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Unless the Son of God died in our place, taking the punishment we deserve for our sins, we will not be saved, and we will not be citizens of His kingdom. Our guilt is too deep. If that is true, then we cannot soften the edges of the gospel message. We cannot move the penal, substitutionary death of Jesus to the side, we cannot replace it with any other truth, and we cannot reimagine it as something less offensive (and ultimately less wonderful!) than it really is. If we do, then we will present the world with something that is not saving, and that is therefore not good news at all.

Greg Gilbert

The outward forms of revivals do, of course, differ considerable, but the inward and permanent content of them is always the same: a new experience of conviction of sin among the saints; a new vision of the cross of Jesus and of redemption; a new willingness on man's part for brokenness, repentance, confession, and restitution; a joyful experience of the power of the blood of Jesus to cleanse fully from sin and restore and heal all that sin has lost and broken; a new entering into the fullness of the Holy Spirit and of His power to do His own work through His people; and a new gathering in of the lost ones to Jesus.

Roy Hession

We Love God!

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

Sweet-and-pungent Sauce #2

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Chinese	Sauce	4	Servings

INGREDIENTS

1		Clove garlic
1/2		up to
1	c	Vegetables
1/2	c	Sugar
1/2	c	Vinegar
1/2	c	Water
2	T	Soy sauce
2	T	Oil
1 1/2	T	Cornstarch
1/2	c	Water

INSTRUCTIONS

Mince garlic. Slice, dice or sliver vegetables. Combine sugar,
vinegar, water and soy sauce. Heat oil. Add garlic and stir-fry a few
times. Add vegetables; stir-fry until slightly softened (2 to 3
minutes). Add sugar-vinegar mixture. Stir in over medium heat to
dissolve and heat through. Meanwhile blend cornstarch and remaining
cold water to a paste; then stir in to thicken. Pour over deep-fried
meat or fish and serve.  NOTE: For the vegetables, use any of the
following in any combination:  mushrooms, onions, bamboo shoots,
carrots, cucumbers, green peas,  green peppers, pickles and snow peas.
You may also add, at the end of  step 4, fresh tomatoes or canned
pineapple chunks, lichees or crab  apples. See recipe for "Typical
combinations".  VARIATIONS    For the garlic, substitute 2 slices fresh
ginger root and 1 scallion  stalk, both minced.    For the oil,
substitute chicken fat or lard.    For other substitutions, see
variations 1 through 4 of  Sweet-and-Pungent Sauce #1.    For other
ingredients that may be added in step 2, see variation 5  of
Sweet-and-Pungent Sauce #1.    Omit the cornstarch paste in step 5.
Instead, combine the cornstarch  directly with the ingredients in step
2, increasing the water to 1  Cup. Add, as in step 4, and cook,
stirring, to thicken.  From <The Thousand Recipe Chinese Cookbook>,
ISBN 0-517-65870-4.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 259 Calories From Fat: 68 Total Fat: 7.8g Cholesterol: 0mg Sodium: 597.2mg Potassium: 310.2mg Carbohydrates: 44g Fiber: 4.6g Sugar: 25.1g Protein: 5.1g