Name: Roasted Autumn Vegetables
Ingredients: 1 1/2 lb Small red potatoes; 1 lb Shallots; (about 24), peeled; ; and trimmed; 5 tb Olive oil; 1 Bay leaf; 1/4 ts Dried thyme; crumbled; 4 Garlic cloves; crushed; 2 lb Butternut squash; peeled and cut into; ; 3/4inch pieces; ; (about 4 cups); Fresh thyme sprigs for garnish if desired

If [1 John 1:9] is a call to immediate confession of every sin we are in trouble: 1. We are in a logistical dilemma. We cannot remember every sin. If our forgiveness depends on this, we are in serious trouble. For this reason, most advocates of this theology say that the confession we are to do is to be for every known sin. But that is an accommodation to the text. It does not say that. Actually, no Christian has confessed every known sin either. 2. We are in a theological dilemma. We have a Catholic theology of sorts. That is, if forgiveness is dependent on our ongoing confession, then what if we die with unconfessed sins? Does this view of confession of every sin being essential for forgiveness and total cleansing mean that our sins are not separated from us like the east is from the west? Does it mean we are not forgiven? Does it mean we are not cleansed from all unrighteousness? In other words, does it mean that the work of Christ on our behalf is ineffective when it comes to forgiveness and cleansing? Does it mean that we are not justified until we get to the end of life, and only then if we have confessed everything? 3. We are in an exegetical dilemma. By this I mean that we cannot reconcile the fact that the same text admits to a continual cleansing from all sins on the basis of the blood with no conditions for the believer, while also requiring the condition of detailed confession in a contiguous verse.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Grains		Cklive12	1	servings

INGREDIENTS

1 1/2	lb	Small red potatoes
1	lb	Shallots; (about 24), peeled
		; and trimmed
5	tb	Olive oil
1		Bay leaf
1/4	ts	Dried thyme; crumbled
4		Garlic cloves; crushed
2	lb	Butternut squash; peeled and cut into
		; 3/4inch pieces
		; (about 4 cups)
		Fresh thyme sprigs for garnish if desired

INSTRUCTIONS

In a bowl toss together the potatoes, quartered, the shallots, 4
tablespoons of the oil, the bay leaf, the dried thyme, the garlic, and salt
and pepper to taste. Spread the vegetables in an oiled large roasting pan
and roast them in the middle of a preheated 375 degree oven, shaking the
pan every 5 to 10 minutes, for 25 minutes. In a bowl toss the squash with
the remaining 1 tablespoon oil and salt and pepper to taste and add it to
the pan. Roast the vegetables, shaking the pan occasionally, for 10 to 20
minutes more, or until they are tender. Discard the bay leaf and garnish
the vegetables with the thyme sprigs.
Yield: 8 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9235
Converted by MM_Buster v2.0l.

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