During all the recent weeks of isolation, uncertainty, and unrest, there have been times I felt extremely unsettled. I have found only one thing that is sure – the love of my Heavenly Father. Knowing that I am never out of His care has helped me look at these tempestuous times with an assurance I could never come up with on my own.
One of the ways God has provided for me is by supplying a weekly focus, often just a single word. Mercy. Grace. Forgiveness. Perseverance. Joy. It has been amazing how often the focus word comes up in my life that week. I read more than one daily devotional; there have been times when each of them will mention my “subject,” sometimes all on the same day. It will pop up in Scripture passages in my reading routine through the Bible. I haven’t really had to question if I have chosen the correct topic because the Lord keeps placing it in the forefront of my day-to-day life.
I love the way my Creator cares for His creation. He uses the world around me to make His point known. For example, the idea of perseverance. Keeping on when I want to give up. Finding ways to accomplish things that may not be considered “normal,” but they work. Last week, I saw a groundhog carrying something. I thought it might be moving babies, but the item in its jaws looked too flat. As I watched, the groundhog disappeared into an access hole that animals have dug to get into my big barn.
Later that same morning, much to my surprise, I noticed a fairly large piece of cardboard traveling across the grass between the barn and an open-fronted building. At first, I thought the wind was blowing it. However, when it managed to stop at the entrance hole, I realized that it was being carried by a groundhog. I grabbed my cell phone and tried to get a video of what was happening. The cardboard was much too large to fit into the hole, so the groundhog began ripping it into pieces. Then it spotted me and ran away.
When I looked at the video I made, I was disappointed to see that the focus of the camera ended up being on the grass instead of the groundhog and its task. I knew that the animal wouldn’t come back out if I were there, so I went back in the house. I got busy doing something else, forgetting about the disappearing cardboard. When I remembered it later that day, it was gone. In spite of the distraction caused by anxiety, the groundhog managed to accomplish what it was trying to do. What a lesson for me – persevere through difficulty.
That is just one of the many, many lessons my Father has taught me during the past weeks, using His world around me as my classroom. The word I have for this week is “hope.” The first Scripture lesson is from Romans 5:1-5; it reminds me that “hope does not disappoint, because the love of God has been poured out within our hearts through the Holy Spirit who was given to us.”
Since Father’s Day is this coming Sunday, I thought it appropriate to share some of what I am learning from the Lord, my Heavenly Father. It is also a good time to provide recipes for the grill, as a grill and Father’s Day seem to go hand-in-hand.
Teriyaki Finger Steaks
2 pounds boneless sirloin steak
1/2 cup soy sauce (low-sodium, if preferred)
1/4 cup vinegar
2 tablespoons brown sugar
2 tablespoons minced onion
1 tablespoon vegetable oil
1 garlic clove, minced
1/2 teaspoon ground ginger
1/3 teaspoon pepper
Trim fat from sirloin steak and slice lengthwise into 1/2-inch strips. Place in large glass bowl. Combine all remaining ingredients; pour over meat and toss gently. Cover and refrigerate for 2-3 hours. Drain, discarding marinade. Loosely thread meat strips onto metal or soaked wooden skewers. Grill over medium-hot heat, turning often, for 7-10 minutes, or until desired doneness level is achieved. Remove from skewers and serve. Yield: 6 servings
Simple Italian Grilled Chicken
Non-stick cooking spray
3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon dry Italian seasoning
1 teaspoon garlic salt
1/4 teaspoon ground black pepper
4 (5 to 6-ounce) boneless, skinless chicken breasts, flattened to an even thickness
Coat unheated grill grate with cooking spray. Heat grill to medium-high (350 to 400 degrees).
Grill 5 to 8 minutes per side until juices run clear and thermometer reads 165 degrees. Allow to rest 5 minutes before serving.
Grilled Vegetables with Romesco Sauce
8 plum tomatoes, cored, seeded, and halved
2 to 4 medium-sized zucchini, sliced in half lengthwise
1 or 2 sweet red peppers, cored, seeded and quartered
1 or 2 yellow peppers, cored, seeded and quartered
1 pound asparagus, ends trimmed
Several large mushrooms (up to 1 pound, total), stemmed
3 to 4 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals.
Place vegetables in large bowl and toss with olive oil, salt, and pepper. Toss in batches if necessary.
Grill, in batches if necessary, for about 5 to 6 minutes per side. Set aside.
Sauce:
1/3 cup slivered almonds, toasted
1 slice bread, torn into pieces
1 or 2 cloves garlic, peeled (or 1/4 teaspoon garlic powder)
3 tablespoons extra-virgin olive oil
4 grilled tomatoes
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons white wine vinegar
In bowl of food processor, add almonds, bread, and garlic. Process until nuts are ground. Add grilled tomatoes, olive oil, salt, pepper, and vinegar. Process until the consistency of a paste. Cover sauce and chill.
Serve vegetables with romesco sauce.
Parsley Buttered Grilled Corn-on-the-Cob
1/2 cup butter, softened
2 tablespoons finely chopped fresh parsley
1 teaspoon lemon juice
1/8 teaspoon ground black pepper
Fresh sweet corn, shucked and silks removed
Heat gas grill on medium or charcoal grill until coals are ash white. Place all herb butter ingredients in small bowl. Beat at medium speed, scraping bowl often, until well mixed.
Spread each ear corn with 1 teaspoon butter mixture. Wrap each securely in heavy-duty aluminum foil. Place onto grill. Cover; grill, turning occasionally, until corn is tender (20 to 30 minutes). Serve with additional herb butter, if desired.