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Judgment seat translates bema , which, in its simplest definition, describes a place reached by steps, or a platform. The Septuagint (the Greek translation of the Old Testament) uses it that way in Nehemiah 8:4. In Greek culture bema referred to the elevated platform on which victorious athletes received their crowns, much like the medal stand in the modern Olympic games. In the New Testament it was used on the judgment seats of Pilate (Matt. 27:19; John 19:13), Herod (Acts 12:21), and Festus (Acts 25:6, 10, 17). There was also a bema at Corinth, where unbelieving Jews unsuccessfully accused Paul before the Roman proconsul Gallio (Acts 18:12, 16, 17). A person was brought before a bema to have his or her deeds examined, in a judicial sense for indictment or exoneration, or for the purpose of recognizing and rewarding some achievement. Writing to the Romans of this same event, Paul described it as “the judgment seat [ bema ] of God” (Rom 14:10). God the Father is the ultimate Judge, but He has “given all judgment to the Son” (John 5:22).
John MacArthur

If we look externally, there is difference between washing dishes and preaching the Word of God, but as touching to please God, there is no difference at all. That’s a biblical view of work, that there’s no difference when done to the honor of the Lord between preaching and washing the dishes.
William Tyndale

    • Artichokes W/ Smashed Potatoes And Caramelized Garlic

    Posted on
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    (0)
    CATEGORY CUISINE TAG YIELD
    Vegetables, Dairy Vegetarian Potatoes, Vegetables, Vegetarian, Want to try 1 servings

    INGREDIENTS

    4 Artichokes; steamed
    1 1/2 lb Potatoes; un-peeled cubed & boiled for 12 minutes until tender
    2 tb Olive oil
    6 Cloves garlic; minced
    1/4 c Dry sherry
    1/2 c Basil; minced
    3/4 c Smoked mozzarella; shredded or regular
    1/2 ts Salt
    1/2 ts Black pepper
    1 tb Parmesan cheese; shredded

    INSTRUCTIONS

    FOR THE FILLING
Place warm boiled potatoes in a large mixing bowl and lightly smash
with fork or potato masher.Heat oil in a non-stick sauté pan, add
garlic and sauté slowly until browned. Remove the pan from heat and
add the sherry. Deglaze by removing any bits that have accumulated at
the bottom of the pan. Add garlic-sherry mixture to the potatoes and
fold in the remaining ingredients, except Parmesan.
To clean the artichoke: open up artichoke by spreading out leaves,
exposing the center. Remove the fine silken layer over the artichoke
bottom. Rinse to remove any stray silken spines.
Stuff each artichoke with filling, dividing evenly among the four
artichokes. Sprinkle Parmesan over the artichokes and place in a
baking dish. Bake in a 375 degree oven for 20 minutes until heated
through and browned on top.
http://www.wholefoods.com/magazine/foods/body/springrec.html
>From: Ellen C. <ellen@elekta.com>
Notes: Use lowfat mozzerella and less olive oil to further reduce the
fat.
Per serving: 1720 Calories; 53g Fat (26% calories from fat); 79g
Protein; 257g Carbohydrate; 80mg Cholesterol; 2767mg Sodium Food
Exchanges: 7 1/2 Starch/Bread; 3 Lean Meat; 27 Vegetable; 8 Fat
NOTES : "Though they may seem like armored bundles, artichokes are
easy to prepare. Don't be afraid to get the biggest artichokes you
can find!"
Recipe by: Steve Petusuvsky, Whole Foods
Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on
Apr 12, 1999, converted by MM_Buster v2.0l.

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