"The heavens declare the glory of God; the skies proclaim the work of his hands." (Psalm 19:1)
https://discussions.godandscience.org/
Was thinking further on this.stuartcr wrote:No, it does help me to know what manna was. Yes, I have a very hard time believing in miracles. It is equally, if not harder, for me to believe in the resurrection of the dead.
Is there anything that would make you think it wasn't so hard to believe? Because I have a feeling knowing manna's molecular structure ain't gonna do it either.stuartcr wrote:Mere bread coming from the sky would be equally hard to believe.
Yes, there is a difference and what manna may or may not have been is irrelevant.stuartcr wrote:I think there's a bit of a difference between understanding the universe and it's laws, and trying to figure out what it was that fell from the sky for people to eat...but that's just me.
When discussing theological things, ie: what the bible says, you should be worried about bad theology, juts like when discussing science one should be worried about bad science.stuartcr wrote:I do not think it is a mistake, as I would like to know what it was/is. I am not worried about bad theology.
If we are not supposed to 'get' events that are not natural, what keeps us from believing in all sorts of unnatural events?
Identifying what it was/is, would make it easier to believe for me.Byblos wrote:Is there anything that would make you think it wasn't so hard to believe? Because I have a feeling knowing manna's molecular structure ain't gonna do it either.stuartcr wrote:Mere bread coming from the sky would be equally hard to believe.
It is not irrelevant to me, that is why I asked.PaulSacramento wrote:Yes, there is a difference and what manna may or may not have been is irrelevant.stuartcr wrote:I think there's a bit of a difference between understanding the universe and it's laws, and trying to figure out what it was that fell from the sky for people to eat...but that's just me.
Before you said:stuartcr wrote:Identifying what it was/is, would make it easier to believe for me.Byblos wrote:Is there anything that would make you think it wasn't so hard to believe? Because I have a feeling knowing manna's molecular structure ain't gonna do it either.stuartcr wrote:Mere bread coming from the sky would be equally hard to believe.
So, if it was bread coming from the UFO, would that be easier to believe?stuartcr wrote:Mere bread coming from the sky would be equally hard to believe.
Fair enough. Here's a recipe then (from here )stuartcr wrote:Identifying what it was/is, would make it easier to believe for me.Byblos wrote:Is there anything that would make you think it wasn't so hard to believe? Because I have a feeling knowing manna's molecular structure ain't gonna do it either.stuartcr wrote:Mere bread coming from the sky would be equally hard to believe.
Buckwheat Manna
You can dehydrate this if you have food dehydrator with square trays, such as an Excalibur Dehydrator. This is what I use. Otherwise, you can do this in the oven at a very low temperature. Dehydrating will retain the maximum amount of nutrients and the living enzymes. In other words, it will be raw. Using the oven will also produce a crispy and healthy cereal.
2 cups buckwheat groats, soaked in water for 4 hours
3/4 cup honey (or more, if desired)
2 teaspoons sea salt
Drain and rinse the soaked buckwheat groats well. Add all three ingredients to a food processor and process for about 10 seconds. You do not want a paste, but it should be well combined and soupy in texture. If you do not have a food processor you can pulse this in a blender or just skip this step and your manna will be a littler chunkier.
To dehydrate:
Spread mixture onto two Teflex-lined dehyrator sheets (I use parchment paper). Dehydrate overnight at 110 degrees. Flip and continue dehydrating for a few more hours.
To bake:
Line a 12×18 baking sheet with parchment paper leaving a couple inches hanging over on the short sides (this will give you something to pull on to get your dried manna out in one sheet). Pour the mixture onto the pan and spread it out, covering the entire pan. Bake at the lowest temperature setting your oven will go (mine is 170) for 2-3 hours. Keep an eye on it to make sure it doesn’t burn. You want it to be completely dry like granola.
When the mixture is dry and crunchy, break it up into smaller pieces and store in an air tight container in the refrigerator. Eat as a snack by itself or pour milk over it for a healthy bowl of cereal.