In our kitchen, we have this framed chalk art in the image to the left. “You cause the grass to grow for the livestock and plants for man to cultivate, that he may bring forth food from the earth and wine to gladden the heart of man, oil to make his face shine and bread to strengthen man’s heart” (Psalm 104:14-15). It’s a reminder food and drink are both God’s provision to care for us but also an evidence of His goodness in giving us food to add to our happiness. God wants us to enjoy our food, our drinks, and our feasts.
The Bible describes feasting in very positive terms—although there are obviously times where it’s corrupted or misused, like all of creation. It seems God created us to thoroughly enjoy food as a gift but also to prepare our hearts and minds for something even more satisfying.
Continue reading A Theology of Feasting
(This devotion is day eight of a 30-Day Thanksgiving Challenge. Each day includes a daily reading that will be accompanied by a post on this blog.)
Read John 6:11, 23; 11:41; Acts 27:33–38; 1 Timothy 4:3–4
In A Charlie Brown Thanksgiving, Charlie and Snoopy sit down to eat with their friends at a thanksgiving meal. As they gather around the table—not yet aware the feast will be popcorn, pretzels, buttered toast, and jellybeans—and prepare to chow down, Peppermint Patty suggests they say grace first. Linus offers a prayer of thanksgiving representative of what the first pilgrims might have prayed. Now they eat.
Continue reading Say Grace
Most books fall pretty neatly into some category: fiction, theology, history, devotional, leadership, etc. The Supper of the Lamb: A Culinary Reflection by Robert Farrar Capon does not. It’s a cookbook, of sorts. It’s a theology and apologetics and philosophy book, of sorts. It’s a personal memoir and Christian living book, with a good bit of humor sprinkled in. The short quote on the bottom-front of the book by Craig Claiborne of The New York Times is fitting: “One of the funniest, wisest, and most unorthodox cookbooks ever written.”
Continue reading THE SUPPER OF THE LAMB by Robert Farrar Capon