In the Shepherd's Care

Devotional courtesy of Chuck Swindoll.

by Charles R. Swindoll

Psalm 23:1–2

 

Like many of the songs found in the Bible, Psalm 23 states its case in the first verse and simply verifies it in the remainder of the song. The key thought is this: Because the Lord is my Shepherd, I shall lack nothing! No uncertainty should frighten me. Here is the way the theme of Psalm 23 is played out in the balance of David's famous song:

I shall not lack rest or provision—why? He makes me lie down in green pastures.
I shall not lack peace—why? He leads me beside quiet waters.
I shall not lack restoration or encouragement when I faint, fail, or fall—why? He restores my soul.
I shall not lack guidance or fellowship—why? He guides me in the paths of righteousness.
I shall not lack courage when my way is dark—why? Even though I walk through the valley of the shadow of death, I fear no evil.
I shall not lack companionship—why? You are with me.
I shall not lack constant comfort—why? Your rod and Your staff, they comfort me.
I shall not lack protection or honor—why? You prepare a table before me in the presence of my enemies.
I shall not lack power—why? You have anointed my head with oil.
I shall not lack abundance—why? My cup overflows.
I shall not lack God's perpetual presence—why? Surely goodness and mercy shall follow me all the days of my life.
I shall not lack security—why? I will dwell in the house of the Lord forever.

Verse 1

The first verse establishes the theme of the song. But for now I call your attention to two things in this sentence:

1. David refers to God as "the LORD." This divine name is based on the Hebrew verb "to be" and stems from God's identification of Himself to Moses. He said, "I AM WHO I AM" and "Thus you shall say to the sons of Israel, 'I AM has sent me to you'" (Exodus 3:14). The idea being, YHWH is the self-existent Being, the God who actually exists, as opposed to all those that do not exist.

2. David calls YHWH "my Shepherd." To David (the sheep), God was his own personal Shepherd. Not merely the Shepherd of the great flock of all humanity, but the Shepherd who calls him by name and cares for him as an individual.

Verse 2

Having established the theme, the composer begins to develop the word picture. He starts with the pastoral picture of sheep under a shepherd's care. I am told that sheep, being stupid animals, frequently are alarmed and actually run over each other, racing away from something that startles them. The shepherd corrects the problem by catching a sheep and gently, yet firmly, forcing it to lie down and feed quietly on the grass beneath its feet. David remembers such an occasion as he writes, "He makes me lie down."

In our hectic, hurried, harassed age in which headache and tranquilizer medications have become the best-selling national products, we must occasionally be made to lie down by our Shepherd-Savior. When He steps into our helter-skelter world, He must often force us to rest. If that has occurred, give thanks—the pastures are green!

This verse concludes with another pleasant picture: "He leads me beside quiet waters." Look at that phrase. Literally, it refers to waters that have been stilled. Mentally capture the peaceful scene. The sheep are weary and worn. They need a long, refreshing drink from the rapid stream nearby. But sheep are instinctively afraid of rapidly running water. Perhaps they think that if water should get on their heavy coats of wool, they would become waterlogged and sink beneath the surface of a stream. As a result, even though tired and hot from a blistering day, thirsty sheep will only stand and stare at the fast-flowing stream but never drink. Uncertainty keeps them from needed refreshment. The shepherd leads them to quiet, peaceful waters, where they may drink without fear.

“ ” — (Tweet This)

Adapted from Charles R. Swindoll, Living the Psalms: Encouragement for the Daily Grind (Brentwood, Tenn.: Worthy Publishing, a division of Worthy Media, Inc., 2012). Copyright © 2012 by Charles R. Swindoll, Inc. All rights are reserved. Used by permission.

Best Chocolate Chip Cookie Recipe Ever!

 

 

 

 

 

 

 

 

 

This is one of the best Chocolate Chip Cookie Recipes I have found. Use butter for a fine crumb and delicious taste! Enjoy!
Recipe courtesy of Betty Crocker

Prep Time: 45 min
Total Time: 45 min
Makes: 4 dozen cookies

 

3/4 cup granulated sugar
3/4 cup packed brown sugar

1 cup butter or margarine, softened

1 egg

2 1/4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup coarsely chopped nuts

1 package (12 ounces) semisweet chocolate chips (2 cups)

 

Directions:

Preheat oven to 375 degrees. Mix sugars, butter, and egg in large bowl. Stir in flour, baking soda, and salt (dough will be stiff). Stir I nuts and chocolate chips.

 

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

 

Bake 8-10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

 

Easy Grating

Courtesy of Martha Stewart

Fresh mozzarella is delicious on pasta, gratins, and pizza. But it's difficult to grate -- unless you freeze it first. Wrap a block of mozzarella in plastic wrap, and freeze for at least 20 minutes; then grate. Store the grated cheese in a resealable plastic bag in the refrigerator for up to five days.

Softening Secret

Courtesy of Martha Stewart

When you're ready to bake, waiting for cold butter to soften can seem to take forever. Here's how to hurry the process along: Over a mixing bowl, shred the amount of butter you need on a grater. The little pieces will soften faster than a solid stick. In no time, the butter will be bake-worthy.

The Only Yellow Cake Recipe You'll Ever Need

Courtesy of Martha Stewart.

This easy all-purpose yellow cake takes just a bit longer to make than one from a packaged mix, but is it ever worth it. An instant test-kitchen favorite, it is absolutely delicious and will rise to any occasion.

Cake
1 stick unsalted butter, softened, plus more for cake pans and parchment
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon fine salt
1 1/2 cups granulated sugar
3 large eggs, room temperature
1 cup whole milk
1 teaspoon pure vanilla extract


Frosting

1 stick unsalted butter, softened
4 ounces cream cheese, room temperature
5 cups confectioner's sugar
1/4 teaspoon fine salt
1/4 cup whole milk
1/2 teaspoon pure vanilla extract

1. Cake: Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line bottoms with parchment; butter parchment as well. Whisk together flour, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium speed until combined, 1 to 2 minutes. Add eggs and beat well, scraping down sides of bowl as necessary. Reduce speed to low and gradually add flour mixture, beating until combined. Add milk and vanilla and beat until just combined
2. Divide batter between pans; smooth tops with an offset spatula. Bake until golden and a toothpick inserted into centers comes out clean, 33 to 35 minutes. Let cakes cool in pans on wire racks 15 minutes. Turn out cakes onto racks to cool completely.
3. Frosting: Beat together butter and cream cheese with a mixer on medium-high speed until pale and creamy, about 1 minute. Reduce speed to medium. Add confectioner's sugar, 1 cup at a time, beating well after each addition. Add salt, milk, and vanilla and beat until fluffy, about 3 minutes. If not using immediately, cover surface of frosting with plastic wrap. Frosting can be refrigerated in an airtight container up to 1 week. Before using, bring to room temperature, then beat on low speed until smooth.
4. Place 1 cake layer on a cake plate and spread 1 cup frosting on top. Place remaining cake layer on top. Spread top and sides of cake with remaining frosting, swirling to coat in a decorative fashion. (If frosting becomes too soft, refrigerate to firm up.) Cake can be covered with a cake dome and refrigerated overnight. Bring cake to room temperature before serving.

This tender, light cake is a tribute to basic ingredients: butter, sugar, eggs, vanilla. Cream cheese is the key to frosting that's sweet but not cloying.