God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
It was [Paul’s] mission as the “apostle to the Gentiles,” and it is the universal church’s mission as well, to promote that harmony of cultures in Christ that the cross brings them (or, we might say, forces upon them for their good). Imagine what it took for this former Jewish leader to accept that the Jews’ lofty position as God’s chosen people is not ultimately about ethnic Jews, but only Jewish Christians who share the position with “Gentile dogs” who have also become Christians. The promises made to the Jews are for all who are in Christ; the inheritance is both for Jews and Gentiles. We are all members of one body. The immensity of this new knowledge is not only enough to cause every God-fearing Jew to scream curses at Paul, but is the very reason Gentiles like me have any hope whatsoever. Paul carried this message everywhere.
Jim Elliff
Easy-Glazed Pearl Onions
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CATEGORY
CUISINE
TAG
YIELD
Vegetables, Meats
Vegetables
6
Servings
INGREDIENTS
16
oz
Frozen pearl onions
2
tb
Vegetable oil
3
tb
Sugar
1 1/2
c
Beef stock
4
tb
Red wine vinegar
Salt
Freshly ground black pepper
INSTRUCTIONS
RINSE THE ONIONS IN A strainer, just to separate them and remove extra ice.
Blot them on paper towels. In a large, heavy skillet, heat the oil over
high heat. When it is hot, add the onions and sugar and continue cooking
for 5 minutes, shaking often, until the onions are lightly colored. Add the
beef stock, adjust the heat to medium- high, and continue cooking until the
liquid is almost completely evaporated, about 20 to 25 minutes. Stir in the
vinegar, cook for 30 seconds, season with salt and pepper, and serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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