I was a sinner, less perfect than God. By conviction of the Holy Spirit I learned that my condition would incur the eternal condemnation of God if I did not submit to His grace. I acknowledged myself a sinner and threw myself on His mercy and grace, recognizing that He had brought salvation to earth through His Son Jesus Christ. After God the Father put God the Son to death on the cross, He could proclaim grace and pardon to all who would submit to Him. I came to the cross, believed His promise about His Son, and God declared me righteous even while I was ungodly and gave me authority to become His child. I ceased to be a child of wrath and became a child of God, justified from all things. Simultaneously, I was declared to be an heir of God, joint-heir with Jesus Christ. I received eternal life, and shall never perish. I was accepted in the Beloved; my body became the temple of the Holy Spirit; I was born of the Spirit into the family of God, baptized by the Holy Spirit into the body of Christ, and sealed by the Holy Spirit unto the day of redemption. I have an inheritance incorruptible and undefiled and that fades not away, reserved in Heaven for me. Although I know myself to be a sinner, I am not concerned about the penalty for sin, since the Lord Jesus Christ bore the penalty and declared me righteous. The love of Christ becomes the constraining factor in my life, and I seek to glorify Him as Lord. I know Him as my Creator and so have peace of mind. I know Him as Savior and so have peace of conscience. In the measure that I enter into the second rest, I know Him as Lord and find the peace that passes all understanding.

Donald Grey Barnhouse

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy, Meats	Mexican	Seafood, Soups/stews, Mexican	4	Servings

INGREDIENTS

4	tb	Unsalted butter
1	md	Onion, chopped
1		Clove garlic, chopped
3	c	Fresh corn kernels
1/4	c	Water
1 1/2	tb	Cornstarch
2	c	Whole milk
3/4	c	Lump crabmeat, about 4 ounces
1	c	Whipping cream
2		Poblano chili peppers, roasted and diced
1		Canned chipotle chili pepper, diced

INSTRUCTIONS

Salt to taste Chopped fresh thyme or cilantro
Melt 2 Tbsp. butter in a large saucepan.  Add onion and garlic and cook
over medium heat, stirring often until soft, 7 to 8 minutes. Transfer to a
blender and add corn kernels, water and cornstarch. Blend until smooth.
Melt remaining butter in same pan.  Add puree, and cook over medium heat,
stirring constantly, until mixture thickens, 3 to 4 minutes. Add milk and
heat to a simmer. Cover partially and simmer 15 minutes, stirring often.
Strain soup, pressing on solids to remove as mush liquid from the corn as
possible.  Return strained mixture to pan, and add crab, cream, poblano
chilies, chipotle chili and salt. Heat to a simmer. Serve hot, garnished
with thyme or cilantro.  Makes 4 cups
From: Asbury Park Press 08/12/92 Shared By: Pat Stockett
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Worry is the darkroom in which negatives can develop.”

When all were in their places Father said grace and, excusing himself, left the family to retire to his study. He frequently spent thirteen hours a day studying. He managed this amazing amount of time by husbanding every hour of the day. He usually arose at four in the morning, indulging himself in the later rising time of five in the winter. In this way he was far along in his studies while the household slept. He preferred to eat alone, usually certain foods which he had by experimentation discovered kept his mind and body most sprightly. This morning he did not eat the rich menu which Venus set before the rest of the household, the home-cured bacon and the delicious hot breads. But at the end of the meal, he rejoined his family for morning devotions.

Edna Gerstner