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Quote by Abraham Kuyper

“The purest confession of truth finds ultimately its starting-point in the seed of religion, which, thanks to common grace, is still present in the fallen sinner; and, on the other hand, there is no form of idolatry so low, or so corrupted, but has sprung from this same semen religionis. Without natural Theology there is no Abba, Father, conceivable, any more than a Molech ritual.”

Author

Abraham Kuyper

Dutch politician, theologian, and educator. Abraham Kuyper was born on October 29, 1837, and died on November 8, 1920. He had a significant impact in the fields of Dutch politics, religion, and education, being one of the founders of Dutch Christian democracy. more

“Sin unbridled would have resulted forthwith in the total degeneracy of human life. But God arrested sin in its course in order to prevent the complete annihilation of his handiwork, which naturally would have followed. By his common grace God restrains the working of sin in the natural man. By common grace he tames men as wild animals may be tamed and become attractive as domestic animals.”

Common Grace

Author:Abraham Kuyper

“If love does not make us reborn from ourselves, if it does not bring out the best values in us, if it does not reveal us to ourselves, life has dispossessed us, and the reasons are hidden in the dark chambers of our past. (“Amour en friche »)”

Love Past Reveal Amour En Friche Reborn From Ourselves Best Values Dark Chambers Dispossesed

Author:Erik Pevernagie

“Kenny. You've got the Moroccan carrot salad done, but where are we with the brussels sprouts?" "Everything is prepped. We just need the sprouts." "Good. Go ahead and start caramelizing the onions for the goat-cheese toasts, and then get the bacon going---just be sure to undercook the bacon. It'll cook the rest of the way in the oven." "Yes, chef." "Clementine, can you take over the grilled crudités? We need to get them chilled by five." She nodded. "Yes, chef." "Excellent. I'll start prepping the butternut-squash fritters," I said, rolling up my sleeves. "And then the mozzarella poppers. Let's get to work." I was elbows deep in fried mozzarella and crispy-edged butternut-squash fritters when my brother and boyfriend finally arrived, wet and bedraggled, at the kitchen door. "I have dates," Nico said, holding the crate aloft. "Dates and brussels sprouts." "It's about time," I shot back. "You've been single far too long." "I'm going to get cleaned up," he said, "and then I can relieve you." "Take your time," I replied honestly. "I've got everything under control." And I did. The fritters were done and in the warming oven with a cake pan full of water in the rack below to keep them from drying out. I'd made up the mozzarella poppers by breading the rounds of buffalo-milk mozzarella with batter and panko crumbs before deep-frying them in batches. It had felt good to work with my hands again, good to do something other than managerial work. I cast a longing eye at Clementine's pavlovas, the baked egg whites topped with quartered figs. There was something soothing about working with egg whites, the frothy pure-white shade they became when whisked.”

Banter Food Preparation Mozzarella Deep Fried Brussels Sprouts Egg White Fritter Cooking And Chef

Book:Together at the Table

Source: Together at the Table

“As soon as he was out of sight, Gui pulled the macaron mixture towards him, and took a deep breath. He whipped it back and forth, beads of sweat springing on his forehead as his arm muscles released and contracted. When it was almost ready, he reached up for the shelf where the spices and colors were kept. Carefully, he brought down the bottle of 'creme de violette,' the jar of delicate, dried violets, their petals sparkling with sugar. In tiny drops, he measured the purple liqueur into the mixture. He was acting on impulse, yet at the same time he felt certain, as though his first teacher, Monsieur Careme, was with him, guiding his steps. The scent reached up as he stirred, heady and sweet as a meadow, deep as lingering perfume in a midnight room. Hands shaking, he piped the mixture onto a tray in tiny rounds, enough to make six, one for each day that he and Jeanne would have to make it through before they could be together for the rest of their lives. Maurice was delayed talking to Josef, and by the time he returned, Gui was putting the finishing touches to his creations, filling them with a vanilla cream from the cold room, balancing one, tiny, sugar-frosted violet flower upon each.”

Scent Baking Flavors Creating Art Pastry Chef Macarons Violets Guillaume Du Frère