The biblical evidence : Matthew 1:18-25 1. Joseph and Mary were betrothed (1:18, 20, 24), a relationship regarded as the legal equivalent of marriage. In other words, betrothal could be broken only by a formal divorce. This is why Joseph is referred to as her “husband” (v. 19). 2. Although betrothed, the relationship had not yet been consummated sexually (see vv. 18, 25; also Luke 1:34). 3. Mary’s pregnancy is attributed to the Holy Spirit: a. Verse 20 – “of the Holy Spirit.” b. Verse 16 – “and to Jacob was born Joseph the husband of Mary, by/of whom [feminine] was born Jesus.” Matthew clearly excludes Joseph. c. Note that the repeated active verb (“was the father of” or “begot”) gives way to a divine passive in v. 16 (i.e., God is the active agent in the conception and birth of Jesus). 4. Joseph is instructed to take Mary into his house and to name the child (vv. 20-21) thereby establishing for Joseph legal paternity of the child. Hence the community came to believe that Joseph was Jesus’ father (Lk. 2:48; Mt. 13:55). Luke 1:26-38 1. Mary is explicitly identified as a “virgin” (parthenos, v. 27), a fact she confirms in v. 34. 2. Verse 35 clearly attributes the conception to the work of the Holy Spirit. 3. The terms translated “come upon” and “overshadow” (v. 35) are not euphemisms for sexual relations. They are simply figurative expressions for divine intervention by which God will supercede the natural order of things. 4. For the term “overshadow,” see Ex. 40:35; Psm. 91:4; 140:7; Mt. 17:5; Mk. 9:7; Lk. 9:34 (cf. also Gen. 1:2). The emphasis is on the powerful creative presence of the Spirit in bringing to pass the conception of the man Jesus.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	Mexican	Cooking liv, Import	6	Servings

INGREDIENTS

2	tb	Vegetable oil; lard, bacon or chorizo drippings
1	md	White onion chopped
4		Garlic cloves; peeled and finely chopped
4	c	Undrained; seasoned cooked beans, slightly warm
		Salt; to taste
1/2	c	Crumbled mexican queso fresco, queso anejo, pressed, salted farmers cheese, dry feta or parmesan, for garnish
		Tortilla chips; for garnish

INSTRUCTIONS

In a large well seasoned or nonstick skillet, heat the oil or pork fat over
medium heat. Add the onion and cook, stirring frequently, until deep
golden, about 10 minutes. Stir in the garlic, cook for a minute or so, then
use a slotted spoon to scoop in about 1/4 of the beans, leaving most of the
liquid behind. With a bean or potato masher, or the back of a large spoon,
mash the beans into a coarse puree. Add another portion of the beans, mash
them in, and continue until all the beans have been added and coarsely
mashed. Add about a cup of bean liquid or water and stir frequently over
the heat until the beans are still a little soupier than you'd like to
serve them (they'll thicken as they sit.) Taste and season with salt if
needed.
Yield: 6 servings
Recipe by: Cooking Live Show #CL8916 Posted to MC-Recipe Digest V1 #691 by
"Angele and Jon Freeman" <[email protected]> on Jul 26, 1997

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