We Love God!

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

Even those who believe in [modern] tongues acknowledge that unsaved people have tongues experiences. There is nothing supernatural about them. But there is something unique about speaking complete and meaningful sentences and discourses in a knowable language to which one has never been exposed. This is what the real New Testament gift of tongues entailed. Anything short of this, as “private tongues” are, should not be considered the biblical gift of tongues.
Norman Geisler

I can remember when I was an undergraduate student, how enlightening it was to learn from William Temple that what the Bible means by sin is "self-centeredness." Let me tell you how Temple puts it in his great little book, Christianity in the Social Order. He says, "I am the center of the world I see. And where the horizon is depends on where I stand. Education may make my self-centeredness less disastrous by broadening my horizon of vision. It's like a man climbing a tower who sees further in terms of physical vision while remaining himself the center and the standard of reference. I am the center of the world I see." That's what the Bible means by sin. Luther talks about man curved in on himself. Malcolm Muggeridge talks about the dark little dungeon of my own ego. That is sin, a twist of self-centeredness that has us imprisoned. But God's order is that we love him with all our being, and then that we love our neighbor and put ourselves last. Sin is the reversal of the order.
John Stott

    • Quinoa Salad with Beets And Fennel Vinaigrette

    Posted on
    0
    (0)
    CATEGORY CUISINE TAG YIELD
    Grains, Dairy Niger Toohot07 4 servings

    INGREDIENTS

    6 Beets; trimmed
    1/4 c Red wine vinegar
    1/4 c Minced shallots
    2 ts Fennel seeds; crushed
    3/4 c Olive oil
    Salt; to taste
    Freshly-ground black pepper; to taste
    1 1/2 c Quinoa
    3 c Crumbled feta cheese
    1 Fennel bulb; trimmed, and
    Thinly sliced
    2 c Chopped fresh arugula

    INSTRUCTIONS

    Cook beets in large saucepan of boiling water until tender, about 45
minutes. Drain. Cool. Peel beets. Cut beets into thin wedges. Place in
medium bowl. Whisk vinegar, shallots and fennel seeds in small bowl.
Gradually whisk in olive oil. Season to taste with salt and pepper. Drizzle
1/4 cup vinaigrette over beets; toss to coat. Cook quinoa in large pot of
boiling salted water until tender, about 10 minutes. Drain well. Rinse with
cold water and drain again. Place quinoa in large bowl. Add cheese, fennel
and arugula and mix gently. Add remaining dressing and toss to coat.
Transfer salad to large bowl. Arrange beets atop salad. This recipe yields
4 to 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6339 broadcast 11-19-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-09-1998
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

    A Message from our Provider:

    “We don’t change God’s message — His message changes us.”

    How useful was this recipe?

    Click on a star to rate it!

    Average rating 0 / 5. Vote count: 0

    No votes so far! Be the first to rate this recipe.

    We are sorry that this recipe was not useful for you!

    Let us improve this recipe!

    Tell us how we can improve this recipe?