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

People without Christ need to realize they will face three stages of God’s judgment. Most dreaded is the final and eternal stage of judgement when they are sentenced to hell after the Great White Throne (Rev. 20:11-15). Then there is the “intermediate stage” between an unbeliever’s death and the final sentencing. This is often called Hades, a holding tank with no opportunity to escape (Lk. 16: 26) that involves suffering (Lk. 16:23-24; 2 Pet. 2:9b). Yet right now, before death, they are also presently under the judgement of God. John 3:18, “He who believes in Him is not judged; he who does not believe has been judged already, because he has not believed in the name of the only begotten Son of God.”
Randy Smith

We all know people who are no longer with us as a result of drinking and driving, both being drunk and also being hit by someone who was drunk. Not only is drinking a motor vehicle while being impaired a violation of the law, it is also one of the most selfish actions we can commit. To strip a family of a parent or child simply because the person wanted to consume too much alcohol and was too cheap or too prideful or too lazy to call for assistance is in my opinion one of the most heinous sins. I believe Matthew 7:12 comes into play here: “In everything, therefore, treat people the same way you want them to treat you, for this is the Law and the Prophets.”
Randy Smith

    • Cornmeal and Anise Biscotti

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Eggs, Grains Cookie 50 Servings

    INGREDIENTS

    1 1/4 c Toasted almonds (about 5 ounces)
    1 Stick unsalted butter; room temperature
    1 c Sugar
    2 Eggs
    1 tb Anisette liqueur
    1 1/2 ts Baking powder
    1/2 ts Salt
    2 1/4 c (about) all purpose flour
    1/2 c Coarse yellow cornmeal
    1 1/2 tb Aniseed

    INSTRUCTIONS

    From: sgetgood@bilbo.iii.net (Susan Getgood)
Date: Mon, 11 Sep 1995 16:24:10 GMT
December 1991 Bon Appetit, makes about 4-1/2 dozen.
Preheat oven to 325F. Butter 2 cookie sheets. Coarsely chop 1/4 cup
almonds. Using electric mixer, cream butter with sugar in large bowl just
until combined. Beat in eggs, liqueur, baking powder and salt. Stir in 2
cups flour, cornmeal, then whole and chopped almonds and aniseed. If dough
is sticky, mix in enough of the remaining 1/4 cup flour by tablespoons to
form smooth dough.
Shape dough into four 2-inch wide, 3/4-inch thick logs. Transfer to
prepared cookie sheets, spacing evenly. Bake until pale golden on edges,
about 35 minutes. Transfer logs to racks and cool 10 minutes. Maintain oven
temperature. Place logs on work surface and cut diagonally into 1/2-inch
thick slices. Arrange slices cut side down on cookie sheets. Bake until
very light brown, about 10 minutes. Transfer biscotti to rack and cool
completely. (Can be prepared 1 week ahead. Store in airtight container at
room temperature. DO NOT FREEZE)
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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