[Paul’s] thrice-repeated prayer for the removal of the ailment was answered, not by his deliverance from it, but by his receiving the necessary grace to bear it – not simply to live with it but to be thankful for it. If his ministry was so effective despite this physical weakness, then the transcendent power was manifestly God’s, not his own. Infirmities like this were welcomed, together with the other hardships…if they were the condition on which the power of the risen Christ operated through him. They constantly reminded him not so much of his own inadequacy as of the total adequacy of Christ, in whom, when he was personally most weak, he knew himself to be most strong.

F.F. Bruce

CATEGORY	CUISINE	TAG	YIELD
Meats	French	Meats	6	Servings

INGREDIENTS

1		2 Lb Beef Fillet
1		Recipe; marinade for beef
1		Recipe; French lining pastry
1/4	lb	Mushrooms; fresh, sliced
1		Recipe; Anglais glaze

INSTRUCTIONS

Trim any gristle and surplus fat from the fillet, then place in a
medium-sized bowl. Pour the marinade over the fillet and cover the bowl
with plastic wrap. Marinate the fillet for about 4 hours, turning
occasionally. Remove the fillet from the marinade and drain well. Roll out
the pastry on a well-floured board to 1/8 inch thickness. Cut into a
rectangle wide enough to overlap the fillet by 1 1/2 inches and long enough
to cover the ends well. Place the pastry rectangle carefully over a shallow
baking dish. arrange half the mushrooms length-wise down the center of the
pastry, then place fillet over the mushrooms. Arrange the remaining
mushrooms over the fillet. Wrap, glaze, then decorate the fillet for baking
according to the step by step instructions. Bake in a preheated 400-degree
oven for about 40 minutes for a medium rare fillet or 50 minutes for a
medium doneness. Serve immediately. STEP BY STEP DIRECTIONS: #1.Wrapping
the fillet; Lift one long side of the pastry over the fillet and brush the
edge with cold water. Lift the opposite side over the top of the pastry and
press gently to seal. #2. Wet the short ends and press together sealing
well. Trim off the excess pastry. #3. Brush the wrapped fillet with Anglais
glaze. #4. Cut the pastry trimmings into decorative rounds, crescents or
into 3/8 inch strips for braiding. Place over the seam on the top of the
pastry. Brush the trim with glaze. Any unused trim may be glazed and baked
separately until golden brown. This recipe requires three additional
recipes that I am posting with this outline. The recipes required are; Mike
Stock Marinade for Beef, Mike Stock french lining pastry, and Mike Stock
Angais Glaze.

A Message from our Provider:

“Forbidden fruits create many jams”

Surely Paul could have made the gospel more palatable – and less dangerous – by saying it was about something else. Something cleaner and less ridiculous than the cross. Something more glorious. Less disgusting. He didn’t do that, though. “I decided,” Paul said, “to know nothing among you except Jesus Christ and Him crucified” (1 Cor. 2:2). In the face of the worst cultural prejudice imaginable, he fixed the entire gospel squarely and immovably on the fact that Jesus was tacked to a stauros and left to die. If he had been trying to find a surefire way to turn first-century people off from his “good news,” he couldn’t have done better than that! So why did he do it? It’s simple. He did it because he knew that leaving the cross out, or running past it with a glance, or making it peripheral to the gospel, or allowing anything else to displace it at the center of the gospel would make it, finally, no gospel at all.

Greg Gilbert