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God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

The Apostle [Paul] is asking in Philippians 1 which is most worthwhile for him, to live or to die. Often has that question presented itself to us, and perhaps we like the Apostle, have answered that “we are in a strait.” But I fear we may have used the words in a sense far different from Paul's. When we have wished for death, we meant to say, “I know not which alternative I ought most to dread, the afflictions of life, from which death would release me, or the terrors of death, from which life protects me.” In other words, life and death look to us like two evils of which we know not which is the less. As for the Apostle, they look to him like two immense blessings of which he knows not which is the better (Adolphe Monod).
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What is repentance? According to the Scriptures, three Greek words are transliterated “repentance.” I believe all three put together describe three truths necessary for complete repentance. The Greek word 'Metanoeo' speaks of a spiritual change of the mind. Literally it means “to have another mind.” It implies a change of opinion with regard to sin and the recognition of sin against a holy God. We’ll call this the intellectual aspect. The second word, 'Metamelomai,' speaks of personal grief or sorrow over sin as it has offended one’s heavenly Father. We’ll call this the emotional aspect. Finally, 'Epistrepho,' speaks of a change in direction and transformation of the will. Evidence here is marked by an observable difference in conduct. We’ll call this the volitional aspect.
Randy Smith

    • Bolognaise Sauce

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    CATEGORY CUISINE TAG YIELD
    Garden1 8 servings

    INGREDIENTS

    Good-quality olive oil; to coat the
    Bottom of the pot
    1 Onion; chopped
    2 Whole Garlic cloves; (to 5)
    1 lb Very finely ground provimi veal
    1 sm Can Tomato paste
    1 ts Tomato sauce; homemade if available
    Salt and pepper
    Dried oregano
    2 Bay leaves
    5 Fresh basil leaves (to 10)

    INSTRUCTIONS

    Warm olive oil in a heavy pan. Add chopped onion and cook slowly
until it is translucent and becoming golden in colour. Add whole
cloves of garlic -- do not chop as flavour may be overpowering for
some tastes. Cook for a few moments on a low temperature. Add ground
veal, stirring and breaking it up as it browns. Stir in the tomato
paste to bind the meat and saute well. Add tomato sauce all at once.
If unsalted, add a pinch of salt. Season -- add freshly ground pepper
to taste. Add a generous pinch of dried oregano -- which has a more
intense flavour and aroma than fresh. Add fresh or dried bay leaves.
Add fresh basil leaves -- never chop the basil because it will bruise
and discolour -- tear the leaves instead. Simmer the sauce on low
heat for a minimum of 1 to 1 1/2 hours, stirring occasionally. Serve
with cooked pasta such as rigatoni. Buon appetito! Serves 8.
Recipe Source: Home & Garden TV -- Savoir Faire with special guest,
Anna Condotta
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.

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    “Life: your chance to spurn God’s love Eternity: living with the consequences”

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