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

[Jesus is] not saying, “Take absolutely no oaths at all,” because Jesus Himself took and made oaths. You remember what Jesus said to His disciples in the upper room in John 13? “I tell you I will never again eat of this meal until we eat it in the Kingdom.” He was making an oath. He was saying, “I’m never going to sit down with you and eat this supper until we are eating the marriage feast of the Lamb together.” It was a pledge to His people – that He was going to be faithful until He brought them to glory. Paul made oaths. So Jesus’ point is not, “Don’t ever make oaths.” His point is, “Don’t ever use God’s name in an oath with subterfuge.” You always tell the truth. And even if you don’t invoke God’s name, whenever you are being called upon to tell you are witnessing as to whether you are from God or from the evil one.

Ligon Duncan

It is beyond all question that this eminent piety is before everything else in preparation for the duties of the sacred office. It is before talents, or learning, or study, or favorable circumstances, or skill in working, or power in sermonizing. It is needed to give character and tone and strength to all these, and to every other part of the work. Without this elevated spirituality nothing else will be of much account in producing a permanent and satisfactory ministry. All else will be like erecting a building without a foundation... Oh that at the very beginning this could be deeply impressed upon the hearts of young ministers!... Without it success in the holy office is not to be expected (Thomas Murphy).

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We Love God!

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

Angu (cornmeal Mush)

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
	Brazilian	Brazil, Cereal	6	Servings

INGREDIENTS

		INGREDIENTS
1	T	Oil
2		Clove garlic, minced 2 tsp
1		Onion, finely chopped about
		1/4 cup
2	c	Cold water, to 3 cups
		Salt & fresh ground black
		pepper
1/2	c	Fine, stone ground cornmeal

INSTRUCTIONS

Servings: 6 to 8 Notes: Angu (pronounced "aing goo") is a sort of
polenta, one of the many cooked starch pastes one finds in Brazil.  For
best results, use a fine, stone ground cornmeal.  DIRECTIONS: Heat the
oil in a large saucepan. Cook the garlic and  onion over medium heat
for 2 to 3 minutes or until soft but not  brown. Add 2 cups water and
bring to a rapid boil.  Add the cornmeal in a thin stream through your
fingers, stirring  vigorously to prevent lumps. The mixture should be
the consistency of  choux pastry or soft ice cream. If too thick, make
a hole in the angu  with a wooden spoon and stir in a little cold
water. Reduce the heat  to low and gently simmer for 3 to 4 minutes.
Correct the seasoning  and serve at once.  Note: For a prettier
presentation, the angu can be spooned into a  thickly buttered tube pan
and unmolded onto a platter. (Picture in  magazine shows that a fluted
tube pan was used, and the center of the  unmolded angu was filled with
flat leaf parsley- or cilantro?  Source: Yankee magazine, April 1991,
recipe from Belita de  CastroBrazilian cook, cookbook author.  From:
Sallie Austin  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 103 Calories From Fat: 23 Total Fat: 2.7g Cholesterol: 0mg Sodium: 136.5mg Potassium: 226.3mg Carbohydrates: 15.1g Fiber: 5.2g Sugar: <1g Protein: 5.3g