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Many of us would agree with Peter when he says that parts of Paul’s letters are hard to understand! And there are difficulties and apparent discrepancies in other parts of the Bible too. On this matter of discrepancies, I remember reading something written by an old seventeenth-century Puritan named William Bridge. He said that harping on discrepancies shows a very bad heart, adding: “For a godly man, it should be as it was with Moses. When a godly man sees the Bible and secular data apparently at odds, well, he does as Moses did when he saw an Egyptian fighting an Israelite: he kills the Egyptian. He discounts the secular testimony, knowing God’s Word to be true. But when he sees an apparent inconsistency between two passages of Scripture, he does as Moses did when he found two Israelites quarreling: he tries to reconcile them. He says, ‘Aha, these are brethren, I must make peace between them.’ And that’s what the godly man does.”
J.I. Packer

    • Tarragon Beef And Pasta Salad

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    Meats Vegetarian Meats 6 Servings

    INGREDIENTS

    1 c Medium shell macaroni
    uncooked
    8 oz Roast beef, cooked sliced
    in strips
    1 c Celery, sliced 1/4" thick
    1 c Cherry tomatoes, halved
    1/2 c Red onion, sliced 1/4" thick
    1 c Plain yogurt
    1/2 c Mayonnaise or salad
    dressing
    1/4 c Fresh parsley, chopped
    1/4 c Fresh tarragon, chopped
    1/4 t Salt
    1/4 t Pepper

    INSTRUCTIONS

    Cook macaroni according to package directions.  Rinse with cold water,
drain, and refrigerate.  In a large bowl, stir together beef, celery,
tomatoes and red onions  (separated into rings).  Stir into macaroni.
Refrigerate at least one  hour.  In another bowl, stir together yogurt
(I use non-fat), mayo or salad  dressing (I use light salad dressing),
parsley, chives, tarragon (can  substitute 1/4 teaspoon dried tarragon
for fresh), salt and pepper.  Cover and refrigerate at least 1 hour.
Can be served one of 2 ways:  Place onto plates or into bowls, and pour
a spoonful of dressing over  top, without mixing it together. Pour
dressing over the entire salad  and serve in a large bowl.  This is
even great as a vegetarian dish. Recipe By     : Treasury of  Country
Kitchens  Posted to EAT-L Digest 11 October 96  Date:    Sat, 12 Oct
1996 17:45:02 -0500  From:    Janet Baker <jbaker@CNMNET.COM>

    A Message from our Provider:

    “Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”

    Nutrition (calculated from recipe ingredients)
    ----------------------------------------------
    Calories: 342
    Calories From Fat: 202
    Total Fat: 22.6g
    Cholesterol: 46.5mg
    Sodium: 494.4mg
    Potassium: 443.1mg
    Carbohydrates: 14.6g
    Fiber: 1.4g
    Sugar: 4.9g
    Protein: 20.9g


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