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

There are…some who believe that it was likely during the Feast of Tabernacles that Jesus was born. While we celebrate Christ’s birth on December 25, most scholars acknowledge that this tradition was begun in the fourth century AD by the Roman Catholic Church and that the exact day of Jesus’ birth is unknown. Some of the evidence that Jesus might have been born earlier in the year during the Feast of the Tabernacles includes the fact that it would be unlikely for shepherds to still be in the field with their sheep in December, which is in the middle of the winter, but it would have been likely they were in the fields tending sheep at the time of the Feast of Tabernacles. The strong possibility that Jesus was born at the time of the Feast of Tabernacles is also seen in the words John wrote in John 1:14. “And the Word became flesh and dwelt among us, and we beheld His glory, the glory as of the only begotten of the Father, full of grace and truth.” The word John chose to speak of Jesus “dwelling” among us is the word tabernacle, which simply means to “dwell in a tent.”
Unknown Author

Here is the Son of God, who in less than three years achieved far more than kings and generals had ever achieved in a thousand years, taking time out. Why? Well, He knew His needs and limitations – even He couldn’t work twenty-four hours a day seven days a week – and neither can we. But also He could have the confidence to do this because of His quiet, serene knowledge that His time was in His Father’s hands, that He wasn’t going to change the world by one endless round of activity, but by doing things in God’s time in God’s way.
Melvin Tinker

    • Grilled Tuna with Eggplant/tomato Marmalade

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    Eggs Jewish 1 Servings

    INGREDIENTS

    4 8-oz Tuna steaks
    2 lg Eggplant
    8 Tomatoes
    3 Red bell peppers
    6 tb Olive oil
    1 lg Onion – chopped
    2 tb Fresh Basil, chopped (may subst, dried) reserve a few leaves for garnish
    2 tb Fresh garlic – chopped
    2 tb Red wine vinegar

    INSTRUCTIONS

    Eggplant Marmalade: Put the eggplant into a hot oven(450*) and roast until
their skins are completely soft, about one hour. Scrape out the pulp and
reserve. In a thick saucepan, saute' 1/3 of the onion in 1/3 of the oil,
then add the eggplant. Cook on a low heat until most of the moisture has
evaporated. Season with salt and pepper and set aside.
Tomato Marmalade: Peel the tomatos by first plunging them into boiling
water for 10 seconds. Cut them in half and remove the seeds. Cut into small
cubes. In a heavy pot, saute' 1/3 of the onion in 1/3 of the oil. Add the
garlic and tomatos -- cook on a low heat until most of the moisture has
evaporated. Add the basil and season with salt and pepper. Set aside.
Roasted Red Pepper Sauce: Put the peppers on a hot grill (or under the
broiler) Blacken on all sides. Remove the charred skinds under running
water. Remove seeds, and cut pepper into cubes. Saute' the remaining onion
in the remaining oil. Add the red pepper and cook a few minutes. Put
mixture into a blender or food processor .. Add remaining olive oil,
vinegar and salt and pepper to taste. Blend until smooth.
Tuna Steaks: Season the tuna with salt and pepper and cook on a very hot
grill to personal preference. -- about 5 minutes per side. Put some of each
of the marmalades on plates and top with a steak. Serve with the Red Pepper
sauce. Garnish with basil leaves.
Serves 4
Posted to JEWISH-FOOD digest V96 #111
From: alotzkar@direct.ca (Al)
Date: Thu, 26 Dec 1996 19:36:53 -0800

    A Message from our Provider:

    “We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”

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