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A message from our minister
As we approach a busy time with many thoughts and questions in our minds, we reflect, with Job, on who God is and how He works.
Many of you will have heard of Job and his story in the Bible. It is at once familiar and yet mysterious. It is challenging and yet comforting. Read it if you have time! You may end up with more questions than answers, and the answers you thought you had will be questioned.
That’s the great thing about the Bible, God’s written word, inspired by the Holy Spirit. It doesn’t always say what we would like it to say. And that is frustrating and bemusing. It comes down to one fact: God is God, we are not!
You probably get sick of me wittering in about God being Infinite and Eternal, but Job’s story gives us another incomprehensible – God is Mysterious in all His ways! We don’t like mystery (how many of you read the last page of a book before turning to the beginning?) and prefer clear answers (how many of you enjoy logic puzzles?).
Even after *%$* years of study, I still find new things in Scripture. New layers of mystery. The biggest mystery of all? Why would God do all that He has done through Jesus just for me?
Join us as we continue to peel the layers of God’s Love together.
God Bless,
– Rev Mark Smith, dunscore parish church
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WEEKLY PRAYER
Holy God, You are:
the Creator of all things, and the source of all wisdom;
the ruler of all nations, and the Judge of all people;
the Redeemer of all sinners, and the Healer of all wounds;
the Giver of all gifts, and the Provider of all needs.
We adore You, O God,
and we bless Your Holy Name.
Prayer theme: Acknowledge who God is – Infinite, Eternal, Mysterious in all His ways.
ECO SNIPPET
Can You Really Pickle Any Veggie?
Have an Autumn glut?
You can pickle almost any vegetable – green beans, carrots, cauliflower, radishes, garlic, peppers and courgettes. Choose firm vegetables that won’t go mushy when in brine.
- Brine: Combine equal parts vinegar and water and add salt (roughly 1 tablespoon of salt per 1½ cups of liquid). Heat to dissolve salt
- Throw in some optional flavourings. Dill, garlic or mustard seed?
Once brine is ready, pack your veggies into a sterilized jar, pour in hot brine, submerge the veg and let them sit for a day or so in the fridge. They’ll be ready for eating within 24 hours.
