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The twentieth century was the century of the self. Almost all virtues, especially love, were reinterpreted to put the self at the center. This means that almost all people are saturated and shaped with the conviction that the essence of being loved as a human is being treasured or esteemed. That is, you love me to the degree that your act of treasuring terminates on me… If they ask, “Do you treasure me or do you treasure Christ?” I answer, “I treasure Christ, and, desiring to treasure Him more, I treasure your treasuring Christ.” Without the miraculous work of the Holy Spirit removing human self from the center, this will not satisfy American people. They are so saturated with self-oriented love that they can scarcely conceive what true Christian love is. True Christian love is not my making much of them, but my helping them to enjoy making much of God. This is love. If my treasuring terminates on them I play right into the hands of the devil and their own self-centered destruction. But if my treasuring terminates on God and their treasuring God, then I direct them to the one source of all joy. And that act of directing them to God, their hope and life and joy, is what love is.
John Piper

The new evangelicalism is not driven by the same passion for truth as the older form, and that is why it is often empty of theological interest. We now have less biblical fidelity, less interest in the truth, less seriousness, less depth and less capacity to speak the Word of God to our own generation in a way that offers an alternative to what it already thinks.
David Wells

    • Apples And Pears with Cinnamon

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    CATEGORY CUISINE TAG YIELD
    Dairy Campanile 4 servings

    INGREDIENTS

    4 Williams pears.
    2 Golden Delicious apples.
    150 g Sugar.
    4 Pinches cinnamon.
    3 Yoghurts
    20 cl Double cream; (or creme fraiche).
    2 tb Flaked almonds.

    INSTRUCTIONS

    1 Peel the apples and pears, leaving them whole. Arrange them in an
ovenproof dish. Sprinkle 100 g of the sugar on top, add the cinnamon
and a cup of water. Bake in the oven (gas mark 4 / 350F / 180C) for
20 minutes.
2 Remove from the oven. Allow the fruit to cool completely before
pouring off the liquid.
3 In a large bowl, mix together the cream, yoghurts and the rest of
the sugar. Pour some of this mixture into four dessert bowls, then
put a pear in the middle of each, with four apple segments arranged
around it.
4 Pour the rest of the cream mixture over the fruit and decorate with
the flaked almonds. Serve cold.
In the Middle Ages, cinnamon was added to stews and stocks, sweet
cream dishes and fricassees of poultry.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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