We Love God!

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

We may work for Christ from morn till night; we may spend much time in Bible study; we may be most earnest and faithful and “acceptable” in our preaching and in our individual dealing, but none of these things can be truly effective unless we are much in prayer. We shall only be full of good works; and not “bearing fruit in every good work” (Col. 1:10). To be little with God in prayer is to be little for God in service. Much secret prayer means much public power. Yet is it not a fact that whilst our organizing is well nigh perfect, our agonizing in prayer is well nigh lost?

Unknown Author

A.T. Robertson, the towering genius of Greek grammar, calls wisdom “the practical use of knowledge.” F.J.A. Hort, in his painstaking commentary, terms it “that endowment of heart and mind which is needed for right conduct in life.” J.H. Ropes describes it as “the supreme and divine quality of the soul which man knows and practical righteousness.” And Ralph Martin in his recent study states. “For the Jewish mind wisdom meant practical righteousness in everyday living.”

Kent Hughes

We Love God!

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

Chinese And Japanese Spice Info

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
	Chinese	Mixes, Spice	1	Servings

INGREDIENTS

INSTRUCTIONS

The Japanese use many aromatic ingredients in their cooking, although
few are spices. Those most commonly used are wasabi and sansho, which
are exclusive to Japanese cuisine, chilies, mustard, ginger and
sesame. All are used with moderation.  The Chinese use some spice
mixtures, to flavor meats and poultry and  in marinades. The best-known
spice blend is five-spice powder, but  Chinese supermarkets also stock
large bags, labeled mixed spices,  which contain cassia, star anise,
cardamom, dried ginger, Sichuan  pepper, licorice root and cassia buds.
This mixture is used in a  technique common throughout China called
flavor-potting, where meat  is steeped in a rich spiced sauce; the
sauce permeates the meat and  the meat enriches the sauce. The blend
has a predominantly woody  smell of cassia combined with anise.
Source: Jill Norman "The Complete Book of Spices" Viking Studio  Books,
1991 ISBN 0-670-83437-8 The book is lavishly illustrated with  full
color photographs of the herbs and spices- whole, mixed, ground.
Recipe by: Jill Norman * Web File 4/97  Posted to recipelu-digest
Volume 01 Number 238 by "Diane Geary"  <diane@keyway.net> on Nov 10,
1997

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“Jesus feels your pain”