We Love God!

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

But why is faith the means of justification? Simply because it is the action of union with Jesus Christ. Faith is our coming to Him, our trusting Him, our resting in Him. The moment we are united to Him, we are immediately endowed with all that He has secured for us. We are immediately justified before we have done a single good deed, because we are His and He is God's. Just as a very poor woman is a very poor woman until the very moment that she marries a wealthy man. But at the moment that she becomes his wife, she becomes a wealthy woman. It is by means of her acceptance that she becomes a wealthy woman, but her acceptance does not make her a wealthy woman; it is her husband's wealth that makes her so. So faith does not justify; Christ justifies. But faith is the act of union with Christ.
John Gerstner

Before we can learn the sufficiency of God’s grace, we must learn the insufficiency of ourselves. The more we see our sinfulness, the more we appreciate grace in its basic meaning of God’s undeserved favor. In a similar manner, the more we see our frailty, weakness, and dependence, the more we appreciate God’s grace in its dimension of His divine assistance. Just as grace shines more brilliantly against the dark background of our sin, so it also shines more brilliantly against the background of our human weakness.
Jerry Bridges

    • Dukka (Mid East Spice)

    Posted on
    0
    (0)
    CATEGORY CUISINE TAG YIELD
    Grains Mixes and s, Mid-east 1 Servings

    INGREDIENTS

    125 g (4 oz) sesame seeds
    75 g (3 oz) hazelnuts or roasted chick peas
    50 g (2 oz) coriander seeds
    25 g (1 oz) cumin seeds
    1 ts Salt
    1/2 ts Black peppercorns
    1 ts Dried wild thyme or mint

    INSTRUCTIONS

    This blend of spices with ground hazelnuts or roasted chick peas (available
from Middle Eastern shops) comes from Egypt. Serve with bread: dip this in
olive oil and then into the dukka.
Dry roast the sesame seeds until lightly browned. Remove from the pan.
Roast the hazelnuts for about 5 minutes and remove their skins (chick peas
do not need roasting further), then roast the coriander and cumin seeds
until they darken. When everything has cooled, combine all the ingredients
and pound or process to a coarse powder. The mixture will keep for 3 months
stored in an airtight jar in a cool place.
Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991
ISBN 0-670-83437-8 The book is lavishly illustrated with full color
photographs of the herbs and spices- whole, mixed, ground.
Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #632
by "Mary Spyridakis" <MSpork@msn.com> on Jun 2, 97

    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?