The Secret to the Winning Way: Psalm 119 Part Two
Staci and Elizabeth continue in this series on Psalm 119.
To help us better understand these verses, it is important to look at the original language.
Esher (rאֶשֶׁר) : The first word of the psalm (our first letter in the acrostic: Aleph), is translated as "blessed" or "happy." It describes a state of well-being and favor that comes from an active relationship with God's commandments. It's a key word that establishes the theme of the entire psalm. (Again, obedience brings joy!)
In verse one, we see the word "blameless" (Tamim:תָּמִים) This doesn't mean sinless, but rather having integrity and wholeness of heart, being dedicated to God's "way." In this particular verse it is literally translated as ‘complete’, ‘sound’ (What do those words mean to you?)
Derekh: (דֶּרֶךְ) Often translated as "way" or "path," this word describes a person's moral action and character. The psalmist (likely David) is focused on walking a path (derek) that is aligned with God's law (torah). (Are you walking like that today?)
Morality does not lead to salvation but our salvation should result in right living!
Verse 11 Your Word I have treasured in my heart, That I may not sin against You.
Haya (חָיָה): Meaning "to live" or "to revive." The psalmist repeatedly prays for God to "revive" or "give life" to him according to His word (vv. 25, 37, 40 translates “revive from death”!). God’s word is that important! Brings our ‘dead flesh’ to life! (Do you need to reevaluate the time you are spending in God’s word? Are you in a dry season with the word?)
Savor Moment:
Bread is the latest and greatest thing everyone is making, so in honor of our Hebrew lesson today, we have a Challah bread recipe…Jews eat this bread on Shabbat and feast days like Rosh Hashanah…It symbolizes the double portion of manna that sustained the Israelites in the desert. Make this for a friend and share with them one thing that you learned from reading Psalm 119:1-40
Ingredients:
1 (.25 ounce) package active dry yeast
1 cup warm water
2 tablespoons honey
1 teaspoon salt
3 beaten eggs
3 ½ cups all-purpose flour, plus more for kneading
1 beaten egg yolk, or more if needed
Directions
Place water and yeast in a large bowl; let the mixture stand until a creamy layer forms on top, about 10 minutes. Stir in honey and salt until dissolved, and add beaten eggs.
Mix in flour, a cupful at a time, until dough is sticky. Sprinkle dough with flour, and knead until smooth and elastic, about 5 minutes.
Form dough into a compact round shape, and place in an oiled bowl. Turn dough over several times in the bowl to oil the surface of the dough, cover the bowl with a damp cloth, and let rise in a warm area until doubled in size, 45 minutes to 1 hour.
Punch down dough, and cut into 3 equal-sized pieces.
Working on a floured surface, roll small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends.
Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.)
Take the strand farthest to the left, and move it over the new middle strand.
Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look.
Place braided loaf on a baking sheet lined with parchment paper, and brush the top with beaten egg yolk. Preheat the oven to 350 degrees F (175 degrees C).
Bake challah in the preheated oven until the top browns to a rich golden color and the loaf sounds hollow when you tap it with a spoon, 30 to 35 minutes. Cool on a wire rack before slicing.
