Special significance of the creation of male and female in the image of God: 1. It is only after God has created man that He says of all He has made: it is “very good” (1:31). This is not simply because God’s creative task is finished but because mankind is the pinnacle of all He has made. 2. The creation of man is introduced differently than other products of creative work, with the personal and deliberative expression, “Let Us make man in Our image, according to Our likeness.” 3. The one God who creates man as male and female deliberately uses plural references of himself (e.g., “Let Us,” “Our image,” “Our likeness”) as the creator of singular “man” who is plural “male and female.” 4. The “image of God” is stated three times in 1:26-27 in relation to man as male and female but never in relation to any other part of creation (are angels created in the image of God?). 5. The special term for God’s unique creative action, bara, is used three times in 1:27 for the creation of man in His image as male and female. 6. Man is given a place of dominion over all other created beings on the earth, thus indicating the higher authority and priority of man in God’s created design. 7. Only the creation of man as male and female is expanded and portrayed in detail as recorded in Gen. 2.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Salad, Vegetables	6	Servings

INGREDIENTS

1 1/2	lb	Pounds asparagus, ends
		Snapped
3		Thin carrots, peeled
1/4	lb	Sugar snap peas, strings
		Pulled
1	md	Clove garlic, peeled and
		Minced
2	ts	Country-style Dijon mustard
2	tb	Lemon juice
1	tb	Rice or white wine vinegar
1/4	c	Olive oil
1/8	ts	Salt
		Freshly ground pepper to
		Taste
2	tb	Minced herbs (such as dill,
		Tarragon and/or basil)
3		Plum tomatoes, thinly sliced

INSTRUCTIONS

1. Cut the asparagus on the diagonal into 1 1/2-inch pieces. Cut the
carrots on the diagonal into 1/4-inch pieces. 2. Fill a bowl with ice
water.  Bring a pan of water to the boil. Add the asparagus and time 3
minutes, starting the time as soon as the vegetable goes into the water.
With a wire or slotted spoon remove the vegetables to the bowl of ice water
and bring a pan of water back to a boil. Add the carrots and peas; time 2
minutes.  Drain and plunge the vegetables into the ice water. 3. When the
vegetables have cooled, drain and wrap in paper towels. Put into a plastic
bag and refrigerate. 4. In a blender or small food processor combine the
garlic, mustard, lemon juice and vinegar.  Slowly add the oil, blending
until emulsified.  Add the salt, pepper and herbs. (The dressing can also
be whisked together by hand.) 5. When read to serve, combine the asparagus,
carrots and peas with the tomatoes. Pour the dressing over the vegetables,
stirring until well coated.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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