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When skeptics have tried to disprove Christianity, they most often aim their gums at the Resurrection. Disprove the Resurrection and our entire faith crumbles. Even the Bible supports that! But yet when under close and critical scrutiny, the Resurrection of Jesus Christ has the greatest support. Many knew the right tomb to enter as eyewitnesses of Jesus’ burial. The disciples were not hallucinating. They didn’t steal the body. How could they have overcome the guards? Moreover, they didn’t even believe there would be a resurrection. The Romans were masters at killing people. They ensured Jesus was dead. They had no reason to steals the body. Their reputation was on the line. And the Jews actually feared a fake resurrection. They would have been the last ones to remove the body. Everyone wanted to see the body in the grave that Sunday morning, included the women who first visited. No one could produce the body once it disappeared. As possibly the silliest belief – the so-called “Swoon Theory.” That Jesus never died, was revived from the cold air in the tomb, pushed aside the massive stone by Himself from the inside and as a weakened and bloody mess convinced the disciples He was the victorious risen Lord.

Randy Smith

We Love God!

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

Cozze Con Fagioli (mussels With Cannellini Beans)

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains		Rick, Stein	4	Servings

INGREDIENTS

225	g	Dried cannellini beans
1		Bay leaf
1		Sprig thyme
4		Garlic cloves, peeled
1	kg	Cleaned mussels
50		Dry white wine
100		Extra virgin olive oil
2		Plum tomatoes, roughly
		chopped
2	T	Chopped flat leaf parsley
		Salt and freshly ground
		black pepper

INSTRUCTIONS

Cover the beans with plenty of cold water and leave to soak  overnight.
The next day drain the beans and tip into a pan. Pour in  enough fresh
water to cover them by 5cm/2", add the bay leaf, thyme  and 2 peeled
garlic cloves.  2 Bring to the boil, skimming any scum from the surface
as it appears,  lower the heat and simmer for about an hour or until
the beans are  very soft.  3 Raise the heat and boil rapidly until most
of the liquid has  disappeared. Discard the thyme stalks and bay leaf.
Put the mussels  and wine into a pan, cover and cook over a high heat
for 3-4 minutes  until they have opened. Strain through a colander set
over a bowl to  catch the cooking liquor.  4 When cool enough, remove
the meats from 3/4 of the shells,  discarding any that have remained
closed.  5 Slice the rest of the garlic into a large pan and add the
olive oil.  Slowly heat the oil and as soon as it sizzles, add the
tomatoes and  simmer for 2-3 minutes.  6 Add the beans and 150ml/5fl oz
mussel cooking liquor. Simmer for  five minutes until the liquid has
reduced to a rich creamy sauce.  Season with pepper and salt if
necessary (but you won't need any  because mussels are quite salty).  7
Add the mussels and simmer for 1-2 minutes until they have heated
through. Stir in the chopped parsley and spoon into four warmed soup
plates to serve.  Converted by MC_Buster.  Recipe by: Rick Stein
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 212 Calories From Fat: 9 Total Fat: 1g Cholesterol: 0mg Sodium: 259.5mg Potassium: 1193.5mg Carbohydrates: 37.9g Fiber: 10.8g Sugar: <1g Protein: 15.6g