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

The punishment was meted out for such crimes as treason, desertion in the face of the enemy, robbery, piracy, assassination, sedition, etc. It continued in vogue in the Roman Empire till the day of Constantine, when it was abolished as an insult to Christianity. Among the Romans crucifixion was preceded by scourging, undoubtedly to hasten impending death. The victim then bore his own cross, or at least the upright beam, to the place of execution. This in itself proves that the structure was less ponderous than is commonly supposed. When he was tied to the cross nothing further was done and he was left to die from starvation. If he was nailed to the cross, at least in Judea, a stupefying drink was given him to deaden the agony. The number of nails used seems to have been indeterminate. A tablet, on which the feet rested or on which the body was partly supported, seems to have been a part of the cross to keep the wounds from tearing through the transfixed members (Iren., Adv. haer., ii.42). The suffering of death by crucifixion was intense, especially in hot climates. Severe local inflammation, coupled with an insignificant bleeding of the jagged wounds, produced traumatic fever, which was aggravated the exposure to the heat of the sun, the strained of the body and insufferable thirst. The swelled about the rough nails and the torn lacerated tendons and nerves caused excruciating agony. The arteries of the head and stomach were surcharged with blood and a terrific throbbing headache ensued. The mind was confused and filled with anxiety and dread foreboding. The victim of crucifixion literally died a thousand deaths. Tetanus not rarely supervened and the rigors of the attending convulsions would tear at the wounds and add to the burden of pain, till at last the bodily forces were exhausted and the victim sank to unconsciousness and death. The sufferings were so frightful that “even among the raging passions of war pity was sometimes excited” (BJ, V, xi, 1). The length of this agony was wholly determined by the constitution of the victim, but death rarely ensued before thirty-six hours had elapsed. Instances are on record of victims of the cross who survived their terrible injuries when taken down from the cross after many hours of suspension (Josephus, Vita, 75). Death was sometimes hastened by breaking the legs of the victims and by a hard blow delivered under the armpit before crucifixion. Crura fracta was a well-known Roman term (Cicero Phil. xiii.12). The sudden death of Christ evidently was a matter of astonishment (Mark 15:44). The peculiar symptoms mentioned by John (19:34) would seem to point to a rupture of the heart, of which the Savior died, independent of the cross itself, or perhaps hastened by its agony (Henry Dosker).

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We Love God!

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

Grilled Lemon-pepper Chicken Salad

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy			2	Servings

INGREDIENTS

5	T	Olive oil
3	T	Fresh lemon juice
1/2	t	Tabasco sauce
1/2	t	Thyme, dried
2		Boneless skinless chicken
		Breast halves
4		Red onion, 1/3 – 1/2 "
		Thick
4	c	Romaine lettuce, torn
1/2	c	Feta cheese, crumbled

INSTRUCTIONS

Whisk olive oil, lemon juice, pepper sauce and thyme to blend in small
saucepan over low heat.  Season dressing to taste with salt and
pepper. Arrange chicken and onion slices on plate.  Spoon 2
tablespoons dressing over chicken and onions and turn to coat.  Let
chicken stand for 5 minutes. (Can be prepared up to 4 hours ahead.
Cover and refrigerate.)  Prepare barbecue grill (medium-high heat).
Set saucepan with  remaining dressing at edge of grill to warm.  Grill
chicken and onion  slices until just cooked through, about 5-6 minutes
per side.  Transfer chicken and onion to plate.  Cut chicken crosswise
into thin  slices.  Separate onion into rings.  Place lettuce in large
bowl.  Add chicken and onion.  Add warm  dressing and toss to coat.
Season salad to taste with salt and  pepper.  Divide sald between 2
plates.  Sprinkle half of feta cheese  over each and serve.  Recipe By
: Bon Appetit  From:                                 Date:  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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