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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)

Salmon Sauteed with Zinfandel Butter

January 24, 2023

CATEGORY	CUISINE	TAG	YIELD
Seafood		Fish, Cyberealm, Kooknet	2	Servings

INGREDIENTS

1/4	c	Butter or Margarine
1/4	lb	Common Mushrooms; thinly sliced or
1/4	lb	Angel Trumpet Mushrooms
3/4	lb	Salmon Fillet; skinless and boneless, cut into 2 pieces
2	tb	Shallots; finely chopped
2/3	c	Zinfandel Wine
		Chives for garnish

INSTRUCTIONS

Melt 1 tb of the butter in a 10-12" frying pan over medium-high heat. Add
mushrooms and cook, stirring often, until they are lightly browned and
liquid has evaporated, 6-9 minutes. Remove from pan and set aside. Add 1
more tb butter to pan, swirling until melted. Add salmon and cook, turning
once, until fish is just slightly translucent or wet in thickest part (cut
to test,) 7-10 minutes total. Remove from pan and keep warm.
In frying pan, combine shallots and Zinfandel. Bring to a boil over high
heat; continue to boil, uncovered, until mixture is reduced to about 1/2
cup, about 4 minutes. Reduce heat to low. Add remaining 2 tb butter in one
chunk and heat, stirring, until butter is melted and sauce is smooth.
Place salmon on 2 warm dinner plates; top with mushrooms and chives. Spoon
sauce over and around salmon.
Per Serving: Calories: 472, Protein: 36 g, Fat: 34 g, Carbohydrate: 5.6 g,
Sodium: 317 mg, Cholesterol: 156 mg.
Source: Unknown Typed by Katherine Smith
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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