Anyone operating in the electronic world is familiar with the reset button. To some, like gamers, it’s intentional—a do-over, chalking up lessons learned and mistakes made. To others, it’s quite unplanned—as in the program/device froze up, and…hopefully…you haven’t lost hours of work.
Many hope January brings a reset to 2020, which was overflowing with “unplanned” challenges.The God of the universe probably doesn’t conform so neatly to our meager calendar. One thing is certain, though. Scripture is full of resets—too many to recount here, but below are a few examples.
The exit from the garden; Noah and the great flood; Israel…Israel…Israel (slow learners, lol); Jonah and the great fish; Job and his great trials; the calling of the twelve; the woman at the well; the Resurrection; the conversion of Paul; the Second Coming…and so many more.
I don’t know the timing, but I do believe a reset is coming for whatever personal and unique challenges each of us face. Christ came to earth, endured suffering to the point of the greatest reset, then assured us he would never leave or forsake us. Ponder a few words of encouragement of David, a reset veteran, from Psalm 40.
I waited and waited and waited for GOD. At last he looked; finally he listened.He lifted me out of the ditch, pulled me from deep mud. He stood me up on a solid rock to make sure I wouldn’t slip. He taught me how to sing the latest God-song, a praise-song to our God. More and more people are seeing this: they enter the mystery, abandoning themselves to GOD.
Ingredients Fruit Layer:3 cups sliced fresh strawberries3 cups diced rhubarb1 cup white sugar3 tablespoons all-purpose flour Crunch Topping:1 ½ cups all-purpose flour1 cup packed brown sugar1 cup rolled oats1 cup butter Directions Step 1: Preheat the oven to 375 degrees. Step 2: To make the
Ingredients 1 lb skinless boneless chicken thighs1 (15-oz) can black beans, rinsed and drained1 cup frozen whole kernel corn1/2 cup finely chopped onion2 cloves garlic, minced1/2 tsp salt1/2 tsp freshly ground black pepper1/2 tsp ground cumin2 (10-oz) cans medium red enchilada sauce1 (8-oz) pkg shredded Mexican blend cheese, divided8 (6-inch) corn tortillas, cut into 1-inch piecesshredded iceberg or Romaine lettucechopped fresh
Ingredients 1 Tbs olive oil½ cup chopped onion2 cloves garlic, minced3 cups cauliflower florets¾ cup vegetable broth6 oz multigrain spaghetti, uncooked½ cup finely shredded Parmesan cheese, plus more for garnish⅓ cup water⅛ tsp black pepper4 cups broccoli florets, cut into 1-inch pieces1 red bell pepper, cut into bite-sized strips2 Tbs sliced fresh basil1 Tbs lemon
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