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

The Greek word translated “tongues” is glossa . The word translated literally means, “languages” and it would save a lot of confusion if translators of our English Bibles would begin using that word. There is nothing in this passage that suggests undetectable, ecstatic, so-called “angelic” communication. The miracle that took place at Pentecost is that uneducated and often derided Galileans were speaking in different languages, identifiable languages, that they previously did not know. How much clearer can the text be? Verse 6, “Each one of them was hearing them speak in his own language “dialectos” – dialect).” Verse 8, “How is it that we each hear them in our own language to which we were born?” Verse 11, “We hear them in our own tongues speaking of the mighty deeds of God.”
Randy Smith

Despondency does not become a prince, much less a Christian. Our God is “THE GOD OF HOPE”; and we should hope in Him. [We] should hope in His mercy, in His patience, in His provision, in His plenteous redemption. [We] should hope for light in darkness; for strength in weakness; for direction in perplexity; for deliverance in danger; for victory in conflict; and for triumph in death.
James Smith

    • Grouper Saor

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Grains, Seafood Italian Italian 4 Servings

    INGREDIENTS

    4 oz Virgin olive oil
    6 lg Onions — sliced
    1 pn Salt — to taste
    1 pn Black pepper — to taste
    4 oz Golden seedless raisins —
    Soaked & drained
    12 oz Red wine vinegar
    4 oz Balsamic vinegar
    24 oz Grouper fillets — cut in
    6 oz Portions
    Salt and pepper — to taste
    Virgin olive oil — to saute
    The fish
    2 oz Pine nuts — toasted
    (garnish)
    1 tb Fresh chives — chopped
    (garnish)
    2 oz Additional virgin olive oil
    (garnish)

    INSTRUCTIONS

    STEP ONE: Soak golden raisins in water until plump, then drain.
STEP TWO: Heat saute pan on high heat, until very hot. Add 4 ounces oil,
heat until smoking. Toss in onions, stirring quickly so they don't burn.
Season with salt and pepper, and cook 5 to 10 minutes until lightly
caramelized. Add raisins and vinegars and cook on low heat until all
vinegar is absorbed into the onions. Set aside, keep warm. STEP THREE:
Season fish with salt, pepper, and oil. Grill each side 2 to 3 minutes over
high heat until done. Place bed of onions on serving platter, top with
fish, and garnish with pine nuts, chives, and additional olive oil.
Recipe By     : Carlucci on Halsted Street, Chicago
From:                                 Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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