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

All is shadow here below! The world is a shadow; and it passes away! The creature is a shadow; and the loveliest and the fondest may be the first to die! Health is a shadow; fading, and in a moment gone! Wealth is a shadow; today upon the summit of affluence, tomorrow at its base, plunged into poverty and dependence! Human friendships and creature affections are but shadows; sweet and pleasant while they last, but, with a worm feeding at the root of all created good, the sheltering gourd soon withers, exposing us to the sun's burning heat by day, and to the frost's cold chill by night! Oh, yes! “Passing Away” is indelibly inscribed upon everything here below! Yet how slow are we to realize the solemn lesson: “What shadows we are, and what shadows we pursue!” Unconverted reader, what is your life but a vapor that passes away?and what are its pursuits but shadows; unreal, unsatisfying, evanescent? Your rank, your wealth, your honors, your pleasures, are but phantoms which appear but for a little while, and then are lost in the deeper shadow of the grave, and the still deeper and longer shadow of eternity! Oh, turn from these dreams and hallucinations, and, as a rational, accountable, immortal being, on your way to judgment, fix your mind upon your solemn, endless future! You are going to die! And, oh, when that dread hour comes, so real and appalling, how will your past life appear?
Octavius Winslow

Isn’t it strange how a $100 'looks' so big when you take it to church, but so small when you take it to the mall. Isn’t it strange how long it takes to serve God for an hour, but how quickly a team plays 60 minutes of basketball. Isn’t it strange how long a couple of hours spent at church are, but how short they are when watching a movie. Isn’t it strange how we can't think of anything to say when we pray, but don't have difficulty thinking of things to talk about to a friend. Isn’t it strange how we get thrilled when a baseball game goes into extra innings, but we complain when a sermon is longer than the regular time. Isn’t it strange how hard it is to read a chapter in the Bible, but how easy it is to read 100 pages of a bestselling novel. Isn’t it strange how people want to get a front seat at any game or concert, but scramble to get a back seat at church services. Isn’t it strange how we need 2 or 3 weeks advance notice to fit a church event into our schedule, but can adjust our schedule for other events at the last moment. Isn’t it strange how hard it is for people to learn a simple gospel well enough to tell others, but how simple it is for the same people to understand and repeat gossip. Isn’t it strange how everyone wants to go to heaven provided they do not have to believe, or to think, or to say, or do anything. Isn’t it strange how you can send a thousand ';jokes' through e-mail and they spread like wildfire, but when you start sending messages regarding the Lord, people think twice about sharing. Isn’t it strange how we set our clocks to arise at 4:00am or 5:00am to be at the job by 7:30, yet when Sunday comes we can't get to church for 11:00am to praise the one who gave us the jobs! Isn’t it strange how we call God our Father and Jesus our brother, but find it hard to introduce them to our family. Isn’t it strange how small our sins seem, but how big 'their' sins are. Isn’t it strange how we demand justice for others, but expect mercy from God. Isn’t it strange how we are so quick to take directions from a total stranger when we are lost, but are hesitant to take God's direction for our lives. Isn’t it strange how so many churchgoers sing 'Standing on the Promises' but all they do is sit on the premises. Isn’t it strange how people want God to answer their prayers, but refuse to listen to His counsel. Isn’t it strange how we sing about heaven, but live only for today. Isn’t it strange how people think they are going to Heaven, but don't think there is a Hell. Isn’t it strange how it is okay to blame God for evil and suffering in the world, but it is not necessary to thank Him for what is good and pleasant. Isn’t it strange how when something goes wrong, we cry, 'Lord, why me?' but when something goes right, we think, 'Hey, it must be me!'
Unknown Author

    • Huachanango Veracruzana (Red Snapper, Veracruz)

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Seafood, Grains Mexican Mexican, Seafood 1 Servings

    INGREDIENTS

    3 lb Red snapper, whole
    1 ts Salt, or to taste
    2 tb Lime juice
    2 lb Fresh thyme leaves, skinned, seeded, and roughly chopped
    1/4 c Olive oil
    1 md Onion (about 6 oz), finely sliced
    2 Cloves garlic, peeled and sliced
    1 lg Bay leaf
    1/4 ts Oregano
    12 Green olives, pitted, cut into halves
    3 tb Large capers
    2 Chiles jalepenos en escabeche, cut into strips
    1/2 ts Salt, or to taste
    3 tb Olive oil

    INSTRUCTIONS

    This is a very colorful dish from Veracruz -- a large red snapper covered
with a well-flavored tomato sauce. As I am always saying of Mexican dishes,
there are many versions of this recipe. I have chosen what I think to be
the best example and the most delicious of all those that I have tried. The
more commercial way of serving huachanango a la Veracruzana is to fry the
filleted fish and serve it covered with the sauce, which has been cooked
separately. In Veracruz some of my friends serve it as a casserole, with
layers of the filleted fish and the sauce cooked together.
Preheat the oven to 325 degrees. Have the fish cleaned, leaving the head
and tail on. Prick the fish on both sides with a coarse-tined fork, rub in
the salt and lime juice, and set it aside in an oven proof serving dish to
season for about 2 hours. In a large skillet, heat 1/4 cup oil and fry the
onion and garlic, without browning, until they are soft. Add the tomatoes,
with the rest of the ingredients to the pan and cook the sauce over a brisk
flame until it is well seasoned and some of the juice has evaporated - -,
about 10 minutes, Pour the sauce over the fish. Sprinkle the remaining oil
over the sauce and bake the fish for about 20 minutes, uncovered, on one
side. Turn the fish over and continue baking it until it is just
tender-.about 30 minutes. Baste the fish frequently with the sauce during
the cooking time.
The sauce should be flavored by the chilies, but should not be too picante.
If you are serving this dish as a main course, then Arroz Blanco (white
rice) is a very good accompaniment. If it is to be served alone before the
main course, then simply accompany it with hot tortillas. If you have any
left over, it is even good cold; the sauce. becomes gelatinous with the
juices from the bones and head. The recipe as given is intended as a first
course for 6 people. If you serve it as a main course, then it would be
better to have a 4 to 4-1/2 pound fish and increase the sauce.
Recipe by: Diana Kennedy's Cuisines of Mexico, p. 223 Posted to TNT -
Prodigy's Recipe Exchange Newsletter  by Lou Parris
<lbparris@earthlink.net> on Mar 25, 1997

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