I have been thinking a lot lately about the senses-touch, hearing, sight, but especially, taste and smell. Often before a delicious meal is consumed, it is our sense of smell that invites us to taste and enjoy.
Have you ever come home from a long day to have something you threw in the crockpot earlier in the day greet you as you stepped inside?
Isn’t it kind of amazing that those ingredients that barely had a fragrance when raw, slow cook and become something special? That delicious scent is a promise of the good things to come.
We are invited from David in the Psalm to “taste and see, the Lord is good.” We are told our prayers are “a sweet smelling savor unto the Lord.”
As a young Christian, my prayers were kind of a laundry list of wants and needs. They were like those raw ingredients in my crockpot. I hadn’t yet learned the art of slowing down, being still, listening rather than talking, enjoying God in His creation of this world, praising Him, and simply reveling in Him as the great ‘I Am.’
It is when my prayer-a sweet smell in the nostrils of God-releases His Spirit & floods my being with His Presence that I am overwhelmed and know that I have tasted, and found that, yes indeed, the Lord is good.
I often pray that I sense God in the workings of daily life. Beth Moore, one of my favorite speakers calls these interventions “God-stops.” S-T-O-P Savor the Observable Presence of God.
Today, slow down & savor God’s observable presence in YOUR life. Taste and see, the Lord is good.
I’m sharing today a savory crockpot Roast Beef recipe. All the recipes I share on this program can be found there.
CROCK POT ROAST BEEF
3-4 lb. roast beef, trimmed of excess fat
3-4 large potatoes, peeled and cut into chunks
3-4 large carrots, peeled and cut into
3-4 stalks celery, cut into bite size pieces
1 envelope onion soup mix
1 (10 3/4-oz.) can cream of mushroom soup, undiluted
1/4 tsp. garlic powder (or more to taste)
Place roast, soup mix, cream soup, and seasonings into crock pot. Add 1-1/2 cups
water. Cook on high for 3 hours, then add vegetables.
Continue to cook for another 3-4 hours until meat is tender and vegetables are done. If you won’t be home all day, place all in crock pot with the vegetables on top and cook on low setting for 8 hours.
Serve with hot cornbread, butter, and sweet tea.
Note: I know this recipe seems simplistic, but most good recipes really are the result
of good seasoning and proper cooking times. I use the leftovers for the base of my
vegetable soup. Add a can of green beans, diced tomatoes, corn, pinto beans and/or
frozen lima beans(I like their texture better), and additional liquid with some beef
soup base and simmer for 30 minutes.