We Love God!

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

That which distinguishes man from the animal kingdom is the imago Dei, the image of God. The image of God has traditionally been identified with such things as rationality, self-consciousness, the exercise of dominion, and moral conscience. However, we must be careful in defining the image of God in wholly functional terms. The image of God is as much a state as it is a capacity. The image is not to be conceived as an end in a process whereby an unborn entity progresses into personhood. The image is a given, not a goal to which the fetus moves in its physiological development. No one denies that the fetus develops. But this development is not from non-person to part-person to full-person, but rather from full-person to the consummate expression and experience of all that personhood entails.

Sam Storms

God created sound and creation glorifies the Lord by the noise that it makes from the beautiful singing of a bird to the loud roar of a lion. This is about created purpose whereby God has created a symphony of praise to Himself. And who should be sitting “first chair,” following the divine conductor with the most specific and most intentional song? The thunderclaps? The raging ocean? It is those whom He has created to enter a personal relationship with Him - humans! Unlike the rest of creation, we have experienced His love. We have received His Word. We have feasted upon His goodness. We have understood His glorious attributes. We have rested in His promises. Our only response to God is to burst into songs of praise.

Randy Smith

We Love God!

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

Asparagus Soup #2

January 22, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy	Vegetarian	Soup	4	Servings

INGREDIENTS

1	lb	Asparagus
6	c	Stock or canned broth
1/2	c	Minced shallot
1		Potato; grated
		Salt and freshly grated pepper to taste
		Plain low-fat yogurt or low-fat sour cream for garnish
		Grated lemon peel for garnish
		Snipped fresh dill for garnish

INSTRUCTIONS

Date: Fri, 12 Apr 1996 08:55:52 -0700 (PDT)
From: "Tina D. Bell" <tdbell@altair.csustan.edu>
From COOKING LIVE SHOW #CLD036
In a saucepan bring stock or broth to a simmer, add trimmings and let stand
15    minutes.
Rinse spears, pat dry and cut into 1 1/2 pieces, reserving tips.  Strain
stock or broth into a large saucepan and add the asparagus stalks, shallot,
potato and salt and pepper to taste. Bring the liquid to a boil over high
heat and simmer the mixture, stirring occasionally, for 25 minutes, or
until asparagus is tender.
Meanwhile, in a saucepan of boiling salted water blanch the asparagus tips
until just tender, drain and refresh.
In a food processor or blender puree the soup in batches until smooth,
correct seasoning and return to saucepan. Heat until hot.
To serve: ladle soup into bowls and garnish with reserved asparagus tips,
yogurt, lemon peel and dill. Yield: 4 servings.
FATFREE DIGEST V96 #102
From the Fatfree Vegetarian recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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