God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
A death by crucifixion seems to include all that pain and death can have of the horrible and ghastly – dizziness, cramp, thirst, starvation, sleeplessness, traumatic fever, shame, publicity of shame, long continuous torment, horror of anticipation, mortification of intended wounds – all intensified just up to the point at which they can be endured at all, but all stopping just short of the point which would give to the sufferer the relief of unconsciousness.
The unnatural position made every movement painful; the lacerated veins and crushed tendons throbbed with incessant anguish; the wounds, inflamed by exposure, gradually gangrene; the arteries – especially at the head and stomach – became swollen and oppressed with surcharged blood, and while each variety of misery went on gradually increasing, there was added to them the intolerable pang of a burning and raging thirst, and all these physical complications caused an internal excitement and anxiety, which made the prospect of death itself – of death, the unknown enemy, at whose approach man usually shudders most – bear the aspect of a delicious and exquisite release.
One thing is clear. The 1st century executions were not like the modern ones, for they did not seek a quick, painless death or the preservation of any measure of dignity for the criminal. On the contrary, they sought an agonizing torture which completely humiliated him. And it is important that we understand this, for it helps us realize the agony of Christ's death.
Frederick Farrar
Biscuit-Wrapped Dogs
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Vegetables, Dairy, Eggs
Cooking liv, Import
1
Servings
INGREDIENTS
1
c
All-purpose flour
1
ts
Baking powder
1/4
ts
Baking soda
1/4
ts
Salt
3
tb
Toasted wheat germ
1/4
c
Chilled vegetable shortening
1/3
c
Buttermilk or plain yogurt
1
lg
Egg yolk
10
Frankfurters; ends trimmed and frankfurters halved crosswise
INSTRUCTIONS
Preheat oven to 375 degrees F. and grease a large baking sheet.
In a bowl whisk together flour, baking powder, baking soda, salt, and wheat
germ. Blend in shortening with a pastry blender or your fingertips until
mixture resembles coarse meal. In a small bowl whisk together buttermilk or
yogurt and yolk and stir into flour mixture, stirring until mixture just
forms a moist dough.
Knead dough 4 times on a floured surface and with a floured rolling pin
roll out into a 12-inch square. Cut dough into 1 1/2-inch-wide strips and
roll a strip around middle of a frankfurter until dough just overlaps. Cut
pig-in-blanket free from strip and make 19 more pigs-in-blankets in same
manner, arranging them, seam side down, as they are made on prepared baking
sheet. Pigs-in-blankets may be prepared up to this point 1 day ahead and
chilled, covered.
Bake pigs-in-blankets in upper third of oven until pale golden, about
15 minutes.
Yield: 20 pigs-in-blankets
Recipe by: Cooking Live Show #CL8920 Posted to MC-Recipe Digest V1 #692 by
"Angele and Jon Freeman" <[email protected]> on Jul 26, 1997
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