We Love God!

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

God's holiness and righteous glory have been desecrated, defamed, and blasphemed by our sin. It is with a holy God that we have to do in our guilt! And there can be no justification, no reconciliation, no cleansing of our conscience, unless the holiness of God is honored and the defamation of His righteousness is repaired. The urgency of our problem with guilt is not that we feel miserable, but that God's name has been blasphemed. We live in a day with such a horrendously inflated view of human potential and such a miserably tiny view of God's holiness that we can scarcely understand what the real problem of guilt is. The real problem is not, 'How can God be loving and yet condemn people with such little sins?' The real problem is, 'How can God be righteous if He acquits such miserable sinners as we?' There can be no lasting remedy for guilt which does not deal with God's righteous indignation against sin. That's why there had to be a sacrifice. And not just any sacrifice, but the sacrifice of the Son of God! No one else, and no other act, could repair the defamation done to the glory of God by our sins. But when Jesus died for the glory of the Father, satisfaction was made. The glory was restored. Righteousness was demonstrated. Henceforth it is clear that when God, by grace, freely justifies the ungodly (Romans 4:5), He is not indifferent to the demands of justice. It is all based on the grand transaction between the Father and the Son on the morning of Good Friday at Calvary. No other gospel can take away our guilt because no other gospel corresponds to the cosmic proportions of our sin in relation to God.

John Piper

We Love God!

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

Cholent

January 22, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains			1	Servings

INGREDIENTS

2		Marrow bones; well washed (up to 3)
1	lb	Flanken(short ribs) (up to 2)
2	lg	Onions; peeled and cut into wedges
2	lg	Potatoes; cut into chunks (up to 3)
1		Handful barley
1		Handful lima beans
1		Handful kidney beans
		Oil

INSTRUCTIONS

Soak beans overnight.
Fry onions in a little oil until golden brown. Remove from pot and set
aside. Put bones, then onions, then meat,then potatoes,then barley and
soaked beans. Add cold water just to cover, bring to a boil. Using a heat
diffuser(sp?) or what we call a blecht(sp?), turn the heat down to very low
and cook the cholent on the blecht for twenty-four hours. Check it while
cooking to make sure it doesn't get too dry and to mix it. Try not to add
too much water while it's cooking as this tends to dilute the flavors. Some
people bake it for the twenty-four hours in a low oven. I don't have a
crockpot so you'll have to make your own cooking time adjustments. I also
don't always cook it for twenty-four hours. If I'm not going to cook it
overnight I put it up early in the morning and let it cook pretty much all
day or a few hours before I go to bed, then refrigerate it until I'm ready
to eat it. I serve it either with challah or rye bread and lots of sour
pickles and sour tomatoes. Enjoy! Posted to Bakery-Shoppe Digest V1 #211 by
jstiler@webtv.net (Joyce Stiler) on Aug 31, 1997

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