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

If there is a religion in the world which exalts the office of teaching, it is safe to say that it is the religion of Jesus Christ. It has been frequently remarked that in pagan religions the doctrinal element is at a minimum—the chief thing there is the performance of a ritual. But this is precisely where Christianity distinguishes itself from other religions—it does contain doctrine. It comes to men with definite, positive teaching; it claims to be the truth; it bases religion on knowledge, though a knowledge which is only attainable under moral conditions. … A religion divorced from earnest and lofty thought has always, down the whole history of the Church, tended to become weak, jejune and unwholesome; while the intellect, deprived of its rights within religion, has sought its satisfaction without, and developed into godless rationalism.
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If we do not know who God is and how He thinks and what He does, we have no grounds for joy, no reason to celebrate, no basis for finding satisfaction in God. Delight in God cannot occur in an intellectual vacuum. Our joy is the fruit of what we know and believe to be true of God. Emotional heat (i.e., joy, delight, gladness of heart) apart from intellectual light (knowledge of God) is useless. Worse still, it is dangerous, for it inevitably leads to fanaticism and idolatry.
Sam Storms

    • Pimento Sauce

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    Meats Niger 1 Servings

    INGREDIENTS

    2 tb Olive oil
    5 Shallots; finely sliced
    1/2 c Mushrooms; sliced
    1 ts Pureed garlic
    1 ts Tomato paste
    3/4 c Dry white wine
    5 c Brown lamb stock; or canned beef broth
    3 tb Pimento or roasted red pepper pureed in blender; (with stock if necessary)
    1 tb Unsalted butter; cold
    Salt and freshly ground black pepper

    INSTRUCTIONS

    TAMALES WORLD TOUR SHOW #WT1A41
Heat oil in a medium saucepan over moderate heat. Cook shallots and
mushrooms until golden. Add garlic and tomato paste and saute. Add wine,
turn heat to high, and reduce by half. Add brown stock and reduce again by
a quarter. Whisk in pimento puree. Break butter into small pieces and whisk
into sauce until smooth. Adjust seasonings and strain through a fine sieve.
Serve warm with lamb.
c. 1997, M.S. Milliken & S. Feniger, all rights reserved
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 24, 1998

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