Here we commemorate the greatest and deepest demonstration of true love the world has ever known. For God looked down upon sorrowing, struggling, sinning humanity and was moved with compassion for the contrary, sheep-like creatures He had made. In spite of the tremendous personal cost it would entail to Himself to deliver them from their dilemma He chose deliberately to descend and live amongst them that He might deliver them. This meant laying aside His splendor, His position, His prerogatives as the perfect and faultless One. He knew He would be exposed to terrible privation, to ridicule, to false accusations, to rumor, gossip and malicious charges that branded Him as a glutton, drunkard, friend of sinners and even an imposter. It entailed losing His reputation. It would involve physical suffering, mental anguish and spiritual agony. In short, His coming to earth as the Christ, as Jesus of Nazareth, was a straightforward case of utter self-sacrifice that culminated in the cross of Calvary. The laid-down life, the poured-out blood were the supreme symbols of total selflessness. This was love. This was God. This was divinity in action, delivering men from their own utter selfishness, their own stupidity, their own suicidal instincts as lost sheep unable to help themselves.

Phillip Keller

CATEGORY	CUISINE	TAG	YIELD
Meats		Soups &, Stews	10	Servings

INGREDIENTS

3	lb	Chicken backs, wings, necks, bones; any combination
2		Onions, peeled & halved
2		Whole cloves
4		Unpeeled garlic cloves
1		Rib celery; halved
2		Carrots; halved
1	ts	Salt
6		Long parsley sprigs
12		Black peppercorns
1/2	ts	Dried thyme; crumbled
1		Bay leaf

INSTRUCTIONS

If using wings, cut each wing at the joint into 3 pieces.  In a stockpot or
kettle combine the chicken parts with 14 cups of cold water.  Bring the
water to a boil, skimming the froth, add 1/2 cup cold water, and bring the
mixture to a simmer, skimming the froth. Add the onions, stuck with the
cloves, the garlic, the celery, the carrots, the salt, the parsley, the
peppercorns, the thyme and the bay leaf; simmer the mixture, skimming the
froth, for 3 hours. Strain the stock through a fine sieve into a bowl and
let it cool to warm. If a more concentrated flavor is desired boil the
stock until it is reduced to the desired concentration. Chill the stock and
remove the fat.  Makes about 10 cups.
Posted to EAT-L Digest 01 Sep 96
Date:    Mon, 2 Sep 1996 20:02:54 -0400
From:    Laura Hunter <LHunter722@AOL.COM>

A Message from our Provider:

“When God saw you – It was love at first sight”