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

The Bible does not provide a uniform formula for the proper physical or emotional reactions to the presence of the Holy Spirit. The presence of tears, convulsions, jerking, laughter, etc. are no measure of the Spirit’s presence. When we canvass the Scripture to see how the saints reacted to the outpouring of the Spirit, we see no prescribed form of bodily behavior. Habakkuk had a quivering lip and a trembling belly. Others fell to the ground as though dead. Some wept, some sang, some were reduced to stunned silence. In light of the diversity of human personalities and indeed the very nature of man, the presence or absence of these responses is no true test of the authenticity of the Spirit’s work. However, I hasten to add that though a wide variety of emotional responses may be detected in Scripture by those who encounter the living God, there is at least one emotion that may safely be excluded from the list – namely, boredom. It is hardly possible for a creature made in the image of God to be awakened or revived by the Spirit of God and be bored in the process.
R.C. Sproul

Gold is not the less gold because mingled with alloy, nor light the less light because faint and dim, nor grace the less grace because young and weak. But after every allowance, I cannot see how any man deserves to be called “holy,” who willfully allows himself in sins, and is not humbled and ashamed because of them. I dare not call anyone “holy” who makes a habit of willfully neglecting known duties, and willfully doing what he knows God has commanded him not to do.
J.C. Ryle

    • Grilled Chanterelles With Lemon, Sweet Chiles & Wild Gree

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    CATEGORY CUISINE TAG YIELD
    Grains Molto02 4 Servings

    INGREDIENTS

    7 T Extra-virgin olive, divided
    1 lb Chanterelle mushrooms
    brushed clean
    1 T Freshly-ground black pepper
    Zest and juice of one lemon
    1/2 Red onion, thinly sliced
    5 Yellow or green analian
    chiles seeded ribbed
    And cut into 1/8" julienne
    4 c Wild greens like mizuna or
    field cress cleaned
    washed
    And spun dry
    you can substitute young
    spinach
    Salt, to taste

    INSTRUCTIONS

    Preheat grill or broiler. In a large mixing bowl, toss chanterelles, 3
tablespoons extra-virgin olive oil and black pepper to thoroughly coat
mushrooms. Spread evenly over grill or under broiler and cook, turning
often (every minute or so) until softened and lightly browned (about  8
to 10 minutes). Heat remaining 4 tablespoons extra-virgin olive oil  in
a 12-inch to 14-inch saute pan and add lemon zest and red onion.  Cook
over medium heat until onion is soft and translucent. Add chiles  and
saute 1 more minute. Toss in wild greens and lemon juice and  remove
from heat (greens should still be quite raw). Remove hot  chanterelles
and place over greens in saute pan. Return to high heat  and stir
gently with tongs to wilt greens. Season with a dash of salt  and pour
mixture into a large serving bowl and serve immediately.  This recipe
yields 4 antipasto servings.  Recipe Source: MOLTO MARIO with Mario
Batali From the TV FOOD NETWORK  ~ (Show # MB-5626 broadcast
01-23-1996) Downloaded from their  Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  07-08-1998  Recipe by:
Mario Batali  Converted by MM_Buster v2.0l.

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