God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
But there are some who say, “It is hard for God to choose some and leave others.” Now, I will ask you one question. Is there any of you here this morning who wishes to be holy, who wishes to be regenerate, to leave off sin and walk in holiness? “Yes, there is,” says someone, “I do.” Then God has elected you. But another says, “No; I don’t want to be holy; I don’t want to give up my lusts and my vices.” Why should you grumble, then, that God has not elected you to it? For if you were elected you would not like it, according to your own confession. If God this morning had chosen you to holiness, you say you would not care for it. Do you not acknowledge that you prefer drunkenness to sobriety, dishonesty to honesty? You love this world’s pleasures better than religion; then why should you grumble that God has not chosen you to religion? If you love religion, He has chosen you to it. If you desire it, He has chosen you to it. If you do not, what right have you to say that God ought to have given you what you do not wish for?
The "flesh" stands for a certain orientation of life. It is the sin-bent self characterized by self-sufficiency that wages war against God… The flesh and the spirit denote not two coexisting parts of the individual, but a contrast of tendencies and loyalties which compete for dominance as powers within each person… It creates estrangement from God that is broken only when persons submit in faith to the gospel and allow God's Spirit to seize control.
Hi all, Here's a S.African 2 cents worth. An old fashioned and rather
different recipe from "Leipoldt's Cape Cookery" by the late poet, doctor
and and cook C.Louis Leipoldt. First: a bit of explanation of terms.
"Brinjal"=Eggplant, "Blatjang"=chutney. Dr Leipoldt didn't believe in
weighing down recipes with anything as mundane as measurements. His
explanations assume that you have good "cooking sense", as I know you all
do.
This is called "Aubergine with Pine Kernels". I quote verbatim.
"Select your brinjal with care, choosing a moderate-sized one with firm and
thick flesh; peel it thinly and cut it in slices, on which you strew salt.
Let the brinjal lie till most of the water has been extracted, then wipe
the slices and dust them with fine flour which you have previously mixed
with powdered white pepper, ginger and nutmeg. Slice and brown some onions
with fat, lay on them the brinjal slices and strew over them plenty of pine
kernels. Then add enough sherry to cover them and stew with the lid closed
till everything is well blended. A little chilli and blatjang added much
improves it." Posted to CHILE-HEADS DIGEST V4 #040 by Dave Williams
<dwill@iafrica.com> on Jul 25, 1997
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