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

When we look down on others with haughty judgment, we invoke the same compassionless treatment from God toward our infirmities. What a terrifying response from the living God! Belligerent people are told they can expect to be handled by God, not according to His tender compassion, but with severity matching their contempt of others. Such words should sober even the most hardened heart and result in a fresh realization that self-righteousness tops God’s list of man’s most despised iniquities (Prov. 6:16-19).
Jerry Wragg

[Jesus is] not saying, “Take absolutely no oaths at all,” because Jesus Himself took and made oaths. You remember what Jesus said to His disciples in the upper room in John 13? “I tell you I will never again eat of this meal until we eat it in the Kingdom.” He was making an oath. He was saying, “I’m never going to sit down with you and eat this supper until we are eating the marriage feast of the Lamb together.” It was a pledge to His people – that He was going to be faithful until He brought them to glory. Paul made oaths. So Jesus’ point is not, “Don’t ever make oaths.” His point is, “Don’t ever use God’s name in an oath with subterfuge.” You always tell the truth. And even if you don’t invoke God’s name, whenever you are being called upon to tell you are witnessing as to whether you are from God or from the evil one.
Ligon Duncan

    • Northern Italian-Style Hot or Sweet Sausage

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    CATEGORY CUISINE TAG YIELD
    Meats Italian Italian, Pork 20 Servings

    INGREDIENTS

    3 Feet medium (2-inch
    Diameter) hog casings
    2 1/2 lb Lean pork butt, cubed
    1/2 lb Pork fat, cubed
    1 1/2 ts Salt, or to taste
    2 ts Freshly coarse ground
    Black pepper
    2 ts Finely ground coriander
    2 cl Garlic, finely minced
    1 ts Crushed red pepper for
    Hot sausage, or to taste

    INSTRUCTIONS

    "This variety is easy to make and is delicious roasted or used to flavor
tomato sauce. To make three pounds: 1. Prepare the casings. 2. Grind the
meat and fat together through the coarse disk. 3. Mix the remaining
ingredients together with the meat. 4. Stuff into the casings and twist off
into three-inch links. 5. Refrigerate and use within three days or freeze.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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