We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Now if you have a problem matching up that sovereignty of God with human responsibility, admit that you don't know everything and the problem is solved. Because I also know that the gospel extends to the end of the earth and Jesus was the one who said, 'Come unto Me, all ye that labor and are heavy laden and I'll give you rest.' We understand the gospel invitation. We understand the call. We understand the tears of Jesus over those who wouldn't come. We understand the responsibility of the sinner who rejects the gospel and perishes and he is being punished for his own choice. We understand that. How that harmonizes with this doctrine, I do not understand. I may never understand it even in eternity because I will never be God. But I will let God be God and I will not redefine God on my terms… I also understand at the same time that God holds every sinner responsible for their own rejection and gives them the opportunity to receive Him. And it makes perfect sense to Him though it's apparently paradoxical to me. But I will not err on the severe side of diminishing the sovereignty of God by eliminating this glorious truth.
John MacArthur

Grilled Vegetable Antipasta

0
(0)
CATEGORY CUISINE TAG YIELD
Eggs, Grains Japanese Ew, Text, Import 1 Servings

INGREDIENTS

2/3 c Olive oil
1/4 c Fresh lemon juice,; or to taste
2 tb Sherry wine vinegar; or red wine vinegar
3 tb Minced fresh basil leaves or; 2 teaspoons dried
1 tb Dijon mustard
2 ts Minced fresh thyme leaves or; 1 teaspoon dried
2 ts Minced fresh tarragon leaves or; 1 teaspoon dried
1 tb Minced garlic
3 tb Minced fresh parsley leaves,; or to taste
Salt and freshly ground black pepper to taste
2 Yellow squash, trimmed and cut lengthwise into 1/4-inch thick slices
2 Zucchini, trimmed and cut lengthwise into 1/4-inch thick slices
2 sm Japanese eggplant, trimmed and cut lengthwise into 1/4-inch thick slices
1 Red and orange bell pepper, cored, seeded and quartered lengthwise
1 Red onion, cut into; 1/4-inch thick slices
Minced fresh parsley
Oil-cured or brine-cured black olives,; pitted and sli
Parmesan shavings for garnish,; if desired

INSTRUCTIONS

FOR THE MARINADE
Make the marinade: in a bowl whisk together the ingredients.
In a large shallow glass or ceramic baking dish, arrange the vegetables.
Add the marinade, turning the vegetables to coat with the marinade, and let
stand, covered and chilled, for at least 2 hours, or overnight. Drain
vegetables reserving marinade.
Heat grill pan over moderately high heat until hot. Add vegetables and
grill, in batches, for 3 - 4 minutes on each side, or until tender.
Transfer vegetables to a serving dish, drizzle with remaining marinade and
sprinkle with parsley. Garnish with olives and Parmesan shavings.
Yield: 6-8 servings
Recipe By     :COOK'S CHOICE SHOW #CH1207
Posted to MC-Recipe Digest V1 #250
Date: Fri, 18 Oct 1996 12:45:31 -0400
From: Meg Antczak <meginny@frontiernet.net>

A Message from our Provider:

“How about a private meeting with God? Pray!”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?