We Love God!

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

After years of society belittling the calling of motherhood, something wonderful is happening – something wonderfully counter-cultural! In the midst of the anti-life, anti-motherhood philosophies which pervade the culture, there is a new generation of young ladies emerging whose priorities are not determined by the world’s expectations of them. They have grown up in homes where fathers shepherd them, where children are not merely welcome, but where they are deeply loved. Some of these women have been home educated, which means that many of them have grown up around babies and their mothers. They have learned to see motherhood as a joy and a high calling, because their parents see it that way. And when asked about their future, these girls know their own minds. These are the future mothers of the Church. Young women who are not afraid to say that the goal of all of their education and training is to equip them to pursue the highest calling of womanhood, the office of wife and mother.

Unknown Author

We Love God!

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

James Barber’s Pan Roasted Salmon W/sweet Pep

January 23, 2023

CATEGORY	CUISINE	TAG	YIELD
Seafood		Fish, Main dish, Kooknet	2	Servings

INGREDIENTS

2		Salmon Steaks
1	tb	Olive Oil
2	md	Red or Yellow Sweet peppers (or combination), coarsely diced
3		Clove Garlic, thinly sliced
1	tb	Wine Vinegar
1/3	c	Dry White Wine
1/2	ts	Dried Thyme
1	pn	Cayenne Pepper
		Salt
		Pepper
		Fresh Parsley, chopped

INSTRUCTIONS

A colourful vegetable mixture accompanies succulent salmon steaks for a
quick and easy dish. Great with steamed rice.
Heat the oil in a large frypan and saute the peppers and garlic over high
heat for 1 minute, stirring constantly. Add the vinegar, cook 1 minute
more, still stirring. Push the peppers to the side of the pan, lay in the
salmon, cook 30 seconds then turn over. Add wine. Sprinkle with thyme,
cayenne, salt and pepper, and spoon peppers over salmon. Put the lid on the
frypan and cook over medium heat for 6 minutes or until salmon flakes when
fork-tested.  Sprinkle with parsley and serve.
Source: B.C.'s Best Salmon Recipes. Typed by Bob Shiells Posted by
Katherine Smith, Kook-Net: The Shadow Zone IV - Stinson Beach, CA
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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