In each case (in Matthew) there is no mere parallel being drawn: there is eschatological transcendence. That, Jesus, for example, is not merely another great Solomon: He is “greater than Solomon” (12:42). Likewise, He is “greater than the temple” (12:6), “greater than Jonah” (12:41). In the mist of all this, the clear implication is that He is also David’s greater son (12:3-4); in fact, this is precisely Jesus’ point in 22:45. Further, He is “Lord even of the Sabbath” (12:8). Similarly, Jesus is not merely a son of Abraham, privileged as that is. He is the son of Abraham par excellence, the one in whom the patriarchal promises reach their goal (1:1). He is not simply a representative of Israel – He is the true Israel (2:15, 16-18). His name is “Joshua,” but He is greater than His forebear and brings a greater deliverance: “for He shall save His people from their sins” (1:21). Moreover, it would have been very wrong to erect booths for Moses, Elijah, and Jesus: these two other men, great as they were, deserve no equal place with Jesus. “Hear Him” was the word from Heaven (17:5). He is greater than Elijah and greater than Moses – greater than the prophets and even the law itself.

Fred Zaspel

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Sandwiches	24	Servings

INGREDIENTS

1		6-7-pound beef tenderloin; trimmed
2		2-3-pound pork tenderloins; trimmed
1/2	c	Port wine
1/2	c	Brandy
1/2	ts	Dried tarragon leaves
1/2	ts	Dried whole thyme
2		Bay leaves
1 1/4	ts	Salt
1/2	ts	Pepper
1/2	ts	Dry mustard
		Vegetable oil
		Party rye bread
		Endive
		Mayonnaise; optional
		Commercial barbecue sauce; optional
		Prepared horseradish; optional

INSTRUCTIONS

MARINADE
*Marinate these beef and pork tenderloins together, but cook them
separately. Sandwiches can be prepared from either or both types of meat.
Place tenderloins in a large pan or dish; Pour marinade over top, and cover
tightly. Refrigerate overnight, turning meat several times; drain. Place
beef tenderloin, fat side up, on rack in a shallow roasting pan; rub with 1
tablespoon vegetable oil. Bake at 450 degrees for 15 minutes. turn oven
off; do not open door. Let roast remain in oven 45 minutes. (roast will be
medium rare). Place pork tenderloins, fat side up, on rack in a shallow
roasting pan; rub with 1 teaspoon vegetable oil. Bake at 325 degrees for 1
hour or until well done. Slice tenderloins, and place on serving platter.
Serve on party rye bread with endive; top with mayonnaise, barbecue sauce,
or horseradish, if desired. Yield: about 24 servings. Marinade: Combine all
ingredients in a small mixing bowl, mixing well. Yield: 1 cup.
Recipe by: Southern Living 1980 Annual Recipes Posted to MC-Recipe Digest
V1 #758 by NGavlak@aol.com on Aug 24, 1997

A Message from our Provider:

“St Valentine found true love – Jesus”

Since we believe in the resurrection of the body, we do not see a corpse as garbage. From the time of our earliest ancestors in the faith, we have buried our dead, committing them to the earth from which they came with the conviction that they will one day be summoned from it once more. The image of sleep is useful—not because the dead are unconscious but because they will one day be awakened. God deems as faith Joseph committing his bones to his brothers for future transport into the land of promise. In the same way the act of burial is a testimony of the entire community to the resurrection of the body. Cremation is a horrifying testimony of the burning up of the flesh and bones, a testimony that is decidedly pagan in both origin and in practice. Of course, God can resurrect a cremated Christian (or a Christian torn to pieces by lions, etc.), but how we deal with the body of a Christian teaches us - and the watching world - what we really believe about the gospel. Cremation ought then to be shunned by those who hope in Christ.

Russell Moore