Feeding the masses

Tonight we had my freshmen students over for dinner. We went through two bags of spinach, a package of crutons, eight pounds of pork tenderloin, three boxes of stuffing, three cans of corn, a large pan of brownies, a gallon of ice cream, a 1/2 gallon each of ice tea, lemonade, water and grape juice. And that was only thirteen students! Luckily there was enough for them (and us), and a few leftovers for lunch tomorrow.

I spent about an hour last night and two hours today preparing for the meal, and it went pretty well (though Rachel Ray's recommendation of 20 minutes at 500 degrees was not enough for the cumin and lime roasted pork tenderloin!)

I can only imagine how the disciples felt, when surrounded by 5,000 hungry people, and Jesus says, you feed them. What? No prep time? I don't even have a kitchen, and only a couple of buns and sardines to work with. And the budget! My dinner for 17 cost $65 dollars--that would be almost $20K for 5,000 people...if there was a grocery store nearby! What the disciples forgot is that Jesus had already empowered them to do the impossible--they had just gotten back from casting out demons and healing people. How quickly I (and they) forget what God has already done for us and through us!

Lord, help me to remember all you have done for and through me, and have confidence that you will provide.

Cumin Lime roast (normal scale)
2 lb pork loin roast
2 T lime juice
1 T olive oil
2 T cumin
1 T ground coriander
3 cloves garlic, sliced

Cut off slivery layer on pork. Rub with lime juice, then olive oil. Coat with cumin and ground coriander. Cut small slits in roast and insert garlic. Bake at 375 for 45 minutes; remove and tent for 5 minutes (check for doneness). Slice and serve.