God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
God's holiness and righteous glory have been desecrated, defamed, and blasphemed by our sin. It is with a holy God that we have to do in our guilt! And there can be no justification, no reconciliation, no cleansing of our conscience, unless the holiness of God is honored and the defamation of His righteousness is repaired. The urgency of our problem with guilt is not that we feel miserable, but that God's name has been blasphemed. We live in a day with such a horrendously inflated view of human potential and such a miserably tiny view of God's holiness that we can scarcely understand what the real problem of guilt is. The real problem is not, 'How can God be loving and yet condemn people with such little sins?' The real problem is, 'How can God be righteous if He acquits such miserable sinners as we?' There can be no lasting remedy for guilt which does not deal with God's righteous indignation against sin. That's why there had to be a sacrifice. And not just any sacrifice, but the sacrifice of the Son of God! No one else, and no other act, could repair the defamation done to the glory of God by our sins. But when Jesus died for the glory of the Father, satisfaction was made. The glory was restored. Righteousness was demonstrated. Henceforth it is clear that when God, by grace, freely justifies the ungodly (Romans 4:5), He is not indifferent to the demands of justice. It is all based on the grand transaction between the Father and the Son on the morning of Good Friday at Calvary. No other gospel can take away our guilt because no other gospel corresponds to the cosmic proportions of our sin in relation to God.
John Piper
Chiles with Beer and Cheese (Rajas Con Cerveza)
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Vegetables, Grains, Dairy
4
Servings
INGREDIENTS
3
tb
Vegetable oil
1
c
Thinly sliced white onion
Salt
1
lb
Poblano or Anaheim chiles; (about 6 medium chiles) – charred, peeled, with stems, seeds and veins removed and flesh cut into narrow strips
1
c
Strong beer
6
oz
Medium-sharp Cheddar or domestic Muenster cheese; cut into thin slices
INSTRUCTIONS
The following are from the April 1996 issue of Food & Wine in an article by
Diane Kennedy.
6 appetizer or 4 first-course servings
1.Heat the oil in a deep, nonreactive, medium skillet or shallow
flame-proof casserole. Add the onion, season with salt and cook over
moderate heat until translucent.
2.Add the chile strips, cover the pan and cook until just tender but not
soft, about 4 minutes. Add the beer, increase the heat to high and boil,
uncovered, until it is absorbed by the chiles, aobut 7 minutes.
3.Spread the slices of cheese over the chiles and heat until melted.
Serve immediately.
Posted to CHILE-HEADS DIGEST by Judy Howle <[email protected]> on May 23,
1998
A Message from our Provider:
“The art of love is God at work through you. #Wilferd A. Peterson”
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