I remember a cute children's song called "If you are happy and you know it..." The premise of the song is, if you are happy and you know it, then do things like clap your hand or stomp your feet or other outward gestures. Faith is like that. If you have faith, then you can't help showing your faith by outward gestures!
The devotional discusses one of the most controversial topics in the Bible -- faith vs works (or deeds). It is still much debated today. I remember how much we discussed it in my last Bible study class! I am convinced that there are some things in the Bible that we will not all understand until God explains them to us in heaven!
In short, faith without works is dead. Works without faith is dead. If you have faith, then you can't help showing your faith by outward gestures!
Lord, please help us have faith...and show our faith through our deeds!
Foodie Friday
I looked at the Summer Farro Salad recipe again. Here is the version I plan to take to the church dinner tomorrow night.
Duane's Summer Farro Salad
Serves 8 to 12, as a side or main course
INGREDIENTS:
2 cups uncooked farro (or substitute barley)
1 medium red onion, cut in half
1 clove garlic
handful of fresh parsley plus 1 tablespoon finely chopped
1 cucumber, cut in half lengthwise, then thinly sliced
1/2 teaspoon salt, plus more if needed
1 pint grape tomatoes, cut into quarters
1 tablespoon finely chopped fresh basil
Freshly ground pepper, to taste
two cups vegetable stock
FOR THE DRESSING
1/4 cup extra virgin olive oil
2 teaspoons balsamic vinegar
1 1/2 tablespoons red wine vinegar
2 teaspoons blue agave syrup (or honey)
1. Add the farro, vegetable stock, one onion half, garlic, handful of parsley and salt along with 3/4 cups water to a 2 quart pot. Bring to a boil, then cover, reduce to a simmer, and cook for 10 minutes. Turn off burner and let sit, covered, for 5 more minutes. Discard the onion, garlic and large pieces of parsley. Spread out on a rimmed sheet pan and let cool completely.
2. Whisk together the olive oil, vinegars and blue agave syrup to prepare the dressing. Chop the remaining onion half finely. Thinly slice the cucumber. Add onion, cooled farro, tomatoes, cucumbers, remaining tablespoon of parsley and basil to a deep bowl. Pour the dressing over the ingredients and stir well to combine, using a long wooden spoon or rubber spatula. Season with salt and pepper. The salad is ready to serve, but can also be made and stored in the fridge, covered, one day ahead.
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Let go, my friends! God will be there to catch you and hold you in his loving arms!
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