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

Laymen sometimes think they need not be theologians. That, however, is a very great mistake. They do need to be theologians; at least, they should be amateur theologians. In fact, that is the one vocation every man is obliged to follow. A layman does not need to be a plumber, a carpenter, a lawyer, a doctor, a teacher, a laborer, a housewife. These are all possibilities, not necessities. A layman may be one of these or the other as he chooses. But he must be a theologian. This is not an option with him but a requirement… A lay theologian is a person who has a true knowledge of God which he understands in nontechnical, nonprofessional, nonacademic terms… Is it not clear why a layman must necessarily be a theologian? Is there anyone, layman or otherwise, who does not need to know God? Does the Scripture not say, “This is life eternal, that they might know thee the only true God, and Jesus Christ, whom thou has sent” (John 17:3)? It is, then, no mere option with a layman whether he will be a theologian or not, whether he will have eternal life or not; it is no option with him whether he will know God or not. The knowledge of God is necessary to eternal life. And if eternal life is necessary for every man, then theology is also necessary for every man.

John Gerstner

We Love God!

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

Persimmon Cornmeal Cake

January 24, 2023

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables	St. Louis	Desserts	8	Servings

INGREDIENTS

1/4	c	Sliced almonds
1 1/4	c	Sifted cake flour; sift, then measure
1 3/4	c	Sifted powdered sugar; sift, then measure
1/2	c	Yellow cornmeal
3/4	ts	Baking powder
1/2	ts	Salt
1	lg	Very ripe persimmon
1/2	ts	Lemon juice
2		Eggs; lightly beaten
1/4	c	Vegetable oil
1/2	ts	Vanilla

INSTRUCTIONS

Recipe by: St. Louis Post-Dispatch 10/20/97 Preheat oven to 325 degrees.
Toast almonds on baking sheet until golden, about 10 minutes, shaking
baking sheet occasionally to prevent scorching. Sprinkle almonds inside
buttered 8-by-4-inch loaf pan. Set aside.
Combine flour, powdered sugar, cornmeal, baking powder and salt in bowl of
mixer and mix well.
Whirl peeled persimmon and lemon juice in a blender until pureed. You
should have about 1/2 cup. Combine 1/2 cup puree, eggs, oil and vanilla in
small bowl. Add to dry ingredients; beat at low speed 1 minute. Scrape down
sides of bowl and beat 1 minute more. Pour into prepared loaf pan.
Bake until wooden pick inserted near center comes out clean, 45 to 50
minutes. Let cool in pan 5 minutes before inverting onto rack to cool.
Yield: 8 to 10 servings.
By Kathleen Desmond Stang.
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 4,
1998

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