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A Christian is truly regenerated – but at the same time only partially sanctified. Sin is dethroned – but not destroyed! His predominant taste and disposition are holy – but godly principles may not yet have struck their roots very deep into his soul. His holy purposes are somewhat vacillating, and his inclinations to evil sometimes strong. We have the burden of our fleshly corruptions to carry, which without great labor and effort, will sadly retard us in our Christian lives.
John Angell James

A death by crucifixion seems to include all that pain and death can have of the horrible and ghastly – dizziness, cramp, thirst, starvation, sleeplessness, traumatic fever, shame, publicity of shame, long continuous torment, horror of anticipation, mortification of intended wounds – all intensified just up to the point at which they can be endured at all, but all stopping just short of the point which would give to the sufferer the relief of unconsciousness. The unnatural position made every movement painful; the lacerated veins and crushed tendons throbbed with incessant anguish; the wounds, inflamed by exposure, gradually gangrene; the arteries – especially at the head and stomach – became swollen and oppressed with surcharged blood, and while each variety of misery went on gradually increasing, there was added to them the intolerable pang of a burning and raging thirst, and all these physical complications caused an internal excitement and anxiety, which made the prospect of death itself – of death, the unknown enemy, at whose approach man usually shudders most – bear the aspect of a delicious and exquisite release. One thing is clear. The 1st century executions were not like the modern ones, for they did not seek a quick, painless death or the preservation of any measure of dignity for the criminal. On the contrary, they sought an agonizing torture which completely humiliated him. And it is important that we understand this, for it helps us realize the agony of Christ's death.
Frederick Farrar

    • Anco Chili Devil’s Food Cupcakes with Roasted Macadamias

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    Eggs, Dairy Chicago Cakes 9 Servings

    INGREDIENTS

    1 1/4 c Cake Flour
    1/2 c Unsweetened Cocoa Powder
    3 tb Ancho chili powder
    1 ts Baking soda
    1/4 ts Baking powder
    1/4 ts Cayenne pepper
    1/2 ts Salt
    10 tb Unsalted butter at room temp
    1 1/2 c Sugar
    3 Large eggs
    1/2 c Buttermilk
    1/2 c Hot dark coffee
    1 ts Pure vanilla extract
    1/2 c Lightly rosasted Macadamias whole or chopped (about 2 oz.)
    4 oz Semisweet chocolate, chopped
    1/2 c Whipping cream

    INSTRUCTIONS

    FOR THE CAKE
FOR THE TOPPING
[Note:  Bobby Flay, chef of NYC's Mesa Grill, prepared this dessert for a
Meals on Wheels benefit meal at the Frontera Grill in Chicago. Blended with
the cocoa and coffee, the chili powder is only mildly hot and adds
something approximating a fruit flavor.]
1.  Heat oven to 375 degrees.  Butter a 9" square cake pan, line the bottom
with parchment or waxed paper and butter the paper.  Measure out cake
flour, cocoa, chili powder, baking soda, salt, baking powder, and cayenne.
Sift them together 3 times. 2. Using an electric mixer with a large bowl,
beat the butter and sugar together until light and fluffy. Beat in the
eggs, one at a time, and continue beating until mixture is light, fluffy
and almost tripled in volume. 3. Fold 1/3 dry mixture into the butter-egg
mixture, then add 1/2 the buttermilk and 1/2 the coffee. Fold in another
1/3 of the dry mixture then the remaining buttermilk and coffee. Finish
with the remaining dry dry mixture and the vanilla extract. 4. Spread the
batter in the prepared pan.  Bake until cake springs back when touched
lightly (30 - 35 min.).  Then turn out of pan and leave on the rack until
completely cool. 5. Use a 2-1/2 inch cookie cutter to cut rounds from the
cake.  Place the rounds in paper cupcake liners. 6. Make the topping: If
the macadamias are raw, roast them in a 350 degree oven, turning once,
until they just begin to color.  Place the chopped chocolate in a bowl,
heat the whipping cream tii the point of a bowl and pour it over the
chocolate.  Let cool to warm then drizzle it over the cupcakes. Top with
macadamia nuts.
[Note: Ancho chili powder can be made by stemming and seeding whole ancho
chilies and pulverizing them in an electric spice mill or coffee grinder.
The poweder should be available at markets featuring Soutwestern
ingredients or may be ordered by mail from G.B. Ratto & Co., 800-325-3483.]
From Chicago Tribune Magazine 3/23/93. Posted by Bud Cloyd
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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