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The highest science, the loftiest speculation, the mightiest philosophy, which can ever engage the attention of a child of God, is the name, the nature, the person, the work, the doings, and the existence of the great God whom he calls his Father. There is something exceedingly improving to the mind in a contemplation of the Divinity. It is a subject so vast, that all our thoughts are lost in its immensity; so deep, that our pride is drowned in its infinity. Other subjects we can compass and grapple with; in them we feel a kind of self-content, and go our way with the thought, “Behold I am wise.” But when we come to this master science, finding that our plumb line cannot sound its depth, and that our eagle eye cannot see its height, we turn away with the thought… “I am but of yesterday, and know nothing.” No subject of contemplation will tend to humble the mind, than thoughts of God.
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There is no soul living who holds more firmly to the doctrines of grace than I do, and if any man asks me whether I am ashamed to be called a Calvinist, I answer – I wish to be called nothing but a Christian; but if you ask me, do I hold the doctrinal views which were held by John Calvin, I reply, I do in the main hold them, and rejoice to avow it. But far be it from me even to imagine that Zion contains none but Calvinistic Christians within her walls, or that there are none saved who do not hold our views.
C.H. Spurgeon

    • Tofu-Chive Potato Topping

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    CATEGORY CUISINE TAG YIELD
    Vegetables Vegetarian Tofu, Potatoes, Vegetarian, Sauce 4 Servings

    INGREDIENTS

    8 oz Soft tofu; not silken
    1 tb Vegetable oil
    1 tb Lemon juice
    1/2 c Chopped chives
    Salt and pepper; to taste

    INSTRUCTIONS

    1. In a blender or food processor, combine tofu, oil, and lemon juice,
process until smooth. Add chives and pulse to combine. Season to taste with
salt and pepper.
Makes about 1 cup.
Notes: Creamy tofu tastes terrific with chives. Pulse briefly for a
speckled appearance, or blend longer to produce a beautiful pale green hue.
Use it as a great dip for crisp vegetables.
By KitPATh <phannema@wizard.ucr.edu>
Recipe by: Natural Land Herb Gardener www.naturalland.com
Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 20,
1998

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