Have compassion as God has compassion.
Matthew 5:48
Christians whose eyes are fixed on the awfulness of crucifixion are in a special position to understand the awfulness of innocent suffering. The Cross of Christ is God's absolute identification with the weak, the powerless and the vulnerable, but most of all with unprotected, undefended, innocent suffering.
Rev. Dr. Andrew Linzey
If
your children are dying to dye eggs this year, no problem. These
fabulous alternatives score big points for fun and animals.
Instead of Dyeing Eggs:
1. Create and Decorate Clay Easter
“Eggs”
No-Bake Clay Recipe
1 cup cornstarch
1 1/4 cups cold water
2 cups baking soda
Food coloring, if desired
Paint, if desired
Put the cornstarch,
water, and baking soda in a saucepan and stir over medium heat for
about 4 minutes. The mixture should be the consistency of moist
mashed potatoes. Add food coloring if desired. Remove from heat,
turn out onto a plate, and cover with a damp cloth. Allow the mixture
to cool. When the clay is cool, knead it like dough. You can then
store it in an airtight container or make the clay into egg-like
shapes and allow them to dry. When dry, the eggs are ready to be
painted.
2. Create Imperial Papier-Mâché
Eggs
To make imperial papier-mâché
eggs, you’ll need balloons, newspaper (cut or ripped into
1-inch strips), papier-mâché mix (see recipe, below),
and paint.
Cover a table with newspaper, an old tablecloth, or something else
you don’t mind getting messy. Blow up a balloon and tape it
to the covered table. Dip strips of newspaper in the papier-mâché
mix and carefully place them on the balloon. Continue to place overlapping
pieces of dipped newspaper on the balloon until it is well covered.
Repeat this process with as many balloons as you wish. Then allow
the balloons to dry, leaving overnight if necessary. Once the “eggs”
are dry, they are ready to be painted.
Papier-Mâché Recipe
6 cups of water
3/4 cup flour
4 to 5 Tbsp. sugar
Bring 3 cups of water to a boil in a large
saucepan. Mix the flour and the other 3 cups of water in a medium
or large bowl. While stirring gently, add the flour mixture to the
water in the saucepan. Bring to a boil again. Remove from heat and
add the sugar. Let the mixture cool. Once it has cooled and thickened,
it is ready to use.
Beat the nondairy cream cheese in a mixing
bowl until it is smooth. Gradually add the powdered sugar, beating
until it is well blended. Add the melted chocolate and vanilla and
mix well. Refrigerate for about 1 hour. Shape the mixture into 1-inch
balls or egg shapes and roll them in the nuts, cocoa, or coconut.
Store the finished chocolates in the refrigerator.