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

It is very rare for the spirituality of a group of Christians to exceed that of its leaders (John Benton).
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A death by crucifixion seems to include all that pain and death can have of the horrible and ghastly – dizziness, cramp, thirst, starvation, sleeplessness, traumatic fever, shame, publicity of shame, long continuous torment, horror of anticipation, mortification of intended wounds – all intensified just up to the point at which they can be endured at all, but all stopping just short of the point which would give to the sufferer the relief of unconsciousness. The unnatural position made every movement painful; the lacerated veins and crushed tendons throbbed with incessant anguish; the wounds, inflamed by exposure, gradually gangrene; the arteries – especially at the head and stomach – became swollen and oppressed with surcharged blood, and while each variety of misery went on gradually increasing, there was added to them the intolerable pang of a burning and raging thirst, and all these physical complications caused an internal excitement and anxiety, which made the prospect of death itself – of death, the unknown enemy, at whose approach man usually shudders most – bear the aspect of a delicious and exquisite release. One thing is clear. The 1st century executions were not like the modern ones, for they did not seek a quick, painless death or the preservation of any measure of dignity for the criminal. On the contrary, they sought an agonizing torture which completely humiliated him. And it is important that we understand this, for it helps us realize the agony of Christ's death.
Frederick Farrar

    • Turkey Pasties

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    CATEGORY CUISINE TAG YIELD
    Meats, Grains Jewish 1 servings

    INGREDIENTS

    2 Frozen pastry-style pie shells; (or your favorite recipe)
    2 tb Butter or margarine
    1/2 c Chopped onions
    1/2 c Chopped celery
    1/2 c Chopped pecans
    3 c Cooked turkey or chicken meat; coarsely chopped
    1 1/2 ts Caraway seeds
    Salt and freshly ground black pepper to taste

    INSTRUCTIONS

    Roll the pastry dough out and cut into 8 squares, each about 4 x 4 inches
(10 x 10 cm) and transfer to a greased baking sheet. Melt the butter in a
saucepan over moderate heat and saute the onion, celery, and pecans, until
the onions are lightly browned. Add the remaining ingredients, stir to
combine, and remove from heat. Divide the filling between the 8 pastry
squares, and fold each square in half over the filling, forming triangles.
Seal the edges with the tines of a fork. Bake in a preheated 400F (200C)
oven for 25 to 30 minutes, until browned. Makes 8.
Bon appetit from the Chef and staff at World Wide Recipes
Posted to JEWISH-FOOD digest by jchavelh@notes.cc.bellcore.com on Nov 23,
1998, converted by MM_Buster v2.0l.

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