We Love God!

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

The main art in the matter of spiritual living is to know how to handle yourself. You have to take yourself in hand, you have to address yourself, preach to yourself, question yourself. You must say to your soul: 'Why art thou cast down-what business have you to be disquieted?' You must turn on yourself, upbraid yourself, condemn yourself, exhort yourself, and say to yourself: 'Hope thou in God' - instead of muttering in this depressed, unhappy way. And then you must go on to remind yourself of God, who God is, and what God is and what God has done, and what God has pledged Himself to do. Then having done that, end on this great note: defy yourself, and defy other people, and defy the devil and the whole world, and say with this man: 'I shall yet praise Him for the help of His countenance, who is also the health of my countenance and my God.'
Martyn Lloyd-Jones

This is the title which Jesus used for His special representatives or delegates. From the wiser company of disciples He chose twelve, named the “apostles,” and sent them out to preach (Lk. 6:13; Mk. 3:14). Thus they were personally chosen, called and commissioned by Jesus Christ, and authorized to teach in His name. The New Testament evidence is clear that this group was small and unique. The word “apostle” was not a general word which could be applied to every Christian like the words “believer,” “saint” or “brother.” It was a special term reserved for the Twelve and for one or two others whom the risen Christ had personally appointed. There can, therefore, be no apostolic succession, other than a loyalty to the apostolic doctrine of the New Testament. The apostles had no successors. In the nature of the case no one could succeed them. They were unique.
John Stott

    • Double-Cooked Pork

    Posted on
    0
    (0)
    CATEGORY CUISINE TAG YIELD
    Meats Chinese Meats 4 Servings

    INGREDIENTS

    8 oz Pork
    2 Green Peppers
    2 Garlic Cloves
    3 ts Oil
    2 tb Sweet Flour Sauce
    1 tb Chili Nam Yuey
    1 ts Soup Stock
    1 ts Sugar

    INSTRUCTIONS

    Rinse the pork. Put it in cold water. Boil over a high flame for 20
minutes. Stick a chopstick into the pork; if there's no more blood coming
out from it, remove. Slice thinly after it cools off.
Rinse green peppers. Seed them and remove the ribs. Cut into 1" squares.
Remove old and dry parts from the garlic cloves. Section.
Heat oil in a wok. Stir-fry pork slices till the fat part shrinks. Add
green peppers. Stir fry for a while and remove.
Add the sweet flour sauce and Chili Nam Yuey to the oil remaining in the
wok. Stir for a while. Add soup stock, and sugar. Mix well. Pour the pork
slices and green peppers back and stir-fry for a while. Add garlic. Stir
fry briefly. Remove and serve.
From The Chinese Regional Cuisine Series, Szechuan Cooking.
Posted by James Lor.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/namyuey.zip

    A Message from our Provider:

    “Coincidence is when God chooses to remain anonymous.”

    How useful was this recipe?

    Click on a star to rate it!

    Average rating 0 / 5. Vote count: 0

    No votes so far! Be the first to rate this recipe.

    We are sorry that this recipe was not useful for you!

    Let us improve this recipe!

    Tell us how we can improve this recipe?