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

Let's use the idea of "binding Satan," which is taught in some churches as a norm for Christian living. In Revelation 20:1-10 we read that Satan will be bound for a thousand years, later released for a short time, and finally thrown into the lake of fire (hell) for eternal punishment. In other words, it seems quite clear that until Satan is bound for the thousand years, he is not bound. He will not be bound until Scripture says he will be bound. The 1000 years of Revelation 20, when the Lord returns to this earth to set up His millennial kingdom, is a future event. Therefore the "binding of Satan" today is really unscriptural terminology and unscriptural practice, even though the intent may be for the glory of God. Christians who spiritualize the 1000 years of Revelation 20 to the present "Christian age" (the "amillennial" view of Revelation) are inconsistent if they call for the "binding" of Satan. If Revelation 20 is in the present time, then Satan is already bound by God, and he doesn't need to be bound again and again by Christians! Any way you look at it, "binding Satan" shouldn't be part of normal Christian conduct today.
David Reid

If we, as Christians, accept and embrace Caesar’s self-declaration of deity, either by his explicit declaration or by his practical behavior, we are idolaters… Many Christians [support statism] with cries of “Romans 13.” Statism has so corrupted our thinking that we can even twist Scripture to support it. Idolatry has always led to bad exegesis (Anthony Forsyth).
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    • "Mix-Easy" Ribbon Cake

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    CATEGORY CUISINE TAG YIELD
    Eggs, Dairy Desserts, Chocolate, Pies & past, Game 1 Servings

    INGREDIENTS

    2 c Cake flour; sifted
    2 ts Baking powder
    3/4 ts Salt
    1 1/4 c Sugar
    1/2 c Shortening; (emulsifier type
    1 ts Vanilla
    2 Eggs; unbeaten
    3/4 c Milk
    1 1/2 tb Molasses
    1/4 ts Cinnamon
    1/8 ts Cloves
    1/8 ts Nutmeg —raisin filling—–
    1 tb Cornstarch
    1/3 c Sugar
    1 ds Salt
    1/2 c Raisins; chopped fine
    1 ts Lemon juice
    2/3 c Water
    1/4 ts Grated lemon rind
    1 ts Butter —lemon icing—–
    1/2 ts Grated lemon rind
    1 tb Butter or margarine
    1 c Confectioner's sugar; sifted
    1 ds Salt
    2 ts Lemon juice
    1 ts Water

    INSTRUCTIONS

    Recipe by: Leon Gerst <leon.gerst@CCS.ORG> Have ingredients at room
temperature.  Grease two 8-inch layer pans and lin Pour half of batter into
one layer pan. To remaining batter add molasses a Filling: Combine
cornstarch, sugar, salt, raisins, lemon juice and rind, a Icing: Cream
lemon rind with butter or margarine. Add remaining ingredien
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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