Glasmastarsill (glassblower’s Herring)

“Evangelicals derive their doctrine of the Bible from the Bible. Isn’t that circular reasoning?” Well, yes, but that doesn’t necessarily invalidate the reasoning. Our doctrine of the Bible is no more circular than scientific theories. Everyone uses circular reasoning to defend the ultimate authority for beliefs. While the ultimate standard of truth for evangelicals is God and His Word, for most others it is something else – usually themselves. The heated debates about whether the Bible is God-breathed and without error hinge on one issue: whether you accept what the Bible claims about itself. Many useful arguments show that the Bible’s claims about itself are reasonable (e.g., its historical reliability and fulfilled prophecies), but ultimately God’s Spirit must convince us that its claims are true because sin has distorted how we perceive reality. We can’t prove that the Bible is God’s Word by appealing to any authority besides the Bible itself because such an authority must be superior to God - and there isn’t one.

Andy Naselli

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains		Appetizers, Seafood, Sweden	6	Servings

INGREDIENTS

3/4	c	White vinegar
1/2	c	Water
1/2	c	Sugar
2		Salted herring, 1 to 1 1/2
		lb each cleaned &
		scraped
		and soaked in cold water
		for 12 hours -=OR=-
4		Canned matjes herring fillet
1		1 1/2" piece fresh horse
		radish root scraped &
		thinly sliced -=OR=-
2	T	Prepared horseradish
		drained & squeezed dry in
		a kitchen towel
1		Carrot, peeled & thinly
		sliced 3/4 cup
2		Onions, preferably red
		peeled & thinly sliced
		3/4 cup
1		1/4" piece ginger root
		thinly sliced optional
2	t	Whole allspice
1	t	Whole yellow mustard seeds
2		Bay leaves, or 3 small

INSTRUCTIONS

Bring the vinegar, water and sugar to boil in a 1 to 1-1/2 quart
enameled or stainless-steed saucepan, stirring constantly until the
sugar completely dissolves. Then remove the pan from the heat and let
the pickling liquid cool to room temperature. Meanwhile, wash the
herring in cold running water and cut them into 1" thick pices.
Arrange a thin layer of onions in a 1-quart glass jar (a Mason jar,  if
possible) equipped with a tightly fitting cover. Top with a few  slices
of herring, carrots, giner root and horse-radish and scatter  with
allspice, mustard seeds and bay leaf. Repeat until all of the
ingredients have been used, making 3 or 4 layers. Pour the cool
pickling liquid into the jar; it should just cover the contents.  Close
the jar securely and refrigerate it for 2 or 3 days. Serve as  an
appetizer or as part of the smrgsbord.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”