When the solemn and blessed subject of Divine foreordination is expounded, when God’s eternal choice of certain ones to be conformed to the image of His Son is set forth, the Enemy sends along some man to argue that election is based upon the foreknowledge of God, and this “foreknowledge” is interpreted to mean that God foresaw certain ones would be more pliable than others, that they would respond more readily to the strivings of the Spirit, and that because God knew they would believe, He, accordingly, predestinated them unto salvation. But such a statement is radically wrong. It repudiates the truth of total depravity, for it argues that there is something good in some men It takes away the independency of God, for it makes His decrees rest upon what He discovers in the creature It completely turns things upside down, for in saying God foresaw certain sinners would believe in Christ, and that because of this, He predestinated them unto salvation, is the very reverse of the truth. Scripture affirms that God, in His high sovereignty, singled out certain ones to be recipients of His distinguishing favors (Acts 13:48), and therefore He determined to bestow upon them the gift of faith. False theology makes God’s foreknowledge of our believing the cause of His election to salvation; whereas, God’s election is the cause, and our believing in Christ is the effect.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Grains		Sainsbury4, Sainsbury’s	4	servings

INGREDIENTS

250	g	Asparagus; (8oz)
2	sm	Courgettes
3	sm	Carrots
1		Leek or 3 spring onions
2	tb	Olive oil
100	g	Shelled peas; thawed if frozen
		; (31/2lb)
150	ml	Water; (1/4 pint)
325	g	Cooked rice; (11oz)
1	tb	Plain flour
		Salt and pepper
100	g	Shelled broad beans; thawed if frozen
		; (31/2oz)

INSTRUCTIONS

1. Cut the tough bases from the asparagus and chop the stems into small
pieces, leaving the tips intact.
2. Cut the courgettes, carrots and leek or spring onions into thin slices.
3. Heat the olive oil in a large saucepan, add the courgettes, carrots and
leek or spring onions and fry for 1-2 minutes.
4. Add the remaining vegetables and continue to fry for about 5 minutes or
until they are softened but not browned.
5. Add the water and bring to the boil, then reduce the heat, cover and
simmer for 10-15 minutes or until cooked to your liking.
6. Add the rice and flour, season with salt and pepper and stir well.
7. Continue to cook, stirring constantly, for 1-2 minutes or until
thickened, then serve hot.
Converted by MC_Buster.
NOTES : Quick and easy spicy risotto.
Converted by MM_Buster v2.0l.

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