I love to cook. For me, it's a joy to put together a good meal for my friends and family.
I've got a good knife, a couple of good cutting boards, a non-stick pad and rolling pin, a stove that has two ovens in it, a deep fryer, a gas grill and a few other gadgets.
But the coolest thing is that I've got a shelf full of good spices. Let's go through it together, shall we? Rubbed sage, parsley flakes, oregano, ground coriander seed, ground cumin, Dalmatian sage leaves, rosemary leaves, liquid smoke, kosher salt, Indian Malabar peppercorns, fennel seed, marjoram leaves, yellow mustard seed, cayenne pepper, chipotle chile pepper, whole cloves, cilantro, herbes de provence, sweet paprika, regular paprika, thyme, ground Mediterranean oregano, vanilla extract, bay leaves, ground nutmeg, whole cardamom, anise seed, dill weed, whole Jamaica allspice, poppy seed, curry powder, crushed red pepper, Mediterranean basil leaves, ground mustard, Stubb's chile-lime spice rub, juniper berries, cumin seed and something in a small Tupperware container that I don't recognize.
In the fridge I've got some aged balsamic vinegar, onions, garlic, cornichons, ginger, capers, lemon juice, Mr. Yoshida's marinade, organic chicken and beef broth, mole sauce, biryani curry paste, tandoori marinade and horseradish. Of course I have some EVOO and sesame oil and ghee and butter to bring the flavors to life.
I was whipping up some homemade chicken noodle soup the other day, and it struck me how God conceived of such a variety of foods and spices. He could have provided us one type of nourishment, and bodies that couldn't appreciate flavor. And that would have been all right. But instead, He saw fit to create for our enjoyment a diversity of tastes and textures.
What am I to think of such a powerful God who in His manifold generosity went through all the effort to make our lives not just endurable, but enjoyable? What a kind God; His kindness is witnessed even in the diversity of food He's provided us to enjoy.