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

Displaying a Christmas nativity scene is a long-standing tradition, but it can also present a bit of a skewed view of the actual events of Jesus’ birth. While each person depicted in a traditional nativity scene is a part of the Christmas story, not all the characters were present in one place on the night Jesus was born. Mary, Joseph, and Jesus were in a stable that night due to the overcrowding in Bethlehem’s inn (Luke 2:7), but the Bible never mentions whether or not animals were present—in fact, it never even mentions a stable. The shepherds, once told of Jesus’ arrival, left their flocks to worship the newborn King (Luke 2:16). However, the angels, which are often part of nativity scenes, bore the good news to the shepherds in the fields (Luke 2:8–14). As far as we know, there were no angels flying visibly over the place where Jesus was when the shepherds arrived. In addition, the wise men (the Bible never says how many there were) were also probably not present that first night. The magi visited Jesus some time later, when He was in a house (Matthew 2:1–11).

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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)

Rosemary’s Classic Pizza Dough

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy		Bread	1	Servings

INGREDIENTS

1		Dry-active yeast
1/2	c	Tepid water, not over 110
		degrees F
1/8	t	Sugar
3/4	c	Cold milk, plus more if
		needed
2	T	Olive oil
3	c	All-purpose flour
1 1/2	t	Salt

INSTRUCTIONS

From:    Bridget Blosser <Brblosser@AOL.COM>  Date:    Fri, 26 Jul 1996
23:33:36 -0400 I have used this recipe from  The Way to Cook by Julia
Child.  It is a very good crust.  Whisk the yeast ingredients in a
measure and let bubble up 5 minutes  or so to proof.  Measure the dry
ingredients into the bowl of a food  processor. Blend the 3/4 cup of
milk into the ready yeast mixture.  Turn on the machine and process in
the yeast, then the oil, and  droplets more milk, if needed, just until
the dough masses on the  blade of the processor. The dough will be very
soft. Let it rest 5  minutes, and it will develop enough body to be
processed 2 seconds  more in the machine. Then turn it out onto your
lightly floured work  surface. Knead 50 strokes by hand, give a 2
minute rest, and knead 20  strokes more to make a soft, smooth dough.
Let the dough rise in a  covered bowl until doubled in bulk. Turn it
out onto your work  surface, and it is ready to cut and form as your
recipe directs.  *Ahead of time note: If you are not ready to bake,
punch the dough  down and set the covered bowl in a cooler place, where
it will keep  safely for an hour or more.  You can chill or even freeze
it, but  then it must be brought to room temperature and start to rise
again  before you form and bake it. Bake at 425 degrees F.  This is a
wonderful crust.  I do not have an equally wonderful recipe  for the
sauce.  I have not made my own sauce, I use commercial canned  pizza
sauces.  EAT-L Digest 26 July 96  From the EAT-L recipe list.
Downloaded from Glen's MM Recipe Archive,  http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1606 Calories From Fat: 269 Total Fat: 30.7g Cholesterol: 0mg Sodium: 3496.3mg Potassium: 402.3mg Carbohydrates: 286.7g Fiber: 10.1g Sugar: 1.5g Protein: 38.7g