We Love God!

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

The great hymns of the church are on the way out. They are not gone entirely, but they are going and in their place have come trite jingles that have more in common with contemporary advertising ditties than the psalms. The problem here is not so much the style of the music, though trite words fit best with trite tunes and harmonies. Rather it is with the content of the songs. The old hymns expressed the theology of the Bible in profound and perceptive ways and with winsome memorable language. Today’s songs are focused on ourselves. They reflect our shallow or nonexistent theology and do almost nothing to elevate our thoughts about God. Worst of all are songs that merely repeat a trite idea, word, or phrase over and over again. Songs like this are not worship, though they may give the church-goer a religious feeling. They are mantras, which belong more in a gathering of New Agers than among the worshiping people of God.

James Montgomery Boice

To read the Bible and not to meditate was seen as an unfruitful exercise: better to read one chapter and meditate afterward then to read several chapters and not to meditate. Likewise to meditate and not to pray was like preparing to run a race and never leaving the starting line. The three duties of reading Scripture, meditation, and prayer belonged together, and though each could be done occasionally on its own, as formal duties to God they were best done together (Peter Toon).

Other Authors

We Love God!

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

Velvet Chicken

January 26, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Seafood	Thai	Ross, In, Thailand	1	servings

INGREDIENTS

1	lg	Chicken breast
4	tb	Cornflour
100	g	Mangetout
2	tb	Vegetable oil
2		Cm ginger; peeled and cut into
		; matchsticks
2		Scallions; in 2cm pieces
4	tb	Chicken stock
1	tb	Light soy sauce
1/2		Lime; juice of
1	tb	Fish sauce

INSTRUCTIONS

Bring a pan of water to the simmer. Slice the chicken into 1cm slices and
dust well with cornflour. Poach in the water for 3 minutes, remove and
drain. This gives the chicken a velvety texture.
Heat the oil in a wok and stir-fry the chicken and when starting to become
opaque, the mangetout and scallions. Cook for a further 1 minute, then add
the stock and soy sauce. Cook for 1 more minute, squeeze in lime and serve.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Famous last words: I did it my way”