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

Of late, I have heard things that I never dreamed of before, alleged even by professedly Christian ministers against the fundamental doctrines of God’s Word; and some have even dared to say that the substitution of Christ, His suffering in our stead, was not just. Then they have added that God forgives sin without any atonement whatever; but, if the first be not just, what shall I say of the second? If God continually forgives sin without taking any care of His moral government, if there be nothing done for the vindication of His justice, how shall the Judge of all the earth do right? Then the very foundations of the universe would be removed, and what would the righteous do? Depend upon this, whatever modern philosophy may say, “Without shedding of blood there is no remission of sin,” that is to say, without an atonement and an atonement consisting of the giving up of a life of infinite value, there is no passing by of human transgression.

C.H. Spurgeon

The ultimate issue in question is the authority of the Bible over our lives. Who is in charge? Who gets the final word? And the way that men (even saved but sinful men) avoid God’s authority is through autonomy: a self-determination that pursues self-sufficiency producing self-rule. It may not be an “intentional” self-determination – indeed we may be unthinkingly swept along by the influences of our culture – but the outcome is the same: a self-sufficiency (in place of God’s sufficiency through His Word) that results in self-rule.

John Thompson

We Love God!

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

Tuscany White Bean Soup

January 25, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains	Tuscan	Diabetic, Main dish, Crockpot, Beans, Soups/stews	4	Servings

INGREDIENTS

1/4	c	Onion; chopped
1/2	ts	Garlic; minced
3	tb	Olive oil; divided
1/2	lb	Dry great nothern beans; washed
2	qt	Water
2		Bay leaves; large
1	ts	Dried basil; cri,b;ed
1/2	ts	Salt
1/2	ts	White pepper; ground
2	tb	Parsley; fresh chopped
2		Green onion; chopped

INSTRUCTIONS

Saute onion and garlic in 2 tablespoons of olive oil until soft,
stirring often.  Add bean, water, bay leaves, and basil.  Bring
mixture to a boil, reduce to a simmmer, and cover. Continue cooking
until beans are tender, about 2 hours, adding more liquid if
necessary and stirring occasionally. Season with salt and pepper.
Cool soup, puree beans in a blender or food processor fitted with
steel blade. Return pureed soup to pot; reheat over moderate heat.
stirring often. Blend in remaining olive oil. Serve soup hot,
garnished with chopped parsley and green onions. If soup is too
thick, add water or chicken broth.
Food Exchange Per Serving: 2 1/2 STRARCH/BREAD EXCHANGES + 1 LEAN MEAT
EXCHANGE + 1 FAT EXCHANGE  CAL: 293; CHO: 37g; PRO: 13g; FAT: 11g;
SOD: 256; CHOL: 0g;  Low-Sodium Diets: Omit Salt.
Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,
R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O'Brion and her Meal-Master
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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