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It’s time to celebrate one of the most special holidays we have. Easter is upon us! As followers of the resurrected Christ, Jesus, we take a weekend to remember his death and celebrate his resurrection. He died in our place – paying the penalty for sin. After that job was done, he conquered death by defeating its power and coming back to life.

I’m spending some time reading through John 18, 19, & 20, reviewing and pondering the story of our Savior. I’m sharing this with my kids, too. I’m having them read the story, verse by verse (over a few dinners and at bedtime this week – not all at once). Then I have taken parts of the story and highlighted certain verses/ideas that have struck me.

Examples:

*In John 18:4, we are told that Jesus knew all that would happen to him. This really impacted me! He knew what was coming, yet still faced it head on. His love for us compelled him to suffer and die in our place.

*In John 19:7, the chief priests accuse Jesus of proclaiming to be the Son of God. This is a BIG claim that Jesus makes! We have to decide what to do with this claim. We each have choice in this. Was he lying? Crazy? Telling the truth?

*Finally, chapter 20 recounts the resurrection and I love how John states that there were many things that Jesus did, but not everything could be written down – there was too much good stuff! But what was written, was done so “that you may believe that Jesus is the Christ” (20:31).

Take some time to read these passages for yourself before sharing them with your family. I hope you gain some new insights, then joyfully turn your family’s heart toward our wonderful risen Savior!

I’ve also included this recipe for you!  It would be great for an Easter brunch or lunch. Roasted potatoes go well with ham, lamb, or any egg-y brunch dish. These potatoes are so simple and yet I come  back to them time and time again if I need an easy and hands-off side dish . I served these roasted potatoes with grilled steak and asparagus this past week. Brian grilled the steak and asparagus outside, and I had Brantley cut-up the potatoes. I seasoned them, popped them in the oven, and I had some time to relax and enjoy the beautiful North Carolina spring weather. There may have been a glass of Malbec involved, but ya never know.

Have a great weekend friends! May the hope of this special holiday renew you and bring you peace despite this uncertain world in which we live.

Roasted Potatoes
Author: 
Recipe type: Easy Side Dish
 
Ingredients
  • 1½ lbs. potatoes, any kind (I used a variety of small potatoes)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 garlic clove
  • 1 tablespoon olive oil
Instructions
  1. Peel potatoes, if using baking potatoes. If using red or small potatoes, leave unpeeled. Cut potatoes into bite-sized pieces and place on a baking tray. I use a very dark, well-seasoned pan, so I know the potatoes won't stick. Use a piece of parchment paper if using another type of baking sheet. Sprinkle on the salt and pepper. Add the garlic and olive oil. Mix together. Bake at 400 degrees for 30 minutes, stirring the potatoes half-way through the baking time.

 

 

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