God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
The Bible does not provide a uniform formula for the proper physical or emotional reactions to the presence of the Holy Spirit. The presence of tears, convulsions, jerking, laughter, etc. are no measure of the Spirit’s presence. When we canvass the Scripture to see how the saints reacted to the outpouring of the Spirit, we see no prescribed form of bodily behavior. Habakkuk had a quivering lip and a trembling belly. Others fell to the ground as though dead. Some wept, some sang, some were reduced to stunned silence. In light of the diversity of human personalities and indeed the very nature of man, the presence or absence of these responses is no true test of the authenticity of the Spirit’s work. However, I hasten to add that though a wide variety of emotional responses may be detected in Scripture by those who encounter the living God, there is at least one emotion that may safely be excluded from the list – namely, boredom. It is hardly possible for a creature made in the image of God to be awakened or revived by the Spirit of God and be bored in the process.
R.C. Sproul
Barley Pudding with Lamb
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CATEGORY
CUISINE
TAG
YIELD
Meats
Italian
Meats
6
Servings
INGREDIENTS
6
c
Water
2
ts
Salt
2
lb
Boneless lamb, cut into
Serving chunks
3
Cloves garlic, crushed
1
c
Barley
2
tb
Olive oil
INSTRUCTIONS
1>. Place the water, salt, lamb and garlic in a 4-quart heavy, covered
saucepan. Bring to a boil, turn to a simmer, cover and cook for 2 hours.
2>. Remove all from the pot, reserving the broth. Remove the fat from the
broth and add enough water to make six cups. 3>. Place the barley in a
grain grinder and grind very coarsley. You want something like groats or
bulgar wheat in terms of texture. 4>. Stir the olive oil into the barley
groats and place in the pan. Return the meat and broth to the pan and bring
to a light boil. 5>. Simmer, covered, for 25 minutes or until the barley is
soft and tasty and the liquid is absorbed. 6>. Serve with crusty Italian
bread or with pita bread.
~ Jeff Smith "The Frugal Gourmet"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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