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We see the word “grace” used in 2 Corinthians 8:4. Paul says, “Begging us with much urging for the favor of participation in the support of the saints.” NASB uses “favor.” NIV uses “privilege.” Both are the English translations for the Greek word “charis,” “grace.” Giving to God’s work is often seen as a burden, a reluctant action that will now make us go without something we want to do a whole lot more with that money – not only a horrible thought, but also an unbiblical perspective. It may shock us, but the Bible describes giving as a blessing, a privilege for many reasons. We are blessed when we give. Didn’t Jesus Himself say, “It is more blessed to give than to receive” (Ac. 20:28). Don’t we read in 2 Corinthians 9:6 that “he who sows sparingly will also reap sparingly, and he who sows bountifully will also reap bountifully?” You want bountiful blessings from God? Then you must sow bountifully! How about the long-term blessing too – the spiritual rewards forever in heaven that Jesus promised. “Do not store up for yourselves treasures on earth, where moth and rust destroy, and where thieves break in and steal. But store up for yourselves treasures in heaven, where neither moth nor rust destroys, and where thieves do not break in or steal” (Mt. 6:19-20).
Randy Smith

Our most merciful Father…sent His only Son into the world, and laid upon Him all the sins of all men, saying, Be Thou Peter that denier; Paul that persecutor, blasphemer and cruel oppressor; David that adulterer; that sinner which did eat the apple in Paradise; that thief which hanged upon the cross; and briefly be Thou the person which hath committed the sins of all men; see therefore that Thou pay and satisfy for them [all].
Martin Luther

    • Roasted Vegetable Stock

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Grains Eat-lf mail, Low fat, Soups/stews, Want to try 1 Servings

    INGREDIENTS

    1 md Red onion; quartered
    2 md Yellow onions; quartered
    6 Cloves garlic
    2 Leeks; cut in 2" pieces
    2 Stalks celery; cut in 3" pieces
    2 Carrot; cut in 2" pieces
    2 Tomato; quartered
    1/2 c White wine
    1/2 c Water
    1 ts Fennel seed; toasted and crushed
    2 ts Coriander seed; toasted and crushed
    1 Bay leaf
    4 Sprigs thyme
    12 Parsley sprigs
    1/2 ts Salt
    1 ts Black pepper
    2 months.

    INSTRUCTIONS

    Heat oven to 375 degrees F.
Place the onions, garlic, leeks, celery, and carrots in a large ovenproof
pan that can also be used on the stove (such as a roasting pan with handles
or a large saute pan ). Roast for 30 minutes. Add the tomatoes, and roast
for 15 to 20 minutes more, until the vegetables are a dark golden brown but
not burned. Remove the pan from the oven and deglaze it with the wine over
high heat on top of the stove top. Place the mixture in a large stockpot,
and add the remaining ingredients. Bring to a boil, lower the heat, and
simmer for 45 minutes or one hour for a richer stock. Remove from the heat,
and let cool in the pot on a rack. Strain, and store for use later. Stock
will keep in the refrigerator for up to 5 days and in the freezer for up to
Variation: Light vegetable stock Place all the ingredients in a large
stockpot in the order listed. Proceed with steps 6 - 8 of the main recipe.
Yield: 3 quarts.
Recipe By     : Dan Bowe   Cooking at the Academy
Posted to Digest eat-lf.v096.n223
Date: Tue, 19 Nov 1996 12:06:12 -0800
From: Reggie Dwork <reggie@reggie.com>
NOTES : Cal  492.2, Fat 4.5g,
Carb  94.2g,
Fib  20.6g,
Pro  13.4g,
Sod  1261mg,
CFF  8.6%.

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