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

Sometime after the creation of the angels, Satan chose to rebel. We get a hint from other Bible passages in the Old Testament (e.g. Eze. 28:11-19; Isa. 14:12-15) that Satan’s pride drove him to try to exceed the greatness of God. When he and a third of the angels attempted to overthrow the Almighty, all of them were thrown out of heaven. Lucifer, one of the greatest and most beautiful of all the angels would be now known as the devil and the rest of the angels that rebelled would be known as demons. Their ambition, since they can no longer war directly with God, is an all-out attack on God’s people through their crafty, calculated and diabolical schemes. The warnings are all over the Bible. “Your adversary, the devil, prowls around like a roaring lion, seeking someone to devour” (1 Pet. 5:8). Though powerful and ruthless, we must remember that Satan is under God’s sovereign authority and will one day be cast in the “lake of fire” (Revelation 20:10). So through it all, the deceiver was even able to deceive himself!
Randy Smith

God’s own glory is uppermost in His own affections. In everything He does, His purpose is to preserve and display that glory. To say His glory is uppermost in His own affections means that He puts a greater value on it than on anything else. He delights in His glory above all things… God’s overwhelming passion is to exalt the value of His glory. To that end He seeks to display it, to oppose those who belittle it, and to vindicate it from all contempt.
John Piper

    • Chicken, Wild Rice And Pecan Salad In Romaine Spears

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Meats Appetizers, Poultry sal 12 Servings

    INGREDIENTS

    6 c Chicken broth
    8 oz Wild rice
    2 1/2 lb Roasted chicken, skinned
    boned meat cut into
    1/-inch pieces
    1 Red bell pepper chopped
    2 Arugula chopped
    Arugula
    chopped
    1/4 c Green onions, chopped
    3 T Ons, soy sauce
    3 T Ons, rice vinegar
    3 T Ons, sesame oil
    2 c Pecans, toasted and chopped
    3 Heads romaine lettuce

    INSTRUCTIONS

    Bring broth to a boil in medium saucepan. Add rice and bring to a
boil. Reduce heat to low, cover and cook until just tender, about 50
minutes. Drain well.  Transfer the rice to a large bowl. Mix in
chicken, bell pepper,  arugula and green onions. Mix soy sauce, vinegar
and oil in small  bowl. Pour over salad and mix to coat. Season with
salt and pepper.  (Can be made 4 hours ahead. Cover and chill.)  Mix
nuts into salad. Place salad in center of platter. Reserve outer
romaine leaves for another use. Arrange inner leaves on platter around
salad.  COMMENTS: This is a very versatile salad. You can make it
without the  arugula if you can't find any; you can serve with pita
crisps if you  don't want to use romaine leaves. I always cheat and buy
a roasted  chicken from the deli. =AD=AD=AD=AD=AD Notes: Serve as part
of a  cocktail party as suggested in Bon Appetit February 1994.  Nutr.
Links: 0 0 4745 0 0 0 0 0 0 0 0 0  Per serving: 389 Calories; 16g Fat
(37% calories from fat); 41g  Protein; 21g Carbohydrate; 82mg
Cholesterol; 1075mg Sodium  Recipe by: Bon Appetit February 1994
Posted to FOODWINE Digest  by "McNamara, Kelly"
<kmcnamara@LIGGETT.COM> on Sep 16, 1997

    A Message from our Provider:

    “Been taken for granted? Imagine how God feels”

    Nutrition (calculated from recipe ingredients)
    ----------------------------------------------
    Calories: 453
    Calories From Fat: 163
    Total Fat: 19g
    Cholesterol: 104.7mg
    Sodium: 532mg
    Potassium: 1046.9mg
    Carbohydrates: 24g
    Fiber: 7.2g
    Sugar: 4.1g
    Protein: 47.9g


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