God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
Jacob is about to enter the Promised Land. He will be one of the venerated Patriarchs of the faith. But before Jacob can become Israel, the man must be broken. Jacob needs to learn that his life is to be one of continual striving with God, but doing it with full dependence on God. He will learn that with God there is a continual heat from the refiner’s fire, but through the adversity there is an unspeakable joy in the journey. And though God probably won’t be wrestling with any of us physically like He did with Jacob, there is a continual tension of finding our greatest peace when we are most intimate in close communion with God. At times we struggle, but in the pain we learn to submit to His will, allow Him to expose our defects, yield to the wounds He creates and then trust Him that the pain is for our greatest good as the “old man” is further put to death. If we act in the flesh and run away or defend ourselves or blame others or whine and complain, we’ll never experience this. As creatures so prone to follow our selfish instincts, there is a serenity that comes when God wrestles us to the ground, breaks us further of our pride and reminds us that our sufficiency is only in Him.
The secret to freedom from enslaving patterns of sin is worship. You need worship. You need great worship. You need weeping worship. You need glorious worship. You need to sense God’s greatness and to be moved by it — moved to tears and moved to laughter — moved by who God is and what He has done for you. And this needs to be happening all the time.
THE SORBET
THE SOUP
1/ To make the sorbet, combine 1/2 cup of the orange juice and the honey in
a small saucepan and heat just to dissolve the honey. Stir into the
remaining orange juice along with the remaining ingredients. Refrigerate
until cold. Freeze according to the directions on your ce cream machine. 2.
Meanwhile, to make the soup, combine the sugar and water in a small
saucepan andbring to a boil. Simmer for 2 minutes and let cool. Set aside 1
1/2 cups of the blueberries. Place the remaining blu3berries in a blender
and puree until smooth. Strain through a fine mesh sieve. Stir in the sugar
syrup and the lemon juice. Refrigerate until cold. 3. To serve, combine the
blueberry puree and the seltzer and divide among 4 bowls . Place a scoop of
the sorbet in the center of each bowl and surround with the orange sections
and reserved blueberries. Garnish with mint and serve immediately.
NOTES : Mis typed by Jane ROsenberg-Coombs 9/8/96 Recipe by: NY Times
6/18/1995 Molly O'Neill
Posted to MC-Recipe Digest V1 #459 by kmeade@IDS2.IDSONLINE.COM (The
Meades) on Jan 31, 1997.
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