We Love God!

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

And what is the prescribed response? Is it to walk down an aisle? Is it to fill out a card, or to lift up a hand? Is it to make an appointment with a preacher, or to decide to be baptized and join the church? While any of those things may be involved, none of them necessarily is. The response of the Good News – the message that Paul preached and other Christians preached throughout the New Testament – is to repent and believe. Once we’ve heard the truth about our own sin and God’s holiness, about His love in sending Christ, and about Christ’s death and resurrection for our justification, then, as instructed by the first words of Jesus recorded in Mark’s gospel, our response is to “Repent and believe the good news!” (1:15).

Mark Dever

This dark problem of unmerited suffering lights up as we see what happened at the cross. Jesus did not bear the Cross – He used it. The Cross was sin, and He turned it into the healing of sin; the Cross was hate, and He turned it into a manifestation of the love of God. The Cross showed man at his worst, and there Jesus shows God at His redemptive best. The cruelest, darkest word that life ever spoke was at the Cross, and Jesus took all that cruelty and darkness and turned it into pure love and pure light… What a light it sheds upon the tragedy of life to find such a fact at the center of our faith.

E. Stanley Jones

We Love God!

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

Paella Style Rice (Mf)

January 24, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Seafood		Side, Dishes	4	Servings

INGREDIENTS

2	tb	Olive oil
1		Clove garlic; minced
1 1/2	c	Short grain rice
1/2	ts	Saffron; dissolved in
2	tb	White wine
2 1/2	c	Chicken or fish stock or a combination
		Salt and freshly ground black pepper

INSTRUCTIONS

Heat the olive oil in a saucepan. Add the garlic and saute a few seconds.
Add the rice and saute a minute, then add the saffron and wine and broth.
Bring to a boil, cut back to a simmer and cook for 15 minutes, over very
low heat, or until almost tender. Season to taste with salt and pepper;
keep off heat, covered, until rice kernels are cooked through.
Yield: 4 to 6 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By     : COOKING MONDAY TO FRIDAY SHOW #MF6741
Posted to MC-Recipe Digest V1 #306
Date: Sat, 16 Nov 1996 18:02:09 -0500
From: Gail Shermeyer <4paws@netrax.net>

A Message from our Provider:

“You’re never too young for God”