Angel in the Kitchen: The Perfect Food?

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Honey is often called “the perfect food.” We agree that it’s a natural food, created by cute lil’ honeybees, and it’s a healthier sweetener than processed sugar; however, it’s far from perfect. If it were perfect, it wouldn’t be fattening or promote tooth decay. Yes, we probably sound like a couple of grinches, but we want to make a valid point: there are no perfect foods!

Warning: These drinks can be hazardous — Brain Freeze!

Every food and every dish has a downside that can be a bummer if we allow it. At the core of that delicious apple a day is a seed-filled fibrous mass that’s not very appetizing. Oranges have thick peels, string beans are … well, stringy. Succulent crab legs have shells hard enough to crack your knuckles. Those absolutely divine Mocha MooLattes from DQ can induce a severe brain freeze that’ll make your eyeballs pop out; and eating pistachios causes sore thumbnails! (We’ll leave you to figure out that one for yourselves.) And if there’s a food that’s light, airy, soft and sinfully sweet, such as cinnamon rolls, it’s also bad for your heart, arteries, and waistline. Yes, we need to exercise self-control, eat certain foods in moderation, and deal with the downside of various nutritional items. But indeed, upon closer scrutiny and analysis, there are definite drawbacks to everything we consume. (Did you know you can drink too much water? Too much water can flood tissues and flush out beneficial electrolytes.)

Now, most of us don’t go through life begrudging meals because they’re imperfect. We’re not constantly dissing fruit because we have to peel it, or cursing Little Debbie because those Swiss Cake Rolls are hardening our arteries. No, we understand there are a few cons to go along with all the pros; we know that food is delicious and nutritious, and rarely think of it as being imperfect — and yet, it is. NO FOOD IS PERFECT.

Help!! You can’t eat just one!!!

Life is like food: nothing in life is perfect, not the weather, your job, your boss, or the commute to work; not your spouse, your friend, your child, or your pastor. Face it, on this great big blue marble we call earth, there’s very little perfection, because none of us — allow us to reiterate — not a single one of us, is perfect. It’s a simple fact of life. What’s important is how we view and handle our imperfect jobs, friends, family, etc. Do we get all bent out of shape over fruit that’s nutritious but has to be peeled and pitted? Do we get disgusted with foods that are delicious but fattening. No, we generally take the good while overlooking the bad. And we adjust our expectations.

By now, someone’s got to be thinking, “Yeah, but I expect more from life and people than I do from food!” And therein lies the problem: life and people are not perfect, but we often expect them to be! Unfortunately, when our expectations are too high, we’re in for one huge disappointment after another. Sooner or later, your friends and family, your pastor or your boss will let you down. It’s one of the cold hard facts of life. And the greater your expectations, the greater your disappointment will be. So, what’s the solution? First: Keep your lofty expectations and always hope for the best — but don’t put your expectations on people. Instead, put your expectations on God. HE is perfect, and He’ll never disappoint you. When you focus on HIS perfection, HIS faithfulness, HIS love, HIS care, HIS provision … everything else in life, no matter how imperfect, suddenly becomes a lot more palatable. (Join us Thursday for Part 2: “Spit the Seeds!”)

“Upon God alone, O my soul, rest peacefully; for my expectation is from him.” (Psalm 62:5 Darby Bible)

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Angel in the Kitchen: Looking for the Label?

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One of the first things you want to do in the kitchen is label stuff.  When you don’t, you’re in for trouble. Some things look almost the same, but are actually very different. Examples: white vinegar, bleach and ammonia are all thin, clear liquids commonly found in the kitchen. So, if you have an unlabeled bottle filled with clear liquid, it’s hard to know exactly what it is. If you mix it with a little olive oil, you have a 33% chance of coming up with salad dressing. You also have about a 67% chance of needing to have your stomach pumped.

Actually, things wouldn’t go that far. Minus the label, you’d probably be smart enough to test the stuff to determine exactly what it is. This takes some thinking, though. Let’s see, you could dab a bit in your hair: if it doesn’t go white, then it’s probably not bleach. You could give the stuff a good sniff: if it makes your head feel like it’s about to explode, and brings torrents of tears to your eyes, then it’s probably ammonia. Other lookalikes that aren’t taste-alikes: sugar and salt; flour, cornstarch and baking soda. If they weren’t labeled we’d have to figure out what’s what.

Some things look different but are quite similar. White pepper is just as peppery as regular, black pepper; and a brown egg tastes the same as its paler counterpart — both make a nice omelet. But brown eggs are brown, and white pepper is usually labeled as such. Face it, in the the kitchen, we NEED our labels. When things are labeled we don’t have to think; we don’t need to test or figure stuff out. We can relax and turn our brains off.

One of the last things you want to do in the world is label people.  When you do, you’re in for trouble. Some people look almost the same, but are actually very different. Some people look different but are quite similar. So we need to figure out what’s what — or rather, who’s who. Face it, in the the kitchen, we need our labels. When it comes to people, we WANT our labels. When people are labeled we don’t have to think; we don’t need to try and figure them out. We can relax and turn our brains off.

Avoid the temptation: don’t label people! We need to approach every person as a unique individual — not as someone we’ve prejudged, categorized and labeled. Some of the labels we resort to out of laziness include: black, white, Asian, male, female, Republican, Democrat, good, bad, thin, fat, smart, and blonde. (Aha, see how stupid labels sound?)

Labeling people is easier than getting to know them. Labeling people gives us an excuse to either interact with them or simply dismiss them. Labeling people limits our own options and demeans the person being labeled. It’s counterproductive — and it’s destructive.

Black-eyed peas, green peas, yellow peas, crowder peas, snap peas, snow peas, split peas…. Peas NEED labels. People don’t.

Since labels help us keep “stuff” in its proper place, we assume that labeling people will help us do the same. We mark people as stupid or wise, helpful or worthless, givers or takers, etc., etc.! More times than not, our labels are incorrect. That blonde is a brain surgeon, the guy in the raggedy jeans is a business tycoon, the little old lady in the drugstore is a champion mud wrestler, those two suspicious-looking dudes staking out your neighborhood are Mormons, and that geeky kid with the thick glasses — the one who looks like the next Apple CEO — well, he’s just extremely nearsighted.

Gender, ethnicity (we never use the term race as a distinguishing characteristic, because we all belong to the same race: the human race), political affiliations, economic status, geographic origin, educational background and religious belief should never be used to label and limit people.

Do you like being labeled and categorized? Nobody does. We sure don’t. We never like it when someone feels they have us pegged, that they know what makes us tick and what we can and cannot accomplish. But we make allowances for these label-makers, “for they know not what they do!” We also try our best not to follow their example. Labels are for peas and pepper — not people.

“There is neither Jew nor Greek, there is neither bond nor free, there is neither male nor female: for you are all one in Christ Jesus.” (Galatians 3:28  KJ 2000)

“Don’t just pretend to love others. Really love them. Hate what is wrong. Hold tightly to what is good.” (Romans 12:9 NLT)

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