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

Theologians sometimes speak of “double predestination,” which means that according to Gods decree, some sinners will never repent and thus finally will be lost in their sins. Strictly speaking, double predestination is not a biblical term, for the Bible nowhere speaks of anyone being predestined to hell. It reserves the verb “predestine” (proorizo) for the salvation of sinners unto eternal life. However, even if it is not a biblical term, double predestination expresses a biblical truth. If God has made an advance decision about which people He will save from their sins, He has also made an advance decision about which people He will leave in their sins (Romans 1:28). The theological term for this is “reprobation.” It means that when God established His plan of salvation, He decided to pass some sinners by.
Philip Graham Ryken

There are, of course, those whom God has determined that He would never give new life to. Those who have committed the unpardonable sin, blasphemy against the Holy Spirit (Matthew 12:31), will not be regenerated. Those who have trampled under foot the blood of Christ (Hebrews 10:29), will not be regenerated. Those who have committed the sin unto death (I John 5:15-16) will not be regenerated. I do not pretend to know whether this is one, two or three distinct groups. I do know this – that those who fall under these texts do not come equipped with a signed affidavit letting us know for certain that they are guilty of this sin. As such, I don’t believe we can single out real flesh and blood people and determine – “That one is beyond redemption.”
R.C. Sproul Jr.

    • Tomato Basil Concasse

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    CATEGORY CUISINE TAG YIELD
    Grains Jewish 1 servings

    INGREDIENTS

    2 lg Tomatoes; seeded and chopped
    2 ts Extra-virgin olive oil
    1 ts Red-wine vinegar
    1/3 c Finely chopped fresh basil leaves

    INSTRUCTIONS

    Source: Gourmet May, 1991
Makes: 2 1/2 cups
In a bowl combine well the tomatoes, the oil, the vinegar, and salt and
papper to tasteand stir in the basil. The concasse may be made 2 hours in
advance and kept covered and chilled. It is wonderful over chicken or fish.
Posted to JEWISH-FOOD digest by "Deborah Altman" <daltman@itmassoc.com> on
Sep 8, 1998, converted by MM_Buster v2.0l.

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