The Thief: Forgivenes

This post is about a rock song, but it is really about Easter.

Today, at Easter Service, our paster talked about the words Christ gave us from the cross. When he got to the story about the thief who hung on the cross next to him, and how he was forgiven even then, at the end of a long life of sin, I was reminded of a great song.

Third Day "Thief" comes from the thief's perspective as he hung on the cross. It is a powerful, haunting, wonderful, rocking song.
Give it a listen.

Luke 23:39-43 (New International Version)

39 One of the criminals who hung there hurled insults at him: "Aren't you the Christ? Save yourself and us!"

40 But the other criminal rebuked him. "Don't you fear God," he said, "since you are under the same sentence? 41We are punished justly, for we are getting what our deeds deserve. But this man has done nothing wrong."

42 Then he said, "Jesus, remember me when you come into your kingdom.[a]"

43 Jesus answered him, "I tell you the truth, today you will be with me in paradise."

Chicken and White Bean Chili

I don't have the reference for this recipe, unfortunately. It was some kind of dutch oven cookbook and uses that in the recipe, but I usually use a crockpot or stove pot.

Serves 8 to 10
2 tbs. olive oil
4 onions, chopped (I usually use less)
6 garlic cloves, chopped
4 (4 oz) cans chopped mild green chiles, drained
1 (12 oz) bottle regular (not dark) beer
2 cups chicken stock
3 tbl chili powder
2 tbl ground cumin
1/2 tsp red pepper flakes
salt and black pepper
6 boneless, skinless chiken thighs, but into 1-inch cubes (I used canned chix at campout for ease.)
1 (15.4 oz) cans white northern beans, rinsed and drained
1 (15.5 oz) can chickpease, rinsed and drained
1 (15.5 oz) can cream-style corn
1/4 cup chopped fresh cilantro
1/4 cup lime juice

Optional toppings
Grated cheddar and Monterey Jack cheeses
Sour cream
Chopped green onions
Chopped tomatoes
Sliced jalapenos
Tortilla chips

LIghtly coat a 5 1/2-quart Dutch oven with nonstick cooking spray. Over medium-high heat, add the olive oil, onions, garlic and cook until soft. Add the green chiles, beer, chicken stock, chili powder, cumin and red pepper flakes and salt and pepper to tase. Stir in the chicken. Reduce the heat to low and simmer, covered, for about 45 minutes, or until the mixture is nicely thickened and the chicken is cooked (I always cook the chicken first anyway.)

Stir in the northern beans, chickpeas and creamed corn. (I usually dump it all together in the beginning, to be honest.) Simmer, uncovered, for 20 minutes, stirring often to prevent sticking. Stir in cilandro and lime juice and mix very well. Serve in large bowls, garnished with the optional toppings.

Spring Break Tour, Reprise

In need to write a long post about our Spring Break trip, but I don't have time now, and I want to point out all to the photos:

http://picasaweb.google.com/christian.mcdonald