We Love God!

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

As we approach the twenty-first century, it doesn’t take a rocket scientist to know that our entire culture is in trouble. We are staring down the barrel of a loaded gun, and we can no longer afford to act like it’s loaded with blanks… Our society has replaced heroes with celebrities, the quest for a well-informed character with the search for a flat stomach, substance and depth with image and personality. In the political process, the makeup man is more important than the speech writer, and we approach the voting booth, not on the basis of a well-developed philosophy of what the state should be, but with a heart full of images, emotions, and slogans all packed into thirty-second sound bites. The mind-numbing, irrational tripe that fills TV talk shows is digested by millions of bored, lonely Americans hungry for that sort of stuff (J.P Moreland).

Other Authors

Expository preaching has three decided advantages for any pastor: First, it takes the congregation through a book of the Bible so that they are able to observe and understand the various covenantal themes contained in it. Second, this type of “series” preaching protects the congregation from the pastor’s “hobby horses.” Therefore, rather than preaching on a number of his favorite topics, he is bound by the text to preach and teach the variety of doctrines found in the Word of God. Moreover, in the history of preaching it has been this expository approach that has proven to be the most spiritually beneficial to God’s covenant communities. Third, this will solve the problem for the younger pastor of choosing a text every week. Being guided by the text and your exegesis, you know what you’re preaching on next week.

We Love God!

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

African And Middle Eastern Spice Info

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
	Arab	! info, Mid-east	1	Servings

INGREDIENTS

*** NON NE *****

INSTRUCTIONS

Around the Arabian Gulf, highly spiced food is still common: recipes
from the region call for complex spice blends, often with chilies.
Enthusiasm for rich spicing passes to North Africa, to Ethiopia and
the countries of the Magreb (Morocco, Algeria and Tunisia), where  food
is spiced with pepper, cubebs, cumin, caraway, cinnamon and  cassia,
ginger and saffron. Chilies and mild peppers are common too,  but not
all the food is ferociously hot; many Moroccan dishes are  quite
delicate and subtle in their flavoring. Further south, in both  East
and West Africa, chilies are the dominant flavoring. Elsewhere  in the
Middle East, subtle spicing prevails in the Arab countries,  Iran and
Turkey.  Source: Jill Norman "The Complete Book of Spices" Viking
Studio  Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated
with  full color photographs of the herbs and spices- whole, mixed,
ground.  Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe
Digest V1  #632 by "Mary Spyridakis" <MSpork@msn.com> on Jun 2, 97

A Message from our Provider:

“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 299 Calories From Fat: 7 Total Fat: <1g Cholesterol: 15.3mg Sodium: 440.2mg Potassium: 1270.9mg Carbohydrates: 43.4g Fiber: 0g Sugar: 43.4g Protein: 28.9g