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

Let's use the idea of "binding Satan," which is taught in some churches as a norm for Christian living. In Revelation 20:1-10 we read that Satan will be bound for a thousand years, later released for a short time, and finally thrown into the lake of fire (hell) for eternal punishment. In other words, it seems quite clear that until Satan is bound for the thousand years, he is not bound. He will not be bound until Scripture says he will be bound. The 1000 years of Revelation 20, when the Lord returns to this earth to set up His millennial kingdom, is a future event. Therefore the "binding of Satan" today is really unscriptural terminology and unscriptural practice, even though the intent may be for the glory of God. Christians who spiritualize the 1000 years of Revelation 20 to the present "Christian age" (the "amillennial" view of Revelation) are inconsistent if they call for the "binding" of Satan. If Revelation 20 is in the present time, then Satan is already bound by God, and he doesn't need to be bound again and again by Christians! Any way you look at it, "binding Satan" shouldn't be part of normal Christian conduct today.
David Reid

Whenever and whatever God creates, it’s an act of powerful, irresistible grace. Nothing forces God to speak. He only speaks when He wants to. But when He does speak, things happen… God speaking is God acting… When the voice of God rings out in gracious, creative power, not even death or unbelief can resist Him.
Michael Lawrence

Thanksgiving Bread

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CATEGORY CUISINE TAG YIELD
Eggs, Vegetables 1 servings

INGREDIENTS

2 Eggs
2 c Sugar
1 c Cooked or canned pumpkin
1/2 c Vegetable oil
2 1/4 c All-purpose flour
1 tb Pumpkin pie spice
1 ts Baking soda
1/2 ts Salt
1 c Chopped fresh or frozen cranberries

INSTRUCTIONS

In a mixing bowl, beat eggs and sugar. Add pumpkin and oil; mix well. Add
dry ingredients; stir just until moistened. Fold in cranberries. Spoon into
two greased 8 1/2 X 4 1/2 inch loaf pans. Bake at 350F for 50-55 minutes,
or until bread tests done (toothpick comes out clean). Cool in pans 10
minutes before removing to wire racks.
Posted to EAT-LF Digest by miller@micro.ti.com (Jenni Miller) on Nov 11,
1999, converted by MM_Buster v2.0l.

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