Thursday, January 22, 2009

Braised Short-Ribs of Dead Cow, Creamless Strawberry Pav, 44th POTUS' Inauguration and James 2:1-13

Childhood fantasies are funny things, and in their own way, naive and selfishly insular.

Braised Beef Short Ribs
For children barred from eating any sort of red meat, fascination with the smell and texture of the cooked flesh of dead cows.

Creamless Strawberry Pavlova
For children for whom sugar (refined, or of the fresh cherry or strawberry sucrose variety) could only be obtained by sneaking sugar packets from restaurants and eating the white stuff surreptitiously in a corner hidden by piles of yellow National Geographic magazines, dreams of the desserts and edible delights that were the bricks and motar of the witch's house in Hansel und Gretel.

Possibly the Ugliest Cherry Tart on Flickr
Two nights ago, we stayed up, cherry tart in hand, to watch the inauguration of the 44th President of the United States of America. Chief Justice John Roberts flubbed Barack Hussein Obama's swearing-in, but the cool-headed dude went on to give a speech pitched at the oratory (and history) books. He painted a sweeping vision for Americans, united as one; a vision that encompassed not just that part of the continental mass separating the Pacific from the Atlantic but also one that would radiate throughout the world.

The seemingly grander fantasies of grown men.

"Now, there are some who question the scale of our ambitions...," said Obama because if nothing he is skilled enough to anticipate and address audience response,"their memories are short. For they have forgotten what this country has already done..." The basis of his confidence in the vision of Americans working together for a common purpose is their glorious history and their forefathers who "struggled and sacrificed and worked till their hands were raw so that we might live a better life. [Who] saw America as bigger than the sum of our individual ambitions; greater than all the differences of birth or wealth or faction" and of whose legacy they were keepers.

(Arguably however, the past does not necessarily inform the future, especially for neo-nazis and regulars at KKK meetings who would see no reason to perpetuate the "mistakes" of America's history. Though citizens of the land, they will have no part in any "common purpose".)

"My brothers!" James calls out (James 2:1) in a tone of familiarity not unlike that invoked by the 44th POTUS. But James is claiming more than a common humanity or a common citizenship. For on those bases, we give to charity and help little old ladies cross roads. But not all of us all of the time. Because sin has entered into the world, sometimes monies are spent on frivolous luxuries and little old ladies are honked at and knocked down.

And the scale of James' stated ambition, the vision of a church not split by partiality or discrimination, is not based on the great and glorious history of Israel, heavily varnished by sweeping rhetoric. Scripture is more realistic than that. It recognises the innate sinfulness of men and women everywhere of all races and positions and creeds. There can be no multi-racial un-class-conscious society in any deep meaningful way except in the real brotherhood that is united by faith in the blood of our Lord Jesus Christ (James 2:1).

Making Cherry Pie
Jesus: as American as cherry pie? After all, a distinctive characteristic of Jesus was that he showed no partiality, supping and dining with sinners and tax collectors and consorting with prostitutes while the rabbis tsked and tutted outside. This presented an excellent opportunity for enemies to try to trip him up. Oh, an equal opportunist are you? Friend of the poor and the rich same-same? Then you must not think anything of that chap Caesar and surely you're telling us to ignore him and his Roman colonialist pan-handling as well? (Mark 12:14-17)

But in a manner not too popular with modern Americans, Jesus and later Paul failed to encourage us to consider ourselves equal in all respects with everyone else. They emphasised the need to give due honour where such honour was due: to the governing authorities instituted by God, even though they might not have been Christian, slaves were to obey their masters, respect was to be given to those senior in years. Age and authority merit from us a reasonable and courteous respect. We are not told to respect nothing.

Furthermore, even the most outwardly egalitarian of humans will make judgements on peoples and situations as part of daily life. And without the guiding hand of the Bible, we inevitably respect the wrong things. Judging people by the magnitude of their wealth in particular is a common folly in democratic capitalist societies. To treat wealth as meaningless is intellectual imbecility - the markets have evolved so that it is money that pays for food, shelter, nealthcare, transportation, and arguably, civilisation. The patently non-materialists too cannot avoid the inadvertent snobbery of giving uncalled-for preferential treatment to the allegedly disadvantaged, like the black politican who was interviewed as saying that the antidote to a corrupt senator who happened to be white was to put a black man in that office. The favouritism of the coloured skin.

And again, netizens often enjoy seeing the rich get punished both for their crimes as well as for their wealth in courts of law. But the Bible has always been refreshingly clear in stating that there be no discrimination in judgement - no partiality to the poor, nor deference to the great (Leviticus 19:15, Deuteronomy 1:17).

It is inevitable that if we do not take the Bible as truth, then we take on the standards of the world as truth. But if we profess to accept God's word and claim we have faith in him, then why how can we hear but not do (James 1:22-25)? How can we still play favourites within the church family (James 2:2-7)?

So we may not suck up to the politican during service with sycophantic motives towards his riches and influence and usefulness, but if we think that preaching in a savage reservation is greater than preaching to the owners of luxury yachts, or that the Chief of Defence Force volunteering as door-greeter is more humbled and thus more godly than the roadsweeper performing the same task, then perhaps we have subscribed to the half-truth that communism thrived on - the favouritism of farmers and dismissive and harsh treatment of the educated and well-off.

Obama's political vehicle of government through mutual love and respect has been well-received. God is love? Even those opposed to Christianity have no problem with this statement. But they do not understand that because God is the Creator, God alone defines what love is, not us. And it's not about warm waffles and fuzzy hugs. God's specs of this thing called love can be found in his laws and commandments. Only if we obey his laws and commandments can we be making some headway in loving others properly. Hence, the outcry from certain communities over what they perceive to be outdated "conservative" Christian distaste over their way of life, and the accusations of the unlovingness of these Christians are unfounded. The protestors do not truly understand what love is.


If we turn the spotlight on just one facet of God's love, what glimmers forth here is love as lack of favouritism (Romans 2:11). If we claim to show love to some people and not to others, then our actions cannot have come from true love, divine love. The all-encompassing law of loving neighbour is not a relaxation of the law of obedience of the 10 commandments because they were so darned hard to keep but an explanation of their depth and the consequent scope of human obligations. So the 10 commandments were in fact, only examples of what it meant to love one's neighbour. We cannot claim to have kept to the spirit of the law (by our own interpretation) if we did not even obey the explicit details of what it means to keep the law.

And if the royal law, the law of liberty, is a direct reflection of the character of God, then we cannot call some details important and others not (James 2:10-13). We cannot divide them into venial sins and mortal sins. This guards us against the deceitfulness and self-righteousness of taking refuge in our disobedience by stressing our obedience to other bits.

James does not merely administer a friendly slap on the wrist here. He puts out a dire warning: discriminate and die. For if you show partiality, you break the law of loving neighbour and sin and shall be convicted as transgressors (James 2:9). And the sentence for such law-breaking is death (James 1:15), because it demonstrates that despite your profession of allegiance to Christ, you worship the king of this world, not God; you are an enemy of state, of the kingdom that will triumph in the end.

We who are the firstfruits of God's creatures (James 1:18) have no excuse: we know God, we are not ignorant of his laws (because not only has God revealed to us his statutes time and again in the Bible, we also have the implanted word (James 1:21)) nor of the need to obey them, nor do we lack the ability to do what is required of us through the Spirit (Galatians 5:16-26).
James

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Saturday, December 20, 2008

Christmas and Couplehood

Christmas in Singapore.

Christmas Chocolate Cake. Mince Pies. Clove-Studded Orange Pomander
Outside: the constant patter of grey rain. Inside: the citrus and spice fragrance of clove-studded orange pomanders. Roast turkeys being carved. A large bit of ham. Carols sung slightly off key. Jolliness and glow. Old friends. Exchanging gifts. The sweet whisky-soaked dried fruit filling of hot mince pies.

Homemade Fruitcake
Fruitcakes from fav 2am Dessert Bar, homemade Christmas puddings soaked for months in brandy, Ghiradelli chocolates squares and Williams-Sonoma hot chocolate just off a plane from San Francisco.

Last Slice of Suzy's Chocolate Cake. Vanilla Bean Ice-Cream. Griottines.
Fudgey-centred chocolate cakes off Pierre Herme/Dorie Greenspan's Suzy's Cake recipe cuddling up to vanilla bean ice-cream and kirsch-soaked Griottines. Not much of a dessert fan, but surely there's a minute to spare for a play-around of temperatures, textures, tastes and mouthfeel. Plus this sort of thing seems to make people happy.

Cherry Cracky Mini-Cake
For some kids. Cracky Cherry Mini-Cakes were meant to be a variation on Dorie Greenspan's Dimply Plum Cake - swapping the plums for cherries and the orange for lemon zest. But their creator thought: meh, so boring. I'll substitute cake flour for baking powder and flour. And oh, for extra flavour layering, why not throw in a teaspoon of fleur de sel as well? The kids are probably tummy-aching to mommy now. Whingers.

Zesting organic lemons for Lemon Meringue Pie
Zesting off a bit of finger at the start of lemon meringue tart prep off another Pierre Herme/Dorie Greenspan recipe* which led later to too many bad joke variations on "oh, you almost gave us the finger?!".

Lemon Meringue Pie on Retro Dish
One of the lemon meringue tart siblings cooling it on a retro dish. Vanilla bean pâte sablée was nice and polite but not quite sandy and salty enough to bring out the creamy tartness of the lemon cream.

Mini cupcakes pretending to be strawberry ice-cream sundaes
Mini chocolate cupcakes dressed up for a party as strawberry sundaes.

Alright. Enough with all this gluttonous playing-around-with-food sentimentality. The aroma of the place of Jesus' birth bottled up would have been eau de la animal manure et la stinky afterbirth (pardon moi french). And is there really any way to pinpoint the accurate date of Jesus' birth in history?

But there is probably some truth in R C Sproul's warning, in Marley's Message To Scrooge, not to rain in on Jesus' parade with sniffy accusations of the commercialisation of Christmas, nor worry excessively about Santa the Pagan, but to celebrate it wholeheartedly. And why not grab the shiny opportunity, smiling and beckoning like a roasted chestnut, to tell people about the Christ of all?

The helpful folk at St Helen's Bishopsgate and UCCF have put together some videos:

That's Christmas! from andy pearce on Vimeo.
St Helen's Bishopsgate's That's Christmas


UCCF's The Christmas Tale - a focus on the King of Glory's intriguingly poor start in life but not much else.

Am enjoying Andy's advent calendar. A far better treat than those cheap chocolates behind bits of dreary cardboard.

The Canteen, Shaw Centre
According to colleagues, the suicide rate for single Japanese men is highest during the festive season, done in by the stark realisation of their lonely existence. In this season of coupley-lurve, it was heartening to share meals with those who love God more than the perceived loserness of singlehood and find themselves free to consider discontinuing relationships with partners who have no such priorities.

Klee, Wessex, Portsdown Road
But in the same week, hearts sank to know of professing Christians proposing to spend the rest of their lives in initimate relationship with enemies of God (Romans 5:10). There was a bit of a discussion with one party insistent that this sort of decision was merely unwise rather than a sin. But if sin is rebellion against God and refusing to acknowledge him as Lord and king, then is not such an action but an outward manifestation of the dangerously poor state of his soul vis a vis God? Does it not say that God is just a little tchotchke in my pocket that I take out to look at from time to time when I am not otherwise occupied in bed with people who hate him? (Judgement of any individual is God's alone of course but surely there is a need, an obligation even, to warn each other of the superficiality of worship that is sometimes more dangerous than expressed apostasy.)

So even if we think ourselves far above the commercialised circus that is the"yuletide festive season". Perhaps Christmas still isn't Christmas just because we arrange a carol service with no mention of reindeer or Santa, or give out cute evangelistic tracts (about shepherds washing their socks by night, and hark! the angel Harold singing) with our Christmas presents. Perhaps we only truly celebrate Christmas if Jesus is more than the vintage heritage of our childhood, or our latest hobbyhorse, or a handy psychological crutch; if we bow the knee (and the heart) to him as our saviour, lord, master, king, shepherd, God, all.

*yes, someone did just get Baking: From My Home to Yours 40% off at Borders

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Thursday, August 28, 2008

Rainy Days in Late August

Lazy rainy days in Singapore, we:

~ lunch with ex-housemates fresh off the plane from Brunei
~ have impromptu dinners with postgrad mates and their recently/currently pregger spouses
~ sleep in
~ get bought surprise! belated birthday lunches
~ have coffee with old friends
~ say hullo to Jubilee Presbyterian Church chickens
~ nap
~ celebrate new jobs at jazz bars with sake, ale, beer and sushi from Sushi Yoshida
~ sleep in
~ have very late breakfasts
~ chat some
~ watch re-runs of Beijing Olympics foil and epee fencing finals
~ nap
~ have late night talks about God, love and life
~ bake cherry butter cakes
~ assemble Stikfas figures
~ celebrate exam-passing with karaoke
~ say farewell with karaoke
~ get reminders to please do something about blueberries wrinkling in refrigerator
~ fall asleep thanking God for this respite, everything


Ikea Feast
Ikea Restaurant
Gravad lax, Swedish meatballs, fish and chips, chicken wings, Daim cake, too much information on certain in-bedroom aspects of married life.

Tokkuri Japanese Restaurant, Icon Village
Tokkuri Japanese Restaurant
#01-57-62 Icon Village
12 Gopeng Street
Tel: 6238 5863
Fresh sashimi with good soya sauce, wasabi and a sweet plum leaf. Simmered pork belly was melty, cod fish was slightly overcooked, saba/mackerel which arrived that same morning was also fresh but very bony and over-grilled. Macha cheesecake was pleasant.

At Caffe Pralet by Creative Culinarie
Caffe Pralet by Creative Culinarie
#01-03/04 Eng Hoon Mansion
17 Eng Hoon Street
Singapore 169767
Tel: 6324 1663
Coffee and cake decent but open kitchen meant everyone came out smelling like whatever happened to be cooking.

Resident Chicken of Jubilee Presbyterian Church
Jubilee Presbyterian Church
Resident Chicken. Uninhibited excitable friendliness suggests bright saffron-coloured future for said chicken.

Bar Stop with Sushi from Sushi Yoshida
Bar Stop/Sushi Yoshida
8 Devonshire Road
Singapore 239845
Tel: 6735 6614/6735 5014

Briyani at Ghim Moh Food Centre
Ghim Moh Food Centre
Briyani

Char Kway Teow at Ghim Moh Food Centre
Ghim Moh Food Centre
Char Kway Teow

Liquid Kitchen
Liquid Kitchen
Company good. Chicken caesar apparently also good. Brownie like sweetened cardboard. Drinks ok. No tap water served.

Cherry Butter Cake
Cherry Butter Cake. Recipe thanks to Annette of Greedy Goose! These cherries were too watery to eat plain and needed to be consigned to the flames.


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Monday, April 21, 2008

The Covalent Bonds of Cake-baking and the Covenantal Bonds of 2 Samuel 8-10

Mini chocolate cakes in their box
Made some petit fours for someone's birthday last week. She's a great fan of the colour pink so dyed the white chocolate topping pink and sprinkled pink sea flakes on the rest of the mini-cakes.

Mini chocolate cakes
They were accompanied by a small syringe of cream cheese - for those who might want a little extra on the side.

Mini chocolate cakes just hangin' around n' chillin'
The bottom row: the result of cake mixture baked in an oven that was moseying up to the desired temperature because someone couldn't be bothered to preheat it. The middle row: the result of cake mixture baked in a preheated (by default) oven. The empty space in the top row: the result of not putting up "Eat and Die!" signs when the cakes are cooling.


This week, someone else asked for a blackforest cake (black forest gauteux to Brits) for her birthday, at which point, Eddie Izzard's "Cake or Death" routine came to mind. In the context of my baking, the only response would be,"Oooh, I'll have the cake and the death please, if you don't mind."

There is no love lost between the BFG and I: sponge? Bland. Whipped cream? Boring calories. Maraschino cherries? Like eating plastic. Still, googled some recipes, all at some sort of variance with each other. At which point, baking recipes seemed a repository of old wives tales asking to be taken with a heavy dose of stupidly blind faith. Might as well believe that ugly people sour the cream, bathing naked under the full moonlight in the Singapore River will give you SKII-clear skin and praying over the new TV will keep the follically-endowed Sadako from emerging therefrom. Oh, wait. Some people do believe such things.

In line with the constant need to know the whys, hows and whatfors of things that used to traumatise teachers and make priests almost lose their faith, decided it was best to first investigate science behind a basic cake.

Alot of science is made up of theories about material phenomena and explanations of interactions and correlations between multiple phenomena. And theories are really mere hypotheses, to be confirmed for the meanwhile or to be disproved at the next experiment.

Food Science Books
Still, without adequate resources, equipment and guinea pigs to test all theories out for myself, we takes what we can gets for now. It's amazing how much complexity there is behind the 4 basic ingredients for a cake: eggs, sugar, flour and fat. It's also amazing the sort of books we have in the national/community libraries of Singapore.

Most recipes for sponge cake insist on either baking soda, baking powder or self-raising flour. From using sodium bicarbonate and diluted hydrochloric acid and red dye to simulate a stomach bursting under Japanese water torture in history class, and from whatever little knowledge gleaned from chemistry class, remember baking soda as an alkali. Therefore its use in sponge cakes is probably to, through its reaction with other ingredients, produce carbon dioxide that would make the cake rise into required sponginess.

Pierre Herme's Cocoa cake Recipe
Pierre Hermé however, in Chocolate Desserts, does not require the addition of an alkali. Instead, he advocates the whipping of the egg whites and egg yolks separately, then folding the whipped whites and other ingredients into the yolks.

Some sort of sponge cake method? Peter Barham (of the famous Physics of the Black Forest Gauteux lectures at Bristol) gives this probably rather simplistic for-the-layman explanation in The Science of Cooking:

Genoese (Génoise) Sponge Cake
The best sponge cakes are those with most and smallest bubbles when cooked. Genoese sponge cakes do not use a raising agent as baking powder, but rather the bubbles are made before the cake is put in the oven. The bubbles are in the form of an egg foam. The other ingredients are then gently added to the foam so as not to break any of the carefully prepared bubbles and then the cake is cooked. The cake rises a little during the cooking as the air inside the bubbles expands and as some steam is generated. In the oven, the heat crosslinks and coagulates the egg proteins and so sets the cake.

Eggs
Chicken Eggs. Duh.
Egg whites are made of proteins. Proteins themselves are made up of amino acids held together by internal hydrogen bonds. Hydrogen bonds are...well, to paraphrase John Polyani "chemist-speak for 'it makes atoms stick together but we don't know why'."

The aim of whipping the egg white is to break down the hydrogen bonds from their natural state ("denaturation") to incorporate the air bubbles. Denaturation occurs by heat (egg proteins denature at 40 degrees celcius) and by stretching the molecules through agitation.
Egg Whites Whipped into Shape
Harold McGee in On Food And Cooking adds that ovalbumin, the major protein in egg white, is relatively immune to beating and doesn't contribute much to the raw foam. However, it is sensitive to hear, which causes it to unfold and coagulate. So when the raw foam is cooked, ovalbumin more than doubles the amount of solid protein reinforcement in the bubble walls. At the same time, much of the free water in the foam evaporates.

There is some fat present in the egg yolk, which decreases the ability of the proteins to foam well, analogous to the disappearance of washing up bubbles when oily dishes are added. Which is why Monsieur Pierre recommends the segregation of the white and yolk for whipping.

Also, not all eggs are created equal. McGee gives some pointers: old eggs at room temperature are often recommended on the grounds that the whites are thinner and therefore foam more rapidly. This is true, and very fresh eggs are said to be almost impossible to foam by hand. But fresh eggs are less alkaline and so make a more stable foam; the older thin white also drains from the foam more easily, and old eggs are more likely to leave traces of yolk in the white. Cold yolks are less likely to break as you separate them from the whites, and the whipping process quickly warms cold eggs anyway.

Both Barham and McGee concur about the apparent magical qualities of beating eggs in copper bowls: copper has the useful tendency to form extremely tight bonds with reactive sulfur groups: so tight that the sulfur is essentially prevented from reacting with anything else (sounds like TomKat to me). So the presence of copper in foaming egg whites essentially eliminates the strongest kind of protein bond that can form, and makes it harder for the proteins to embrace each other too tightly.

Sugar
Caster Sugar
If the egg foam is the tenous framework, then the sugar acts as the reinforcement bars. Sugar increases the viscosity or "thickness" of the egg.

McGee: by making the liquid thick and cohesive, sugar greatly slows drainage from the bubble walls and coarsening of texture. In the oven, the dissolved sugar hangs onto the water molecules and so delays their evaporation in the high heat after ovalbumin has had time to coagulate and reinforce the raw foam. And it eventually contributes reinforcement of its own in the form of fine by solid, cotton-candy-like strands of dry sugar.

McGee also warns that the addition of sugar early in the foaming process actually reduces the foam's ultimate volume and lightness. The delay comes from sugar's interference with the unfolding and bonding of the proteins. And the reduction in volume and lightness is caused by the syrupy sugar-egg mixture being harder to spread into thin bubble walls. Useful for equipment-challenged people like me who have to hand-whip the stuff.

Flour
Plain Flour
The flour acts like concrete. The starch is a reinforcing agent which stiffens and strengthens the egg foam. Without starch, the egg foams even when cooked would not be strong enough to support the cake filling. There is also some cross-linking of proteins to starch during cooking.

Fat (butter or oil)
Unsalted Butter
This acts as an anti-staling agent which slows down the rate at which water consorts with the starch and turns the cake stale. It also adds flavour and texture to the cake. It is quite possible to make perfectly acceptable cakes without adding any fats but they would become stale in just an hour or two.

McGee opines that solid fats also retain air bubbles thanks to their semisolid consistency. When beaten together with sugar, the air carried along by the sugar crystals and beater becomes immobilised in the mixture of crystalline and liquid fat. And while butter is still the fat of choice for bakers who value flavour over lightness of texture, modern vegetable shortenings do a better job of incorporating air bubbles into cake batter.

Retro Weighing Machine
Armed with these hypotheses, I came up with this plan for making the sponge layer of the BFG without chocolate:
  1. preheat oven (since it is a race against time to immobilise the air bubbles in the egg foam which would have started collapsing with the addition of the fat and egg yolk mixture. Also if the batter sets slowly, the expanding air bubbles can coalesce to produce a coarse, heavy texture)
  2. melt butter (ensures time taken to mix in butter is minimised, thus reducing amount of collapse of egg foam)
  3. repair very old weighing machine, then measure out flour and sugar (no sifting because unlike what most books say apparently, sifting does nothing to aerate the mixture later. The sifting was a historical requirement to preclude weevil or mouse-dropping flavoured cakes)
  4. whisk egg yolk and sugar together until pale yellow (colour being a guide to the size of the bubbles in the mixture. Theoretically, smaller particles will reflect back more light in all directions, making the object appear to be a colour nearer the white-side of the spectrum)
  5. whisk egg white, adding sugar only after soft peaks form
  6. fold in everything in quickly "with a light hand" (again to minimise collapse of egg foam)
  7. pop in oven
  8. remember to check oven
Sponge Cake Mixture in Oven: The Beginning
Sponge Cake Mixture in Oven: The Rise
Sponge Cake Mixture in Oven: The Fissure
Sponge Cake Mixture in Oven: The Crusty Crack-over
Despite assurances from Barham and McGee, I still marvelled at the rising of the cakes (in cupcake containers for experimental purposes) without the benefit of raising agents. This one was probably subject to too hot an oven.

Experimental Sponge Cupcakes: Plain Flour vs Cake Flour
This first experiment was meant to test the difference between the use of plain flour and cake flour. Cake flour has less protein than plain flour and I wanted to see if this would result in less moisture retention and a more poofy cake. Unfortunately, I got too bored waiting for the cake-floured cake to bake, wandered off and left it in the oven for too long, thereby inadvertently introducing another variable into the experiment. I might also have used a different higher temperature for the second cake. Nevermind, I thought, I'll just do a taste test when I get home from work to see what can be gleaned. But when I got home, the cakes had been eaten by person or person(s) unknown. Their crushed containers lay empty in the bin. I bet Pierre and Marie Curie never had this sort of problem.

Anyway, someone owned up later by saying that although the cakes were very yummy, one of them was a bit on the dense side. Not quite the very sponginess the birthday girl had requested. The unwitting guinea pig not having paid much attention to which one he had eaten, I could only guess that the reference was to the cake flour model. Was this the consequence of its length of time in the oven, the low-protein of the flour or the ratio of flour to sugar and fat?

Experimental Sponge Cupcakes: Cake Flour, Cocoa Powder and Melted Chocolate
The second experimental batch spent less time in the oven. I replaced some of the flour with cocoa powder (Valrhona, therefore dutch-processed, cocoa powder apparently having the ability to take on some of the water-absorbing and structural duties of flour, being about 50% carbohydrate and 20% non-gluten protein) and added melted chocolate to the melted butter, thereby introducing far too many variables for this to be a proper experiment.

Black Forest Cupcake: Prototype Alpha
Black Forest Cupcake Prototype Alpha
These ugly chaps were tasty and small of crumb but still too dense for a spongey sponge. Did I fold in with too heavy a hand? Did the cocoa powder and chocolate take in too much water?

The experiments continue...

...as does our womble through the second book of Samuel. 2 Samuel 8-10 reminded me how, just as we put our faith in scientific theories because the stated results have been proved over and over again through numerous experiments, so we put our faith in God not with the blindfolds on but because he has proved over and over again that he can be trusted.

In 2 Samuel 7:9, God had promised to make for David "a great name, like the name of the great ones of the earth". Fast forward to 2 Samuel 8:1-14 and David did indeed defeat the Philistines, the Moabites, Hadadezer king of Zobah, the Syrians and the Edomites and he defeats the Ammonites in 2 Samuel 10. Through his conquests and victories, David made a name for himself (2 Samuel 8:13) or rather, it was God who made a great name for David, for it was God who gave David the victories (2 Samuel 8:6,14).

And not only were David's victories a fulfilment of God's promises to him, they were also a fulfilment of God's promises to Abraham about a thousand years before. In Genesis 15, God had covenanted with Abraham concerning roughly the same geographical area:
To your offspring I give this land, from the river of Egypt to the great river, the river Euphrates, the land of the Kenites, the Kenizzites, the Kadmonites, the Hittites, the Perizzites, the Rephaim, the Amorites, the Canaanites, the Girgashites and the Jebusites. (Genesis 15:18-21)
This was also the land God had promised Israel, the place where he would "plant them, so that they may dwell in their own place and be disturbed no more. And violent men shall afflict them no more, as formerly, from the time that I appointed judges over my people Israel" (2 Samuel 7:10).

God's promises were being fulfilled (in part) through his chosen king David and David too modelled some of God's covenantal faithfulness. In his younger days, desperate and fearful for his life, David had made a covenant with Jonathan not to cut off his steadfast love from Jonathan's house forever, even when the LORD cut off every one of David's enemies from the face of the earth (1 Samuel 20:14-15). With Jonathan dead and no witnesses to the covenant, David could easily have ignored it, or dismissed it as youthful folly. Instead, not only did he not kill Jonathan's remaining son, Mephibosheth, the obvious rival to the throne, he also heaped generous kindness on him: bestowing upon him the privilege of eating at the king's table (2 Samuel 9:7,9,13) and also restoring to him all the lands of his grandfather Saul and servants to work the land so that he and his family would be well-provided for (2 Samuel 9:7-13).

But, as suggested by the reference to a future king who would be both David's offspring and God's own son (2 Samuel 7:12-16) David was merely a foreshadowing of God's perfect anointed king to come. His name was Jesus, through whom (as Yuk Yee pointed out) God showed generous kindness to us: while we were still enemies, Christ died for us. Very rarely would anyone die for a righteous man, though for a good man someone might possibly dare to die. Yet Christ died for the benefit of undeserving sinners (Romans 5:6-8).

And through Jesus' death, he gained victory over more than physical territory. He destroyed the devil who had the power of death over us and so delivered us from the slavery of death (Hebrews 2:14-15). And having gained victory over more than just terra, Jesus' rule was and is over and above everything: all rule and authority and power and dominion, and above every name that is named, not only in this age but also in the one to come (Ephesians 1:21).

If Jesus rules over all things, then there is no opting in or out of his rule. The choice lies in acknowledging this reality or living as Jesus' enemies, to our future and eternal detriment.

__________________________________

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