Some things are better when they don’t come too easily, aren’t they?
Like making butter yourself. When I was a child, I had the chance to do just that.
On a visit to my grandparents’ farm, my grandmother handed me a closed jar with rich cream inside it from their dairy cows. She instructed me to shake the jar vigorously.
I did so, but didn’t see much happening. I wanted to give up, but Grandma told me to keep agitating the jar. I obeyed, and soon started to see clumps forming inside the jar.
Grandma knew it wasn’t ready yet, however, and instructed me to keep going. My little arms were getting tired, but eventually Grandma told me I could stop. The cream had finally transformed into the right consistency.
I had made butter! (Well, technically, I suppose most of the credit should go to the cows.)
It was hard work making that fresh butter, but the taste of it was heavenly on fresh bread. It was vastly superior to the blocks of chilled butter you buy in the supermarket. Not only did it taste wonderful, I appreciated the butter more because I’d put in the work myself to make it.
Sometimes God lets us go through the effort of doing things for ourselves, doesn’t He?
Sometimes the sweetest things take the most effort to produce, don’t they?
Take, for instance, maple syrup, one of Canada’s iconic products. We often use it atop pancakes or waffles, or in desserts (see below). This delicious liquid starts out as sap collected from sugar maple trees.
Right now it’s maple syrup season in Eastern Canada: as the weather warms, the sap in the trees starts flowing freely. Holes are drilled into the trunks of the maples, and buckets or tubing collects the dripping sap, which is then transported to a central location.
And then it’s ready to be bottled, right? No! Actually, the process has only just begun.