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Since the Renaissance, and more particularly since the Enlightenment, the world-views have been developed which involve skepticism about basis Christian tenants. Such are the agnosticism which denies that God is knowable, the rationalism which denies that He is incomprehensible, the idealism which denies that He is transcendent, and the existentialism which denies rationality in His relationships with us. When these un- and anti-biblical principles seep into men’s theologies at presuppositional level, as today they frequently do, faithful interpretation of Holy Scripture becomes impossible.
Unknown Author

Perhaps you don’t drift the way that I do, but I constantly forget the deep hole of depravity from which the Lord’s mighty love rescued me. Drifting does not take any effort at all; just stop cultivating the knowledge of Christ, and the evil current of secularism does the rest. All passion for the lost seems increasingly a fading memory. Jesus weeping over Jerusalem, Paul willing to be cursed for the sake of his countrymen, those things become very remote to the point of being unreal.
John Miller

    • Tom’s Tofu Loaf

    Posted on
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    (0)
    CATEGORY CUISINE TAG YIELD
    Vegetables, Eggs, Dairy, Grains Maya Vegetable 8 Servings

    INGREDIENTS

    2 pk Azumaya (sp?) firm tofu; rinsed; drained and finely mashed
    2 Eggs; lightly beaten (or equivalent in egg substitute)
    1 cn (6-oz) El Pato sauce (up to)
    6 Cloves garlic; peeled and finely minced
    2 ts Finely shredded chile del Arbol; N.M. Barker, or other
    1 ts Salt
    4 oz Mozzarella cheese; shredded
    8 oz Sharp Cheddar cheese; shredded
    1 ts Cumin seeds; shredded in blender (optional)

    INSTRUCTIONS

    1. In a large bowl, combine the well drained tofu and the cheeses.  Mix
thoroughly.
2. Combine the eggs, El Pato, garlic, chile, salt and cumin if used.  Mix
well and let stand 30 minutes to blend flavors. Add this mixture to the
cheese/tofu combo and mix _thoroughly_.
3. Turn the combined mixture into an ungreased, standard meatloaf baking
dish. Microwave on high 24 minutes, rotating the dish halfway through.
(Note: this is for a medium microwave oven - I don't have a time and
temperature setting for a conventional oven, but I'm sure some cooking
sharpie out there could convert it for us).
4. Remove and cover with aluminum foil.  Let stand 30 minutes before
serving. This loaf is so versatile it goes well at breakfast, lunch and
dinner!  I personally refrigerate it and use it for breakfast - a 1 1/4"
thick slice needs about 3 1/2 minutes in the microwave to re-heat. Goes
great with Bufalo jalapeno, Tapatio or any good sauce or salsa. Note: This
recipe is for terminal chile-heads - it's both very fiery and very
garlicky.  If you don't like things really hot, reduce the shredded chiles
or use a very mild chile and increase heat with subsequent loaves. Also,
Mario makes a good suggestion in using 1/2 El Pato and 1/2 regular tomato
sauce to reduce heat. (For me, that's an unspeakable desecration!)
Tom.McDonald@Corp.Sun.COM (Tom McDonald)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

    A Message from our Provider:

    “Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”

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