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

Surely Paul could have made the gospel more palatable – and less dangerous – by saying it was about something else. Something cleaner and less ridiculous than the cross. Something more glorious. Less disgusting. He didn’t do that, though. “I decided,” Paul said, “to know nothing among you except Jesus Christ and Him crucified” (1 Cor. 2:2). In the face of the worst cultural prejudice imaginable, he fixed the entire gospel squarely and immovably on the fact that Jesus was tacked to a stauros and left to die. If he had been trying to find a surefire way to turn first-century people off from his “good news,” he couldn’t have done better than that! So why did he do it? It’s simple. He did it because he knew that leaving the cross out, or running past it with a glance, or making it peripheral to the gospel, or allowing anything else to displace it at the center of the gospel would make it, finally, no gospel at all.
Greg Gilbert

It is interesting to note that secular approaches have embraced an approach to confrontation that mirrors church discipline. It is technically called intervention. In essence it says that we can no longer wait for people to destroy themselves and others. They must be presented with the facts about their problem. They are out of touch with reality and need others to present it to them. Furthermore, this is best done by a group of people who deeply love the substance abuser. Curiously, intervention is hailed as one of the most significant advances in drug treatment. Yet church discipline is the original and intervention the imitator.
Edward Welch

    • Arni Fricase Me Kremmithakia Ke Maroulia (Lamb Fricassee)

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    CATEGORY CUISINE TAG YIELD
    Meats, Eggs Greek Meats, Main dish, Greek 6 Servings

    INGREDIENTS

    5 lb Shoulder or back of lamb
    3/4 c Butter
    10 Scallions
    Water as needed
    Coarse salt
    3 Heads of lettuce
    2 tb Dill, chopped (or to taste)
    Salt & pepper to taste
    2 Egg yolks
    2 Lemons, juice only

    INSTRUCTIONS

    Cut lamb into serving-size strips.  Place in pot with the butter.  Clean
scallions; chop the white part into small pcs. and the greens into larger
ones (abt. 1 1/2" long); add to meat.  Add 1/2 c. water and a little coarse
salt; cook over med. heat for abt. 1 hr.
Clean lettuce and cut into 2-inch pcs.
As soon as meat has absorbed the water it will begin to brown in the
butter but do not let the scallions brown.  Add dill, lettuce, salt &
pepper.  Cover pot and simmer over low heat for abt. 15 min.  If it is
needed, add a little water toward the end of the cooking time (not in the
beginning, because then the lettuce will exude water).
Beat egg yolks with 2 tb. of water, add the juice from the lemons, and
beat it in well.  Add a little of the liquid from the pot, beating
constantly.  Pour this sauce back into the pot and shake the pot gently to
mix the sauce with the food.  Serve immediately.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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