God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
The aesthetic experience of God, the encounter of the human soul with divine beauty, is more than merely enjoyable, it is profoundly transforming. There is within it the power to persuade and to convince the inquiring mind of truth. This may well be the Spirit’s greatest catalyst for change. Paul alluded to this in 2 Corinthians 3:18 when he said, “We all, with unveiled face, beholding the glory of the Lord, are being changed into His likeness from one degree of glory to another.” The point is that what we see is what we be! We do not simply behold beauty: beauty takes hold of us and challenges the allegiance of our hearts. Beauty calls us to reshape our lives and exposes the shabbiness of our conduct. It awakens us to the reality of a transcendent Being to whose likeness of beauty we are being called and conformed by His gracious initiative. Beauty has the power to dislodge from our hearts the grip of moral and spiritual ugliness. The soul’s engagement with beauty elicits love and forges in us a new affection that no earthly power can overcome.
How we handle suffering is directly related to our view of God. Most professing Christians think they believe in the sovereign power of God, but in reality they don’t act like they believe that God is completely sovereign. They don’t believe God is in control of every single event in their life.
(Adapted from Hodgson Mill wheat bran box)
"These muffins are mixed, stored in the refirigerator and baked whenever
they are wanted. When preparing to back, preheat oven to 400 degrees. Stir
batter weel and spoon into buttered muffin tins, filling 2/3 full. Bake
20-22 minutes and serve. You can make 2 muffins or enough for a large
family."
Combine 1 C bran and 1 C boiling water, stir and let steep. In a separate
bowl, cream sugar and butter. Beat eggs. Combine the flour, soda and salt.
Combine the 1 C of steeped bran with remaining 2 C of bran, the eggs, flour
mixture and buttermilk, butter and sugar. Mix. Store in tightly covered
container (non-metallic). Let stand at least 12 hours before baking. Batter
will keep in refrigerator for 6 weeks. Chemical action will cause the
batter to turn dark on top. No problem, just stir before using.
Note: I never had enough batter around to last more than 2 or 3 days. Six
weeks seems mighty long to me. But these are delicious!
Posted to TNT Recipes Digest, Vol 01, Nr 945 by Melissa Tarleton
<meltimnick@mindspring.com> on Jan 16, 1998
A Message from our Provider:
“He who angers you, controls you!”
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