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C.H. Spurgeon

Alcohol is sinful when a person becomes addicted. It’s all over the Bible: In 1 Timothy 3:3, “[Elders must] not [be] addicted to wine.” The same is true for deacons (1 Tim. 3:8). The same is true for all believers. Isaiah 5:11 says, “Woe to those who rise early in the morning that they may pursue strong drink, who stay up late in the evening that wine may inflame them!” Titus 2:3 calls “older women...to be reverent in their behavior, not malicious gossips nor enslaved to much wine.” It is undeniable that alcohol is addictive. The consequences suffered as a result of alcoholism are devastating: Divorce, job loss, traffic accidents, breakup of families, destruction of the addict’s health and so on. We are called to be slaves to Christ (Eph. 6:5-6) which promises liberation, not slaves to a substance which always results in unrelenting bondage. 2 Peter 2:19, “for by what a man is overcome, by this he is enslaved.” 1 Cor. 6:12 “All things are lawful for me, but not all things are profitable. All things are lawful for me, but I will not be mastered by anything.” And let’s be clear, this is not a disease problem, this is a sin problem. It is mastery by an idol that one is in submission to. The question is this – is Jesus Christ your Lord or are you mastered by alcohol? Are you addicted? Ask yourself: When stressed out, is alcohol a better solution than Jesus? Do you forget what happens when you drink? Do you feel the need to have alcohol? Has a family or close friend shared concerns about your drinking? Do you make excuses for your drinking? Are you unable to stay within a prescribed limit of drinks? If you answered yes to any of these, you might be facing a problem. I’d encourage you to get some help!
Randy Smith

Any Vegetable Soup

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vegetarian Soup 8 Servings

INGREDIENTS

8 c Assorted chopped vegetables; cooked or raw : cabbage lettece; potatoes, leeks, onions; tomatoes (fresh or canned); green beans, peas, (fresh or frozen); zuccchini or summer squash; turnips, spinach; canned corn
8 c Vegetable stock or water
1 1/2 ts Of salt
1 ts Basil; oregano or marjoram or-
1/4 ts Rosemary -or-
1 Bay leaf
Cayenne pepper or freshly ground black pepper to taste

INSTRUCTIONS

HERB OF CHOICE
Date: Fri, 22 Mar 1996 18:41:37 -0500
From: destowe@usa.pipeline.com (Donald E. Stowe (Don), Kalamazoo, MI)
I'm new to this digest.  The favorite around our house is Any Vegetable
Soup, especially when I do the cooking. Here it is:
PLACE all the ingredients in a soup pot. Bring to a boil, cover and simmer
until the vegatables are tender, about 20 minutes.  Serve hot.
We used 2 cups  of carrots, 2 cups of celery, 2 cups onions, 2 cups of
potatoes, 2 or 3 cups of cabbage, 1 can of corn (2 cups). We used the
liquid from the canned corn and the remainder water (about 9 cups of
liquid).  We used the oregeno one time and and the basil about five times.
I prefer the basil.. We also used 1 teas. onion powder and 1/2 teas. garlic
powder. We use a generous amount of black pepper to give the soup some
zing.
Taken from the Vegetarian Times Complete Cookbook
FATFREE DIGEST V96 #81
From the Fatfree Vegetarian recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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