares, and their potatoes long and fried.  Forget the complex and strong flavors of Parmagiana Reggiano, feta, and blue—they want American cheese, thank you.  And all their sauces must be sweet—about half corn syrup.  True, these two enjoy olives—but they need to be canned and black.  A strong, briny kalamata is summarily thrown across the table.

              Children have immature palates.  For the most part strong flavors are out and bland ones are in.  Sugar, salt and fat make up their favorite seasonings.  And it must be easy to eat.  When you can barely hold a spoon and get the food on it and into your mouth, you prefer things that are solid without being hard and which fit the hand.  We would never give a child a fresh artichoke to eat, with instructions like “Peel off the leaf, dip it into lemon juice and melted butter, put it between your teeth and pull it out of your mouth, scraping the good part off as you pull, then discard the leaf.” 

              One day they will understand the pleasure of different tastes and textures.  Their palates will become educated to appreciate different foods and even different cuisines.  Even the pickiest of childhood eaters usually learn as adults to eat new things, if for no other reason than to be polite or keep harmony in the home.  When a woman spends hours a day cooking, she wants more than a grunt and food being shoved around the plate in an attempt to disguise the fact that very little of it was eaten. 

              But sometimes people become set in their ways.  They decide they don’t like something, even if they have never tried it.  They won’t entertain the possibility that their palates have changed, and so won’t keep trying things as they become older.  When I was a child I hated every kind of cheese, raw onions, and anything that contained a cooked tomato.  Now I eat them all.  Imagine if I had never found that out.  No pizza!

              What about your spiritual nourishment?  Are you still slurping down canned oranges and packaged mac and cheese?  Do you still think instant mashed potatoes are as good as real ones, and Log Cabin as good as real maple syrup?  What if the Bible class teacher taught a book you had never studied before?  Would you learn with relish or complain because you actually had to read it instead of relying on your old canned knowledge?  What if he showed you a different interpretation of a passage than you usually hear?  Would you chew on it a little and really consider it, or just dismiss it out of hand because it wasn’t what you already thought you knew?

              Keith and I have both experienced complaints from people because our classes were “too deep” or “too hard” or “took too much study time.”  Really?  It’s one thing to have an immature palate because you are still a babe.  It’s another to have one because you haven’t grown up in twenty, thirty, forty years of claiming discipleship. 

              The spiritual palate can tell tales on our spiritual maturity in every other area.  Jesus expected his disciples to mature in just a few short years.  “Have I been with you so long and you still do not know me?” he asked Philip (John 14:9).  If we don’t know his word, we don’t know him.  If we don’t know him, we have no clue how to behave as Christians.

              An educated palate for spiritual food is far more important than whether you have learned to like liver yet.  Become an adventurous spiritual eater.  You will find this paradox: though you become hungrier for more, you are always satisfied with your meal.
 
For though by this time you ought to be teachers, you need someone to teach you again the basic principles of the oracles of God. You need milk, not solid food, for everyone who lives on milk is unskilled in the word of righteousness, since he is a child. But solid food is for the mature, for those who have their powers of discernment trained by constant practice to distinguish good from evil. Hebrews 5:12-14.
 
Dene Ward

Lines of wooden tables covered with red checked cloths, yellowed cotton cloths, handmade crocheted cloths, loaded till sagging, every square inch laden with stoneware bowls full of red potato salad, yellow with mustard, and studded with chopped celery, sweet pickle nuggets, and chunks of hard-boiled egg; bright orange carrot salad polka-dotted with black raisins; clear glass bowls of layered salads, various shades of green, orange, white, and yellow; finely chopped slaws, pale green with orange and purple flecks and dressed in a white dressing or a sweet vinegar; chipped china platters of golden-eyed deviled eggs, some bloodshot with paprika; luscious pink ham slices, and piles of fried chicken covered with a homemade breading redolent with spices and herbs, the chicken itself tangy and moist from a buttermilk brine; club aluminum Dutch ovens filled with pole beans, green beans, speckled butterbeans, and white acres, mustard, turnip and collard greens, all sporting a sheen of bacon drippings and shreds of pork; cast iron pots of bubbling baked beans spiked with molasses and the contents of every bottle in the refrigerator; others loaded with fall apart pot roast, pork roast, or chicken and bright yellow rice; others still steaming with chicken and slicker style dumplings; spoons sticking up akimbo from mason jars full of the jewel colors of various pickles, everything from deep red to chartreuse to layers of emerald green, canary yellow, and white; baskets of fluffy, tan buttermilk biscuits, soft yeast rolls, and black skillets of cornbread wedges; pies billowing with meringue, dense with pecans, or fruit bubbling from a vented golden crust; moist cake layers enrobed in swirls of chocolate or cream cheese or clouds of seven minute frosting, some cloaked in coconut, others with nuts peeking out from the coating—none of them exactly perfect because everything is homemade.

              That’s what potluck was like when I was a child.  It was far superior to today’s offerings, at least half of which are purchased on the way—fold-up boxes of fried chicken and take-out pizza, plastic containers of salads and slaws, and bakery boxes of cakes and pies, all entirely too perfect to be made from scratch.  Is it any wonder that everyone rushes for the obviously homemade goodies and even snatches slices of cake early, before going through the regular line, and hides them for a later dessert?

              Potluck originally referred to feeding drop-in guests or folks passing through who needed a meal whatever was in the pot that evening.  Drop-ins were not considered rude in those days.  I remember my parents thoroughly enjoying the evenings when someone just happened to stop by.  We didn’t load our lives down with extra-curricular activities back then--people were the activities.

              Potluck eventually came to mean “You bring what you have and I’ll bring what I have and we’ll eat together.”  It didn’t really involve any extra work—that was the point.  When no one has enough of one thing but you pool it together, there is plenty for everyone, and plenty of time left to visit.

              We often speak of “feasting on the word of God.”  I wonder what would happen if we had a potluck?  What would I have to offer?  Anything at all?  Do I spend enough time in the word of God to have thoughts on it readily at hand?  Most of us are too embarrassed to show up at a real potluck with nothing in our hands, but think nothing of showing up to a Bible study with nothing to share.

              Would my spiritual table be loaded down with good food or store-bought, processed, preservative-laden grub because I had no time left in my day to cook something up?  Would my offering be fresh and nutritious or calorie-laden and fatty?  Would it be a gracious plenty mounded high in the bowl or spooned into a plastic cup barely big enough to feed one?  Would it be piping hot or lukewarm?  Would people go away satisfied or determined to avoid my table at all costs in the future?

             Think about it tonight when you look at the meal you feed your family. What’s in that spiritual pot of yours should someone happen by?  Would they be lucky or not? 
 
"Come, everyone who thirsts, come to the waters; and he who has no money, come, buy and eat! Come, buy wine and milk without money and without price. Why do you spend your money for that which is not bread, and your labor for that which does not satisfy? Listen diligently to me, and eat what is good, and delight yourselves in rich food. Incline your ear, and come to me; hear, that your soul may live; and I will make with you an everlasting covenant, my steadfast, sure love for David, Isaiah 55:1-3.
 
Dene Ward
 

You would think after all these years that I would know better.  You should never take a brand new recipe to a potluck or try it out on guests.  There is a reason cooks talk about "tried and true" recipes.  But I saw this gorgeous "Chocolate Glazed Peanut Butter Filled Torte" in a magazine, one that is usually trustworthy, and wanted to make it.  Keith and I do not need rich desserts around the house for just us two, so taking one somewhere else means we seldom have more than a piece or two to splurge on when we bring the remains back home—which may sadden my heart, but not my waistline.  It looked good, the ingredients sounded good, and I had them all which was an added bonus.  So here we go…
 
             This was one of those uber-rich cakes with scarcely enough flour to hold it together.  When I read that I was to cut this two inch thick layer in half, fill it, and then put the top back, I should have known there would be trouble with so little flour.  And there was.  First, it sank about halfway in the middle.  That meant when I took my long serrated knife and tried to cut it in "half" there was nothing in the middle to cut.  What I cut off looked like a tire.  Calm down, I told myself as my pulse and respiration increased, the filling will show through there and it will look like it's supposed to be that way. 

              But then I tried to remove that top.  It came away in sections.  You would have thought a Lamaze class was going on I was panting so hard by then, but I carefully put the pieces on another plate and kept them all where they were supposed to go.  "There is a chocolate ganache glaze," I kept chanting.  "Ganache fixes anything!"

              I got the peanut butter filling on and learned immediately to be careful spreading it, otherwise the cake sticks to it and rolls right up over the knife.  More panting and chanting.  Finally I got the filling spread on the bottom layer.

              Now it was time to reassemble the jigsaw puzzle of a top.  Except the cake was so moist that a thin layer of it stuck to the plate the top was sitting on.  And the large sections broke into small chunks.  Gradually, I got all the pieces put back on top of the cake.  With the peanut butter filling, the torte was now nearly 3 inches high, in spite of losing a good eighth of an inch on that other plate, but it looked like a chocolate mosaic.

              No one has been happier to make ganache than I was that day.  This will cover all sins, I told myself.  It will be shiny and beautiful.

              Oh, it was nice and shiny all right, but underneath that glistening surface you could see every lump and bump, every nook and cranny, every place where anything underneath was not absolutely perfect.  Kind of reminded me of the last time I tried on a dress a size too small.

              So now what?  Do I take this monstrosity to our potluck?  Well, it was a tiny little potluck made up of one of my classes and their families and they always count on me for an entrée and a dessert.  I had no time left to make another after having spent not only two hours on this ugly thing, but another one on the entrée and another couple studying.  And besides that, this thing was expensive.  I sure couldn't afford to throw it away.

              So the next afternoon I took my so-called torte and apologized for bringing the ugliest thing on God's creation to our lunch.  For some reason, it didn't stop them from eating it, and one even asked for the recipe.  "Sorry," I told her, "I threw it away."

              Well, guess what?  Every one of us is an ugly cake.  God took beautiful ingredients and made us "in His own image," but for some reason we all eventually turned out just plain ugly.

              We have all sunk into the morass of sin and crumbled beneath its weight.  Even when we proclaim our commitment we often manage to stick to things we should have let go of.  We fall to pieces in trials and temptations instead of standing strong.  It took Him a few thousand years of piecing things together, fixing the things we made even more messes of, and spending the most awful cost to do it, but He made us into a cake that tastes pretty good when we follow His directions.  Oh, the lumps and bumps may still show through occasionally.  Our imperfections may leave scars that simply cannot be hidden, but He is ultimately satisfied when we forget about trying to fix things ourselves and just do it His way, not worrying what others might think about how we look.  He won't give up and throw us away, but will take us to the Feast he has prepared, and will not be ashamed of what an ugly cake we were to begin with.  After all, ganache—in this case, grace—can fix anything.
 
Behold, I stand at the door and knock. If anyone hears my voice and opens the door, I will come in to him and eat with him, and he with me. (Rev 3:20)
 
Dene Ward

Remember those grape hulls I mentioned, the ones leftover from making grape juice?  After sitting in that liquid for a few weeks, nothing remains but a pale, sour, seedy bag.  Still, straining them out and throwing them away was hard for me to do.  When you live closely for so long, you use everything until it has no service left in it. 

              I never throw away a plastic bag, for instance, after only one use.  I wash it and hang it out in the kitchen to dry.  After several uses it will eventually develop a hole or two, sometimes pinprick holes, but even that makes it no longer airtight.  When that happens it becomes a produce bag.  Why buy special green bags with vents in them?  I just add another hole or two with a couple of knife stabs and “re-purpose” the bag.

              So I had a hard time throwing out those grape hulls.  I certainly didn’t want to eat them—I had already tried that, but maybe the birds would, or a coon, or a possum—they eat just about anything.  So we laid them out on an old stump to see what would happen.

              Nothing happened.  Nothing wanted them.  We saw no signs that anything had even nosed around in them or pecked even once.  Somehow every animal and bird could tell just with a look that nothing good remained in those hulls.  They were simply useless.

              How about us?  Sometimes we think that because we sit on a pew we are serving God.  Maybe all we are doing is lying on a stump.  Like birds that fly past those leached out grape hulls, maybe our neighbors take a quick gander and decide there is absolutely nothing there worthwhile.  If they don’t know who and what we are by the words we say and the deeds of kindness we do, how useful are we to the Master?  If they don’t see that we handle life better than they, that trials do not deplete our faith and joy and hope, why should they care about what we do on Sunday mornings?

              In fact, they will get some use out of those empty hulls of a life we lead—they will be able to tell at a glance what they do not want to be, and they will do their best to stay away from it, just as the coons and possums probably went out of their way to go around that stump in the wee hours of the morning.  Those grape hulls will act as a perfect thermostat for judging our personal brand of Christianity.  As such, they aren’t just useless, they are actively damaging to the spread of the gospel, and the growth of the Lord’s body.

              Empty hulls are not grapes, nor empty lives disciples of the Lord. 
 
Go and learn what this means, I desire mercy and not sacrifice…To do righteousness and justice is more acceptable to the Lord than sacrifice, Matt 9:13; Prov 21:3.
 
Dene Ward

Every August the grapes come in, muscadines and scuppernongs in this part of the country.  Strong flavored, thick-skinned, acidic, and seedy, they are best for jelly and juice, though true Floridians enjoy noshing on them as is.  With the boys grown now, I go through fewer peanut butter and jelly sandwiches so the jelly production has dwindled and the juice making increased, and I have discovered the easiest method for making and canning grape juice.

              Put a generous cup or so of clean grapes in each sterilized quart jar.  Add some sugar and fill the jars with boiling water.  Process and once the lids have sealed, put them on your shelf for at least two months.  The liquid and the sugar will leach the goodness right out of those grapes.  When you open the jar, strain them out and enjoy what’s left behind.  Perhaps not as much fun as jumping into the vat with Lucy and Ethel, but far cleaner and easier.

              One day I decided to taste one of those strained-out grapes just to see what was left in it.  I should have known—it was duller and several shades paler than its original shiny purple-black, and loose as a deflated balloon.  How did it taste?  Like sour nothingness.   Maybe that’s what happens to us when we steep ourselves in the world. 
 
             Is wealth consuming your thoughts?  “Just let me have enough,” is a lie we tell ourselves.   He who loves money will not be satisfied with money, nor he who loves wealth with his income, Eccl 5:10.  If you allow thoughts of riches to flood your life—even if you don’t have them--anything spiritual will be washed out of your heart.  Notice the prediction God made about Israel:  But [they] waxed fat, and kicked: you have waxed fat, you have grown thick, you are covered with fatness; then he forsook God which made him, and lightly esteemed the Rock of his salvation, Deuteronomy 32:15.  Their wealth (“fatness”) covered them so that it was all they could think about.  Any notion of serving God was completely forgotten.  If you think we aren’t at risk, just take a minute and look around.  What used to be a God-fearing nation has become a people who worship wealth, power, and celebrity instead.

              Other times we allow the pleasures and conveniences of this world to permeate our lives so that the mere thought of sacrificing anything, whether comfort, ease, or even opinion, will be smothered out of us.  “Self” will leach the good out of hearts and minds, and leave nothing but the emptiness of indulgence.  If your “rights” spring to your lips every time someone crosses you, you have stifled the spiritual character of yielding to others, whether your neighbors, the man in the car in front of you, or the brother who sits next to you on the pew.  You have suffocated the spirit of mercy that marks us as His children.  For they that are after the flesh do mind the things of the flesh... For to be carnally minded is death… Because the carnal mind is enmity against God: for it is not subject to the law of God, neither indeed can be. So then they that are in the flesh cannot please God, Romans 8:5-8.

              But sometimes we simply drown in “stuff.”  What do you do all day long?  Run from this to that to another event, none of which is evil, but none of which is spiritual either.  How do you feel at the end of the day?  Drained, probably, and maybe even quicker to fall into the sins of impatience and intolerance simply because you are so tired.  And he that was sown among the thorns, this is he who hears the word; and the care of the world, and the deceitfulness of riches, choke the word, and he becomes unfruitful, Matthew 13:22.

              What are you floating in today?  Will it make you sweet and useful to the Master, or will it leave you an empty, useless hull of a servant, one who will be strained out and thrown away?  Let me know if you need a jar of my grape juice to sit on your shelf as a reminder.
 
My foot has held fast to his steps; I have kept his way and have not turned aside. I have not departed from the commandment of his lips; I have treasured the words of his mouth more than my portion of food…For zeal for your house has consumed me, Job 23:11-12, Psa 69:9.
 
Dene Ward

I made a Peach Melba crisp this summer that was pretty good, and something a little different from your ordinary peach cobbler—fresh peaches, fresh raspberries, and a crunchy topping.  I knew the original Peach Melba dessert was named after Nellie Melba, Australian born soprano, but I did not know the whole story.  Even after some research, I still don't.  It's one of those he said/she said things, as well as a few problems with the dating.  But it goes something like this.
 
             Nellie toured the world in her prime.  She sang at the Met in New York, at Covent Garden in London, at the opera house in Paris, and at La Scala in Milan; she even sang for the tsars in Russia.  Covent Garden became one of her regular stops every musical season. 

            Nellie actually had a small repertoire for a diva—she only sang about 25 operatic roles—but one of them was Elsa in Wagner's Lohengrin.  In fact, that might have been the only Wagner she sang.  The chef at the Savoy Hotel where she stayed while in London, Auguste Escoffier, was so enthralled with her rendition of Elsa, he named a dessert after hearing her, Peach Melba—peaches and raspberry sauce over vanilla ice cream.

              And here is where things get sketchy.  The last date I can find that Nellie sang Elsa in London in the early 1890s was July 27, 1891.  Supposedly, the very next day Escoffier created the dessert.  However, he says he did not meet her until 1893.  What is the solution?  Maybe he heard her that evening in 1891 and it took two more years for him to come up with the dessert.  Maybe it was a different role two years later that finally brought the dish into being.  Maybe he, or she, misremembered.  We do know this—he did name the dessert for her, and that is not the only thing this renowned chef named for Nellie.  There is also melba sauce, a puree of raspberries and red currants.  Then we have the ever popular melba toast, a crisp and dry—very,very dry—toast.  And finally Melba Garniture, which is chicken, truffles and mushrooms stuffed into tomatoes with a velote sauce.  Whatever you might think of Nellie's singing, she certainly inspired a lot of creativity in the kitchen.  Escoffier, in particular, was smitten.

              And that makes Nellie an eponym, a person after which something is named.  Many scientists and inventors are eponyms—Louis Pasteur, Alessandro Volta, Andre-Marie Ampere, Georg Ohm, Nikola Tesla, Karl Benz, and closer to home, Henry Ford and Ransom E. Olds. 

              The Bible has a few eponyms too.  Everyone understands what we mean when we say, "She is a Jezebel."  That woman, whoever she may be, is a wicked, immoral person.  Or, "He's a Jonah," which means he is a jinx.  And of course, someone who is a "Judas" is a traitor.

              So if you were an eponym, what would your name have come to mean?  I find myself using the names of those who have gone on exactly that way at times.  When I see a woman who constantly serves others, who is in the kitchen cooking for someone practically every minute of every day, whether because they are ill or just because she wants to do something nice for them, who puts thousands of miles on her car taking people to the doctor, who sews, and repairs clothing for others, and who still manages to keep a spotless home, too, I say, "She is a Melvene Wallace."  If you were blessed enough to have known that good woman, you know exactly what I mean.

              When I see a kind, gentle man, who is always looking after others, visiting the sick and the widows, inviting college students into his home for a meal, helping others with such mundane tasks as digging sweet potatoes or stacking wood, taking literal boatloads of fathers and sons on fishing trips, scheduling his vacations around gospel meetings so he can attend every night, and always in a pew with a smile when the doors of the meetinghouse are open, I say, "He's another Cedell Fletcher."  And once again, if you had known him, you would instantly recognize the kind of man I mean.  I miss both of those people so much that some days it physically hurts.

              So here is your task for the day:  What would your name be an eponym for?  Recently, I had someone talk about hearing a "Dene-ism."  I am not sure what to make of that, except maybe I talk too much!  Some of us may not be known for anything particularly bad, like Jezebel, but are we known for anything at all?  If someone tried to describe us by our demeanor and actions, would anyone say, "Oh yes, I know her."  Or would they stand with a blank look on their faces, completely at a loss for words, "Who?"

              You don't have to be a famous singer like Nellie Melba.  You just have to be someone who does good for others in whatever way you can, whenever you can, for as long as you can.  If no one else can make an eponym out of you, God will.  You want it to be a good one.
 
Looking for the blessed hope and appearing of the glory of the great God and our Savior Jesus Christ; who gave himself for us, that he might redeem us from all iniquity, and purify unto himself a people for his own possession, zealous of good works. (Titus 2:13-14)
 
Dene Ward

What busy mother doesn’t love a one dish meal?  Whether a casserole, a Dutch oven, or a crockpot, that dish satisfies all the nutritional needs of the family, leaving little mess and full tummies. 

              Soups and stews, pot roasts, and pot pie may be the stuff of one pot wonders, but there are many others in the pantheon of gustatory delights that I have used.  If I have time, I may add some homemade bread, or maybe a salad, but those are redundant when the meat, starch, and vegetables are already included inside that single beautiful piece of steaming kitchenware.  I have a particular fondness for a half Swiss steak-half steak Creole concoction, braised in a tomato-y, herby vegetable sauce, dolloped with cheese grits.

              I was reading several passages the other morning when the thought crossed my mind that God’s Word is the ultimate one-dish meal for the soul. 

              It creates faith at the very outset of your relationship with God, Rom 10:17. 

              It instructs and enlightens, 1 Cor 10:11; Eph 3:3-5.

            It gives you a scolding when you need it, 2 Tim 3:16,17, and encourages you when you need a boost, Rom 15:4.

              It reminds you when you have forgotten, 2 Pet 3:1, and comforts you when the pain is overwhelming, 1 Thes 4:18.

              It can reveal your heart if you are brave enough to listen, Heb 4:12, and defeat the enemy if you wield it faithfully, Eph 6:17.

              The Word of God is indeed a one dish meal, satisfying all the spiritual needs of those who partake.  The world will tell you it’s irrelevant, out-dated and obsolete, that things have changed too much for it to be of any use to you at all.  Yet Jesus quoted an Old Testament that was just as far removed from him in time as the New is from us as if were as pertinent as the latest newsflash.  For the word of the cross is foolishness to those who are perishing, but to us who are being saved, it is the power of God, 1 Cor 1:18.

              From the feast of Psalm 119 to the quick power snack of passages like Rom 1:16, the Word of God will strengthen your faith, purify your heart, and save your soul—“words whereby you shall be saved,” the angel promised Cornelius, and sent those words with a preacher.

              Keep yourself healthy.  “Eat these words,” God told Ezekiel in Ezek 3:1, just like your mother telling you to eat your vegetables.  She knew what was best for you, and so does He.  
             
Your words were found, and I ate them, and your words became to me a joy and the delight of my heart, for I am called by your name, O LORD, God of hosts. Jeremiah 15:16
 
Dene Ward

A long time ago my sister gave me a recipe for “Congo Bars.”  Congo bars are basically a blondie, extra gooey, with two kinds of chips in them, butterscotch and semi-sweet.  The recipe makes not a 9 x 13 pan, but a 10 x 15, and when I need a whole lot of something, I still go to that recipe.

             I have added a few twists of my own, though.  First, I toast the nuts.  The pan doesn’t stay in the oven but 15 minutes, which is not quite enough time, enrobed as they are in all that batter, for the nuts to really brown.  Believe me, the flavor difference is obvious. 

              The other change I made began as a desperation move when I didn’t have one cup each of butterscotch and semi-sweet chocolate chips.  Instead, I had about half a cup each of those bagged up in my freezer from previous recipes, and also the remains of a bag of peanut butter chips and one of white chocolate chips.  Together they made just over the two cups total I needed, so I threw them all in.

              I have never received so many compliments on a homely looking bar cookie in my life.  Things like, “Wow!  This is so interesting,” and, “I get a different flavor with every bite.  How did you do that?”  So now I do it on purpose.  Whenever I see those pieces of bags stacking up in my freezer, Congo bars are on the menu that week as the dessert I take to a potluck, or the bars I take camping, or the cookies in the cookie jar when the kids come home.  Weeks after they first taste them, people are still talking about these things, and all I did was stir a bunch of different flavored chips together in the batter.

              That is exactly what God expected from the church.  He never intended us to be homogenous groups, some all middle class, some all lower class, some all black, some all white, some totally blue collar workers, and some nothing but white collar workers.  “All nations shall flow in,” Isaiah prophesied in chapter 2, and it becomes obvious when you read about those first century churches that Jew and Gentile weren’t the only differences.

              But even in the first century, the people rebelled against such a notion.  “We can’t worship with them,” the Jewish Christians whined about the Gentiles.  “Come sit up here,” they said to the rich visitor, and gave the lesser seat to the poor man.             

              Hadn’t Jesus paved the way?  Even among the chosen twelve, there were differences—blue collar Galileans and urbane Judeans, men with Aramaic names and men with Greek names, some disciples of John and others not, fishermen, publicans, and Zealots.  They too had trouble with the notion of equality among them, but they overcame it.

              I worship with a congregation of 300.  You know the wonderful thing about that?  Whatever I need, someone there can help me.  I have a physician, a plumber, a computer whiz, a chiropractor, a financial advisor, a legal consultant, an electrician, a carpenter, and a pharmacist.  As far as the church’s needs, we have an accountant, a couple of computer techs, lawn workers, housekeepers, teachers, photographers, several Bible scholars, and a host of others who step up when the need arises in their specialty.  We have babes in arms and folks in their nineties.  How likely is that to happen when there are only 30 of you?

              Sometimes you cannot help there being only 30 of you—at least for awhile.  That should be changing too as each fulfills his obligation to tell others about his faith.  But sometimes churches are small because people do not want to worship with other types of people.  Why should there be a small black group and a small white group in the same town except that people do not want to be together?  Shame on us for letting our comfort zones become more important than the good of the Lord’s kingdom in that particular locality. 

              The power of the gospel is seen not only in the changes in our lives, but in the way people of different backgrounds, cultures, and classes love one another.  Jesus prayed that we would all be one “so the world may know that you sent me.” 

              We have people who raise their hands when they sing, and people who don’t.  We have song leaders who lead more modern, syncopated music, and those who stick with the old standards.  We have people “raised in the church,” and those who are new to it; some who grew up knowing right from wrong before they were knee-high, and others who came to us from rehab.  There may be a different flavor in every bite, but we all get along.  To do otherwise would make a mockery of the plan of salvation. 

              “All have sinned,” and we are all saved by the grace of the same God.  That’s the only sameness about us that really matters.
 
May the God of endurance and encouragement grant you to live in such harmony with one another, in accord with Christ Jesus, that together you may with one voice glorify the God and Father of our Lord Jesus Christ. Therefore welcome one another as Christ has welcomed you, for the glory of God. (Romans 15:5-7)
 
Dene Ward
 
Click on Dene's Recipes if you want to make your own Congo bars.

I just made a peach cobbler.  Most any peach cobbler is worth eating in my book, but I did a little something special on this one.  Instead of a plain biscuit or pie crust topping, either of which is outstanding, I rolled the biscuit dough out fairly thin, then spread it with a mixture of brown sugar, cinnamon, finely diced crystallized ginger, and melted butter, rolled that up jelly roll style and sliced it in one inch wide circles.  They looked just like cinnamon rolls.  That was my top crust.  As I said, this is not your ordinary peach cobbler.

              I have special touches I add to a lot of things, small nuances that make it just a little better and little different.  Like adding a teaspoon of vanilla to my apple pie filling and sprinkling the top crust with freshly grated cinnamon, throwing a teaspoon each of lemon juice and lemon zest into my blueberry pie filling, rolling my molasses or ginger cookie dough in white sparkling sugar before baking them, adding a chopped jalapeno to my collards, and a tablespoon of vinegar to a Dutch oven full of beans or lentils.  I do those things because I am always looking for ways to make the things I cook for friends and family out of the ordinary.

              I bet you all do things like that with the things that matter most to you.  My mother used to finish all the edges of her seams—the part you never see unless you wear the item inside-out—with a special stitch that kept it from raveling.   And when anyone did happen to inspect her seams they were always impressed with how neat those raw edges looked and marveled that she would take that extra time.

              So here is the thought for the day:  What extra effort do we go to in our offerings to God?  I am afraid that too many of us think that coming in for the Lord's Supper hour on Sunday mornings is the most we really "have" to do.  But could we do something extra for God?  Could we get up an hour earlier or stay an hour later?  And beyond that, could we wake up every morning with the determination to offer him something a little special, a little out of the ordinary in our behavior, in our service to others, in our prayer life, in the way we conduct ourselves out there in the world?  Wouldn't it be great to offer God a taste of a life that has just a little more zeal, a little more devotion, and a little more sacrifice? 

              We will never match the extra he put into our salvation, but wouldn't it be nice of us to try?

              A prayer for the day:  I know, my God, that you test the heart and have pleasure in uprightness. In the uprightness of my heart I have freely offered all these things, and now I have seen your people, who are present here, offering freely and joyously to you. O LORD, the God of Abraham, Isaac, and Israel, our fathers, keep forever such purposes and thoughts in the hearts of your people, and direct their hearts toward you. (1Chr 29:17-18)

Dene Ward

I found a new soup recipe.  The first time I made it, it was absolutely swoon-worthy.  I played with it a bit and it's even better now—leeks, sausage, collard greens, chicken broth, cream and Parmagiana Reggianno cheese.  So I made it again for company with a Stromboli on the side. 

             Since it mattered more, I very carefully measured everything according to the recipe.  I even pulled down my forty year old food scale to measure out the sausage since the first time I had just eyeballed it.

            "My eyeballs must be way off," I thought as I piled what seemed like twice as much carefully measured sausage in the soup as I had the first time. 
If my eyeballs were off, then I guess I really didn't like the recipe that much after all.  It was no longer Collard Green and Sausage Stew, it was Sausage Soup.  Period.  That's all you could taste, and I was a bit embarrassed at my meal.
 
            I must have mulled that over more than I thought because out of the clear blue one day I figured it out.  Just to make sure I pulled down my scale and looked.  Yep.  I was right. 

          At Thanksgiving we had an emergency run to the hospital with my mother so I was suddenly doing everything on one day that I usually take three days to do.  That meant Keith was my sous chef—peeling, chopping, and washing dishes.  For the Duchesse potatoes I needed two pounds of potatoes, peeled.  I had forgotten that he put a bowl on my scale and then reset it to zero so he could count pounds as he peeled.  The bowl must have weighed half a pound because my scale was still set half a pound behind zero and with these eyes I had never noticed.  As I measured out half a pound of sausage that day, I really measured out a whole pound.  I had doubled the sausage but kept everything else the same.  No wonder it was ruined.  Sausage is not exactly bland. 

            No matter how old you get, you still learn things, some of them the hard way.  From now on you had better believe I will check my scale and make sure it is set on zero! It's still a wonderful recipe, but only if you get the measurements right.

          It matters how our spiritual scales are set too. Every day we need to reset them. 

            For those who live according to the flesh set their minds on the things of the flesh, but those who live according to the Spirit set their minds on the things of the Spirit. For to set the mind on the flesh is death, but to set the mind on the Spirit is life and peace. For the mind that is set on the flesh is hostile to God, for it does not submit to God's law; indeed, it cannot. Those who are in the flesh cannot please God. (Rom 8:5-8)
 
             We live in a physical (carnal) world.  We deal with issues that affect us physically and emotionally.  If we don't have our spiritual scales set on the things of the spirit, we will measure things just as wrongly as I measured that sausage.  If doing right hurts us or someone we love, we might not do it.  That's what happens when someone has set their minds on the wrong things.  Peter did it too.
 
              From that time Jesus began to show his disciples that he must go to Jerusalem and suffer many things from the elders and chief priests and scribes, and be killed, and on the third day be raised. And Peter took him aside and began to rebuke him, saying, “Far be it from you, Lord! This shall never happen to you.” But he turned and said to Peter, “Get behind me, Satan! You are a hindrance to me. For you are not setting your mind on the things of God, but on the things of man.” (Matt 16:21-23)
 
             Peter loved the Lord, but that very love made him refuse to accept his words and his mission.  It may even look good, after all, it was out of love.  But Jesus called him "Satan" when his priorities were not set correctly.  Why would he not rebuke us the same way?
 
             Paul says that when we are too caught up in political affairs, our minds are set on the carnal rather than the physical.  We have actually become enemies of Christ.
 
             For many, of whom I have often told you and now tell you even with tears, walk as enemies of the cross of Christ. Their end is destruction, their god is their belly, and they glory in their shame, with minds set on earthly things. But our citizenship is in heaven, and from it we await a Savior, the Lord Jesus Christ, who will transform our lowly body to be like his glorious body, by the power that enables him even to subject all things to himself. (Phil 3:18-21)
 
             He tells us we are still living as the old man of sin if we still obsess about earthly things.
 
             If then you have been raised with Christ, seek the things that are above, where Christ is, seated at the right hand of God. Set your minds on things that are above, not on things that are on earth. For you have died, and your life is hidden with Christ in God. (Col 3:1-3)
 
             He tells us we are being selfish and arrogant when we do not have the mind of Christ, when it is not set the way his is.
 
             Have this mind among yourselves, which is yours in Christ Jesus, who, though he was in the form of God, did not count equality with God a thing to be grasped, but emptied himself, by taking the form of a servant, being born in the likeness of men. And being found in human form, he humbled himself by becoming obedient to the point of death, even death on a cross. (Phil 2:5-8)
 
             All those underlined words in the passages above (and below) are the same Greek word.  Having my kitchen scales set wrong only messed up a meal.  Having our spiritual scales set wrong will cost us a whole lot more.
 
Brethren, I count not myself yet to have laid hold: but one thing I do, forgetting the things which are behind, and stretching forward to the things which are before. I press on toward the goal unto the prize of the high calling of God in Christ Jesus. Let us therefore, as many as are perfect, be thus minded… (Phil 3:13-15)
 
Dene Ward