Frozen! People Should Never Act Like Peas

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Hello, dear friends! I’m Mr Freeze, Tom and Wilma’s faithful upright freezer!

When my masters asked me to tell you readers about frozen foods I naturally jumped at the opportunity. Well, actually I just sort of continued to stand in the corner of the room I share with Blue the SUV. (Which for some strange reason, Tom and Wilma refer to as the garage.) Anyway, the history of frozen foods is a subject that’s near and dear to my heart. In fact, just thinking about it sends chills down my cooling coils!

Believe it or not, people have been preserving foods by freezing them for hundreds of years. Fishermen and trappers first started the trend by storing their fish and game in unheated buildings during the winter. They had learned, quite by accident, that freezing foods slows down and even halts the forces of nature — namely, the growth of bacteria which otherwise hastens spoilage. But the first large-scale commercial use of preserving foods by freezing was in 1899, when warehouses in Russia routinely shipped about 200,000 frozen chickens and geese to London each week, where specially devised cold-storage facilities kept the meat frozen until it went to local markets.
Later, in 1929, Clarence Birdseye introduced the American public to “flash freezing”: quick freezing reduces the formation of large ice crystals, which can damage the taste and texture of foods. The company started by Birdseye continues to be an innovator in the production of frozen dinners and vegetables. But today there are dozens of businesses producing what companies such as Swanson once called “TV dinners”; as well as frozen pizzas, pies, cakes and ice cream — mmm, just the sort of heartwarming comfort food I keep in my frosty compartments.

Further advancements in frozen foods came about out of necessity: during World War II, the U.S. Military researched better ways of freezing orange juice and dairy products for troops serving overseas; and in 1957, when then First Lady Eleanor Roosevelt visited Russia, the U.S. government devised new ways of packaging frozen foods for her trip. Speaking of Russia, I’ve always wanted to vacation in Siberia. I understand that year round the weather is quite lovely.

But enough about me and my passion for all things frozen. I want to share an interesting observation about people: some of them are frozen! Not literally, mind you. But remember that I said freezing stops the forces of nature? In a manner of speaking, it puts life on hold — and sometimes people want to do the same thing.

There’s a character in Charles Dickens’ novel Great Expectations who did just that: Miss Havisham stopped all the clocks in her house, then shut herself away from the world after she experienced a devastating disappointment. She was to be married, on what should have been the happiest day of her life. Many elaborate preparations had been made, including a long dining table exquisitely set and groaning beneath an abundance of gourmet foods; and crowning the center of the table, a wedding cake fit for a king and his queen.

All of Miss Havisham’s guests had arrived to join in the celebration, and together they waited with the bride-to-be — uncomfortably, for what seemed an interminable time — for the groom to arrive. But he never did. So, the wedding guests silently returned to their homes, and Miss Havisham, whose heart was broken, whose dreams died that day, withdrew
from the world. She cloistered herself in her darkened mansion, with all the wedding preparations left untouched, preserved as a burial shrine to her dead hopes. The clocks stopped ticking and she stopped “living”! Miss Havisham, for all intents and purposes, allowed herself to become mentally and spiritually “frozen in time”; trapped like an ancient relic in the ice of her own pain and grief; unable to move beyond the disappointments and bitter memories of a single moment.

Brrr, pretty dramatic, huh? But just like Miss Havisham, there are people today who, because of past hurts, mistakes and disappointments, are “frozen” in their own emotional and spiritual growth, no longer moving forward in life — no longer even enjoying life.

Have you made bad mistakes? Have you been severely hurt, betrayed, or disappointed? At some time or another, we all have. But the more important question is, were you “flash frozen” in your moment of grief and despair, anguish and disillusionment? Symptoms of being frozen include frequently reliving a past hurt, harboring a grudge, being afraid to trust again, or refusing to start over. If any of this describes you, it’s time to come in from the cold: take steps to forgive and forget; make a conscious decision to put the past behind you, and then start moving forward.

People should never act like peas!

It always helps to “get things off your chest” and out into the open, so consider talking to a trusted friend or a spiritual leader. If necessary, seek out a professional counselor. But above all, ask the God of all comfort to heal your emotional wounds. (2 Corinthians 1:3) “He heals the brokenhearted and binds up their wounds.” (Psalm 147:3 ESV)

There’s room for only one Mister Freeze around — and that’s me! But I only keep foods frozen! I like people well thawed! And unless you’re a box of snow peas, you shouldn’t allow anything to keep you frozen. Don’t allow someone who wronged you in the past to continue to steal your present peace and joy, or your future growth and happiness. Break out of the ice. To quote the lyrics of a popular song from Disney’s Frozen, if there’s something bothering you, “Let it go!”

“Weeping may last through the night, but joy comes with the morning.” (Psalm 30:5 NLT)

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Yolks and Folks! (Angel in the Kitchen)

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Not long ago, we compared past mistakes and failures to scrambled eggs, reminding you that what’s done can’t be undone — so you need to forget the past and focus on the future. To ensure you don’t get bored with what we’re serving up in Angel in the Kitchen, we’ve decided to move on to a totally new topic offering fresh insights. We’re done with scrambled eggs. Today, we discuss omelets! How’s that for being different? (Hey, our humor can be eggs-quisitely painful.)

What can the omelet teach us? Before we dish out that info, let’s first learn some cool facts about eggs. (Trust us, we’re not stalling. This will all tie in later.)

Eggs are a very versatile food: they can be boiled, poached, pickled, fried, scrambled, deviled, made into omelets, blended into shakes, or added to cakes, pies, puddings and soufflés. And if you’re Rocky Balboa, you can crack six of them into a tumbler and drink ’em down raw before you go out to jog the streets of Philly. (Yo, Adrian, I did it!)

There are many types of eggs used in recipes, the most popular being hen eggs. There are around eight varieties of hen eggs. Other types include quail eggs, ostrich eggs, emu eggs, duck eggs, and Guinea Fowl eggs. There are different colors, too. Hen eggs can be white, speckled, or range from buff to light golden brown to a dark reddish brown. There’s even a green-tinted egg, the Ameraucana. Eggs also come in different sizes. An average size Ostrich egg is about 13 centimeters or 6 inches and weighs roughly 3 pounds. One of these babies is equal to 12 extra large hen eggs, so you could feed breakfast to a family of four using a single egg. Of course, Ostrich eggs may be hazardous to your health; ostriches are good parents, and they can run over 40 mph! Oh, and they have really big feet to stomp you with!

The smallest bird egg comes from the bee hummingbird, and averages about a quarter-inch. Not much food in these, but come on, who wants to deprive the world of another cute little hummingbird?

For the purpose of making a point, we’ll stick to hen eggs in the preparation of our omelet today. Interestingly, despite the difference in the color of their shells, which do nothing more than indicate the type of hen they came from, all hen eggs are pretty much the same. Inside, their yolks are yellow and they have the same nutrional value. Lots of info, but what’s our point? A very simple one, which we hope to reinforce by sharing all these cool facts. Namely, people are like eggs. We come in all sizes and colors. We come from different ethnic groups and nationalities, just as cooking eggs come from many different types of fowl. Yet we are all equal.

And what’s really amazing about eggs AND people? If you have a mind to — we repeat — if you have a mind to, you can blend the many differing types and colors into a single delicious “omelet.” Once you do, you won’t be able to distinguish which eggs were used. Looks like an omelet. Tastes like an omelet. Hey, it is an omelet!

God desires all of humankind to blend together in the same way. We’re all the same inside, so why can’t we join together? We may have slightly different flavors (strengths, gifts, abilities, backgrounds and experiences), but those differing flavors can blend together beautifully in an omelet (family or church,  organization or community). Throw in some Holy Spirit seasoning, and we’ll have one incredibly palatable world.

“There is neither Jew nor Gentile, neither slave nor free, nor is there male and female, for you are all one in Christ Jesus.” (Galatians 3:28 NIV)

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