God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
If we had been told that God was coming into a man's life…that must be something very terrible and awful. That certainly must rend and tear the life to which God comes. At least, it will separate it and make it unnatural and strange. God fills a bush with His glory, and it burns. God enters into the great mountain, and it rocks with an earthquake. When He comes to occupy a man, He must distort the humanity He occupies into some inhuman shape.
Instead of that, this new life into which God comes seems to be the most quietly, naturally human life that was ever seen upon the earth. It glides into its place like sunlight. It seems to make it evident that God and man are essentially so near together that the meeting of their natures in the life of a God-man is not strange. So always does Christ deal with His own nature, accepting His divinity as you and I accept our humanity, and letting it shine out through the envelope with which it has most subtly and mysteriously mingled, as the soul is mingled with and shines out through the body.
We are not saved “by” our faith, but “through” our faith (Eph. 2:8). Faith is only as valid as the object in which I chose to invest it. I can have great faith in the stars or a powerful man or in my personal beliefs, but if the given object is unable to achieve my salvation, the faith is useless. Faith is the connecting chain, the human response that links me to the saving work of Christ.
1. Put the meat in a ceramic or glass bowl. Pour the buttermilk,
wine, and bayleaf over the meat. Add the peppercorns and onions. Keep
in the refrigerator for at least 3 days, marinating the meat daily.
2. After 3 days, remove meat from the refrigerator. In a deep Dutch
oven, fry the bacon and set aside. Put meat in the bacon drippings
and brown on all sides quickly. Add 3 Tablespoons of the marinade
(liquid only) and cover and simmer for 10 minutes. Add the water,
tomato paste, and carrots. Crumble the bacon and add to the meat.
3. Cover and simmer for about 1 1/2 hours, making sure to watch the
level of fluids in the dutch oven. Replace with water if it gets too
low. When the meat is done, remove the meat and the carrots and keep
warm. Stir in the cornstarch to thicken the juices and boil for a
short time to the desired consistency.
4. Slice the meat and serve with the gravy and potato dumplings or
wide noodles (other German choices include boiled potatoes or
baked potatoes) and the carrots.
Source: Brigitte Sealing, originally from Berlin, Germany -- now
a US citizen and member of Cyberealm BBS Watertown NY
originally posted 4/1/92
Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
315-785-8098
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip
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“If it doesn’t lead to Jesus, it doesn’t lead to God”
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