O sinner! The God that holds you over the pit of hell, much as one holds a spider, or some loathsome insect over the fire, abhors you, and is dreadfully provoked. His wrath towards you burns like fire. He looks upon you as worthy of nothing else, but to be cast into the fire. He is of purer eyes than to bear to have you in his sight. You are ten thousand times more abominable in His eyes, than the most hateful venomous serpent is in ours. O sinner! You have offended Him infinitely more than ever a stubborn rebel did his prince; and yet it is nothing but His hand that holds you from falling into the fire every moment. O sinner! It is to be ascribed to nothing else, that you did not go to hell the last night; that you were allowed to awake again in this world, after you closed your eyes to sleep. And there is no other reason to be given, why you have not dropped into hell since you arose in the morning, but that God's hand has held you up. O sinner! There is no other reason to be given why you have not gone to hell, since you have sat here in the house of God, provoking His pure eyes by your sinful wicked manner of attending His solemn worship. O sinner! Yes, there is nothing else that is to be given as a reason why you do not this very moment drop down into hell. O sinner! Consider the fearful danger you are in! O sinner! It is a great furnace of wrath, a wide and bottomless pit, full of the fire of wrath, that you are held over, in the hand of that God whose wrath is provoked and incensed as much against you, as against many of the damned in hell. O sinner! You hang by a slender thread, with the flames of divine wrath flashing about it, and ready every moment to singe it, and burn it asunder. And you have no interest in any Mediator, and nothing to lay hold of to save yourself, nothing to keep off the flames of wrath, nothing of your own, nothing that you ever have done, nothing that you can do, to induce God to spare you one moment!

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Chinese, Pork, Ceideburg 2	8	Servings

INGREDIENTS

8		To 10 cups water
1 1/2	lb	Boneless leg of pork, pork butt or loin
2		Green onions, crushed
3	qt	Slices fresh ginger, crushed
2		Garlic cloves, crushed
1/4	c	Shao-Hsing rice wine, or dry sherry
		Fresh coriander sprigs for garnish
1	ts	Finely minced garlic (about 2 small cloves)
1/2	ts	Fresh minced ginger (about 2 quarter-sized slices)
1	tb	Dark soy sauce
1	tb	Light soy sauce
1/2	ts	Hot pepper oil, or to taste
1	ts	Asian sesame oil
1 1/2	ts	Sugar
2	ts	Rice vinegar
2	tb	Minced fresh coriander or green onion

INSTRUCTIONS

GARLIC SESAME SAUCE
Joyce Jue comes through again!  You owe it to yourself to try this
method of cooking if you like pork, Chinese food or both.  It's an
absurdly simple way to produce delicious foods.  If you don't like
pork, fix this using a chicken.
Fresh ham or a fairly fat cut of pork is traditionally used for this
recipe, but boneless lean pork loin makes a delicious and leaner
substitute.  For a nontraditional presentation, serve the pork with
grilled asparagus spears, Asian eggplant and/or zucchini slices.  Or,
arrange the slices on a bed of watercress with strips of roasted
pepper and serve as a first course salad.  Or, simply alternate the
pork with thin rounds of chilled cucumber.
Bring the water to a boil in a large pot, then add the pork, green
onions, ginger, garlic and wine.  Bring to a boil again.  Skim off
the scum that rises to surface.  Cover, reduce heat low and simmer
for 45 minutes.
When the meat is done, half fill a large pan with cold water and ice
cubes. Remove the meat from the pot and immediately plunge it into
the ice water; let sit for 20 minutes to firm up the meat and juices.
Remove pork, pat dry, cover and refrigerate until thoroughly chilled,
at least 2 to 3 hours, or overnight.
GARLIC SESAME SAUCE:  Mix together all ingredients.
To serve:  Cut the meat crosswise into paper-thin slices (no thicker
than 1/8 inch) and arrange in a circular pattern on a plate.  Serve
sauce on the side or drizzle it over the pork.  Garnish with fresh
coriander leaves.
Serves 8 to 10.
PER SERVING:  120 calories, 14 g protein, 1 g carbohydrate, 6 g fat
(2 g saturated), 41 mg cholesterol, 250 g sodium, 0 g fiber.
Joyce Jue writing in the San Francisco Chronicle, 6/9/93.
Posted by Stephen Ceideberg; October 6 1993.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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