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If one really wants to a see a theology for the church in action, one might walk into an old church graveyard at night. Walk about and see the headstones weathered and ground down by the elements. Contemplate the fact that beneath your feet are men and women who once had youthful skin and quick steps and hectic calendars but who are now piles of forgotten bones. Think about the fact that the scattered teeth in the earth below you once sang hymns of hope -maybe 'When the Roll Is Called Up Yonder I’ll Be There' or 'When We All Get to Heaven.' They are silent now. But while you are there, think about what every generation of Christians has held against the threat of sword and guillotine and chemical weaponry. This stillness will one day be interrupted by a shout from the eastern sky, a joyful call with a distinctly northern Galilean accent. And that’s when life really gets interesting.
Russell Moore

Jesus didn’t do it all. Jesus didn’t meet every need. He left people waiting in line to be healed. He left one town to preach to another. He hid away to pray. He got tired. He never interacted with the vast majority of people on the planet. He spent thirty years in training and only three years in ministry. He did not try to do it all. And yet, He did everything God asked Him to do.
Kevin DeYoung

    • Adobo (pork In Adobo)

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    CATEGORY CUISINE TAG YIELD
    Meats Mexican Chile, Mexican, Pork 1 Servings

    INGREDIENTS

    2 lb Pork loin
    4 T Lard
    6 Dried ancho chiles
    2 Onions
    2 Cloves garlic
    1/2 t Oregano
    1 Bay leaf
    4 T Vinegar
    2 c Meat stock
    2 Onions, for garnish
    3 Avocado
    1 Radishes
    Salt and pepper

    INSTRUCTIONS

    Cook the pork with one onion, salt and pepper. Toast chile slightly,
soak and grind with an onion, the garlic and the oregano. Saute the
mixture in lard. Add the cooked meat, 2 cups of the stock, the  vinegar
and bay leaf. Let simmer until the sauce (adobo) is thick and  coats
the meat thoroughly. Serve in paltter garnished with  water-soaked
onion slices, strips of avocado and radish flowers. NOTES  : From:
Mexican Cookbook for American Homes (Authentic Recipes from  Every
Region of the Mexican Republic Adapted for Use in the Unithe  States,
Centra and South America) , 10th edition, 1997 by Josefina  Velazques
de Leon, Diector, Culinary Arts Institute, Mexico City.  Recipe by:
Mexican Cookbook Devoted to American Homes  Posted to MC-Recipe Digest
V1 #1061 by Walt Gray  <waltgray@mnsinc.com> on Jan 29, 1998

    A Message from our Provider:

    “People disappoint. God doesn’t.”

    Nutrition (calculated from recipe ingredients)
    ----------------------------------------------
    Calories: 2698
    Calories From Fat: 1417
    Total Fat: 162.8g
    Cholesterol: 627.4mg
    Sodium: 511.6mg
    Potassium: 6913.5mg
    Carbohydrates: 93.3g
    Fiber: 44.1g
    Sugar: 22.4g
    Protein: 219.3g


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