We Love God!

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

A death by crucifixion seems to include all that pain and death can have of the horrible and ghastly – dizziness, cramp, thirst, starvation, sleeplessness, traumatic fever, shame, publicity of shame, long continuous torment, horror of anticipation, mortification of intended wounds – all intensified just up to the point at which they can be endured at all, but all stopping just short of the point which would give to the sufferer the relief of unconsciousness. The unnatural position made every movement painful; the lacerated veins and crushed tendons throbbed with incessant anguish; the wounds, inflamed by exposure, gradually gangrene; the arteries – especially at the head and stomach – became swollen and oppressed with surcharged blood, and while each variety of misery went on gradually increasing, there was added to them the intolerable pang of a burning and raging thirst, and all these physical complications caused an internal excitement and anxiety, which made the prospect of death itself – of death, the unknown enemy, at whose approach man usually shudders most – bear the aspect of a delicious and exquisite release. One thing is clear. The 1st century executions were not like the modern ones, for they did not seek a quick, painless death or the preservation of any measure of dignity for the criminal. On the contrary, they sought an agonizing torture which completely humiliated him. And it is important that we understand this, for it helps us realize the agony of Christ's death.

Frederick Farrar

We Love God!

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

Polish Sausage with Cabbage

January 24, 2023

CATEGORY	CUISINE	TAG	YIELD
	Polish	Sausage	1	Servings

INGREDIENTS

1	cn	Beer water; (12 oz.)
12	oz	Fully cooked Polish sausage
1		Head green cabbage; shredded
1/2		Head purple cabbage; shredded
1	ts	Sugar
1	ts	Salt

INSTRUCTIONS

In large cooker or Dutch oven, combine the beer and enough water to cover
sausage; bring to a boil. Reduce heat and add sausage; simmer 8 to 10
minutes (do not boil sausage). Remove sausage. Add cabbage, sugar and salt
to cooking liquid. Mix well. Top with sausage. Cover and simmer for 10
minutes. Drain liquid before serving.
Posted to recipelu-digest by "Diane Geary." <diane@keyway.net> on Feb 4,
1998

A Message from our Provider:

“Hell! . . . I’d forgotten about that!”