We Love God!

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

There are…some who believe that it was likely during the Feast of Tabernacles that Jesus was born. While we celebrate Christ’s birth on December 25, most scholars acknowledge that this tradition was begun in the fourth century AD by the Roman Catholic Church and that the exact day of Jesus’ birth is unknown. Some of the evidence that Jesus might have been born earlier in the year during the Feast of the Tabernacles includes the fact that it would be unlikely for shepherds to still be in the field with their sheep in December, which is in the middle of the winter, but it would have been likely they were in the fields tending sheep at the time of the Feast of Tabernacles. The strong possibility that Jesus was born at the time of the Feast of Tabernacles is also seen in the words John wrote in John 1:14. “And the Word became flesh and dwelt among us, and we beheld His glory, the glory as of the only begotten of the Father, full of grace and truth.” The word John chose to speak of Jesus “dwelling” among us is the word tabernacle, which simply means to “dwell in a tent.”
Unknown Author

[Jesus Christ’s] zeal never degenerated into passion, nor His constancy into obstinacy, nor His benevolence into weakness, nor His tenderness into sentimentality. His unworldliness was free from indifference and unsociability, His dignity from pride and presumption, His affectability from undue familiarity, His self-denial from moroseness, His temperance from austerity. He combined child-like innocency with manly strength, absorbing devotion to God with untiring interest in the welfare of man, tender love to the sinner with uncompromising severity against sin, commanding dignity with winning humility, fearless courage with wise caution, unyielding firmness with sweet gentleness!
Philip Schaff

    • Bul Go Gi

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Meats, Grains 100 Servings

    INGREDIENTS

    40 lb BEEF;OVEN ROAST FZ
    2 lb ONION GREEN FRESH
    4 tb GARLIC DEHY GRA
    4 lb ONIONS DRY
    1/2 c SUGAR; GRANULATED 10 LB
    4 c SALAD OIL; 1 GAL
    2 tb PEPPER BLACK 1 LB CN
    6 tb SESAME SEED 3-4 0Z
    3 tb GINGER GROUND
    2/3 c SESAME OIL
    4 c SOY SAUCE
    1 1/2 tb SALT TABLE 5LB

    INSTRUCTIONS

    1. SLICED BEEF 2"WIDE 3"LONG AND 1/8"THICK.
2. SLICE FRESH GREEN AND DRY ONIONS INTO 3" STRIPS
3. COMBINE ALL INGREDIENTS AND MIX WELL.
4. REFRIGERATE IN TIGHTLY COVERED PANS AND MARINATE
A MINIMUM OF TWO HOURS.
5. COOK ON GRIDDLE UNTIL MEAT IS DONE AT 350 DEGREES
SINGLE LAYER.
Recipe Number: S00058
SERVING SIZE: 8 OZ
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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