Mission Moment 4.26.23

Carson and Laura Foushee 

  CBF Field Personnel in Tokyo, Japan

Over the last year, as our church in Tokyo connected almost exclusively online during several waves of COVID-19, I (Laura) was given the opportunity to lead a series of online seminars about spiritual formation for our church members. These seminars have been valuable learning experiences for me as I practice particular Japanese language and learn cultural nuances through conversations with fellow Christians. As I have recently spent more time learning and practicing various forms of prayer, my seminar in August focused on teaching different methods, such as centering prayer, Examen prayer and prayer through writing. The participants ranged in age and Christian experience, though most were learning about the various types of prayer for the first time. 

One participant, who became a Christian as an adult, reflected with me after the seminar about her discomfort with prayer. Since she did not grow up in a Christian home, she did not feel like prayer came naturally to her, even though after her baptism she was expected to know how to pray individually and in front of her church family. Prayer for her had been learned by observing those around her. I encouraged her that it is the same for many of us, no matter when we were first exposed to Christian prayer: we learn first from others and grow into learning our own preferences and ways of connecting with God. This is a common journey for followers of Christ and reminds me of the importance of praying and learning together in community. 

I (Carson) didn’t know how to pray. It was not an emotional or spiritual issue. It was a lack of language skills. As in most nations, in Japan there is colloquial language and there is religious language. Within Christianity, we have insider language and deeper still is the prayer language used to communicate with God. It is language that seems to exist almost nowhere else. 

The most important action I have taken to improve my prayer language has been to listen to the community around me. I listen to words in worship services from songs and scriptures to learn phrases that express honor (an important cultural value), petition, and thanks. I listen to the joyful and painful words of neighbors, completely unconnected to the church, who offer prayer requests through common conversation in the park. I listen to the diversity of the prayers in midweek prayer meetings as each soul brings his or her unique self before God. Finally, I listen for words that God calls upon me to express, in whatever way I can muster. 

And though I am glad that my public prayers have developed from gibberish to more comprehensible sentences, I have also learned that joining in prayer with our beloved community does not require that I be an eloquent orator. Presence in prayer with brothers and sisters often speaks more than any words that I can offer.

Pray. . .Give. . .Go.

Hurray for Our Nursery Workers of the Week!

It was an “all boys” Sunday in the nursery last week and what fun they had! 
A huge “thank you” to Gaye Buchanan and Jan Snotherly (1st Explorers staffer) for coordinating the nursery on April 23.

On April 30, Heather and Jeremy Ellenbury are in charge of the nursery.  Thank you for helping!

There is still room on the schedule to serve “the least of these”
on Sunday mornings.  It is a blessing to see their smiles and enthusiasm as you spend
time with our infants, toddlers, and preschoolers. 
Please contact Cheryl Beck (cabeck@ncsu.edu) if you would like to help.

Rotisserie Chicken Enchiladas

Ingredients
1 rotisserie chicken (finely shredded)
2 cups shredded Mexican style 4 cheese blend (divided)
1 small yellow onion (chopped)
1 16-ounce jar of mild salsa verde (divided)
12 (10-inch) flour tortillas
1 16-ounce can of traditional refried beans
1 cup sour cream
1/2 cup sliced black olives
1/4 cup fresh cilantro (roughly chopped)
1 14-ounce box of minute white or brown rice (cooked)

Instructions

1.  Preheat the oven to 400 degrees F.  Mix the chicken, 8 ounces of salsa verde, 1 cup of cheese, and onion together in a large bowl until combined.  

2.  Cover the bottom of a 9”x13” baking dish with 4 ounces of the salsa verde.  Spoon the chicken mixture down the center of each tortilla.  Roll up each tortilla and place into the prepared baking dish, seam-side down, nestling each one against the last.  Pour the remaining salsa verde over the top of the rolled tortillas.  Sprinkle with the remaining cheese.

3.  Bake until the cheese is melted and bubbly, about 10-15 minutes.

4.  Cook beans in a small saucepan over medium-low heat until fully heated through.  Keep hot until ready to use.

5.  Top with a few dollops of the sour cream, black olives, and cilantro.  Serve with rice and beans and enjoy!

–Judy Wilkey

Rotisserie Chicken Enchiladas

Click here to download a printable version.

Provided by Judy Wilkey