God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
Opening our home to others is a wonderful gift and a neglected discipline in the church. But we easily forget the whole point of hospitality. Think of it this way: Good hospital-ity is making your home a hospital. The idea is that friends and family and the wounded and weary people come to your home and leave helped and refreshed. And yet, too often hospitality is a nerve-wracking experience for hosts and guests alike. Instead of setting our guests at ease, we set them on edge by telling them how bad the food will be, and what a mess the house is, and how sorry we are for the kids’ behavior. We get worked up and crazy busy in all the wrong ways because we are more concerned about looking good than with doing good. So instead of our encouraging those we host, they feel compelled to encourage us with constant reassurances that everything is just fine. Opening our homes takes time, but it doesn’t have to take over our lives. Christian hospitality has much more to do with good relationships than with good food. There is a fine line between care and cumber. In many instances, less ado would serve better.
The modern view of the death of Jesus is that He died for our sins out of sympathy. The New Testament view is that He bore our sin not by sympathy, but by identification. He was made to be sin. Our sins are removed because of the death of Jesus, and the explanation of His death is His obedience to His Father, not His sympathy with us. We are acceptable with God not because we have obeyed, or because we have promised to give up things, but because of the death of Christ, and in no other way. We say that Jesus Christ came to reveal the Fatherhood of God, the lovingkindness of God; the New Testament says He came to bear away the sin of the world.
*** Slightly adapted for my use from Bread Machine Magic *** Place all
ingredients except cornmeal in breadpan. Select dough setting and start. At
beep, turn dough onto a floured countertop or cutting board. (I spray an
acrylic board with Pam and skip the flour). Shape the dough into 12" oblong
loaf, 1 large round loaf, 2 18-inch baguettes, or 8 french rolls.
Dust the top with a little flour; rub it in. Place on a cookie sheet
dusted with cornmeal. Cover with a damp towel and let rise in a warm over
30 to 45 minutes of until doubled. To warm oven slightly, turn on warm
setting for two minutes then turn it of
Place a pan of hot water on the bottom rack of the oven. Preheat oven to
450~. Immediately before placing bread in oven, slash tops with a very
sharp knife (I use a serratted knife) about 1/2" deep.
Bake round or oblong loaves 20 minues, baguettes about 15 minutes, french
rolls bake 10 to 12 minutes. Remove from oven and cool on a wire rack.
This is best served within hours of baking. To preserve crisp crust, do
not store in plastic wrap or bags.
Posted to EAT-L Digest - 18 Jun
Date: Wed, 19 Jun 1996 01:10:40 -0400
From: Kappie King <Lestat6663@AOL.COM>
A Message from our Provider:
“Do you have PEACE in your life? Trust in God.”
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