We Love God!

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

The biblical evidence : Matthew 1:18-25 1. Joseph and Mary were betrothed (1:18, 20, 24), a relationship regarded as the legal equivalent of marriage. In other words, betrothal could be broken only by a formal divorce. This is why Joseph is referred to as her “husband” (v. 19). 2. Although betrothed, the relationship had not yet been consummated sexually (see vv. 18, 25; also Luke 1:34). 3. Mary’s pregnancy is attributed to the Holy Spirit: a. Verse 20 – “of the Holy Spirit.” b. Verse 16 – “and to Jacob was born Joseph the husband of Mary, by/of whom [feminine] was born Jesus.” Matthew clearly excludes Joseph. c. Note that the repeated active verb (“was the father of” or “begot”) gives way to a divine passive in v. 16 (i.e., God is the active agent in the conception and birth of Jesus). 4. Joseph is instructed to take Mary into his house and to name the child (vv. 20-21) thereby establishing for Joseph legal paternity of the child. Hence the community came to believe that Joseph was Jesus’ father (Lk. 2:48; Mt. 13:55). Luke 1:26-38 1. Mary is explicitly identified as a “virgin” (parthenos, v. 27), a fact she confirms in v. 34. 2. Verse 35 clearly attributes the conception to the work of the Holy Spirit. 3. The terms translated “come upon” and “overshadow” (v. 35) are not euphemisms for sexual relations. They are simply figurative expressions for divine intervention by which God will supercede the natural order of things. 4. For the term “overshadow,” see Ex. 40:35; Psm. 91:4; 140:7; Mt. 17:5; Mk. 9:7; Lk. 9:34 (cf. also Gen. 1:2). The emphasis is on the powerful creative presence of the Spirit in bringing to pass the conception of the man Jesus.

Sam Storms

We Love God!

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

Low-cal Butternut Ice Cream

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains		Desserts	15	Servings

INGREDIENTS

1		Butternut squash, 1-3/4
		pounds
1/4	c	Water
1/2	gl	Vanilla low-fat frozen
		yogurt softened

INSTRUCTIONS

Cut squash in half lengthwise; discard seeds and membrane. Place
squash halves, cut sides down, in a shallow baking dish, and add
water. Cover with heavy-duty plastic wrap, and vent. Microwave at  HIGH
10 minutes or until very tender, rotating dish a half-turn after  5
minutes. Drain; cover and chill completely.  Scoop out pulp from squash
halves; discard shells. Place pulp in food  processor; process until
smooth. Combine pulp and frozen yogurt in a  bowl; stir until
well-blended. Cover and freeze for at least 2 hours  before serving.
Yield: 7-1/2 cups (serving size: 1/2 cup).  Per serving: 121 Calories;
2g Fat (11% calories from fat); 6g  Protein; 21g Carbohydrate; 6mg
Cholesterol; 81mg Sodium  NOTES : At first my family didn't think
they'd like ice cream made  from squash, but after one taste they
quickly changed their minds. --  Helen Wilson, Sherman, Texas.  Recipe
by: Cooking Light, Nov/Dec 1994, page 142  Posted to MC-Recipe Digest
V1 #427 by igor@digex.net on Jan 28, 1997.

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