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Jesus…declared the divinely ordained obligation of citizens to pay taxes to whatever government is over them. Paying taxes is a legitimate duty of every person, but is specially binding on believers because they are specially bound to God’s Word. Jesus made no qualifying exemptions or exceptions, even under rulers such as the blasphemous, pagan, idolatrous government that in a few days would nail Him to the cross. The government that executed the Son of God was to be paid taxes by God’s people. The state has the divine right to assess taxes that are within its sphere of responsibility and its citizens have the divine obligation to pay them.

John MacArthur

As it seems to challenge an excellency above all His other perfections, so it is the glory of all the rest; as it is the glory of the Godhead, so it is the glory of every perfection in the Godhead; as His power is the strength of them, so His holiness is the beauty of them; as all would be weak without almightiness to back them, so all would be uncomely without holiness to adorn them. Should this be sullied, all the rest would lose their honour; as at the same instant the sun should lose its light, it would lose its heat, its strength, its generative and quickening virtue. As sincerity is the luster of every grace in a Christian, so is purity the splendor of every attribute in the Godhead. His justice is a holy justice, His wisdom a holy wisdom, His arm of power a "holy arm" (Ps. 98:1), His truth or promise a "holy promise" (Ps. 105:42). His name, which signifies all His attributes in conjunction, "is holy," Psalm 103:1.

Stephen Charnock

We Love God!

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

Linguine with Tarragon and Clam Sauce

January 23, 2023

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs	Italian	Italian, Pasta, Seafood, Sauces	4	Servings

INGREDIENTS

1		Recipe Egg Pasta (OR 3/4 Lb dry linguine)
2		Cloves garlic
2	tb	Fresh tarragon, chopped (2 tsp dried)
30		Steamers or other small clams (about 2 Lbs)
1/2	c	Dry white wine
1/4	c	Olive oil
1/8	ts	Red-pepper flakes
		Salt
		Pepper

INSTRUCTIONS

PREPARATION:  Make the Egg Pasta.  Roll as thin as possible and cut into
1/8-inch wide strips for linguine. Mince the garlic. Chop the tarragon.
Scrub the clams, discarding any that have opened. Place clams and wine in a
large pot; cook, covered, over medium-high heat, shaking occasionally,
until all the clams have opened, about 6 minutes. Remove pot from heat and
allow clams to cool.  Remove clams from shells; if using steamers, pull off
the black portion of the neck. Swish clams in the cooking liquid to remove
any loose sand.  Strain cooking liquid through cheesecloth or a coffee
filter.  Chop clams and put them in a bowl with the strained cooking
liquid.  Add 1 tablespoon of the olive oil. Heat the remaining 3
tablespoons of the olive oil over low heat in a small saucepan. Add the
garlic and cook until soft, about 3 minutes. Add the tarragon and
red-pepper flakes and cook for 2 minutes more. Add the clams and cooking
liquid, bring to a simmer, and remove saucepan from the heat. Season with
salt and pepper.  NOTE:  Recipe can be made to this point several hours
ahead.
COOKING AND SERVING:  Cook the pasta in boiling, salted water until tender,
about 3 minutes for fresh pasta. Meanwhile, reheat the clam sauce if made
ahead.  Drain the pasta and return to the pot.  Toss linguine with the clam
sauce and adjust the seasoning, if desired. Serve immediately.
Makes 4 servings.
[COOKS  March-April  1988]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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