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

Society set free from God is its own worst enemy.
Robert Mounce

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

    • Red Chili Sauce – Better Homes

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    CATEGORY CUISINE TAG YIELD
    Mexican Mexican, Chilies red, Sauce 1 Servings

    INGREDIENTS

    15 lg Dried chili peppers
    4 5 cloves garlic
    2 ts Ground cumin
    1 ts Salt
    2 tb Flour
    2 tb Bacon drippings or olive oil, or shortening

    INSTRUCTIONS

    Remove stems and seeds from dried peppers. Place on a single layer in a
baking sheet and roast in a 350! oven for 2-5 minutes until they have a
sweet roasted aroma. Check frequently to prevent burning. Try to avoid deep
inhalation. Remove from oven and soak peppers in enough water to cover,
about 5 cups, for 30 minutes until cool. Transfer the peppers and 2 1/2 c
liquid to a blender. Add garlic, cumin and salt. Reserve remaining liquid.
Cover, and blend till smooth.
In a 2 quart saucepan, cook and stir flour in bacon drippings over medium
heat till light brown. Carefully stir in pureed chili mixture. Simmer
uncovered for 5 to 10 minutes until slightly thickened, being careful of
splatters. If sauce is too thick, add additional soaking liquid, up to 1
cup to make desired consistency.
From: Better Homes and Gardens, December 1994
Busted and entered for you by: Bill Webster
Posted to MC-Recipe Digest V1 #888 by Bill Webster <thelma@pipeline.com> on
Nov 07, 1997

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