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

The punishment was meted out for such crimes as treason, desertion in the face of the enemy, robbery, piracy, assassination, sedition, etc. It continued in vogue in the Roman Empire till the day of Constantine, when it was abolished as an insult to Christianity. Among the Romans crucifixion was preceded by scourging, undoubtedly to hasten impending death. The victim then bore his own cross, or at least the upright beam, to the place of execution. This in itself proves that the structure was less ponderous than is commonly supposed. When he was tied to the cross nothing further was done and he was left to die from starvation. If he was nailed to the cross, at least in Judea, a stupefying drink was given him to deaden the agony. The number of nails used seems to have been indeterminate. A tablet, on which the feet rested or on which the body was partly supported, seems to have been a part of the cross to keep the wounds from tearing through the transfixed members (Iren., Adv. haer., ii.42). The suffering of death by crucifixion was intense, especially in hot climates. Severe local inflammation, coupled with an insignificant bleeding of the jagged wounds, produced traumatic fever, which was aggravated the exposure to the heat of the sun, the strained of the body and insufferable thirst. The swelled about the rough nails and the torn lacerated tendons and nerves caused excruciating agony. The arteries of the head and stomach were surcharged with blood and a terrific throbbing headache ensued. The mind was confused and filled with anxiety and dread foreboding. The victim of crucifixion literally died a thousand deaths. Tetanus not rarely supervened and the rigors of the attending convulsions would tear at the wounds and add to the burden of pain, till at last the bodily forces were exhausted and the victim sank to unconsciousness and death. The sufferings were so frightful that “even among the raging passions of war pity was sometimes excited” (BJ, V, xi, 1). The length of this agony was wholly determined by the constitution of the victim, but death rarely ensued before thirty-six hours had elapsed. Instances are on record of victims of the cross who survived their terrible injuries when taken down from the cross after many hours of suspension (Josephus, Vita, 75). Death was sometimes hastened by breaking the legs of the victims and by a hard blow delivered under the armpit before crucifixion. Crura fracta was a well-known Roman term (Cicero Phil. xiii.12). The sudden death of Christ evidently was a matter of astonishment (Mark 15:44). The peculiar symptoms mentioned by John (19:34) would seem to point to a rupture of the heart, of which the Savior died, independent of the cross itself, or perhaps hastened by its agony (Henry Dosker).

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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)

Apricot And Almond Tart

January 25, 2023

CATEGORY	CUISINE	TAG	YIELD
Eggs		Simply, Baking	1	servings

INGREDIENTS

225	g	Plain flour; (8oz)
115	g	Butter; chilled and cubed
		; (4oz)
1		Egg yolk
3	tb	Ice cold water
8	tb	Apricot jam
85	g	Butter; at room temperature
		; (3oz)
85	g	Caster sugar; (3oz)
85	g	Ground almonds; (3oz)
2		Eggs
1	ts	Almond extract
6		Apricots

INSTRUCTIONS

FOR THE PASTRY
FOR THE FILLING
Pre-heat the oven to 180&deg;C/350&deg;F/gas mark 4. Put a baking tray in to
heat.
Put the flour and butter in a food processor and blitz until mixture
resembles breadcrumbs. Mix the egg yolk with the water, pour into the
food processor and blitz again until the mixture comes together in a
ball.
Roll out the pastry thinly and use it to line a 20 x 4cm (8 x 1 1/2
inch) flan ring with a removable base.
Spread the pastry base with 2 tbsp of the jam. Beat together the
butter and sugar until it is light and fluffy, then beat in the eggs
one at a time. Next, stir in the ground almonds and the almond
extract. Spread the filling mixture on top of the pastry and put the
flan tin on top of the baking tray in the oven for 30 minutes, or
until the filling is risen and brown.
Meanwhile, thinly slice the apricots. As soon as the filling has
cooked, remove the tart from the oven and arrange the apricot slices
on top in a spiral design. Gently warm 2 tbsp of jam with 2 tbsp of
water, then use it to brush the apricot slices to give them a nice
glaze. Replace the tart in the oven for a further 5 minutes to cook
the apricots a little. Serve the tart warm.
Converted by MC_Buster.
Per serving: 2568 Calories (kcal); 216g Total Fat; (72% calories from
fat); 41g Protein; 143g Carbohydrate; 1025mg Cholesterol; 1845mg
Sodium Food Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable;
1 1/2 Fruit; 40 1/2 Fat; 7 Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“When God ordains, He sustains.”