The “god” of this twentieth century no more resembles the Supreme Sovereign of Holy Writ than does the dim flickering of a candle the glory of the midday sun. The “god” who is now talked about in the average pulpit, spoken of in the ordinary Sunday School, mentioned in much of the religious literature of the day, and preached in most of the so-called Bible Conferences is the figment of human imagination, an invention of maudlin sentimentality. The heathen outside of the pale of Christendom form “gods” out of wood and stone, while the millions of heathen inside Christendom manufacture a “god” out of their own carnal mind. In reality, they are but atheists, for there is no other possible alternative between an absolutely supreme God, and no God at all. A “god” whose will is resisted, whose designs are frustrated, whose purpose is checkmated, possesses no title to Deity, and so far from being a fit object of worship, merits nought but contempt.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
	Japanese	Sauces	6	Servings

INGREDIENTS

		Stephen Ceideburg
1/2	c	Japanese soy sauce
1/4	c	Vinegar
1/4	c	Grated daikon
1	ds	Togarashi (see note)
		Water as needed

INSTRUCTIONS

From the "Japanese Country Cookbook, " by Russ Rudsinski.
Combine soy sauce, vinegar, daikon and togarashi. Add enough water to
achieve a light sauce consistency.
Place sauce in small dishes for each diner.
Note: Togarashi is a Japanese seasoning made of crushed red pepper and
other condiments, blended into a powder. Red or black pepper may be
substituted.
PER SERVING: 15 calories, 1 g protein, 3 g carbohydrate, 0 g fat, 0 mg
cholesterol, 1,373 mg sodium, 0 g fiber.
Karola Saekel writing in the San Francisco Chronicle, 7/14/93.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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