Friday, February 5, 2010

Day 35 - Consecration

I was surprised to read "Consecrate yourselves - and be holy, because I am the Lord your God.  Keep my decrees and follow them.  I am the Lord, who makes you holy." in Leviticus 20: 7-8.  At first I couldn't see how I could consecrate myself... and Consecrate in Hebrew translates: To devote, keep, prepare, wholly dedicate, set apart self to a religious purpose. Looking further I see God's name here means

Jehovah-M-Kaddesh - the Lord who Sanctifies (makes whole, sets apart for Holiness) is the one who has already made us set apart.  Set is commonly known in this case to mean separated or set (aside) for a special purpose.  Set also makes me think of concrete.  That is a pretty fixed determination.  So the only way I can "consecrate myself" is to purpose in my heart to stay close to Jehovah-M-Kaddesh for He will enable me to keep his decrees (treasure them) and to follow them.  He alone can make me holy, but here is another promise that if I do set myself apart for His use and glory HE WILL finish the process He began.  A new month is a good time to renew a dedication to preserve and care for my body/His temple.

Today I did that by preparing for success.  Great bargains on produce at Woodman's had me slicing, chopping, parboiling and freezing sweet green peppers and mushrooms today.  At tax time we like to help seniors so the next few weeks will be very busy. Those peppers and mushrooms have already been prepared into a stew, mushroom soup, and an Italian spelt-pasta dish.  Others will later top a low-carb, high-protein pizza and make stuffed peppers and pepper steak. 

My favorite part of the peppers are the little nubs around the seeds in the center (see photo). They are delicate in flavor and texture and a treat on lettuce salads, or chopped in egg salad.

Brunch:  Mushrooms, onions, green peppers, carrots, brocolli and a small portion of yesterday's spinach-cheese ball.  Yummy and quite filling.

Dinner:  Sausage and spelt pasta - Tenuta's Italian seasoning of course.
Lettuce salad with Vidalia dressing and 1/4 of Bran Morning Glory Muffin (nuts, pineapple, currents and carrots).

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