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

We will do much better if we trust someone who was actually dead, not someone who was just near death. Christ, as we shall see, is the only One who is qualified to tell us what we can expect on the other side. He was dead – so dead that His body became cold and was put in a tomb. Three days later He was raised from the dead with a glorified body. Here is someone whose opinion can be trusted. To John this risen Christ said, “Do not be afraid; I am the first and the last, and the living One; and I was dead, and behold, I am alive forevermore, and I have the keys of death and Hades “ (Revelation 1:17-18). Reliable information does not come to us by trying to peer behind the partially open curtain. God alone knows what really lies on the other side of the veil. And that is why we can do no better than study what the Bible has to say about the Great Beyond.
Erwin Lutzer

Sadly, some pastors leave because of a hireling mentality. They leave their churches precisely because there are problems. When the wolf comes and tears into the sheep, they find it uncomfortable to be there and they move on. I don't say this is always the case, but it may be true more often than we like to think. It appears that they wish to turn the church over to the wolves who are at first only nipping at them. They run because they are hirelings who do not love the sheep.
Jim Elliff

    • Pomodori Sott’olio (Marinated Sun-Dried Tomat

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    CATEGORY CUISINE TAG YIELD
    Vegetables Italian Appetizers, Italian, Snacks, Vegetarian 10 Servings

    INGREDIENTS

    4 oz Sun-dried tomatoes
    3/4 c Red wine vinegar
    1 c Basil leaves
    1/8 ts Red pepper flakes
    1 ts Garlic cloves, sliced
    1 pn Salt
    1 c Olive oil

    INSTRUCTIONS

    Soak the tomatoes in 3/4 c warm water & 3/4 c warm vinegar for 2 to 3
hours.  Drain & set on a kitchen towel. Pat dry. Stir together the basil,
red pepper flakes, garlic & salt. In a 12 ounce jar, alternate layers of
the tomatoes with the basil mixture.  Pour in the olive oil, making sure
that it covers the top layer. Eliminate any air bubbles. Screw on the lid &
seal well. Marinate for 1 day before using. **NOTE: Do not use overly salty
tomatoes.  Ensure that the tomatoes are dried by the sun & not by an oven &
that they are not already preserved in oil. Serve with bread.

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