Today we celebrated the Lord’s Supper. Both churches joined for fellowship and the Breaking of Bread in Wormit and looked forward to a year of co-operation and mutual edification through the enabling of the Holy Spirit for 2018.
In a very moving service we were able to encourage each other to face the New Year giving thanks for all that has gone before and trusting for all that is to come.
Our Lesson was focused on Luke 1:4-11 and acknowledged that we are very much in a changing environment, especially within as the Lord seeks to renew us in our thinking and service for Him (Ephesians 2:23).
Zechariah, we imagined, may have been excited about the lot falling on him to go into the presence of the Lord in the temple, however not only was this to be no ordinary day with his going in but also what he was to encounter in there. It seems that his life situation was about to change. He was ‘startled’ and in ‘fear’ of the angel Gabriel standing at the right side of the altar (who could blame him?) The angel encouraged him not to be afraid and gave him instructions on how to care for his son – this was to be his new ministry. John, his son, was to ‘turn the hearts of the parents to their children’ – we would have expected that the other way round. Today, we prayed for families and for a true and right spirit of parents towards their children as they are encouraged by the word of God for their children’s sake.
To further encourage this, we all took communion together, enjoying the fellowship of like-minded people all together, in the Spirit, on the Lord’s Day – doesn’t get much better than this.
Oh, we also had home-made unleavened bread curtesy of the Minister – some have asked for the recipe which I have included in this post – hope you enjoy making and eating this as much as we did.
¾ cup (180 ml) scalded milk 300 ml (Scalded milk is to heat it to an almost boil) You can do this in the microwave.
1 egg, beaten
¼ (60 ml) cup honey
2¼ (324 g) cup strong plain flour
¼ (50 g) cup butter, melted
1 tsp. Salt
1 Beat milk, honey, and butter together.
2 Then, add the egg.
3 Gradually add 2 cups (288g) of flour and the salt.
4 Roll the dough to 1/4″ thickness. Flour the surface, rolling pin, and dough to keep from sticking with the remaining ¼ cup (36 g) flour.
5 Roll the dough out on parchment paper to 12×17 size to fit in my baking pan.
6 Put the parchment paper with the dough on it on the baking tray
7 Prick with a fork.
8 Bake at 375 F (190 ℃ or 170 ℃ fan) for 17 or 20 minutes.
Turn out an cool on a wire tray 🙂