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I was a sinner, less perfect than God. By conviction of the Holy Spirit I learned that my condition would incur the eternal condemnation of God if I did not submit to His grace. I acknowledged myself a sinner and threw myself on His mercy and grace, recognizing that He had brought salvation to earth through His Son Jesus Christ. After God the Father put God the Son to death on the cross, He could proclaim grace and pardon to all who would submit to Him. I came to the cross, believed His promise about His Son, and God declared me righteous even while I was ungodly and gave me authority to become His child. I ceased to be a child of wrath and became a child of God, justified from all things. Simultaneously, I was declared to be an heir of God, joint-heir with Jesus Christ. I received eternal life, and shall never perish. I was accepted in the Beloved; my body became the temple of the Holy Spirit; I was born of the Spirit into the family of God, baptized by the Holy Spirit into the body of Christ, and sealed by the Holy Spirit unto the day of redemption. I have an inheritance incorruptible and undefiled and that fades not away, reserved in Heaven for me. Although I know myself to be a sinner, I am not concerned about the penalty for sin, since the Lord Jesus Christ bore the penalty and declared me righteous. The love of Christ becomes the constraining factor in my life, and I seek to glorify Him as Lord. I know Him as my Creator and so have peace of mind. I know Him as Savior and so have peace of conscience. In the measure that I enter into the second rest, I know Him as Lord and find the peace that passes all understanding.

Donald Grey Barnhouse

We Love God!

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

Apple Mulling Spice #1

January 22, 2023

CATEGORY	CUISINE	TAG	YIELD
		Beverage	1	Servings

INGREDIENTS

25		Cinnamon sticks; ea. 2 inches long (about 3 ounces)
6		Whole nutmegs (1 ounce)
1/3	c	Each: chopped dried orange and lemon peel (drying instructions follow)
1/4	c	Each whole allspice and whole cloves
2	tb	Finely chopped; crystalized ginger (optional)

INSTRUCTIONS

Put cinnamon sticks and nutmeg in a plastic bag and crush with a rolling
pin or bottom of a small heavy skillet until broken in small pieces. (The
nutmeg will be quite stubborn.)  Mix with remaining ingredients.  Keep the
mix in a glass jar until ready to use. Alternatively, you could place 3
generous tablespoons of the mix in a 5-inch square of cheescloth and tie
the bundle with string. I don't care for this method as I've found you end
up with little floaters of the cheesecloth "string" in the final mulled
concoction.  I prefer to put some of the mix in a silver tea ball instead.
The actual mulling recipe follows:
Stir 1/2 cup water and 1/3 cup granulated sugar in a large saucepan.  Heat
over medium heat until sugar is dissolved.  Add 3 1/4 cups of wine (red or
white) and the spice bag or teaball filled with spice mix. Reduce heat to
low, cover and heat very gently until mixture is very hot but not boiling
(about 20 minutes).
To mull apple juice, add a spice bag to 8 cups of apple juice.  Bring the
mixture to a boil, reduce heat, cover and simmer 30 to 35 minutes.
I've also been told that mulled cranberry juice is quite good, but I
haven't tried it yet.
To dry citrus peel: With a vegetable peeler, remove the colored part of
peel from 2 large oranges and 4 lemons.  Place in single layer on plate;
cover with a paper towel and let stand at room temperature 1 day or until
dried. Snip in small pieces with kitchen shears or chop course.
LOCKENE@JADE.AB.CA (EARL LOCKEN)
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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