God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
When we enjoy God, we enjoy Him in His eternity without any flux... After many ages, the joys will be as savory and satisfying as if they had been but that moment first tasted by our hungry appetites. When the glory of the Lord shall rise upon you, it shall be so far from ever setting, that after millions of years are expired, as numerous as the sands on the seashore, the sun, in the light of whose countenance you shall live, shall be as bright as at the first appearance; He will be so far from ceasing to flow, that He will flow as strong, as full, as at the first communication of Himself in glory to the creature. God is always vigorous and flourishing; a pure act of life, sparkling new and fresh rays of life and light to the creature, flourishing with a perpetual spring, and contenting the most capacious desire; forming your interest, pleasure, and satisfaction; with an infinite variety, without any change or succession; He will have variety to increase delights, and eternity to perpetuate them; this will be the fruit of the enjoyment of an infinite and eternal God.
I will conclude with that excellent saying of Bernard: “Lord, I will never come away from Thee without Thee.” Let this be a Christian’s resolution, not to leave off his meditations of God till he find something of God in him.
Soak the chickpeas in cool water to cover overnight; drain. Soak the
porcini in warm water for 30 minutes; drain and chop. Saute the porcini,
mushrooms, garlic, rosemary, and thyme in 1 teaspoon of the olive oil with
a pinch of salt until tender, about 10 minutes. Place the drained chickpeas
in a pot of cool water, bring to a boil, and
cook until tender; do the same with the lentils. Pass half of the chickpeas
and lentils through a food mill, and place them in one pot with the whole
chickpeas and lentils. Add enough of the cooking liquid from the chickpeas
and lentils to thin the soup to the desired consistency, and stir in the
sauteed mushrooms. Bring to a boil and simmer for 5 minutes. Drizzle with
the remaining olive oil and serve with the cubed bread.
NOTES : This hearty soup is quite filling because of all the legumes. All
you need to complete the meal is a salad of slivered red and yellow peppers
and paper-thin fennel tossed with a red wine vinegar and olive oil dressing
accented by tarragon.
285 calories per serving
Recipe by: The Magazine of La Cucina Italiana Feb 1998
Posted to MC-Recipe Digest by John Pellegrino <gigimfg@ix.netcom.com> on
Apr 16, 1998
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