We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Another common misunderstanding about the doctrine of limited atonement is that it somehow lessens or diminishes the love of God for humanity. Yet, again, exactly the opposite is true. Of all of the doctrines of grace, the doctrine of limited atonement, when correctly understood, magnifies the love of God; it does not diminish it. Limited atonement reinforces the intensive love of God that is revealed in the Bible. God loves His people with a love that saves them from their sin, as opposed to the love of the unlimited atonement view that sees God’s love as being more general in nature. In the unlimited atonement view, He loves everyone in general but saves no one in particular and, in fact, leaves the matter of their salvation up to them. Which is more loving, a love that actually saves people or a love that makes salvation “possible” to those who are dead in trespasses and sins and unable to choose God?

Unknown Author

God never pursues His glory at the expense of the good of His people, nor does He ever seek our good at the expense of His glory. He has designed His eternal purpose so that His glory and our good are inextricably bound together. What comfort and encouragement this should be to us. If we are going to learn to trust God in adversity, we must believe that just as certainly as God will allow nothing to subvert His glory, so He will allow nothing to spoil the good He is working out in us and for us.

Jerry Bridges

We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Grilled Chicken with Peach and Green Chili Salsa

January 23, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats	California	Entrees, Marinade	12	Servings

INGREDIENTS

6	lb	Cut-Up chicken (5 to 6 lbs)
1	tb	Cumin
1 1/4	c	Fresh orange juice
1/4	c	Olive oil
1	tb	Chili powder
2	tb	Chili powder
2		Poblano chilies, roasted and diced
1/2	c	Honey
1	c	Chicken stock, or broth
2		Peaches, peeled and chopped
1	tb	Garlic, minced

INSTRUCTIONS

MARINADE
SALSA
Whisk ingredients to make the marinade. Arrange chicken in a large baking
dish and pour on marinade, turning chicken to coat. Marinate in
refrigerator overnight.
The salsa can be made ahead. Bring salsa ingredients to a boil. Simmer and
stir occasionally for 30 minutes or until thick.
Grill chicken on outdoor grill until done. Serve with heated salsa.
Pantry: Pasilla chili pepper are hotter but may be substituted.
Recipe Contest Winners from the 1997 Orange Blossom Festival, Riverside,
California. Shared with McRecipe List, untested, by
phannema@wizard.ucr.edu. Published by Riverside Press-Enterprise
(California) on Apri1 17, 1997
Recipe by: Cindy Moore, Riverside, CA (1997) Posted to MC-Recipe Digest V1
#574 by PATh <phannema@wizard.ucr.edu> on Apr 17, 1997

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