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Is it easy to convince someone that the Bible is the Word of God on the basis of its unity, its scientific, historical accuracy, its miracles, its archaeological evidence? I haven't found that to be the case. In a special series spread over a three-week period I presented such data at a private college in California. I felt the proof was overwhelming and not one person became a believer. Why doesn't it convince all unbelievers when it's so convincing to us? Paul said it when he wrote, 'The man without the Spirit does not accept the things that come from the Spirit of God, for they are foolishness to him and he cannot understand them, because they are spiritually discerned' (1 Cor. 2:14). Only when the Holy Spirit does His regenerating work, only as He opens the mind, tears off the scales of blindness, gives life where there is death and plants the marvelous understanding of the revelation of God, only then do people come to believe and trust in the Bible. The reason I know the Bible is true is that the Spirit of God has convinced me of it.

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A dozen ignorant peasants proclaiming a crucified Jew as the founder of a new faith; bearing as the symbol of their worship an instrument which was the sign of ignominy, slavery and crime; preaching what must have seemed an absurd doctrine of humility, patient suffering and love to enemies – graces undreamed of before; demanding what must have seemed an absurd worship for one who had died like a malefactor and a slave, and making what must have seemed an absurd promise of everlasting life through one who had himself died, and that between two thieves.

B.B. Warfield

We Love God!

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

Chicken Buriyani

January 22, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Eggs		Main dish	1	Servings

INGREDIENTS

1		Chicken
60	g	Onion
2		Fresh chillies
25	g	Coconut
100		Fresh cashewnuts
2		Cloves
2		Cardamoms
4		Eggs
1/2	ts	Turmeric
1	ts	Salt
60	ml	Tomato paste
60	g	Yoghurt
1	ts	Paprika
1	ts	Chilli powder
3	ts	Curry paste
50	ml	Oil sprig curry leaves
60	ml	Water
25	g	Raisins

INSTRUCTIONS

Rice: 225 g basmathi rice 60 g onion 3 cardamoms 3 cloves 50 ml oil sprig
curry leaves 1/2 stem lemon grass 2 cm cinnamon stick 1/2 teaspoon turmeric
500 ml stock
Joint and wash the chicken.  Chop one onion and make the other into onion
rings.   Crush  the cardamoms and cloves. Put the chicken into a pan and
add  the  salt, vinegar, curry powder, pepper, cardamoms, cloves and
cinnamon stick. Pour in half the water and bring to the boil. Cook until
the gravy is absorbed. Remove the chicken pieces and place in a bowl. Add
the rest of the water to the pan, swill round and pour liquid into a tug.
Heat the oil and saute the chicken pieces, the chopped onion, curry leaves
and lemon grass. When the chicken pieces are done add the onion rings and
Worcestershire sauce. Pour in the liquid from the tug, mix well and bring
to the boil. Lower heat and allow to simmer for a further 3 minutes, then
discard the cinnamon stick and serve immediately. From "A taste of Sri
Lanka" by Indra Jayasekera, ISBN #962 224 010 0
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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