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It is not uncommon for Christians to claim that the saints of the Old Testament period experienced God’s Spirit in a fundamentally different manner from that of New Testament believers or modern Christians. Many have relied on specific idioms of the Old Testament to argue that the Holy Spirit only came upon people in the Old Testament but into people in the New Testament. Thus, the Holy Spirit was only bestowed temporarily, and then externally, to Old Testament believers as opposed to the permanent indwelling of the early church. Such preaching and teaching drives a wedge between the Testaments, placing too much emphasis on disunity rather than on mutual interdependence between the Old and New. This is an inadequate and incomplete understanding of the role of the Spirit in the Old Testament. Though the Spirit of God sometimes comes upon individuals in the Old Testament to empower for specific (and temporary) tasks, there can be no doubt that His role is also more extensive. He has an indwelling and transforming presence in the Old Testament believers as well and is described as the animating feature that effects spiritual renewal.
Bill Arnold

When thou prayest before others, observe on what thou bestowest thy chief care and zeal, whether in the externals or internals of prayer, that which is exposed to the eye and ear of men, or that which should be prepared for the eye and ear of God; the devout posture of thy body, or the inward devotion of thy soul; the pomp of thy words or the power of thy faith; the agitation of thy bodily spirits in the vehemency of thy voice, or the fervency of thy spirit in heartbreaking affections. These inward workings of the soul in prayer, are the very soul of prayer.
William Gurnall

    • Bubble And Squeak

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Meats Sainsbury9, Sainsbury’s 4 servings

    INGREDIENTS

    675 g Salt beef; cooked and sliced
    ; thinly (1 1/2lb)
    175 g Butter; (6oz)
    675 g Cabbage; cooked and sliced
    ; small (1 1/2lb)
    Salt and pepper

    INSTRUCTIONS

    Saut. the meat gently for a few minutes in half the butter; then
sprinkle with a little salt and plenty of pepper. Put in a serving
dish.
Fry the cabbage in the remaining butter for a few more minutes.
Season and pile on to the meat.
Serve with pickled cucumbers or walnuts, or a melted butter sauce
flavoured with mustard.
Equally authentic, though a little reminiscent of the
fish-and-chipshop, is to give this dish a simple sprinkling of
vinegar.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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