We Love God!

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

We see the word “grace” used in 2 Corinthians 8:4. Paul says, “Begging us with much urging for the favor of participation in the support of the saints.” NASB uses “favor.” NIV uses “privilege.” Both are the English translations for the Greek word “charis,” “grace.” Giving to God’s work is often seen as a burden, a reluctant action that will now make us go without something we want to do a whole lot more with that money – not only a horrible thought, but also an unbiblical perspective. It may shock us, but the Bible describes giving as a blessing, a privilege for many reasons. We are blessed when we give. Didn’t Jesus Himself say, “It is more blessed to give than to receive” (Ac. 20:28). Don’t we read in 2 Corinthians 9:6 that “he who sows sparingly will also reap sparingly, and he who sows bountifully will also reap bountifully?” You want bountiful blessings from God? Then you must sow bountifully! How about the long-term blessing too – the spiritual rewards forever in heaven that Jesus promised. “Do not store up for yourselves treasures on earth, where moth and rust destroy, and where thieves break in and steal. But store up for yourselves treasures in heaven, where neither moth nor rust destroys, and where thieves do not break in or steal” (Mt. 6:19-20).

Randy Smith

We Love God!

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

Hot And Sour Soup (shulman)

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	Vegetarian	Health, Soups	6	Servings

INGREDIENTS

6		Dried Chinese mushrooms OR
		1-ounce
8	c	Water
4		Vegetable bouillon cubes
6		Green onions, sliced whites
		and greens separated
1	lb	Tofu, slivered
2	T	Dry sherry OR Chinese rice
		wine
1/4	c	Cider vinegar OR Chinese
		rice wine vinegar or
		more
		to taste
2	T	Tamari, or more to taste
2	T	Cornstarch OR arrowroot
1/4	c	Cold water
2		Eggs, beaten opt
1/4	c	Carrot, cut into 2-inch
		matchsticks
1/4	c	Bok choy or celery, cut into
		2-inch matchsticks
1/4	t	Freshly ground black pepper
		OR cayenne or more to
		taste OR chili pepper to
		taste

INSTRUCTIONS

Before you begin cutting the vegetables, place the mushrooms in a
small bowl. Bring 2 cups of the water to a boil and pour over
mushrooms. Cover and let stand 15 minutes. Meanwhile, prepare the
other vegetables.  Place the remaining 6 cups water and the bouillon
cubes in a large  saucepan. Drain the mushrooms in a strainer over a
bowl and add their  liquid to the souppot. Bring to a simmer. Cut the
mushrooms in  slivers and add them to the stock, along with white part
of the green  onions. Simmer 5 minutes and add the tofu. Simmer 5
minutes and stir  in the sherry, vinegar, and tamari. Dissolve the
cornstarch or  arrowroot in the 1/4 cup cold water. Stir into the soup
and bring to  a gentle boil.  Drizzle the beaten eggs into the boiling
soup, stirring with a fork or  chopstick so that the egg forms shreds.
When the soup becomes clear  and slightly thickened, remove frorn the
heat. Stir in the pepper (be  generous) and adjust vinegar and tamari.
Distribute the carrots, bok choy or celery, and the green onion tops
bowls and ladle in the soup. Serve at once, passing additional pepper
and vinegar so people can adjust hot and sour to taste.  REF Recipe
from FAST VEGETARIAN FEASTS (Revised) by Martha Rose  Shulman, 1986,
Doubleday. Reprinted in DIET FOR ALL SEASONS, by Elson  M. Haas (MD)
(Paperback - ISBN 0890877327 - Celestial Arts - 1995)  >1998
Hanneman/Buster  Recipe by: A DIET FOR ALL SEASONS (1995) Haas &
Manzolini  Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu>
on Apr  14, 1998

A Message from our Provider:

“Hopelessness has surprised me with patience. #Margaret J. Wheatley”