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

How can I tell the difference between the convicting ministry of the Holy Spirit and the accusing attacks of Satan? Some thoughts: 1. The Holy Spirit puts His finger on a specific sin I have committed, something concrete I can own and confess, but the accusations of Satan are vague and simply demoralizing. 2. The Holy Spirit shows me Christ, the mighty Friend of sinners, but the devil wants me spiraling down into negative self-focus. 3. The Holy Spirit leads me to a threshold of new life, but the devil wants to paralyze me where I am. 4. The Holy Spirit brings peace of heart along with a new hatred of sin, so that I bow before Jesus in reconsecration, but the devil offers peace of mind with smug relief, so that I fold my arms and say, “There, that’s over with.” 5. The Holy Spirit helps me to be so open to God that I allow Him to control the conversation, but the devil tempts me to take off the table certain questions I just don’t want God to talk to me about. We are thankful for our dear Friend, the Holy Spirit.
Ray Ortlund

All things which the Savior did, He did in the first place in order that what was spoken concerning Him in the prophets might be fulfilled, that the blind should receive sight, and the deaf hear (Isaiah 35:5), and so on; but also to induce the belief that in the resurrection the flesh shall arise entire. For if on earth He healed the sicknesses of the flesh, and made the body whole, much more will He do this in the resurrection, so that the flesh shall rise perfect and entire.
Justin Martyr

    • Makhua Chub Khai Thord (Aubergine Fritters)

    Posted on
    0
    (0)
    CATEGORY CUISINE TAG YIELD
    Vegetables, Eggs, Dairy Thai Thailand, Vegetables 6 Servings

    INGREDIENTS

    Stephen Ceideburg
    2 Eggs, beaten
    Salt to taste
    2 tb Milk
    2 Aubergines (eggplants), finely sliced
    Oil for deep frying

    INSTRUCTIONS

    Mix the eggs, salt and milk together to make a batter. Dip the aubergine
slices into the batter and deep-fry the coated aubergine slices in the oil
over moderate heat until evenly brown.
From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
Editions, Singapore. 1987
Posted by Stephen Ceideburg
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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