From my 2009 Journal. When my three girls were getting ready to live on their own, I gave each of them a homemade cookbook filled with our favorite family recipes. (See below.) What I knew by intuition and experience didn’t always translate onto paper, however. Apparently I did not give precise enough instructions, for I’d frequently get a phone call asking me to clarify an ingredient or procedure.
In contrast, when God gave instructions to His prophets, He was detailed and precise. One day He spoke the following to Jeremiah:
- Stand in the court of the Lord’s house (where and with what posture)
- Speak to all the cities of Judah that come to worship there (what to do and to whom)
- Speak all the words that I command you to speak; diminish not a word (what to say—precisely, fully, accurately) (26:2)
And so Jeremiah obeyed. But after he finished Step #3, the people, priests, and prophets seized him and threatened to put him to death.
Jeremiah’s response is most interesting and gratifying. He obeyed God out of a peaceful heart because he had already grappled with the fear of the results of his actions.
Be assured, however, that if you put me to death, you will bring the guilt of innocent blood on yourselves and on this city and on those who live in it, for in truth the LORD has sent me to you to speak all these words in your hearing (Jeremiah 26:15 NIV).
My first takeaway is that God’s will was accomplished through Jeremiah’s obedience. Second, obedience does not guarantee comfortable results! (Gulp)
When God gives instructions, He is the expert. He knows the intended outcome as well as the steps to achieving that goal. His instructions are clear and precise. When God speaks, it is in our best interest to listen . . . and obey to the letter.
Intro to Katie’s Cookbook:
I’ll never forget the day you came into my bedroom early one Saturday morning and announced that pancakes were ready. You were so small, you probably had to stand on a stool to reach all the ingredients. I was astonished. “How did you . . . ?”
“I read the instructions,” you replied.
Up to that time, your classic experiments with ingredients in the kitchen consisted of getting a small mixing bowl, a big spoon, and anything in the cupboard you could find: a little flour, some sugar, a pinch of various random spices. And when you were satisfied with the results, we would bake the concoction at 350 in a disposable pie tin. Incredibly, sometimes the product was edible! You were so proud of yourself and your creations.
Of my three girls, you were the most interested in what went on in the kitchen—until it came time to clean up, and then you would suddenly declare you had to go to the bathroom; and off you went, conveniently waiting till the task was done. You were most intrigued with the creative part of cooking—like decorating Christmas cookies. Your latest endeavor was decorating a gingerbread house. Remember your attempt at making stroganoff for your dad while I was in California!? But you became a master at turning out perfect macaroni and cheese.
Here are some of our family’s favorite recipes—some yours, some your sisters’ favorites. Keep them safe, for when you get to college, it’ll save you a phone call or two to find out how to make . . . (no, there’s no recipe for making French fries or ice cream!)
May you continue to hone your skills in the kitchen so that you can minister to others, perhaps to your own family some day.
I love you with all my heart,
Chocolate Chip Scones
1 ¾ cups flour 1/3 cup butter
3 T sugar 1 egg, slightly beaten (reserve some)
2 ½ t baking powder ½ c chocolate chips
½ t salt 4-6 T cream or milk
Combine dry ingredients.
Cut in butter, add egg, choc chips.
Add enough milk so dough leaves sides of bowl.
Knead on floured surface gently 10x
Roll into a circle ½ inch thick
Cut into wedges. Place on ungreased cookie sheet.
Brush with little bit of beaten egg.
400, 10-12 min.
Those instructions work for me, with the caveat Do Not Overmix or your scones will bounce. Interesting, I always combine the egg and milk together with a fork, and throw the fruit or chips in the flour first. Just a variation of the technique, but this sounds yuuuummmy!
I think it’s the results that count! I’m always amazed that two people can follow the exact same recipe and the product tastes different. Procedure is important for some recipes.
It took me years to figure out the barely mix method, and I always let them rest for 5-10 minutes after kneading. They come out so fluffy and moist. I love cooking and baking; glad your girls do to. Now you just have to teach me how to cook in the microwave! I still can’t do that. I have to use every pot in my kitchen!