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 2 cups cubed butternut squash 2 tablespoons butter ½ onion, minced 1 cup Arborio rice ⅓ cup dry white wine 5 cups hot chicken stock ¼ cup grated Parmesan cheese salt and ground black pepper to taste Directions Place squash into a
Ingredients 1 lb bulk pork sausage1 lb ground beef1 large onion, diced4 cups water3 (15 oz) cans black-eyed peas, drained1 (28 oz) can diced tomatoes1 (10 oz) can diced tomatoes with green chile peppers (such as Rotel), undrained1 (4 oz) can chopped green chilies4 beef bouillon cubes4 tsp molasses1 tsp Worcestershire
Ingredients Salad: 4 collard leaves, trimmed and finely chopped⅓ bunch kale, trimmed and chopped1 head romaine lettuce, chopped¼ small head red cabbage, chopped1 Bosc pear, cubed½ Bermuda onion, finely diced½ orange bell pepper, diced½ avocado – peeled, pitted, and diced½ carrot, grated5 cherry
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