It is not uncommon for Christians to claim that the saints of the Old Testament period experienced God’s Spirit in a fundamentally different manner from that of New Testament believers or modern Christians. Many have relied on specific idioms of the Old Testament to argue that the Holy Spirit only came upon people in the Old Testament but into people in the New Testament. Thus, the Holy Spirit was only bestowed temporarily, and then externally, to Old Testament believers as opposed to the permanent indwelling of the early church. Such preaching and teaching drives a wedge between the Testaments, placing too much emphasis on disunity rather than on mutual interdependence between the Old and New. This is an inadequate and incomplete understanding of the role of the Spirit in the Old Testament. Though the Spirit of God sometimes comes upon individuals in the Old Testament to empower for specific (and temporary) tasks, there can be no doubt that His role is also more extensive. He has an indwelling and transforming presence in the Old Testament believers as well and is described as the animating feature that effects spiritual renewal.

Bill Arnold

CATEGORY	CUISINE	TAG	YIELD
Meats	California	Main dish, Meats	4	Servings

INGREDIENTS

2 1/2	tb	Olive oil
1 1/2	lb	Well-trimmed boneless sirloin or rib-eye steak, cut 3/4 inch thick
		Salt
		Freshly ground pepper
4		Sprigs (3-inch) fresh rosemary, bruised with the back of a heavy knife

INSTRUCTIONS

1. In a large heavy skillet, heat 1 tablespoon of the oil. When it just
begins to smoke, season both sides of the steak generously with salt and
pepper and cook over moderately high heat for 3 minutes per side for medium
rare. Transfer the steak to a warmed platter.
2. Add the remaining 1 1/2 tablespoons of oil and the rosemary to the
skillet and stir frequently until the rosemary begins to color, about 1 1/2
minutes. Scrape the oil over the steak, garnish with the rosemary sprigs
and serve.
To complement the flavor of the rosemary, stick with Cabernet Sauvignon,
which has a hint of herbiness of its own and enough acerbity to tolerate
the bite of the saut.ed cherry tomatoes. Among a number of possibilities,
consider the 1993 Chateau Montelena or the 1992 Burgess from California-or
a Bordeaux, such as the 1992 Chateau Leoville Barton.
Reprinted from Food&Wine Magazine website:
http://www.athand.com/sil/athand/__4641e33a0chSX1FBtnx/editorial/fw/
Posted to MM-Recipes Digest  by Julie Bertholf <jewel1@ix.netcom.com> on
Mar 24, 98

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