Understanding the Scriptures (It is only when the Holy Spirit reveals the true meaning to us)

Posted on by finalcall07

Oh that my words were now written! oh that they were printed in a book! (source)

Understanding and WISDOM comes from God alone. We do not gain UNDERSTANDING of the Scriptures, the Bible, through our own studies or through the explanations of other people. It is only when the Holy Spirit reveals the true meaning to us that we really start understanding the Scriptures.

The disciples of Jesus followed Him for three and a half years and listened to Him, they heard His words, they saw everything that He did but they still did not understand the scriptures. They were frightened when Jesus appeared to them after His death and resurrection, they thought He was a ghost. They were amazed and frightened when they heard that some of them had seen Jesus alive after His death and resurrection. We read in Luke 24:36 “While they were telling these things, He Himself stood in their midst and said to them, “Peace be to you.” 37But they were startled and frightened and thought that they were seeing a spirit. 38And He said to them, “Why are you troubled, and why do doubts arise in your hearts? 39“See My hands and My feet, that it is I Myself; touch Me and see, for a spirit does not have flesh and bones as you see that I have.” 40And when He had said this, He showed them His hands and His feet. 41While they still could not believe it because of their joy and amazement, He said to them, “Have you anything here to eat?” 42They gave Him a piece of a broiled fish; 43and He took it and ate it before them.

44Now He said to them, “These are My words which I spoke to you while I was still with you, that all things which are written about Me in the Law of Moses and the Prophets and the Psalms must be fulfilled.” 45THEN HE OPENED THEIR MINDS TO UNDERSTAND THE SCRIPTURES, 46and He said to them, “Thus it is written, that the Christ would suffer and rise again from the dead the third day, 47and that repentance for forgiveness of sins would be proclaimed in His name to all the nations, beginning from Jerusalem. 48“You are witnesses of these things. 49“And behold, I am sending forth the promise of My Father upon you; but you are to stay in the city until you are clothed with power from on high.” Luke 24:36-49.

He opened their minds to understand the scriptures. Only then did they UNDERSTAND and then He commanded them to stay in Jerusalem until they had received the Holy Spirit which He had promised, Who would teach them and guide them into all truth. We cannot understand the Scriptures from our own mind, our own understanding and insight or from what other people tell us. We cannot understand the mysteries of God, neither SEE the Kingdom of God unless it is REVEALED to us by the Holy Spirit, but we need to RECEIVE the Holy Spirit, we need to receive WISDOM FROM GOD. Human wisdom cannot explain the mysteries of God. We need the baptism in the Holy Spirit and we need to be led by the Holy Spirit and then we will UNDERSTAND the Scriptures.

If you want UNDERSTANDING you have to ask Jesus to open your mind and give you WISDOM, then you will UNDERSTAND the Scriptures.

May Jesus bless you.

Understanding the Scriptures

The ultimate destination for people who love to eat.

We weren’t sure what would result from pouring an egg-and-yogurt mixture over a gratin of potatoes. The answer? A thin layer of tangy custard that just melts into the gratin. Like a much more sumptuous version of the sour-cream-topped baked potato, this dish is a welcome change of pace.


  • 2 cups 4% cottage cheese (1 lb)
  • 1 stick (1/2 cup) unsalted butter, melted and cooled slightly
  • 1 1/4 teaspoons salt
  • 3/4 teaspoon black pepper
  • 3 lb russet (baking) potatoes (6 medium)
  • 2 large eggs
  • 1 cup plain whole-milk yogurt (8 oz)
  • Special equipment: an adjustable-blade slicer; a 2 1/2-qt baking dish (about 12 by 10 by 2 inches)


Put oven rack in middle position and preheat oven to 375°F. Butter baking dish.

Purée cottage cheese in a food processor until as smooth as possible, about 1 minute, then add butter, 1 teaspoon salt, and 1/2 teaspoon pepper and blend until combined well. Peel potatoes and cut crosswise using slicer into 1/8-inch-thick slices. Spread one third of potatoes evenly in 1 layer in dish and top with one third (a scant cup) cottage cheese mixture (mixture will not cover potatoes completely). Continue layering potatoes and cottage cheese mixture, ending with mixture. Cover tightly with foil and bake until potatoes are tender, 1 to 1 1/4 hours.

Whisk together eggs, yogurt, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a bowl. Pour egg mixture evenly over potatoes and bake, uncovered, until custard is set, about 20 minutes.

Cooks’ note: Potatoes with custard can be baked 1 day ahead and cooled completely, then chilled, covered with foil. Reheat, covered, in a 375°F oven until hot, about 30 minutes. (source)


Blessedly easy to make, these latkes are crispiest when fried in small batches.


  • 4 large baking potatoes (about 4 lb)
  • 3 tbsp all-purpose flour
  • 1/2 tsp baking powder
  • dash of ground cinnamon
  • freshly ground black pepper
  • 1/4 cup minced onion
  • 2 large eggs, beaten
  • neutral oil (such as safflower), for frying
  • Kosher salt
  • 1 cup applesauce
  • 1 cup sour cream (optional)


Preheat oven to 350°.

Peel potatoes and place in cold water.

In a small bowl, combine flour, baking powder, cinnamon, and pepper to taste. Set aside.

Pat potatoes dry and grate on the large holes of a grater. (Long grated shreds are best.)

Place grated potatoes in a large bowl, add onion, and toss. Add flour mixture and toss, breaking up clumps. (This may take a bit of time, as the dry ingredients must be well distributed.) Add eggs and combine well.

In a large nonstick skillet, heat about 1″ oil over high heat. Test heat by carefully dropping a little piece of potato in the oil. If it bubbles violently, the oil is ready.

Using a slotted spoon, place spoonfuls of potato mixture (drained of excess liquid) into oil. Fry until just golden, about 2 minutes on each side. (They will not be cooked through.) Drain on paper towels. Continue until all potato mixture is used. Note: As you get toward the bottom of the bowl, the potatoes will be wetter. They will need to be pressed and will take a bit longer to cook. Arrange latkes on a baking sheet; transfer to oven and bake for about 10 minutes on each side. They will turn a rich golden brown. Season with salt to taste. Serve with applesauce and sour cream, if desired. (source)

Never eat too much, even if you are very hungry. (source)

Sacrificing means more