God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
Many Christians in many evangelical churches these days are confessionally challenged in that they are either cynical, critical, or altogether skeptical of all things confessional — confessional documents, confessional churches, and confessional Christians. We might hear confessionally challenged Christians say things, such as “My only creed is Christ” or “I don’t need theology, just give me Jesus” or “Confessions divide, Christ unites.” Such Christians are actually under the impression that their churches don’t have confessions, when in truth every church has a confession, though it may not be written down and though it may constantly change according to the whims and fancies of the pastor. They have been somehow deceived into thinking that all of the various historic Reformed confessions only serve to divide the church of its unity and disarm the Bible of its authority. Nothing could be further from the truth, for what is so amazing about Reformed confessions in general is not how different they are from one another but how similar they are — how they each use biblical language in affirming the faith once delivered to the saints.
The difference between grace and works is the difference between worship and idolatry. The man inebriated with the thought that all he has is Yahweh's gift finds himself repeatedly on his knees, adoring, thanking, praising. But if we do not grasp grace we plummet into idolatry, for that is the inevitable corollary of self-sufficiency.
Pour chicken broth into a large pot and bring to a
boil. Add carrots, celery, garlic and salt. Reduce
the heat to medium-low and simmer for 30 minutes.
Meanwhile, in a mixing bowl, combine breadcrumbs,
cheese and nutmeg. Make a well in the center and add
eggs; mix until thoroughly combined. The dough should
be damp but firm. If necessary, incorporate
additional breadcrumbs or a few drops of water; if the
dough is too wet or too dry it will crumble. To form
the passatelli, pinch off a piece of dough
and roll it about 1/4 inch thick, then break it into
1/2 inch lengths. Continue forming the rest of the
dough in the same manner. Bring the broth back to a
boil, add the passatelli and parsley and cook for 5
minutes. Ladle
the soup into bowls, sprinkle with a little Parmesan
and serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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