. . . all ate and were filled . . .
As soon as I learned the mnemonic device for the call of the barred owl, I knew I liked this bird. He must like me too because he frequently visits my backyard. Hearing his scrubby, musical call is like eavesdropping on another world. When I hear it, I close my eyes to listen for the distant reply. It always comes. From across the northern field or deep within our own neighborhood, I can hear, “Who Cooks for You?”
Today, as I led our preschool chapel, I told them the story of the Feeding of the 5,000. I think of this as a common miracle. It is a story of an extraordinary feeding of an overwhelming number of people; and it is something that God does every day. We don’t often see bread and fish divided in this way, but we see infinitesimal seeds multiply into leaves and branches and fruit. Grains become bread. Vegetables become the stuff that sustains us.
All of this is provided by God in the most astonishing and most common miracle in our world. Food grows seemingly out of nowhere. For just a little toil on our parts – and sometimes none at all – we are fed.
We are not the only recipients, however. God doesn’t only look after creatures who use smart phones. From the great to the microscopic, all of God’s creation enjoys divine generosity; the giraffe, the mouse, the manatee and the barred owl. “Who Cooks For You?” indeed.
As we enter the growing season, may we remember and give thanks to the One who provides all that is good.
I don’t know a good recipe for the activity of owl spotting, but here is one we have had recently. Enjoy!
Creamy Rice Pudding¼ c. uncooked rice ¼ c. sugar
2 c. milk ¼ t. salt
2 eggs, separated 1 t. vanilla
Wash rice, drain, and add to the milk in the top of a double boiler. Cook, covered, until the rice is tender, about 45 minutes. Beat the egg yolks thoroughly. Add 2 T. sugar and the salt to the yolks. Stir some of the rice mixture into the yolk mixture. Add the yolk mixture to the hot rice and stir thoroughly. Cook 2 minutes, stirring constantly. Remove from heat and add vanilla. Beat the egg white until stiff. Add the remaining sugar to the whites. Beat again. Fold the egg whites into the custard. Serve warm or cold – Diane Taylor