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You see, when it comes to the birth of Christ, it’s hard to find anything to brag about other than the birth of Christ! Stinky stable (and not a warm hospital), wooden manger (and not a beautiful crib), insignificant parents (and not reputable people), notorious town (and not the religious city of Jerusalem), dangerous journey (and not a bed for Mary), Roman dictatorship (and not servant leadership), swaddling cloths (and not fresh linens). It is mostly bad so that we might not miss the good.
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As for the widely reported experiences of seeing light, we should remember that since God is light, it is understandable that Satan duplicates light of his own. We cannot emphasize too strongly that he wishes to disguise himself as an “angel of light” (2 Corinthians 11:14). And of course, many unsuspecting souls simply assume that this “being” who radiates light is kind and benevolent; in an age of “feel good” religion they can’t imagine that it is anyone else but Christ. Although positive near-death experiences are widely reported, I must point out that other research indicates that many have dark and foreboding experiences. In The Edge of Death, by Philip J. Swihart, and Beyond Death’s Door, by Maurice Rawlings, there are accounts of those who tell terrifying stories of the life beyond. Some have seen a lake of fire or abysmal darkness, along with tormented persons – all of whom are awaiting judgment. These reports, the authors contend, are more accurate because they were gained through interviews almost immediately following near-death and resuscitation. These dark experiences, the writers say, are often lost to the memory after a short period of time.
Erwin Lutzer

    • Posole

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    CATEGORY CUISINE TAG YIELD
    Vegetables, Meats, Grains Mexican Mexican, Soups, Vegetables, Meats 6 Servings

    INGREDIENTS

    1/4 c Vegetable Oil
    1/2 lb Pork; Boneless Shoulder, *
    1/2 c Onion; Chopped, 1 Medium
    30 oz Hominy; Drained, 1 cn
    1/4 c Celery; Chopped
    1 tb Red Chiles; Ground
    1 ts Salt
    1 1/2 ts Oregano Leaves; Dried
    1/4 c Cilantro; Fresh, Snipped
    Tortilla Chips
    1 Clove Garlic; Finely Chopped
    1/4 c Flour; Unbleached
    15 oz Pinto Beans; Drained, 1 cn
    1/4 c Carrot; Chopped
    1/4 c Green Chiles; Chopped
    3 c Chicken Broth
    1/4 ts Pepper
    1/4 c Onion; Chopped, 1 small
    Lime Wedges

    INSTRUCTIONS

    This dish is a traditional New Years Day stew.  It is thick with hominy,
beans and pork.
*  Pork should be cut into 1/2-inch cubes.
Heat oil and garlic in 3-quart saucepan until oil is hot.  Coat pork with
flour.  Cook and stir pork in oil over medium heat until brown; remove
pork with slotted spoon and drain.  Cook and stir 1/2 Cup onion in the
same saucepan until tender.  Stir in beans, hominy, carrot, celery, green
chiles, ground red chiles, and broth.  Heat to boiling; reduce heat.
Cover and simmer 10 minutes.  Stir pork, salt and pepper into vegetable
mixture.  Heat to boiling; reduce heat.  Cover and simmer 30 minutes.
Sprinkle with oregano, 1/4 cup of onion and the cilantro.  Serve with lime
wedges and tortilla chips.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip

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