Going Metron

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The bakery started as a small hole-in-the-wall, hidden behind a single glass door along a narrow Taiwanese alley. This mom-and-pop shop smelled of freshly baked bread the moment you opened the door. Joint-owned by a Kiwi chef and his Chinese wife, Chef Dereke named it Finga’s, for everything within was handmade.

In time, Dereke and his wife Lily were no longer a “two-man show.” Their single-table location moved to a roomy restaurant, where they added staff members and trained them carefully. About this time, our Taiwanese friend Rita started working in Finga’s bakery. 

Every time Rita came to our house, she smelled like freshly baked bread. Taught by Dereke, she became an expert in feeding the yeast and kneading the dough. Rita knew when to score a batch of Caraway Rye and when to stretch the dough for Italian Focaccia. She could make a delicious Cranberry Oat Bread and a perfect Fig and Walnut Sourdough. Our family agreed all were delicious.

My favorite was Finga’s Rum Raisin Scones. Flaky yet dense, these traditional British pastries melted in your mouth when ordered warm. Served with softened butter or clotted cream, they were always worth the calories.

One day, when a group of young women were at my house, I asked Rita if she could get me the recipe for the scones. I expected her to have to sneak it away from Finga’s kitchen, but surprisingly, she had it memorized. “Bring me a notecard, and I will write it for you now,” she quipped.

I could hardly wait for my guests to leave. In my mind, I was hastily making a grocery run before the store closed that evening. By the following afternoon, my kitchen would smell just like Finga’s.

When I said goodbye to my last visitor, I went immediately to the counter where Rita laid the card. As my eyes read the recipe, my mouth immediately stopped watering. I couldn’t understand her notes. Rita had written the entire recipe with bakery abbreviations and metric measurements:

Dereke’s Rum Raisin Scones

188 gr. butter

75 gr. sugar

14 gr. B.P.

5 gr. salt

170 gr. B.F.

275 gr. C.F.

220 gr. egg and milk

132 gr. raisins, soaked overnight in rum and then drained

Cream butter and sugar together. Add dry ingredients and stir in egg, milk, and raisins until just moistened. Pat onto a floured surface, about 2 cm thick, and cut into triangles. Bake at 200°-210° C on a baking sheet for 20 minutes—yield: 9 pieces.

With some help (and further questions to Rita), we did have our scones. But, what shocked me was that, in my fifteen years in Taiwan, I had never converted my kitchen to the measurement system of my country of residence. I used cups and spoons while the rest of the population measured with weights and scoops.

This incident came to mind recently when I encountered the Greek word for measurement in the New Testament. Used 14 times from Matthew to Revelation, metron is the original source of the word meter. Thayer’s Greek Lexicon defines it as “a determined extent, portion measured off, measure or limit.” 

God has allotted to each a metron of faith” (Romans 12:3 NASB). From childhood, I knew that God gave faith, and He decided how much each person would receive. I thought no more about it until I read this same verse in the Passion Translation. “Honestly assess your worth by using your God-given faith as the standard of measurement (metron), and then you will see your true value with an appropriate self-esteem.” 

Unfortunately, I have always “assessed my worth” through accomplishments. My recipe for success was 1 cup of doing-it-right and 2 cups of doing-a-little-more. But as I look at God’s ingredient list, neither of these items are even included. His primary ingredient is faith. Premeasured before delivery, God presents us with the “Hello Fresh” box of faith, immediately ready for activation. I don’t need a larger portion; I need to open the box and use what He sent.

Pray with me:

Father, thank You for Your premeasured gift of faithe. It is precisely what I need today. I confess that I’ve disdained my granule of faithe as far too small to make a difference. But You reminded me today that I don’t need my faith increased; I need to utilize the mustard seed that You gave me (Luke 17:5-6). Show me the recipe and instruct me how to use it. In Jesus’ Name, Amen.


Wanna try these scones in your kitchen? Here is the Americanized version: