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

When skeptics have tried to disprove Christianity, they most often aim their gums at the Resurrection. Disprove the Resurrection and our entire faith crumbles. Even the Bible supports that! But yet when under close and critical scrutiny, the Resurrection of Jesus Christ has the greatest support. Many knew the right tomb to enter as eyewitnesses of Jesus’ burial. The disciples were not hallucinating. They didn’t steal the body. How could they have overcome the guards? Moreover, they didn’t even believe there would be a resurrection. The Romans were masters at killing people. They ensured Jesus was dead. They had no reason to steals the body. Their reputation was on the line. And the Jews actually feared a fake resurrection. They would have been the last ones to remove the body. Everyone wanted to see the body in the grave that Sunday morning, included the women who first visited. No one could produce the body once it disappeared. As possibly the silliest belief – the so-called “Swoon Theory.” That Jesus never died, was revived from the cold air in the tomb, pushed aside the massive stone by Himself from the inside and as a weakened and bloody mess convinced the disciples He was the victorious risen Lord.
Randy Smith

Questions of who God is and of what He is like can never be considered irrelevant to the practical matters of church life. Different understandings of God will lead you to worship Him in different ways, and if some of those understandings are wrong, some of those ways in which you approach Him could be wrong as well.
Mark Dever

    • The Hyatt’s Polaris Rooftop Revolving Restaurant Shaved Veal

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Meats 1 Servings

    INGREDIENTS

    6 oz Couscous
    4 ts Olive oil
    2 3/4 c Chicken broth; (divided)
    8 oz Shaved veal; (available at meat markets)
    Chopped garlic to taste
    2 lg Carrots; shredded
    8 Asparagus spears; blanched, (up to 10)
    2 Roma tomatoes; diced
    1/2 sm Diced red bell pepper
    Fresh oregano or basil to taste
    Salt and pepper to taste

    INSTRUCTIONS

    Sous chef Dave Jones sent the recipe.
Saute Line is overdrawn couscous in 2 teaspoons oil until warm. Add 2 cups
broth and simmer, covered, 6 to 8 minutes. Stir, remove from heat.
Heat Line is overdrawn saute pan, add remaining 2 teaspoons oil, veal,
garlic and herbs. Saute until veal is almost cooked through, turning
regularly, about 2 minutes. Add carrots, asparagus, tomatoes and bell
peppers.
Continue Line is overdrawn to saute veal and vegetables until hot. Add
couscous and remaining 3/4 cup broth and mix well. Serve in bowls garnished
with fresh herbs. Makes 2 large servings.
Posted to recipelu-digest Volume 01 Number 633 by GramWag@aol.com on Jan
29, 1998

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