God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
The great hymns of the church are on the way out. They are not gone entirely, but they are going and in their place have come trite jingles that have more in common with contemporary advertising ditties than the psalms. The problem here is not so much the style of the music, though trite words fit best with trite tunes and harmonies. Rather it is with the content of the songs. The old hymns expressed the theology of the Bible in profound and perceptive ways and with winsome memorable language. Today’s songs are focused on ourselves. They reflect our shallow or nonexistent theology and do almost nothing to elevate our thoughts about God. Worst of all are songs that merely repeat a trite idea, word, or phrase over and over again. Songs like this are not worship, though they may give the church-goer a religious feeling. They are mantras, which belong more in a gathering of New Agers than among the worshiping people of God.
When have you most recently felt the crushing pain of a burdened heart, darkened soul or guilty conscience solely because of your sin against God? Does sin hurt you as much as it hurts God? Does it make you sick, grieved or disappointed? Does it weigh on you prompting repentance and calling to God for restoration? Do you ever feel that your sin has divided you from a rich relationship with God and the feeling is one of emptiness, despair and regret?
I can't remember where this came from, or how far away it is from the
original version. It's lovely and lemony, but if you're not too fussed on
lemon-peel flavour, you may like to add less peel.
1. Chop the onion, garlic and mushrooms finely. Don't chop the mushrooms
*too* finely though.
2. Saute the onion in some of the vegetable stock until softened. Add the
garlic and coriander and stir for about a minute.
3. Add the mushrooms and cook over a gentle heat, stirring occasionally,
for 3-4 minutes. Stir in the remaining stock, the lemon rind and the
parsley. Bring to simmering point, cover and simmer for
10 minutes.
4. Season to taste, then stir in the breadcrumbs and cook for 1 minute
longer.
5. Serve immediately, or freeze. Freezes well, and the breadcrumbs don't
absorb too much liquid while you're cooling it. Posted to fatfree digest
V97 #189 by "Kate L (for President) Pugh" <pugh@maths.ox.ac.uk> on Aug 24,
1997
A Message from our Provider:
“Worry is the darkroom in which negatives can develop.”
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