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A preacher must always convey the impression that he himself has been gripped by what he is saying. If he has not been gripped nobody else will be. So this is absolutely essential. He must impress the people by the fact that he is taken up and absorbed by what he is doing. He is full of matter, and he is anxious to impart this. He is so moved and thrilled by it himself that he wants everybody else to share in this. He is concerned about them; that is why he is preaching to them. He is anxious about them; anxious to help them, anxious to tell them the truth of God. So he does it with energy, with zeal, and with this obvious concern for people.
Martyn Lloyd-Jones

And as I looked upon that corpse [of Jesus], I heard a footstep, and wondered where it was. I listened, and I clearly perceived that the murderer was close at hand. It was dark, and I groped about to find him. I found that, somehow or other, wherever I put out my hand, I could not meet with him, for he was nearer to me than my hand would go. At last I put my hand upon my breast. “I have thee now,” said I; for lo! he was in my own heart! The murderer was hiding within my own bosom, dwelling in the recesses of my inmost soul. Ah! Then I wept indeed, that I, in the very presence of my murdered Master, should be harbouring the murderer, and I felt myself most guilty while I bowed over His corpse, and sang that plaintive hymn: “Twas you, my sins, my cruel sins, His chief tormentors were; each of my crimes became a nail, and unbelief the spear.” My sins were the scourges which lacerated those blessed shoulders, and crowned with thorns those bleeding brows. My sins cried, “Crucify him! Crucify him!” and laid the cross upon his gracious shoulders. His being led forth to die is sorrow enough for one eternity; but my having been His murderer is more, infinitely more grief, than one poor fountain of tears can express
C.H. Spurgeon

Cream Of Mushroom Soup From Ny Times

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(0)
CATEGORY CUISINE TAG YIELD
Meats Cookbook, Soups/stews 6 Servings

INGREDIENTS

6 T Butter
1 Onion, finely chopped
1/2 lb Fresh mushrooms, finely
chopped
3 T Flour
3 c Beef stock
1 Bay leaf
1/8 t Freshly ground pepper
3/4 c Half-and-half

INSTRUCTIONS

1990    
6/17    
Melt the butter in a heavy pan. Add the onions and stir over moderate
heat until onions are transparent. Add the mushrooms and cook,
stirring, another 4 minutes. Remove the mixture from the heat and
blend in the flour. Add the stock slowly, stirring constantly. Add  the
bay leaf and pepper. Bring the mixture to a boil, reduce heat and
simmer 5 minutes. Remove the bay leaf and stir in the cream. If
desired, garnish with croutons just before serving.  From magazine I
bought at used book store: Cookbook Digest, Nov/Dec  MC formatted by
Brenda Adams <adamsfmle@sprintmail.com>; mc post  Recipe by: The New
York Times Cookbook Posted to MC-Recipe Digest V1  #648 by Badams
<adamsfmle@sprintmail.com> on Jun 22, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 230
Calories From Fat: 142
Total Fat: 16.1g
Cholesterol: 38.1mg
Sodium: 1092.5mg
Potassium: 424.1mg
Carbohydrates: 17g
Fiber: 2.3g
Sugar: 4.6g
Protein: 6.5g


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