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The biblical evidence : Matthew 1:18-25 1. Joseph and Mary were betrothed (1:18, 20, 24), a relationship regarded as the legal equivalent of marriage. In other words, betrothal could be broken only by a formal divorce. This is why Joseph is referred to as her “husband” (v. 19). 2. Although betrothed, the relationship had not yet been consummated sexually (see vv. 18, 25; also Luke 1:34). 3. Mary’s pregnancy is attributed to the Holy Spirit: a. Verse 20 – “of the Holy Spirit.” b. Verse 16 – “and to Jacob was born Joseph the husband of Mary, by/of whom [feminine] was born Jesus.” Matthew clearly excludes Joseph. c. Note that the repeated active verb (“was the father of” or “begot”) gives way to a divine passive in v. 16 (i.e., God is the active agent in the conception and birth of Jesus). 4. Joseph is instructed to take Mary into his house and to name the child (vv. 20-21) thereby establishing for Joseph legal paternity of the child. Hence the community came to believe that Joseph was Jesus’ father (Lk. 2:48; Mt. 13:55). Luke 1:26-38 1. Mary is explicitly identified as a “virgin” (parthenos, v. 27), a fact she confirms in v. 34. 2. Verse 35 clearly attributes the conception to the work of the Holy Spirit. 3. The terms translated “come upon” and “overshadow” (v. 35) are not euphemisms for sexual relations. They are simply figurative expressions for divine intervention by which God will supercede the natural order of things. 4. For the term “overshadow,” see Ex. 40:35; Psm. 91:4; 140:7; Mt. 17:5; Mk. 9:7; Lk. 9:34 (cf. also Gen. 1:2). The emphasis is on the powerful creative presence of the Spirit in bringing to pass the conception of the man Jesus.
Sam Storms

Jesus is not offering a makeover. He's calling for a takeover, very different from the easy kind of Christianity light that we're so familiar with.
John MacArthur

    • Grilled Chicken and Chickpea Salad

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Meats, Dairy, Grains Indian Main, Dish, Salads 4 Servings

    INGREDIENTS

    2 tb Minced garlic
    2 tb Fresh ginger; peeled and grated
    1 ts Ground cumin
    1/2 ts Salt
    1/4 ts Ground red pepper
    4 Skinned and boned chicken breast halves
    2 cn (15-ounce) chickpeas; rinsed and drained
    1/2 c Plain yogurt
    1/2 c Sour cream
    1 tb Curry powder
    1 tb Lemon juice
    1/2 ts Salt
    1 Red bell pepper; chopped
    1/4 c Purple onion; diced
    2 Jalapeno peppers; seeded and minced
    2 tb Fresh cilantro; chopped
    2 tb Fresh mint; chopped
    3 c Fresh spinach; torn
    3 c Red-tipped bibb lettuce; torn
    2 tb Lemon juice
    1 tb Hot curry oil

    INSTRUCTIONS

    Combine first 5 ingredients; sprinkle on all sides of chicken breasts.
Cover and chill 1 hour.
Stir together chickpeas and next 10 ingredients; cover and chill. Grill
chicken, covered with grill lid, over medium-high heat (350° to 400°) 5
minutes on each side. Cut into 1/2-inch-thick slices. Keep warm. Combine
spinach and lettuce in a large bowl.
Whisk together lemon juice and curry oil; drizzle over greens, and toss
gently. Arrange evenly on 4 serving plates; top evenly with chickpea salad
and a sliced chicken breast. Yield: 4 servings.
NOtes: Add variety to a summer lunch with this Indian-inspired recipe.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1035 by Suzy Wert <SuzyWert@aol.com> on Jan
23, 1998

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