We Love God!

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

We protest that Rome is not catholic, that she in fact shuts out the saints. We, however, are catholic, embracing all those who turn to the living Christ alone. We protest that guarding, defending, proclaiming justification by faith alone is not sectarian, narrow, nor divisive. It is instead a fulfillment of the command that we contend for the faith (Jude 3). We protest against squishy, feel-good ecumenism that imperils souls, that buys the love and respect of men and sells the wrath of God. We protest the beard-stroking, nuance exploring, subtlety affirming of those who refuse to remember that Rome damned and damns justification by faith alone with clarity, forthrightness and immutability.

R.C. Sproul Jr.

Look for the ones who are poor in spirit; who mourn their sin; who aren’t entitled, always insisting on their own way, but are meek; who are sick to death of sin and all its nonsense and so hunger and thirst for righteousness like it is water. When you find people like that, make sure they know who Jesus is. Make sure Jesus is the one who fills their impoverished spirit, who has forgiven their sins, who receives their life and worship, and whose righteousness they depend upon and pursue. When you find such people, tell them to join!

Jonathan Leeman

We Love God!

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

Pink Pickled Shallots

January 24, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains		Relishes, Kooknet, Side dishes	2	Half pints

INGREDIENTS

3/4	lb	Firm, Fresh Shallots
3/4	c	Red Wine Vinegar
1/4	c	Granulated Sugar
1/2	c	Water
2	ts	Whole Peppercorns, Pink
1	ts	Mustard Seed
1		Bay Leaf; bruised
4		Fresh Thyme Sprigs; bruised

INSTRUCTIONS

Peel and cut the shallots lengthwise or crosswise into thin slices. Set
aside. In a small, non-aluminum saucepan, combine the vinegar, sugar,
water, peppercorns, mustard seed, bay leaf and thyme. Bring to a boil over
high heat. Reduce the heat to medium and simmer for 2-3 minutes. Remove
from heat and cool.
Using a slotted spoon, pack the shallots into clean, dry jars with lids.
Ladle in the vinegar mixture, dividing the spices and herbs as evenly among
the jars as possible. Attach lids. Store the shallots in the refrigerator
at least a week before using. Will keep for several months.
Source: Medford Mail Tribune 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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