We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Let's use the idea of "binding Satan," which is taught in some churches as a norm for Christian living. In Revelation 20:1-10 we read that Satan will be bound for a thousand years, later released for a short time, and finally thrown into the lake of fire (hell) for eternal punishment. In other words, it seems quite clear that until Satan is bound for the thousand years, he is not bound. He will not be bound until Scripture says he will be bound. The 1000 years of Revelation 20, when the Lord returns to this earth to set up His millennial kingdom, is a future event. Therefore the "binding of Satan" today is really unscriptural terminology and unscriptural practice, even though the intent may be for the glory of God. Christians who spiritualize the 1000 years of Revelation 20 to the present "Christian age" (the "amillennial" view of Revelation) are inconsistent if they call for the "binding" of Satan. If Revelation 20 is in the present time, then Satan is already bound by God, and he doesn't need to be bound again and again by Christians! Any way you look at it, "binding Satan" shouldn't be part of normal Christian conduct today.

David Reid

We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

A Great Thanksgiving Turkey!!

January 25, 2023

CATEGORY	CUISINE	TAG	YIELD
		Home3	1	servings

INGREDIENTS

18	lb	Turkey; (18 to 20)
		Salt & pepper; to taste
2	tb	Garlic powder
4		Yellow onions; diced
2	cn	Whole berry cranberry sauce
1	c	Orange marmalade
1		12 oz. bottl teriyaki sauce
1	c	Honey
1/4	c	Soy sauce
		Two oranges; juice of
1	c	Water

INSTRUCTIONS

1 handful mixed fresh herbs (sage, rosemary, parsley etc.) Clean the
turkey well and dry completely. Season the entire bird with salt,
pepper and the garlic powder. Spray a large roasting pan (preferably
one with a lid...or you can use aluminum foil) and the inside of the
lid with non-stick cooking spray. Place the onions on the bottom of
the roasting pan. Set the seasoned turkey on top of the onions.
In a large mixing bowl, whisk together the cranberry sauce, marmalade,
teriyaki sauce, honey, soy sauce, the juice from the oranges and the
water until well blended. (Stuff the juiced orange rinds inside the
cavity of the turkey for moisture!) Pour the mixture over the turkey.
Place the fresh herbs on top of the turkey. Tightly secure the lid or
cover the pan with heavy-duty aluminum foil. Be sure to cover tightly
to keep any steam from escaping the pan.
Roast the turkey at 425&deg; for 3 hours. Do not open the lid during
cooking! After 3 hours of cooking, reduce the oven temperature to
350&deg; and remove the lid or foil from the pan. Also, remove the herbs
from the top of the turkey and discard. Continue roasting the turkey,
uncovered, for about 30 minutes more or until the turkey is golden
and cooked through completely. (To test doneness: the meat between
the leg and thigh, when pierced with a fork shows clear juices
escaping.)
Allow the turkey to rest 20 minutes before carving.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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