One of these days I’m going to shock everyone and switch to one-word titles that make complete sense.
Today is not that day.
Today we have another long and relatively dumb title because that’s just what comes out when my fingers hit the keyboard. If you want one-word titles, go find Jon Acuff.
(He’s here and totally worth your time. Hilarious!)
But anyway, back to the soup. Tonight is small group night, so I made some soup. It’s Surprise Dinner night, which means everyone is just bringing whatever and we’re going to put it all on the counter, buffet-style, and eat it even if it makes no sense. We might have seven pans of brownies. We might have seven pans of roast chicken. I happen to have the ingredients for this soup we love so that’s what I made.
Here’s how I made it (trust me, this ties in to my point):
- Chop onion and garlic, then sauté them. (5 minutes)
- Open boxes of broth and dump into hot pot. (1 minute)
- Open 4 cans of beans and one can of hominy, rinse them, then dump into pot. (4 minutes)
- Dump in leftover rice and chicken from freezer. (15 seconds)
- Sprinkle chipotle seasonings over top. (3 seconds)
Even if you add in the minutes it took me to go to Aldi and wander the aisles for the ingredients, we’re still under twenty minutes. It took me less than twenty minutes to make a delicious pot of healthy soup– thank you, modern cookery.
Now, let’s go back two hundred years and imagine I was making this soup for my family. Imagine I have a farm and a big old apron and a hatchet I’m not afraid to use:
- Chase chicken around yard. Catch chicken. Use aforementioned hatchet upon chicken. Do a bunch of other things I’ve never had to do (plucking, disemboweling, and beheading come to mind) and eventually cook the chicken, making broth from its bones. (2 hours? A day? I have no idea.)
- Plant beans. Watch beans grow, then harvest. Dry beans. Store beans. Rehydrate beans. (6 months)
- Skip hominy because I have no idea of how that comes into existence.
- Locate rice paddy and two oxen. Put them in a yoke and harvest rice. (I’m sketchy on what that entails, seeing as how rice is not a Midwestern crop. Might involve trek to Asia.)
- Grow all seasonings, harvest, dry, crush up, put in small plastic bottle that vaguely resembles a grill. (6 months, but we’re not going to count this as extra time because we can do all these things as we prepare the beans.)
Total time required: Six months and a day?
Certainly less time than the soup I made this afternoon. And here, my friend, is my point– we’re used to things happening fast. We want something and we get it, usually before we even register we want it. Immediate gratification is the standard of our times, and anything slower is infuriating.
Last week I posted about how I’m waiting for God and I heard back from several people about their own wait for him. We’re all sitting here at this proverbial diner, waiting for God to come and move in our situations/bring us supper, and sometimes we’re expecting modern-day soup and not the kind of soup that God’s people have been devouring for thousands of years. The kind of soup that takes wisdom and perception and a whole lot of waiting.
Our timing is not his timing. Our ways are not his ways. And I need to remind myself of that every time I think immediate soup is how he provides.
What about you? What’s your favorite modern convenience food, and how do you feel about God taking his sweet time with you?
So the Lord must wait for you to come to him so he can show you his love and compassion. For the Lord is a faithful God. Blessed are those who wait for his help. (Isaiah 30:18, NLT)