Penal substitution does not turn God into a cosmic child abuser. It does not reduce Christ to the passive victim of some divine injustice. It does not pit the Trinity against itself. No, in the God-forsakenness of Christ on the cross, the love of God and the justice of God are revealed on our behalf. United in purpose, Father and Son act in concert to save God’s people. The sinless Son of God bears our sin, and then God pours out the wrath that our sin deserves, and Jesus the Son endures it so that we, who deserve that wrath, might never encounter it. This is the gospel, the good news of the cross, and it calls us to forsake our sin, to turn away from it and embrace Christ, the forsaken one, so that we may not be forsaken.

Michael Lawrence

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	Asian	Salad, Main dish, Pasta noodl, Asian	2	Servings

INGREDIENTS

2	qt	Water
5	oz	Rice vermicelli
1/2	ts	Honey
1 1/4	ts	Light sesame oil; divided use
1/4	ts	Red pepper flakes
1 1/2	ts	Fish sauce; divided use
2	ts	Rice vinegar; plus
1	tb	Rice vinegar
2	ts	Minced peanuts; divided use
1	bn	Swiss chard; prepared
1/2	c	Coarsely grated carrot
1		Green onion; cut into 2" pieces and thinly sliced lengthwise

INSTRUCTIONS

Prep time: 15 minutes; cook: 10 minutes
Chard Prep. Rinse well. Remove stems and spines. Cut leaves lengthwise into
strips about 1/4-inch wide (makes about 2 cubs)
Bring water to a boil and add vermicelli. Remove from heat; let stand for 5
minutes and drain.
In a small bowl, stir together honey, 1/4 teaspoon oil, pepper flakes, 1/2
teaspoon fish sauce, 2 teaspoons rice vinegar and 1 teaspoon peanuts. Set
aside.
To prepare chard, warm remaining oil in a large skillet over medium heat;
add greens and turn constantly until they begin to wilt. Add remaining fish
sauce and vinegar; continue turning until greens are soft and dark green.
Remove from heat.
Place equal portions of vermicelli in 2 bowls, top with carrot, green onion
and greens. Drizzle ssuce over dish and sprinkle with remaining peanuts.
Per serving (2 cups): 333 Calories, 11% fat (4.1g); 84% carbs; 5% protein.
>recipe from SHAPE Cooks Spring 1998. >form kitpath to eatlf cookbooks on
98Feb
Notes: LUNCH MENU: This salad, an orange, iced tea. Ethel W. Brennan is a
food writer and cookbook author; occasionally she writes/edits for the San
Francisco Chrinicle.
Recipe by: Ethel W. Brennan for SHAPE
Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 16,
1998

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