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We tend to drag up our old sins, that we tend to live under a vague sense of guilt…we are not nearly as vigorous in appropriating God’s forgiveness as He is in extending it. Consequently, instead of living in the sunshine of God’s forgiveness through Christ, we tend to live under an overcast sky of guilt most of the time.
Jerry Bridges

It is not uncommon for Christians to claim that the saints of the Old Testament period experienced God’s Spirit in a fundamentally different manner from that of New Testament believers or modern Christians. Many have relied on specific idioms of the Old Testament to argue that the Holy Spirit only came upon people in the Old Testament but into people in the New Testament. Thus, the Holy Spirit was only bestowed temporarily, and then externally, to Old Testament believers as opposed to the permanent indwelling of the early church. Such preaching and teaching drives a wedge between the Testaments, placing too much emphasis on disunity rather than on mutual interdependence between the Old and New. This is an inadequate and incomplete understanding of the role of the Spirit in the Old Testament. Though the Spirit of God sometimes comes upon individuals in the Old Testament to empower for specific (and temporary) tasks, there can be no doubt that His role is also more extensive. He has an indwelling and transforming presence in the Old Testament believers as well and is described as the animating feature that effects spiritual renewal.
Bill Arnold

    • Roasted Carrots And Parsnips with Cumin

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Grains Niger Toohot07 6 servings

    INGREDIENTS

    1 lb Carrots; peeled, and
    Cut 1/4" slices on the diagonal
    1 lb Parsnips; peeled, and
    Cut 1/4" slices on the diagonal
    3 Garlic cloves; thinly sliced
    2 tb Toasted cumin seeds
    3 tb Honey
    1/2 c Olive oil
    1/3 c Water
    1/2 tb Freshly-ground black pepper
    Juice of 2 limes
    1/2 bn Mint; leaves only, chopped

    INSTRUCTIONS

    Preheat the oven to 350 degrees. In a medium baking dish, combine the
carrots, parsnips, garlic, cumin seeds, honey, olive oil, water, salt and
pepper. Toss well. Cover and bake for 20 minutes. Remove the cover and
continue baking until the carrots begin to caramelize, about 20 minutes
longer. There should be no liquid remaining in the pan. Sprinkle with the
lime juice and mint and serve hot or cold. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6114 broadcast 06-09-1996) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
09-26-1998
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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