Name: Spiced Roasted Root Vegetables
Ingredients: 4 Carrots; peeled and thickly; ; sliced on the; ; diagonal; 250 g Peeled and cubed swede; (8oz); 1 Brown onion; peeled and cut into; ; eight wedges; 1 Red onion; peeled and cut into; ; eight wedges; 2 Leeks; thickly sliced on; ; the diagonal; 6 Cloves garlic; peeled and kept; ; whole; 1/2 ts Black mustard seeds; lightly crushed; 1/2 ts Coriander seeds; lightly crushed; 2 Cm; (1 inch) piece fresh; ; root ginger, finely; ; grated; Salt and freshly ground black pepper; 2 tb Olive oil; 15 g Butter; ( 1/2oz); 75 ml Dry white wine; (3fl oz); 1 tb Freshly chopped flat leaf parsley; 12 sl French bread

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

CATEGORY	CUISINE	TAG	YIELD
Grains	French	Sainsbury’s, Sainsbury12	4	servings

INGREDIENTS

4		Carrots; peeled and thickly
		; sliced on the
		; diagonal
250	g	Peeled and cubed swede; (8oz)
1		Brown onion; peeled and cut into
		; eight wedges
1		Red onion; peeled and cut into
		; eight wedges
2		Leeks; thickly sliced on
		; the diagonal
6		Cloves garlic; peeled and kept
		; whole
1/2	ts	Black mustard seeds; lightly crushed
1/2	ts	Coriander seeds; lightly crushed
2		Cm; (1 inch) piece fresh
		; root ginger, finely
		; grated
		Salt and freshly ground black pepper
2	tb	Olive oil
15	g	Butter; ( 1/2oz)
75	ml	Dry white wine; (3fl oz)
1	tb	Freshly chopped flat leaf parsley
12	sl	French bread

INSTRUCTIONS

Preheat the oven to 200 C, 400 F, Gas Mark 6.
Place all the prepared vegetables in a large roasting tray.
Sprinkle over the crushed mustard and coriander seeds and squeeze over the
ginger pulp to extract the juice, discard the flesh.
Add seasoning and drizzle over the olive oil and dot with the butter. Roast
in the preheated oven for 30 minutes, stirring occasionally.
Pour over the wine and return to the oven for a further 10 minutes. Garnish
with the chopped parsley.
For a delicious addition toast one side of the slices of French bread under
a preheated hot grill until golden brown.
Sprinkle the cheese evenly onto the untoasted side and place under the hot
grill until bubbling and golden. Serve with the roasted vegetables.
Converted by MC_Buster.
NOTES : A medley of roasted root vegetables flavoured with spices and white
wine.
Converted by MM_Buster v2.0l.

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