Can you have too much of a good thing?
When it comes to chocolate, I would say an unequivocal no.
What about when it comes to having assistance in the kitchen? Surely you can’t go wrong having an abundance of help when you’re cooking?
You would think not, wouldn’t you?
But there’s a limit to how many “sous-chefs” you should have.
You’ve probably heard the phrase, “too many cooks spoil the broth.” This idiom can be literally true. One person might decide the soup needs more salt, so liberally adds more. The next helper might think the soup is too salty, so dilutes it to compensate.
Some might figure the soup needs more onion; others think it’s too spicy. Each tries to correct the perceived mistakes of the others until you end up with an inedible mess.
Sometimes we need to be judicious about who we listen to.
There are some key examples in Scripture which teach us that too many “cooks” or advisors can confuse and divide us.
When you marinate food before cooking it, more is going on than meets the eye (or the taste buds).
You’re doing more than simply soaking the food in a seasoned liquid to add extra flavour to it.
You’re actually changing its structure and making it yield.
Marinating tenderizes meat, breaking down tough connective tissues to make it more palatable. It also helps meat retain moisture, ensuring that the cooked meat will be juicy and not dry.
Marinades usually have a sharp, acidic ingredient, like wine, vinegar or lemon juice, or an enzymatic one, like yogurt of papaya. Herbs, spices and oils are added as well.
Whether you use a red-wine-based marinade for beef dishes, or a tangy yogurt-lemon one for chicken, your meat is guaranteed to turn out tender and better-tasting.
Likewise, when we meditate on God’s Word, or “marinate” in it, we’re doing more than simply adding Biblical quotations to our knowledge base.
As we absorb and internalize Scripture, it changes us and leaves us better off than before.