The Tragedy of “Almost”
“For the king knows of these things, to whom also I speak freely. For I am persuaded that none of these things is hidden from him, for this has not been done in a corner. King Agrippa, do you believe the prophets? I know that you believe.” Agrippa said to Paul, “With a little persuasion are you trying to make me a Christian?” Paul said, “I pray to God, that whether with little or with much, not only you, but also all that hear me today, might become such as I am, except for these bonds.” The king rose up with the governor, and Bernice, and those who sat with them.” (Acts 26:26-30 WEB)
The passage above records a very tragic moment. King Agrippa was on the verge of believing in Jesus as Lord, but he hardened his heart and stood up, rejecting the free gift of eternal life.
His actions are essentially saying this, “Stop it. I don’t want to hear anymore. I refuse to accept Jesus Christ as Lord.”
Other translations render Agrippa’s words like this:
“Then Agrippa said to Paul, “In a short time [and with so little effort] you [almost] persuade me to become a Christian.”” (Acts 26:28 AMP)
The word “almost” is the great tragedy.
It is like coming so close to the finish line in a race but fainting and being disqualified when you are just a hair’s breadth away.
Hell contains many souls who are “almosts”.
“I should have responded when that preacher asked for us to place our faith in Jesus. Why did I harden my heart? I almost got saved, but now it is too late...”
“Therefore, even as the Holy Spirit says, “Today if you will hear his voice, don’t harden your hearts, as in the rebellion, like as in the day of the trial in the wilderness, where your fathers tested me by proving me, and saw my deeds for forty years. Therefore I was displeased with that generation, and said, ‘They always err in their heart, but they didn’t know my ways;’ as I swore in my wrath, ‘They will not enter into my rest.’”” (Hebrews 3:7-11 WEB)
It is possible to know with the mind that Jesus is the Son of God and everything that He claims to be, and yet not be saved.
A person has to believe and confess Him as Lord. If you just believe that He is the Son of God but don’t receive Him as Lord, you are not saved.
Even the demons believe that God is real, but they don’t submit to Him as Lord.
The Holy Spirit convicts the hearts of unbelievers about their sinfulness and woos them to receive Jesus Christ as Lord. But they can choose to reject it. Every individual must choose to accept or reject the gift of eternal life.
Yet, it is God’s will for all to hear the Gospel and to be saved. No matter how dark someone’s past is, he can freely receive forgiveness of sins when he places his faith in Jesus as Lord!
If you are already a born-again believer, through faith in Jesus, you have entered God’s rest—the rest of your conscience and also rest from works-based justification.
You are a saint who is already sanctified, justified, saved, holy, righteous, pure, and blameless. The next time you read these words in the Bible, don’t feel condemned or shrink away. These words describe who you already are in Christ.
“Beware lest anyone cheat you through philosophy and empty deceit, according to the tradition of men, according to the basic principles of the world, and not according to Christ. For in Him dwells all the fullness of the Godhead bodily; and you are complete in Him, who is the head of all principality and power.” (Colossians 2:8-10 NKJV)
Dear brethren, you are not an “almost”. You are complete in Christ.
Let someone know the Gospel so that they are not almost, but fully saved through faith in Jesus Christ!
If you are blessed by the daily teachings/devotionals I share freely on this page, you can become a patron on Patreon if you want to receive an additional daily Bible Study teaching, as well as all my eBooks! Your patronage supports this ministry and enables us to “reach more and teach more” in the body of Christ: http://Patreon.com/miltongohblog
同時也有87部Youtube影片,追蹤數超過304萬的網紅MosoGourmet 妄想グルメ,也在其Youtube影片中提到,UHA味覚糖「なが〜い さけるグミ 巨峰」をまるまる一本使って、レアチーズケーキをつくりました。 ゼリーに閉じ込めた3つの飾りは水引梅結びにした、さけるグミです。梅結びは、縁起が良いとされ、水引きなどでよく見かける結び方です。梅結びを大量に使って、夏に作っていた娘の工芸作品が かわいかったのに影響さ...
「harden be 2」的推薦目錄:
- 關於harden be 2 在 Milton Goh Blog and Sermon Notes Facebook 的精選貼文
- 關於harden be 2 在 Phlo Club Facebook 的精選貼文
- 關於harden be 2 在 小人物上籃 Facebook 的最讚貼文
- 關於harden be 2 在 MosoGourmet 妄想グルメ Youtube 的最佳解答
- 關於harden be 2 在 生かし屋 IKASHIYA CULINARY ART Youtube 的最佳解答
- 關於harden be 2 在 MosoGourmet 妄想グルメ Youtube 的最佳解答
- 關於harden be 2 在 勘履籃球鞋評俱樂部| 【Adidas Harden Vol.2】簡單分享: 的評價
- 關於harden be 2 在 專為切入球員打造adidas Harden vol.2開箱實戰! 的評價
harden be 2 在 Phlo Club Facebook 的精選貼文
Can you spot the difference? After 2-3 months of painting & waiting for the paint to harden in order to wrap Paint Protection Film, Bubbles is finally back, will be adding some new upgrades soon... With some surprises along the way🤭🤭🤭
泡泡龍終於回來身邊了😗, 這次等有夠久的... 你看的出來屁股有什麼地方不一樣嗎🤔
#toyota
#phloclub
#verusengineering
#scion
#automotivephotography
#subarubrz
#stancenation
#sportscar
#86lifestyle
#jdmdaily
#rawdriving
#86
#Whiteline
#gripactivated
#huaweip30pro
harden be 2 在 小人物上籃 Facebook 的最讚貼文
第307集小人物上籃 – 武漢肺炎衝擊NBA賽季!
<請上各大podcast平台免費收聽>
“…living my life in a box…It’s definitely tough. But if we don’t accept that’s the way it has to be, we lose out on a lot of things — our health, our contracts. Everything goes downhill if we don’t play by these rules. Obviously we’re going to make it work to the best of our ability. We’ve been doing a really solid job of that.” – Damian Lillard
“我感覺起來像是活在一個盒子裡…這真的很辛苦。但是如果我們不接受這些條件,我們會失去很多 – 我們的健康,我們的合約。如果我們不遵守這些規定,所有的事情都會走下坡。很顯然的,我們會盡我們所能把事情做到最好,這時間以來我們一直都有做到” – Damian Lillard
這是當Dam被問到關於聯盟從今天開始以因應疫情衝擊許多選手和賽程後,加強球員場上場下規定限制的反應。這些改變當然讓球員在比賽旅行中能夠參與的社交,見到的人等都受到限制;沒有人開心。
停賽了那麼多場,聯盟目前為止有社群感染了嗎? NBA之前的規定和新執行的規定差在哪裡? 球員們如何反應? 教練們怎麼想? 聯盟除了加強規定以外,還有什麼能夠做的以確保賽事的進行? 為什麼美國的疫情會這麼的嚴重?
錄音時間是在Harden交易的前一天;關於更多交易的討論,小人物Hans內心的崩潰,各隊受到的衝擊和聯盟戰力板塊的改變,敬請期待下一集小人物上籃!
#武漢肺炎 #covid19 #延賽延賽延賽 #危險風險好險 #小人物上籃
harden be 2 在 MosoGourmet 妄想グルメ Youtube 的最佳解答
UHA味覚糖「なが〜い さけるグミ 巨峰」をまるまる一本使って、レアチーズケーキをつくりました。
ゼリーに閉じ込めた3つの飾りは水引梅結びにした、さけるグミです。梅結びは、縁起が良いとされ、水引きなどでよく見かける結び方です。梅結びを大量に使って、夏に作っていた娘の工芸作品が かわいかったのに影響され、ケーキにしてみました。
さけるグミのお陰で、思いっきり巨峰味のレアチーズケーキができました。
この手の面白くておいしいお菓子、ほんとにすばらしいな。
*レシピ*(直径 14.5 cmの丸型 1個分)
1.なが〜い さけるグミを4つに割き、梅結びを作る。
ボトムを作ります
2.ビスケット 70gを細かく砕く。
3.溶かした無塩バター 30g(若干崩れやすかったので、35gにしてみてください)を入れ混ぜる。
4.型に敷き込み冷蔵庫で冷やしておく。
レアチーズケーキを作ります
5.水 35gに粉ゼラチン 10gを振り入れておく。
6.室温に戻したクリームチーズ 100gをなめらかになるまで混ぜる。
7.砂糖 60gを入れ混ぜる。
8.無糖ヨーグルト 200gを入れ混ぜる。
9.(5)を600wの電子レンジで20秒ほど加熱し、ゼラチンを溶かす。
10.(8)を混ぜながら(9)を入れる。
11.半量(200g程度)を取り分ける。
12.(1)の梅結びを3つ残し、残りのさけるグミ(22g)を耐熱容器に入れ、水を10g加える。
13.600wの電子レンジで20秒ほど加熱し、さけるグミを溶かす。
14.(11)の半量の片方に(13)を入れ混ぜる。薄紫になるように着色しました。
15.(4)に流し入れ、1時間弱冷蔵庫で冷やし、表面を固める。
16.(15)に(11)の残りの半量を流し入れ、冷蔵庫で冷やし、表面がうっすら固まりかけたら(1)の梅結びを3つのせ、表面を固める。
上部のゼリーを作ります
17.80℃程度のお湯 150gに粉ゼラチン 6gを入れ溶かす。
18.砂糖 30gを入れ溶かす。
19.レモン汁 5gを入れ混ぜる。
20.冷ました(19)を(16)に流し入れる。
21.冷蔵庫で冷やし、しっかり固める。
22.でけた。
むちゃくちゃ巨峰味。そして、さけるグミがフォークで切れるかたさになってて、むちゃくちゃ感謝したわ。
#レアチーズケーキ #水引 #さけるグミ
I made a no-bake cheese cake using a whole UHA Mikakuto "Nagaai sakeru Gummy Kyoho".
The three decorations trapped in the jelly are gummies tied in mizuhiki plum knots.
Plum knots are said to be auspicious and are often seen in mizuhiki. I was inspired by my daughter's cute craftwork that she made during her summer vacation using a lot of plum knots, so I decided to make it into a cake. Thanks to the gummy candies, I made a no-bake cheese cake with a Kyoho flavor. This kind of interesting and tasty snack is really wonderful.
*Recipe* (for 1 round mold 14.5 cm in diameter)
1.Divide the gummy candy into four pieces and make a plum knot.
Make the bottom.
2.Crush 70g of biscuits into small pieces.
3.Mix in 30g of melted unsalted butter (it was a little crumbly, so try 35 grams).
4.Place in a mold and chill in the refrigerator.
Make the rare cheesecake.
5.Sprinkle 10g of powdered gelatin into 35g of water.
6.Mix 100g of cream cheese at room temperature until smooth.
7.Mix in 60g of sugar.
8.Mix in 200g of unsweetened yogurt.
9.Heat (5) in a microwave oven at 600 watts for about 20 seconds to dissolve the gelatin.
10.Add (9) while mixing (8).
11.Set aside half the amount (about 200g).
12.Leave 3 plum knots from (1), put the remaining gummy candies (22g) in a heat-resistant container, and add 10g of water.
13.Heat in a microwave oven at 600W for 20 seconds to melt the gummy.
14.Add (13) to one half of (11) and mix. I colored it so that it would be light purple.
15.Pour into (4), cool in the refrigerator for less than 1 hour, and harden the surface.
16.Pour the other half of (11) into (15), cool in the refrigerator, and when the surface is about to harden, put three plum knots from (1) and harden the surface.
Make the top jelly.
17.Add 6g of powdered gelatin to 150g of hot water at about 80 ° C and dissolve.
18.Dissolve 30g of sugar in it.
19.Mix in 5g of lemon juice.
20.Pour cold (19) into (16)
21.Refrigerate and harden.
22.It's done.
Super Kyoho taste. And I was so grateful that the gummy candies could be cut with a fork.
#cheesecake #longlongman #gummy #mizuhiki
harden be 2 在 生かし屋 IKASHIYA CULINARY ART Youtube 的最佳解答
濃厚美味しい本格ティラミスの作り方
本格的な感じで作りますが、簡単お手軽な作り方も紹介しています
市販のビスケットでインスタントコーヒーを使い、卵黄なしでも作れますのでぜひ~
【材料】
サヴォイアルディ(市販のビスケットで代用可)
・卵黄 2個
・グラニュー糖(卵黄用) 15g
・卵白 2個
・グラニュー糖(卵白用) 30g
・薄力粉 50g
・粉糖 適量
ザバイオーネ
・卵黄 2個
・グラニュー糖 25g
・マルサラ酒(甘口) 40g
(ラム酒やアマレットなど他の洋酒でもOK)
ザバイオーネ・クリーム
・マスカルポーネチーズ 200g
・グラニュー糖 50g
・ホワイトチョコ(お好み) 20g
・ザバイオーネ 全量
・マルサラ酒 お好みの量
・生クリーム 150g
エスプレッソ液
・エスプレッソ(濃いめのインスタントやドリップコーヒーで代用可)
・グラニュー糖 お好みの量
・マルサラ酒 お好みの量
仕上げ
・ココアパウダーやコーヒーパウダー 適量
【準備】
・粉糖、薄力粉はふるって使う
・オーブンを180℃に予熱する
・クリームを作る少し前にマスカルポーネを常温に出しておく
【作り方】
1. 【サヴォイアルディ/180℃に予熱】ボウルに卵黄2個・グラニュー糖15gを泡立て器ですり混ぜる
2. 別のボウルに卵白2個を入れて白っぽくなるまで泡だて、グラニュー糖30gのうち半分を入れて泡立てる
3. ツヤが出てきたら残りのグラニュー糖を加え、角が立つまで泡立てメレンゲを作る
4. 卵黄の方にメレンゲの半量を入れてざっと馴染むまで混ぜ、薄力粉50gをふるい入れる
5. ヘラに持ち替えて粉っぽさが無くなる直前くらいまでさっくり切り混ぜ、残りのメレンゲを加える
6. あまり泡を潰さないように切り混ぜ、なめらかに混ざったら丸口金をつけた絞り袋に入れる
7. オーブン用シートを敷いた天板に棒状に絞り出し、粉糖を全体にふるいかけ、消えた頃にもう1回粉糖をふるいかける
8. 180℃に予熱したオーブンで20~25分を目安に、軽く色づくまで焼いて冷ましておく
9. 【ザバイオーネ】ボウルに卵黄2個・グラニュー糖25g・マルサラ酒40gを合わせて混ぜる
10. 鍋で加熱した沸騰しないくらいのお湯で湯煎にかけ、混ぜながら70℃程度まで温める(より殺菌を意識するなら80℃)
11. 温度が上がると泡が消えとろみつく、湯煎から外し好みでふんわり泡立ててもOK
12. 【ザバイオーネ・クリーム】ボウルにマスカルポーネチーズ200gをほぐし、グラニュー糖50gをすり混ぜる
13. 溶かしたホワイトチョコ20g・ザバイオーネをなめらかに混ぜ、好みでマルサラ酒も加え混ぜる
14. 生クリーム150gを軽く角が立つまで泡だて、↑に半量ずつ加えてなめらかに切り混ぜる
15. 【エスプレッソ液】エスプレッソor濃い目に作ったコーヒーに、好みでグラニュー糖・マルサラ酒を混ぜておく
16. 【仕上げ】容器にサヴォイアルディ(ビスケット)を敷き、エスプレッソ液を染み込ませる(もしくは染み込ませてから容器に入れる)
17. ザバイオーネ・クリームを入れて均し、エスプレッソ液を染み込ませたサヴォイアルディ→ザバイオーネ・クリームと重ねていく
18. 冷蔵庫で冷やし固め、仕上げにココアパウダーやコーヒーパウダーをふるいかけて出来上がり
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↓using translation software.
[Ingredients]
Savoie Ardi (store-bought biscuits can be substituted)
・Two egg yolks
・Granulated sugar (for the egg yolk) 15 g
・Egg whites 2 pieces
・Granulated sugar (for egg whites) 30 g
・Cake flour 50 g
・Powdered sugar as needed
Zabaione
・Two egg yolks
・Granulated sugar 25 g
・Marusara Sake (sweet) 40 g
(You can also use other foreign liquors such as rum or amaretto.)
Sabaione Cream
・Mascarpone cheese 200 g
・Granulated sugar 50 g
・White chocolate (optional) 20 g
・Sabaione total amount
・Marsala Sake, as much as you like
・Heavy cream 150 g
espresso solution
・Espresso (strong instant or drip coffee can be substituted)
・Granulated sugar as much as you like
・Marsala Sake, as much as you like
Finish
・Appropriate amount of cocoa powder or coffee powder
[How to make]
1. [Savoie Hardy/Preheat to 180 °C] Mix 2 egg yolks and 15 g of granulated sugar with a whisk.
2. Add 2 egg whites in a different bowl and whip it until it becomes whitish. Add half of 30 g of granulated sugar and whip it.
3. Add the rest of the granulated sugar when it glazes. Whip it until it peaks to make a meringue.
4. Add half of the meringue to the egg yolk and mix it until it blends in. Sift in 50 g of weak flour.
5. Switch to a spatula and lightly mix it until the powdery feel is gone. Add the rest of the meringue.
6. Mix it so it doesn't crush the bubbles too much. Add it in a piping bag with a round cap when it mixes smoothly.
7. Squeeze it out into a stick shape on a baking sheet covered with baking paper. Sift the powdered sugar entirely. Sift it once again when it disappears.
8.Bake it in the oven preheated to 180 °C for around 20 to 25 minutes until it lightly browns then let it cool.
9. [The Baione] Mix 2 egg yolks, 25 g of granulated sugar, and 40 g of marsala sake in a bowl.
10. Boil it in hot water heated in a pot until it doesn't boil. Warm it to around 70 °C as you mix it (80 °C if you want to sterilize more).
11. The bubbles will disappear and thicken when the temperature rises. You can remove it from the hot water and whip it softly if you'd like.
12. [The Baione Cream] Loosen 200 g of mascarpone cheese in a bowl and mix in 50 g of granulated sugar.
13. Mix 20 g of melted white chocolate and zabaione smoothly. Add marsala sake if you'd like and mix it.
14. Whisk 150 g of whipped cream until it lightly forms peaks. Add half of it at a time to ↑ and mix it smoothly.
15. [Espresso liquid] Mix granulated sugar and marsala sake to your liking with espresso or strong coffee.
16. [Finish] Lay out the savoie aldi (biscuit) in the container and let it soak in the espresso liquid (or let it soak then put it in the container).
17. Add the Xabione cream and flatten it. Layer it with Savoiardi soaked with espresso then Xabione cream.
18. Chill it in the fridge to harden it. Finish it off by sifting cocoa powder or coffee powder and it will be complete.
harden be 2 在 MosoGourmet 妄想グルメ Youtube 的最佳解答
I made a large fresh Daifuku filled with frozen "Petit Daifuku" (1kg!) from the Gyomu Supermarket.I used matcha green tea flavored fresh cream, so I never get tired of eating it. This is not a birthday cake, but a birthday Daifuku for someone who loves Japanese sweets! I want to give a big fortune ( Meaning of Daifuku ) and impact.
*Recipe* (for one 17cm diameter bowl)
1.Mix 6g of matcha, 40g of sugar and 40ml of fresh cream in a bowl over hot water.Matcha is less likely to get lumpy once it is sifted.
2.Pour 360ml of fresh cream into a bowl and add the cooled (1).
3.Cool the bottom of the bowl with ice water and whisk until stiff.
4.Spread out the plastic wrap in a 17cm diameter bowl.
5.Layer (3) with the petite daifuku. I used 25 pieces of petite daifuku.
6.Place in the freezer to cool and harden.
7.In a heatproof bowl, mix together 150g of joshinko (rice flour) and 60g of sugar.
8.While mixing, add 165g of lukewarm water, a little at a time, keeping an eye on it. I added a little less than 150g this time.
9.Wrap it softly and heat it in a 600w microwave for 2 minutes and 30 seconds.If any whitish areas remain, mix them briefly and heat while watching the situation.This time, it was additionally heated twice for 30 seconds and 20 seconds.
10.Pound the mixture with a wet pestle until it becomes smooth.
11.When it is cool enough to touch, knead it with wet hands about 50 times.
12.Put the mochi between two sheets of plastic wrap and stretch it out. It was quite difficult.
13.Take (6) out of the bowl and wrap it with (12).
14.It's done. For a while, this Daifuku will be my daily snack.
You can freeze the whole thing, so if you can't eat it all, freeze it and enjoy it.
業務スーパーの冷凍『プチ大福』(なんと1㎏入り)を中にいっぱい詰めた大きな生大福を作りました。生クリームを抹茶味にしたので食べ飽きない味になりました。和菓子好きなあの人の誕生日ケーキならぬ誕生日大福!大きな福とインパクトをプレゼントしたい。
*レシピ*(直径 17㎝のボウル 1個分)
1.抹茶 6g、砂糖 40g、生クリーム 40mlを湯煎しながら混ぜる。抹茶は一度ふるうとダマになりにくいです。
2.ボウルに生クリーム 360mlを入れ、冷ました(1)を入れる。
3.ボウルの底を氷水で冷やしながらかために泡立てる。
4.直径 17㎝のボウルにラップを敷き込む。
5.(3)とプチ大福が層になるように重ねる。プチ大福は25個使いました。
6.冷凍庫で冷やし固める。
7.耐熱ボウルに上新粉 150g、砂糖 60gを入れ混ぜる。
8.混ぜながら、ぬるま湯 165gを少しづつ様子を見ながら加える。今回150g弱加えました。
9.ふんわりラップをして、600wの電子レンジで2分30秒加熱。白っぽいところが残っていたらザッと混ぜ、様子を見ながら加熱をする。今回、30秒・20秒と2回追加加熱しました。
10.水で濡らしたすりこぎなどの棒で滑らかになるまでつく。
11.触れるくらいまで冷めたら、水で濡らした手で50回ほどこねる。
12.ラップに挟んで餅を伸ばす。結構大変でした。
13.ボウルから取り出した(6)を(12)で包む。
14.でけた。しばらく3時のおやつは、この大福ですわ。
まるまる冷凍できるので、食べきれない分は冷凍して楽しんでください。
#ジャイアント #大福 #業務スーパー #作り方 #IceCreamDaifuku
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