The Shaking

The poor and needy seek water, and there is none, and their tongue faileth for thirst; I, Jehovah, will answer them, I, the God of Israel, will not forsake them. I will open rivers on the bare heights, and fountains in the midst of the valleys; I will make the wilderness a pool of water, and the dry land springs of water. I will put in the wilderness the cedar, the acacia, and the myrtle, and the oil-tree; I will set in the desert the fir-tree, the pine, and the box-tree together: that they may see, and know, and consider, and understand together, that the hand of Jehovah hath done this, and the Holy One of Israel hath created it. Isaiah 41:17-20 (ASV)

...And by the river upon the bank thereof, on this side and on that side, shall grow every tree for food, whose leaf shall not whither, neither shall the fruit thereof fail: it shall bring forth new fruit every month, because the waters thereof issue out of the sanctuary; and the fruit thereof shall be for food, and the leaf thereof for healing. Ezek 47:12 (ASV)

This year there is going to be a gracious shacking in the kingdom of God. The shacking is a shacking of release into greater levels of love, mercy, and tenderness. This season is a season of harvest. This harvest is the harvest of the fruit trees of heaven. From across spectrum of the kingdom, trees that have been preparing, growing, and basting in His presence are moving into the realm of release and fruit-fullness. Let me explain.

House of Bread

“The average church has so much machinery and so little oil of the Holy Spirit that it squeaks like a threshing machine when you start it up in the fall after it has been out in the field all year.”

Billy Sunday (1862–1935)

The problem with many churches today is the same problem we see in many of our restaurants. The French were the first to coin the word “Restaurant.” In the Dictionnaire de Trevoux, in 1771, defined the word restaurateur, as

“Someone who has the art of preparing true broths, known as ‘restaurants’, and the right to sell all kinds of custards, dishes of rice, vermicelli and macaroni, egg dishes, boiled capons, preserved and stewed fruit and other delicious and healthy-giving foods.”

It wasn’t until 1786 that the word restaurant was used to describe an eating-house. The simplicity of the early eating-houses was nothing like the restaurants of today. They were the local hangouts – places that served comfort food – honest and homemade, at a value that was friendly to the common folk. What started out as a simple house-of-bread suddenly became more complex.