Skip to main content

John the Baptist was locked up under Herod’s palace. It was not the massive European palace of the middle ages with tens of rooms and a view over a flowing river. It was smallish, stone and mud and fit well into the hillside along Jerusalem. The story goes that John was held in the jail under the palace. John was cared for by his disciples; those who hung on his every word. Many of whom probably thought John was the Messiah, the one who is to come.
John sent his disciples to Jesus with one question. Are you the one? Are you, if you will, the one who was to save Israel, from itself?
Jesus sent the disciples back, not by sending back with a simple yes, because that might have been questioned. Jesus said, Matthew 11:4-5 continues the dialogue “Go and tell John what you hear and see: the blind receive their sight, the lame walk, the lepers are cleansed, the deaf hear, the dead are raised, and the poor have good news brought to them.”
To me it is simple. Jesus could very well of said, yes, I am. But he didn’t. Why? I think it is because if he had simply said yes, it would have been one more story, mind you a convincing one, but really just one more story of God’s work in the world of which there are volumes. No, Jesus said, you tell John both what you see yourselves and hear about. Tell him the blind see; the deaf hear; the dead are raised; and, the poor have good news brought to them; and the lame, well they are leaping like deer. That answer is experiential; it is verifiable.
That answer enabled John to meet God face to face with the understanding that the long awaited savior, the Messiah, had arrived.

Comments

Popular posts from this blog

The Eagles Fight Song

Jon's Smoked Pork Recipe

This is not a carefully guarded secret. I use a 30" upright electric smoker set to 210 degrees Fahrenheit and hickory for pork. The flavors blend incredibly well. Hickory is also a flavor from the Ozark Mountains that I so love. Go to favorite meat market and buy as many pork shoulder as will fit with space on your grills and you need to serve, considering space for the smoke to circulate. Preheat smoker, again to 210. Allow Pork to achieve room temperature. Remove skin. Coat in mustard, a light dusting of ground cumin, and hot sauce. Place the pork in the smoker, adding the hickory shavings. Leave alone. I mean really, leave it alone, and wait 9-12 hours as the smoke blends with the flavors of the gradually heating pork. I check the smoker temperature several times, but I do not open the smoker. I replenish hickory shavings three times during the first 2 hours, but then not until I am pretty close to taking the pork off. When I take the pork off, I put it in t...