While Christians take a variety of stances on contraception today, this diversity of opinion and practice is a relatively recent historical development. The majority report in Christian history has been overwhelmingly vocal in its opposition to birth control. The Early Church fathers condemned the use of contraception, leaning heavily on the negative example of Onan in Genesis 38 as evidence for their position and arguing that procreation was the primary purpose of sexual intimacy. This same basic stance was reiterated and reinforced by the Medieval monks and theologians. Even with the sweeping changes which the Reformation brought to Christians’ views of marriage and family, leading Reformers (such as Luther and Calvin) maintained the church’s historic opposition to contraception. Up through the 19th century, both Protestant denominations and the Roman Catholic church stood united in their condemnation of contraception. The first official break with this view came with the 1930 Lambeth Conference, in which the Anglican Communion cautiously opened the door for Christian use of contraception. Within a few decades, the Christian consensus on contraception had collapsed and a range of attitudes and approaches towards contraception began to develop (Ben Franks).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
	Italian	Sauce	4	Servings

INGREDIENTS

1		Head garlic (whole head; not 1 clove) (up to)
7		Jalapeno chiles
1/2	c	Cheap olive oil

INSTRUCTIONS

Aglio Olio Peperoncino (garlic oil with peppers)
I offer a simple recipe which I have cooked about once a week for the last
12 years. It's a derivative of the Italian "Aglio Olio Peperoncino," garlic
oil with peppers. <Eileen> ebanderson@ualr.edu
Put pasta water on to boil. Peel and slice the cloves of one head of
garlic. Slice 5-7 jalapenos into rounds. I leave the seeds in. Saute the
garlic and peppers in about 1/2 cup of cheap olive oil (NOT extra- virgin;
it can't take the heat). Saute to preference: practically raw, soft, or
garlic turning golden. If you like the latter, give the garlic a head start
on the peppers. Boil 1 lb dry pasta: spaghetti is traditional but shells or
penne are good too. Start grating lots of Parmesan cheese. You know the
rest: drain the pasta well, mix the pasta and oil mixture, pile on the
cheese, eat. Hard-core heads will want to use habs, probably. I've had good
results with serranos and tiny Asian peppers. Just don't used dried; the
dish needs the sweetness of fresh peppers, IMO. Note to the purists: this
is a bastardization. Italians don't generally put Parmesan cheese on aglio
olio, and would probably not cook with these types of hot peppers. Too bad.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Where love is, God is. #Henry Drummond”