Isaiah 30:15 For thus says the Lord God, the Holy One of Israel, “In returning and rest you shall be saved; in quietness and in trust shall be your strength.” -Isaiah 30:15
As you think about (wrestle with?) the idea of Sabbath rest, what are your thoughts and feelings? What barriers or resistances or hurdles come to mind?
Finish this sentence: “Yeah, Sabbath rest, but…“
What hopes or wishes rise up in you?
Finish this sentence: “I would love to...”
READ THE MOMENT:
How would you describe your past and present experience of rest, of “cease striving and know…“?
What are the things that fight against that in your life now? (Schedule, kids, workload etc.) Write them down – it helps.
REFLECT ON THE MOMENT:
Can you remember a time or a season of life where you lived out of Sabbath rest?
How/why are “quietness” and “trust” connected in this verse?
What are things in your life that bring or have brought life and refreshment to you?
RESPOND TO THE MOMENT:
What might be one or two really practical ways to make Sabbath rest more of a reality this month?
Where can you carve out even a little time for quiet and rest in your week?
You can download this months screensaver by saving this image to your phone.
Week 1: Create a list of all the hurdles to quiet and rest, to Sabbath. Offer each one to God in honest prayer.
Week 2: What is the evidence of Sabbath that you see in creation around you?
Week 3: Isaiah 30:15 says “ in returning and rest you shall be saved; in quietness and didn’t trust shall be your strength.“ Take time to remember, to listen and look at where God is working in your family, in you and in creation. Write it down.
Week 4: Who are people in your life in the world that you can Sabbath with? Call them.
QUESTIONS FOR THE TABLE:
Opener: What does Sabbath mean to you? How do you define or describe it?
Main: What is your experience with Sabbath-keeping? Share things that have been hurdles and things that have helped.
Closer: How can we help each other to value, keep and practice real Sabbath?
CORNBREAD PANZANELLA SALAD
When we think of summer, we often equate it with being stress-free or being able to worry less. We’ve planned our family vacation to the lake house and the quiet Sunday picnic in the park. We enjoy a glass of wine on our patio and relish at the sight of our blossoming tomatoes. It’s the perfect time of year to brush up on those culinary skills with the local farmer’s markets overflowing with produce and there’s no shortage of recipes on the inter-webs. You might even try asking your local farmer’s what they enjoy making with their own produce. I’m sure you’ll encounter an endless sea of inspiration for your summer cooking.
1 pint teardrop tomatoes, cut in half
2 each cucumber – cut in half, seeded, cut into half moons 1/8-inch thick
2 each large red and golden beats roasted (*see below)
2 tablespoons chiffonade basil
1 tablespoon chopped thyme
2 cups toasted diced cornbread
1 tablespoon garlic
2 bunches frisée lettuce, rough cut
Salt & pepper to taste
½ cup grated fontina cheese
¼ cup lemon juice
½ cup olive oil
1. Whisk the lemon juice and the oil profusely with a wire whisk until you form a temporary emulsion. This means the two liquids will look as though they’ve combined, but its only temporary.
Side Note: This is where I included the ounce of red wine vinegar and two teaspoons of salt into the original dressing recipe. Once you’ve emulsified the mixture, I add the salt and whisk until barely any crystals of kosher salt were left.
1a. Mix all ingredients, except the grated fontina, together in a large bowl. Add a little dressing at a time to the salad until to your liking. Salt and pepper to taste. Top with cheese and serve.
8 ounces butter, softened (plus 2 tablespoons for pan and cubes)
2 ounces sugar
2 ounces powdered sugar
2 eggs, beaten
1 ¼ cup milk
1 1/3 cups cornmeal
1 ¼ cups all-purpose flour
2 tablespoons baking powder
2 teaspoons salt
1. Preheat oven to 350 degrees. Butter a 10×14 inch square pan.
2. In large mixing bowl whip together the butter, sugar, and powdered sugar until in looks creamy. Add the eggs and continue mixing. While mixing add, a little at a time, the dry ingredients and then a little of the milk.
3. Continue by alternating both ingredients a little at a time until all ingredients are blended. Place in a buttered pan and bake for 25-30 minutes or until golden brown.
4. Remove from oven and let cool. Cut into ¼ inch squares for salad. Toss together in a bowl with melted butter. Toast in oven on a sheet tray until browned.
*To roast beets, coat lightly in oil, place on a sheet tray, roast in the oven at 375 degrees until fork tender. Remove from oven and let cool. Take a towel and remove the skin from beets. Cut into a medium dice. Set aside.
--Recipe provided by Nashville Chef and Owner of The Salted Table: Charles Hunter III