The intellectual source for the notion that your experience of your father determines your view of the heavenly Father is psychodynamic psychology, not the Bible... In an earlier generation, one of the stock human excuses for unbelief was, “The church is full of hypocrites, so I don’t want anything to do with God.” That was more willful and bitter: “Get lost, God.” The new variant is more self-pitying: “I just can’t seem to trust God.” But the net effect is the same. No cry of “Abba, Father” springs from the heart. “My father didn’t love me, so my self-centeredness, self-pity, and unbelief have an underlying reason. Somebody else caused my problems; somebody else must fix them.”… People change when the Holy Spirit brings the love of God to their hearts through the Gospel. Whoever receives the Spirit of adoption as God’s child learns to cry out, “Abba, Father.” People change when they see that they are responsible for what they believe about God. Life experience is no excuse for believing lies; the world and devil don’t excuse the flesh. People change when biblical truth becomes more loud and vivid than previous life experience. People change when they have ears to hear and eyes to see what God tells us about Himself.

David Powlison

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Italian	Main course, Z- high hol	4	Servings

INGREDIENTS

4	tb	Olive oil
2	lg	Onions; chopped
1		Clove garlic; minced
1	tb	Chopped fresh rosemary
2	lb	Cubed veal for stew
		Salt; to taste
1	c	Marsala wine; or other sweet wine
1		Butternut squash; about 1 pound, *See note
1 1/2	c	Meat or chicken broth; or as needed
		Freshly ground black pepper; to taste

INSTRUCTIONS

Another recipe from "Cucina Ebraica: Flavors of the Italian Jewish Kitchen"
by Joyce Goldstein...
Braised Meat with Butternut Squash (Stufadin di Zuca Zala) was posted in
The Naples Daily News food section, Naples FL, Wednesday, September 16,
1998 (from a Scripps Howard release- author not given)
*Note: halved, seeds and fibers removed, peeled, cut into 1/2- inch cubes
and parboiled in salted water for 5 minutes
Warm 2 tbsp of the olive oil in a saute pan over low heat. Add the onions,
garlic and rosemary, saute until tender and translucent, about 8 minutes.
Remove from heat and set aside.
Warm the remaining 2 tablespoons olive oil in a heavy pot over high heat.
Add the meat and brown well on all sides, sprinkling with a little salt
after it has browned. Add the wine and let it bubble up.
Add the sauteed onions, the butternut squash and the broth to cover; bring
to a boil.
Cover, reduce the heat to low and simmer gently until the meat is tender
and the squash has formed a puree, 1 hour to 1- 1/4 hours. Season with salt
and pepper before serving.
Makes 4 to 6 servings.
Variation: you can use 3/4 pound carrots, peeled and grated, in place of
the squash.
Recipe by: "Cucina Ebraica: Flavors of the Italian Jewish Kitchen"
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Sep 17,
1998, converted by MM_Buster v2.0l.

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