DECEMBER 20
MAKE DISCIPLES OF ALL NATIONS
Now the eleven disciples went to Galilee, to the mountain to which Jesus had directed them. And when they saw him they worshiped him, but some doubted. And Jesus came and said to them, “All authority in heaven and on earth has been given to me. Go therefore and make disciples of all nations, baptizing them in the name of the Father and of the Son and of the Holy Spirit, teaching them to observe all that I have commanded you. And behold, I am with you always, to the end of the age.”
MATTHEW 28:16-20
They worshiped him. They saw him and worshiped because it wasn’t so long ago that they saw his body taken from the cross he had been nailed to and put into a tomb, yet here he was standing before them. Jesus says that in his death and resurrection all authority has been given to him, and he is now giving us a command, “Make disciples of all nations.”
Jesus’ death and resurrection are for every single person, and he wants us to be the ambassadors of that message. He includes us in his restoration process and that restoration happens when all people hear the same good news that those Apostles first responded to. The Apostles started a movement that no one can question. Christianity has invaded almost every part of the world. From a few poor peasants to becoming the official religion of Rome in the 4th century, there is no belief system that rivals that of Christianity.
This should give us hope that the message we carry is true, meaningful and effective. How is God calling you to make disciples right now? How is the reminder that God came for you spurring you to go to others?
Spend an evening this week inviting your family or friends to join you in creating a meal. You can choose a family favorite, or if you are needing ideas, follow the recipe below for Zuppa Toscana. This is also a great chance to invite neighbors or coworkers into your home.
zuppa
toscana
prep time
10 minutes
cook time
30 minutes
total time
40 minutes
servings
8 servings
ingredients
– 1 pound ground spicy Italian sausage
– 3 garlic cloves, minced
– 1 medium white onion, peeled and diced
– 1.5 pounds Yukon Gold potatoes, chopped in uniform size
– 5 to 6 cups chicken stock
– 2 to 3 cups chopped fresh kale
– 1 cup heavy whipping cream
– fine sea salt and freshly-ground black pepper
– 6 pieces bacon, cooked and crumbled
directions
- Cook sausage in a large stockpot over medium-high heat until browned and cooked through, breaking the sausage into small pieces as it cooks. Use a slotted spoon to transfer the cooked sausage to a separate plate, reserving 1 tablespoon of grease in the stockpot for later, and discarding the excess grease. Set aside
- Add onions to the stockpot (with the grease), and sauté for 5 minutes, stirring occasionally. Add garlic, and sauté for 1 minute, stirring occasionally.
- Add the potatoes, chicken stock, and cooked sausage, and continue cooking until the mixture reaches a simmer.
- Reduce heat to medium-low, and simmer for 10 minutes, or until the potatoes are tender.
- Stir in the kale and cream, and simmer for an additional 5 minutes.
- Season with salt and pepper to taste.
- Serve warm, garnished with the bacon bits.
recipe from gimmesomeoven.com