Yet each thing has an appointed time. Most things cannot "stew" too long, or else they will spoil and become dangerous to eat (do not worry though, with properly fermented foods, if they go bad your nose would not let you put them in your mouth).
Tonight it occurred to me that when anger ferments, it does not become easier to digest. It is like a mold spore (not the good cheese kind of mold, rather the icky bitter kind you do not want to stick in your mouth). In fact, the longer you keep it, the more it grows and contaminates food that could have nourished. Mold needs to be dealt with at first sight, removed and discarded. Otherwise it will become a bigger and bigger chore that one will continue to put off because it is too gross (like the artichokes I cleaned out of one of my veggie drawers right before we moved. I knew they had been in there....molding....but I just could not bring myself to deal with them until I absolutely had to. It is as if I think they have not been wasted until I actually throw them out or something). Anger is like this. Pretty soon the good things in the refrigerator start to smell like the mold because there is just too much of it, and it could keep spreading.
"Do not let the sun go down on your anger."(Eph 4:26) It doesn't say, "do not get angry," anger seems like a helpful emotion to tell me things that help me make better rational decisions. It does say, "Be angry, but do not sin," and "do not let the sun go down on your anger." Note, "your" anger. It belongs to you and is rooted in you. You can decide what to do with it.
Thanks for this reminder in your easy-to-relate-to analogical format. Very well done!
ReplyDeleteThanks Cherie, I'm fond of analogies from food. I'm glad it made sense.
ReplyDeleteHave you made yogurt? I haven't tried it but I've always wanted to.
ReplyDeleteI want it to turn out like the Greek yogurt.. nice and thick...
Anyway, if you've had any luck with it, let me know!
Hi Flo -
ReplyDeleteI have yet to try making yogurt. I understand it to be fairly simple (just heat a quart of milk to 180, let cool to 110, add a half-cup starter yogurt, and then let sit overnight in a warm place (150 degree oven), while mopping up whey that exudes during the day with paper towels - no need for a fancy yogurt maker).
I don't know the trick to making it thick, for all the homemade recipes I have found say it will be thinner in consistency than store bought. Perhaps the key is buying specific cultures rather than using a starter yogurt. Keep me updated if you try it! I will let you know if I do.
I'll look into it...I would love to make a really thick yogurt...I buy it and use it in so many things, it would be nice to be able to just make it myself!
ReplyDeleteBeautiful application!
ReplyDeleteAnd I recently found a yogurt maker, marked down to an "i can't pass this up price" (and posted about it on my blog). Our yogurt is very tastey and pretty thick. It really is not runny at all, although I either use a paper towel or rag to absorb excess liquid or I just stir the yogurt. But, I don't think the yogurt maker is necessary. As you said, an oven should do the trick as the yogurt maker is basically a warmer anyway. We have been thrilled with our homemade yogurt. The kids are so excited when we eat "our yogurt."
Thanks Heather!
ReplyDeleteI remember your yogurt post =) It made me a little covetous. I have been frustrated with my oven in the last two places we have rented because the lowest temperature setting is 170 degrees. Enzymes are killed at a dry heat of 165 degrees, so I can't do any of my raw nut roasting, or meringue making, etc, let alone dream of making yogurt. I think I might have to keep my eyes out on Craigslist for an "i can't pass up this price" on a yogurt maker, and/or a dehydrator.
Perhaps the key is making it during the day and really making an effort to mop up the whey. I may have to experiment!
I can relate to oven frustrations! When we began remodeling we decided to keep the appliances in our home to save on cost...the oven we have STINKS! I am amazed at its ability to burn items in unique and creative ways.
ReplyDeleteHopefully you will be able to find a good deal on a yogurt maker or maybe making it during the day would be the trick.
Hi Marianne,
ReplyDeleteHow did your ginger beer turn out? I'm currently making a batch and there's a bunch of sediment at the bottom of my quart jars. Smells yummy and delicious, but I wonder.
I actually killed my "bug" twice by using ginger that was too old, and then I gave up for a time.
ReplyDeleteLots of sediment is normal in the bug, but when you pour it off into the sealed jugs for the final sit, try to pour the liquid off slowly so as not to mix the sediment in with it.
Then you use half the sediment for the next batch....
I can't wait to hear how it tastes! I will have to try it again with freshly bought ginger.