We Love God!

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

The twentieth century was the century of the self. Almost all virtues, especially love, were reinterpreted to put the self at the center. This means that almost all people are saturated and shaped with the conviction that the essence of being loved as a human is being treasured or esteemed. That is, you love me to the degree that your act of treasuring terminates on me… If they ask, “Do you treasure me or do you treasure Christ?” I answer, “I treasure Christ, and, desiring to treasure Him more, I treasure your treasuring Christ.” Without the miraculous work of the Holy Spirit removing human self from the center, this will not satisfy American people. They are so saturated with self-oriented love that they can scarcely conceive what true Christian love is. True Christian love is not my making much of them, but my helping them to enjoy making much of God. This is love. If my treasuring terminates on them I play right into the hands of the devil and their own self-centered destruction. But if my treasuring terminates on God and their treasuring God, then I direct them to the one source of all joy. And that act of directing them to God, their hope and life and joy, is what love is.

John Piper

We Love God!

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

Chicken Pilaf Atzem (Epirus Style)

January 22, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains	Greek	Greek, Poultry	4	Servings

INGREDIENTS

		Karen Mintzias
1		Frying chicken (2-1/2 lbs)*
4	tb	Butter or vegetable oil
1	lg	Onion; diced
		Salt & freshly ground pepper
1		Cinnamon stick (optional)
1/2	c	Tomato sauce
1 1/2	c	Raw long-grain white rice

INSTRUCTIONS

*Note: To make Lamb Pilaf Atzem, substitute 2 lbs. lean lamb chunks for the
chicken.
Wash, dry and cut the chicken into serving pieces.  In an attractive
cooking-serving casserole, heat the butter, and saute the chicken and the
onion, turning the chicken pieces constantly. Sprinkle with salt and
pepper, then add cinnamon stick, tomato sauce, and enough water to almost
cover the meat.  Cover and simmer on top of the stove or bake in a moderate
oven (350 F) for 40 minutes. Pour out the liquid, measure, and if necessary
add enough water to make 3 cups. Pour back into the casserole, add the rice
and shake the pan a few times to mix the rice in. Continue cooking,
uncovered, for 20 minutes longer, or until all the liquid has been absorbed
by the rice. Remove from the heat and drape with a dry towel for 5 minutes.
Serve hot.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New
York.
Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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