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

Mercy even with us is an optional virtue; we do not have to be merciful. We usually admire people who are, but we do not say that people must be so. We say everybody must be just. We say, for example, an employer, if he agrees to pay a certain wage, must pay that particular wage. If he does not pay it, then he is unjust and is liable to a lawsuit. All our contracts are based on the integrity and honesty and justice of people with whom we do business. They are actually subject to trials and imprisonment and even execution if they violate their duty of man to man. What about mercy among men? We love it. We admire it. We encourage it. We sometimes practice it. But we do not say mercy is obligatory… If this is true even of human affairs, we can see immediately that God does not have to be merciful. He gave us life and conscience. He gave us intelligence to meet our obligations, and He has a right to hold us responsible for using them. He has no further obligation to forgive us if we do not. We say that the Judge of all the earth cannot do wrong, but we cannot say that the Judge of all the earth must be merciful.
John Gerstner

We believe in the five great points commonly known as Calvinistic; but we do not regard these five points as being barbed shafts which we are to thrust between the ribs of our fellow-Christians. We look upon them as being five great lamps which help to irradiate the cross; or, rather, five bright emanations springing from the glorious covenant of our Triune God, and illustrating the great doctrines of Jesus crucified.
C.H. Spurgeon

    • Artichoke With Lemon

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Vegetables, Meats Sally, Vegetable s 8 Servings

    INGREDIENTS

    1/4 c Unsalted butter
    1/4 c All-purpose flour
    6 c Minced garlic
    1 Lemon, juiced
    6 c Chicken broth
    28 oz Artichoke bottoms, water
    packed
    Cans, two 14-oz drained
    rinsed
    Freshly ground black pepper

    INSTRUCTIONS

    Directions: 1. Melt butter over low heat in a heavy-bottomed saucepan
or stockpot. Whisk in flour very slowly. 2. Gradually add garlic,
lemon juice, chicken broth, and artichoke bottoms and bring to a  boil.
Reduce heat to low and simmer for 25 to 35 minutes. 3. Remove  solids
and place in a food processor or blender. Process until  smooth,
gradually adding remaining broth. Add pepper and serve.  Variations:
Cream of Artichoke: Decrease chicken broth by 1/2 cup and add l/2 cup
heavy or light cream to pureed soup.  Substitute two 14-ounce cans
artichoke hearts, packed in water, for  the artichoke bottoms. Recipe
By     : Sally Nirenberg: Recipes from  the Night Kitchen 1991  Posted
to MC-Recipe Digest V1 #238  Date: Wed, 9 Oct 1996 11:44:22 -0700 (PDT)
From: patH <phannema@wizard.ucr.edu>  NOTES : Makes 8-9 cups  "This
soup was born out of necessity to use an  un-ordered shipment of
artichoke bottoms."  Nutr. Assoc. : 0 0 0 0 0 42 0 0

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    Nutrition (calculated from recipe ingredients)
    ----------------------------------------------
    Calories: 248
    Calories From Fat: 65
    Total Fat: 7.3g
    Cholesterol: 15.3mg
    Sodium: 569.1mg
    Potassium: 578.6mg
    Carbohydrates: 38g
    Fiber: 2.3g
    Sugar: 1.7g
    Protein: 10.6g


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