God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
Take care never to impute the vain imaginings of your fancy to Him [the Holy Spirit]. I have seen the Spirit of God shamefully dishonored by persons – I hope they were insane – who have said that they have had this and that revealed to them. There has not for some years passed over my head a single week in which I have not been pestered with the revelations of hypocrites or maniacs. Semi-lunatics are very fond of coming with messages from the Lord to me, and it may spare them some trouble if I tell them once for all that I will have none of their stupid messages… Never dream that events are revealed to you by heaven, or you may come to be like those idiots who dare impute their blatant follies to the Holy Ghost. If you feel your tongue itch to talk nonsense, trace it to the devil, not to the Spirit of God. Whatever is to be revealed by the Spirit to any of us is in the Word of God already – He adds nothing to the Bible, and never will. Let persons who have revelations of this, that, and the other, go to bed and wake up in their senses. I only wish they would follow the advice and no longer insult the Holy Ghost by laying their nonsense at His door.
The work of the ministry is too demanding and difficult for a man to enter it without a sense of divine calling. Men enter and then leave the ministry usually because they lack a sense of divine urgency. Nothing less than a definite call from God could ever give a man success in the ministry.
Fresh asparagus, washed well and cut into 1" pieces
1
Red pepper, seeded and cut into 1/4" x 1" pieces
1
Red onion, chopped
1/2
c
Raspberry vinegar
1/2
c
Water
1
tb
Sugar or honey
1
ts
Parsley
INSTRUCTIONS
Steam the asparagus pieces for 2 minutes. Plunge into cold water to stop
cooking. Drain.
Put asparagus, red pepper and onion into a plastic bowl (with cover). Blend
vinegar, water, sugar (honey) and parsley in a separate bowl and then pour
over vegetables. Adjust seasonings if desired (may want to add more
sweetness). Stir, cover and refrigerate for at least 24 hours. Stir every
so often.
Serve cold as a side salad.
Hint: make sure you only use the tender part of the asparagus. My mom
taught me that you hold the tip and base of the asparagus in separate hands
and then bend it until it breaks. Only use the tip end and use the base
end for soup or compost it.
Lucinda Rasmussen <lrasmuss@PICA.ARMY.MIL>
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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