We Love God!

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

The Holy Spirit used four Greek words that are transliterated “baptism” or like derivatives in our English Bibles. In its context, each word gives the impression of immersion. Whether it is the baptism of trials or the baptism into the church or ceremonial washings or dipping bread into a bowl of oil, these words in the Bible and in other secular Greek writings of the time imply immersion. For instance, the verb Bapto in every usage means “to dip” or “to dye.” The word was used in common language when items were completely engulfed in a liquid to produce a change in color. Therefore, all Greek lexicons give the primary meanings of these 4 words as “dip,” “plunge” or “immerse.” As a matter of fact, the six Greek words that could be translated “pour” or “sprinkle” are never used in connection with water baptism.

Randy Smith

If you do not believe in the unique deity of the Lord Jesus Christ, you are not a Christian, whatever else you may be. We are not looking at a good Man only, we are not interested merely in the greatest Teacher the world has ever seen; we are face to face with the fact that God, the Eternal Son, has been in this world, and that He took upon Him human nature and dwelt among us, a Man amongst men – God-Man. We are face to face with the mystery and the marvel of the Incarnation and of the Virgin Birth. It is all here, and it shines out in all the fullness of its amazing glory. “What manner of Man is this?” He is more than Man. That is the answer – He is also God.

Martyn Lloyd-Jones

We Love God!

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

Sorrel Soup

January 24, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy		Soups/stews, Vegetables, Ireland	8	Servings

INGREDIENTS

1	lb	Sorrel
3	oz	Butter
		Large onion, chopped
2	tb	Flour (heaped)
2 1/2	l	Stock
2	tb	Breadcrumbs
		Salt and pepper
2		Egg yolks
150	ml	Cream

INSTRUCTIONS

Wash the sorrel well and chop it up.  Heat the butter in a saucepan and
just soften the sorrel and onion in it.  Shake the flour over the
vegetables and mix well.  Let it cook for about 1 minute.  Meanwhile bring
the stock to the boil, then add to the pan.  Add the breadcrumbs, season to
taste, and bring to the boil, then simmer for about 1 hour covered. (It can
be liquidized at this point, but needn't be.)  Beat the egg yolks with the
cream and add a little of the hot soup to the mixture, stirring well; then
add gradually to the soup pot, stirring well, over the heat, but being
careful not to let it boil.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“Have you kept your promise to God?”