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Paul [addressed] the Corinthians as “those sanctified in Christ Jesus, called to be saints” (1 Cor. 1:2). The congregation in Corinth was anything but a “holy” people in terms of life and conduct; false teaching, schisms, and immorality marred the church. Still, it was a congregation of saints, of the sanctified, because in spite of the sinful conduct of many of its members and the worldly character of the church itself, it was still the church of God in Corinth.
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What has exceedingly hurt you in time past, nay, and I fear, to this day, is lack of reading. I scarce ever knew a preacher who read so little. And perhaps, by neglecting it, you have lost the taste for it. Hence your talent in preaching does not increase. It is just the same as it was seven years ago. It is lively, but not deep; there is little variety; there is no compass of thought. Reading only can supply this, with meditation and daily prayer. You wrong yourself greatly by omitting this. You can never be a deep preacher without it, any more than a thorough Christian. Oh begin! Fix some part of every day for private exercise. You may acquire the taste which you have not; what is tedious at first will afterward be pleasant. Whether you like it or not, read and pray daily. It is for your life; there is no other way; else you will be a trifler all your days, and a pretty, superficial preacher. Do justice to your own soul; give it time and means to grow. Do not starve yourself any longer. Take up your cross and be a Christian altogether. Then will all the children of God rejoice (not grieve) over you, and in particular yours.
John Wesley

Asian Vinegar

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CATEGORY CUISINE TAG YIELD
Asian 1 Servings

INGREDIENTS

2 tb Slivered peeled fresh ginger
2 Cloves garlic; slivered
5 Dried small hot red chiles
5 Sprigs (each about 4 in) fresh cilantro, rinsed
1 1/2 c Rice vinegar (up to 2)

INSTRUCTIONS

With a chopstick or skewer, gently push the ginger, slivered garlics,
chilies and cilantro sprigs into a clean 12- to 16-ounce bottle. Pour
vinegar through a funnel into the bottle to fill. Seal and store in a cool,
dark place at room temperature at least a week or up to 4 months.
Posted to recipelu-digest Volume 01 Number 182 by Mandy Rose Bell
<mbell@gladstone.uoregon.edu> on Oct 29, 1997

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