God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
Now if you have a problem matching up that sovereignty of God with human responsibility, admit that you don't know everything and the problem is solved. Because I also know that the gospel extends to the end of the earth and Jesus was the one who said, 'Come unto Me, all ye that labor and are heavy laden and I'll give you rest.' We understand the gospel invitation. We understand the call. We understand the tears of Jesus over those who wouldn't come. We understand the responsibility of the sinner who rejects the gospel and perishes and he is being punished for his own choice. We understand that. How that harmonizes with this doctrine, I do not understand. I may never understand it even in eternity because I will never be God. But I will let God be God and I will not redefine God on my terms… I also understand at the same time that God holds every sinner responsible for their own rejection and gives them the opportunity to receive Him. And it makes perfect sense to Him though it's apparently paradoxical to me. But I will not err on the severe side of diminishing the sovereignty of God by eliminating this glorious truth.
Sixteen of the thirty-eight parables of Jesus deal with money. One out of ten verses in the New Testament deals with that subject. Scripture offers about five hundred verses on prayer, fewer than five hundred on faith, and over two thousand on money. The believer's attitude toward money and possessions is determinative.
Bell Peppers Filled with Capers, Olives, Anchovies, Raisins
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CATEGORY
CUISINE
TAG
YIELD
Grains
Italian
1
Servings
INGREDIENTS
3
Medium-size red bell peppers
3
Medium-size yellow bell peppers
2
tb
Raisins
1
c
Fresh breadcrumbs from French bread
1/4
c
Brine-cured black olives (such as Gaeta or Kalamata), pitted, chopped
3
tb
Pine nuts; toasted
3
tb
Chopped fresh basil
3
tb
Chopped fresh Italian parsley
2
tb
Drained capers; chopped
2
md
Garlic cloves; minced
2
Anchovy fillets; minced
1/2
ts
(scant) salt
5
tb
Olive oil
INSTRUCTIONS
Lightly oil 13x9-inch baking dish. Char peppers over gas flame or in
broiler until blackened on all sides but not soft. Wrap in paper bag and
let stand 10 minutes. Peel peppers. Cut lengthwise in half. Cut out stems
and scrape out seeds. Arrange peppers, cut side up, in single layer in
prepared dish.
Preheat oven to 350 deg. F. Place raisins in small bowl. Add enough hot
water to cover. Let stand 10 minutes. Drain raisins; chop coarsely. Place
in medium bowl. Add breadcrumbs and next 8 ingredients; toss to combine.
Season with pepper. Mix in 3 tablespoons oil. Spoon into peppers. Drizzle 2
tablespoons oil over. (Can be made 6 hours ahead. Cover and chill.) Bake
until peppers are heated through but still hold their shape, about 30
minutes. Serve hot or at room temperature.
Makes 6 Servings This classic starter highlights many of the distinctive
flavors of southern Italian cooking. Pour a rich Taurasi-Campania's best
red wine-during the meal, or if you prefer something lighter, try to find a
red Lacryma Christi del Vesuvio from a top-quality producer. Nancy Verde
Barr, Bon Appetit, May 1997
Posted to MC-Recipe Digest V1 #835 by Leon & Miriam Posvolsky
<miriamp@pobox.com> on Oct 10, 1997
A Message from our Provider:
“All suffering can be traced back to people disobeying God”
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