You may have heard of the recent prank played on unassuming mothers everywhere (well, everywhere there are microwaves).
My darling Aaron (son #2) texted me a few days before Thanksgiving in a panic:
“Mom, I have people coming over for ‘Friendsgiving’ and my oven broke. How do I cook a 25-pound turkey in the microwave?”
My ninja-Nancy instincts kicked in. I texted with rapid fire:
“You CAN’T cook a turkey in the microwave!” I then picked up the phone and coaxed him to try anything but that. He finally laughed and told me the whole thing was a joke. Nice, Aaron.
This wasn’t beyond the realm of possibility. We’ll butcher just about anything to have what we planned for, or what we want here and now. Quickly! We live in a microwave world.
You know how especially at Christmas, some things you bake will be ruined if you open the oven before they’re fully baked? Like Yorkshire pudding (OK, Americans call these pop-overs, but they’re Yorkshire pudding☺) If you open up the door of the oven before the Yorkshires are baked, they’ll flop.
So, you patiently gaze through the glass, watching and waiting for them to puff up just right in all their pudding splendor. They’re SO worth the wait!
As it is with God.
Repeated throughout the Christmas accounts, we see the phrase “when it was time,” or “the time came.” As in the birth of the long-awaited for Messiah:
While they were there, the time came for the baby to be born…Luke 2:6
God entered our time, rearing His God-head exactly as planned. At the perfect time. God’s timing is impeccable. Not a minute early. Not a smidge late. So be patient. There’s no rush.
And as Christmas Day approaches, here’s a fun, tangible reminder of God’s perfect timing: my family’s Yorkshire Pudding recipe. (We’ll be eating these babies on Christmas day!)
Be patient and enjoy every timely moment this Christmas, dear friend.
I’m real because God is so real.
Nancy’s Yorkshire Pudding Recipe
(Makes 12, so I double it, ‘cause we love them!)
1 1/2 cup milk
1 ½ cup white flour
½ tsp. salt
In a bowl, mix flour and salt.
Gradually stir in milk.
Mix in eggs one at a time.
Tip: Make the batter in advance, cover and refrigerate. (Anywhere from over night to 1 hour. It’s best chilled.)
HEAT oven to 450 degrees.
POUR approximately 1 tsp vegetable oil into medium-size muffin or pop-over pans. Tip: If using muffin pan, oil the sides of each muffin section.
PLACE pan in the oven for a couple of minutes. (Get that oil and pan hot!)
REMOVE heated pan from hot oven.
SPOON chilled batter into each slot.
BAKE approximately 15 minutes (ovens vary). Don’t open that oven door ‘til they’re done. (Puffed and golden.)
REMOVE from oven and serve immediately.
The perfect side to roast beef. Eat with hot gravy.