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Thursday, June 14, 2012

“there is a goodness in this change of plans”


Every good and perfect gift is from above, coming down from the Father of the heavenly lights, who does not change like shifting shadows.
James 1:17 (NIV)


This morning catching up on FB, I read today’s title in the post of a friend.  Unbeknownst to him, the Universe re-planned his vacation.  Nothing came together as anticipated, and what occurred instead might have been viewed as a series of small disasters.  Not so with this friend.  Someone thoughtfully commented that they were sorry for his apparent “bad luck.”  He don't think he believes in luck (I don't).  Rather, this wise man replied, “No, it's not bad luck. What is supposed to happen instead hasn't made itself clear yet."  That is Faith.  that is Grace.  

http://www.artisanchurch.com/ee/images/site_images/series/Change-580x326.jpg
Change happens.  Sometimes predictably (we grow up; we grow old), sometimes without warning (calamity, death).  According to Heraclitus of Ephesus, “Nothing endures but change.” As it relates to the natural world, I agree.  However, there is the unassailable immutability of God.

Change happens to us, not God. “For I am the LORD, I do not change;
Therefore you are not consumed, O sons of Jacob."  (Malachi 3:6 NKJV).  It would seem then, when viewed through the lens of Faith, that there is goodness in every change of plans.  We'd spend so much more time at peace with ourselves abd with the world if we didn't get so rattled by every little thing.  

Peace.  You know, that little thing I’ve been working on lately. Embracing change as a harbinger of blessings…now that might just be a concept.  Change as a harbinger of blessings…an unanticipated reminder that God is good.

Today’s Feast: Changed Pepper Steak

Back story-I changed a traditional recipe for Chinese Pepper Steak, because I don’t eat steak.  This time, change was REALLY good!

Ingredients
2 boneless, skinless chicken breasts
¼ C low sodium soy sauce
¼ C teriyaki sauce
1 t ground ginger
1 T five spice powder
1 T cornstarch
3 sweet peppers, cut into 1 inch chunks (the more colorful, the better)
½ large onion, sliced ¼ inch thick
3 scallions, sliced about 1½ in length
2 T canola oil
1 T sesame oil

Method
Pound the chicken breasts until thin, and slice into pieces about 1*1½ inch.  Set aside to marinate in the soy and teriyaki sauces, ginger, five spice, and cornstarch.
In either a wok or cast iron skillet, heat the oil.  Stir-fry the chicken until nearly tender, adding in the peppers first and then the onions.  Cook until vegetables are fork tender, and until meat is done through.  Toss in the scallions and check the seasoning in the sauce.  Add a little water if necessary.  The sauce should have a glossy appearance, and coat the utensil, but not be too thick.  Serve with Jasmine rice and chopsticks.


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