The book of Ezekiel is one of my favorites books in the Bible and it has some really great imagery. I wrote a bunch of passages in my inspirational quote book, so you're going to read scripture for inspiration for a while. Don't worry, if you start missing quotes from my friend's book, Making a Way Out of No Way-I go back to her pretty shortly. Here's my inspirational quote for the night:
Then I passed by and saw you kicking about in your blood, and as you lay there in your blood I said to you, "Live!" I made you grow like a plant of the field. You grew up and developed and became the most beautiful of jewels. Your breasts were formed and your hair grew, you who were naked and bare. Later I passed by, and when I looked at you and saw that you were old enough for love, I spread the corner of my garment over you and covered your nakedness. I gave you my solemn oath and entered into a covenant with you, declares the Sovereign Lord, and you became mine. Ezekiel 16: 6-8
This is actually part of a larger passage where Jerusalem is compared to an adulterous wife. BUT I really love this part-I think it's beautiful. Jerusalem is compared to a messy baby, who is chosen by Godde. Godde nourishes this baby and helps it to grow. The baby grows up into a gorgeous woman, whom Godde respects and honors by covering her nakedness. Godde then enters into a covenant with her, telling her that S/He will never leave her. Jerusalem may have disregarded the covenant, but to me, that does not negate the beauty of this passage. In fact, maybe it makes it even more beautiful, because the Godde I believe in is always calling us back to a relationship with Her.
So what does Godde provide to nourish us? Good food! I've been cooking more lately, so I've got some pictures to show you. First, here is a new way to cook my favorite vegetable-okra. I once saw an article that stated that people think okra is unusual and weird. I think it's yummy. In the South, everybody fries their okra, but when my mom found a recipe for baking it, I had to try it!
Salt and pepper, olive oil, okra
Preheat oven to 425 degrees. Chop okra into bite sized pieces. Coat it with olive oil and season with salt and pepper. Put on a baking sheet and bake it for ten to fifteen minutes.
The okra comes out slightly brown and
so, so good. These are addictive, slightly crunchy, crispy green gems! I want some right now!
To go along with the okra, I made pork chops with a pineapple peanut sauce. (I had a coupon for the sauce!) The recipe came from A Taste of Thai's website. I am going to company websites more and more, as I have found that they usually have some pretty good recipes.
4 boneless pork loin chops, about 3/4” thickSalt & pepperoil for browning1/2-3.5 oz box Peanut Sauce Mix, one inner envelope1-20 oz can pineapple chunks in own juiceGarnish: chopped cilantro
Isn't it pretty? I love the bright yellow and green. I don't make pork chops very often, but I've found that I really like them. It's hard to believe that at one point they were one of my fear foods. Juicy, sweet, and slightly spicy.
I'm so glad that Godde's nourishment is so enjoyable! Okay, so other people might wax poetic about Godde's nourishment being big concepts like, love and kindness and joy and perhaps it is, but it is also found in our basic necessities like food and shelter too. For someone who used to deny herself the proper nutrition in order to try to control her life, I can attest that proper and enjoyable nutrition is something that can produce love, kindness, and joy when allowed. By allowing myself to imbue Godde's nourishment, I am choosing a better life.
I've always been intimidated by okra. I'm not sure why? I think I read somewhere that if you don't cook it right it becomes slimy or bitter? I'm gonna have to rethink this!
OKRA can be slimy IF not prepared right, but don't let that stop you-it's really not that hard. The yumminess is worth it. Of course, I'm weird and enjoy OKRA even if it is slimy. Lol
<3 <3 <3 Ezekiel! Maybe you and I can start the First Atlanta Church of Ezekiel Feminist 🙂
Oh, and okra is one of the many culinary reasons that I'm glad I moved south.