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Is it easy to convince someone that the Bible is the Word of God on the basis of its unity, its scientific, historical accuracy, its miracles, its archaeological evidence? I haven't found that to be the case. In a special series spread over a three-week period I presented such data at a private college in California. I felt the proof was overwhelming and not one person became a believer. Why doesn't it convince all unbelievers when it's so convincing to us? Paul said it when he wrote, 'The man without the Spirit does not accept the things that come from the Spirit of God, for they are foolishness to him and he cannot understand them, because they are spiritually discerned' (1 Cor. 2:14). Only when the Holy Spirit does His regenerating work, only as He opens the mind, tears off the scales of blindness, gives life where there is death and plants the marvelous understanding of the revelation of God, only then do people come to believe and trust in the Bible. The reason I know the Bible is true is that the Spirit of God has convinced me of it.

John MacArthur

We Love God!

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

Albondigas – (andalucian Lamb Meatballs)

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Eggs	Spanish	Med01	4	Servings

INGREDIENTS

2	lb	Ground lamb
1/2		Onion, finely minced
2		Garlic cloves, finely minced
4	T	Chopped cilantro, divided
1	T	Toasted cumin seeds, finely
		ground
		Using a spice mill
1		Egg
		Salt, to taste
		Freshly-ground black pepper
		to taste
2	T	Thyme leaves
1/2	c	Flour
6	T	Extra-virgin olive oil
1		Spanish onion, chopped 1/8"
		dice
1 1/2	c	Chicken stock
1/4	c	Blanched almonds
1/4	t	Saffron threads
3		Garlic cloves
1/2	T	Fresh mint chiffonade

INSTRUCTIONS

In a mixing bowl, stir together lamb, onion, garlic, 3 tablespoons
cilantro, cumin, egg, salt and pepper and thyme and mix well. Form
into 1-inch balls, dust with flour and refrigerate 10 minutes. Heat
oil in a 12- to 14-inch frying pan until just smoking. Add meatballs
and cook until golden brown all over, or about 7 to 10 minutes, and
remove. Add Spanish onion and cook until golden brown and soft, about
6 to 8 minutes. Add stock and bring to a boil. Return meatballs to  pan
and lower heat to simmer. Cover and cook 30 minutes. Place  almonds,
saffron, garlic, mint and remaining cilantro into a spice  mill and
process to a fine powder. Stir into stock and serve  immediately. This
recipe yields 4 servings.  Recipe Source: MEDITERRANEAN MARIO with
Mario Batali From the TV FOOD  NETWORK - (Show # ME-1B05 broadcast
05-29-1998) Downloaded from their  Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net  05-31-1998  Recipe by:
Mario Batali  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 640 Calories From Fat: 340 Total Fat: 38.1g Cholesterol: 201.2mg Sodium: 356.6mg Potassium: 890.6mg Carbohydrates: 22.2g Fiber: 3g Sugar: 2.6g Protein: 50.4g