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It seems fair to ask, “God, do You really expect less of me – who has your Holy Spirit within and lives in the wealthiest society in human history – than You demanded of the poorest Israelite?”… The tithe is God's historical method to get us on the path of giving. In that sense, it can serve as a gateway to the joy of grace giving. It is unhealthy to view tithing as a place to stop, but it can be a good place to start… Tithing isn't the ceiling of giving; it's the floor. It's not the finish line of giving; it's just the starting blocks… True, some would be sacrificing more by giving 5% of their income than others would be by tithing or even giving 50 or 90%. Certainly the affluent should never “check off the box,” as if giving 10% automatically fulfills their obligation. The 90% belongs to God, too. He doesn't look at just what we give. He also looks at what we keep… When people tell me they can't afford to tithe, I ask them, “If your income was reduced by 10% would you die?” They say, “No.” And I say, “Then you've admitted that you can afford to tithe. It's just that you don't want to”… I have no problem with people who say “we're not under the tithe,” just as long as they're not using that as justification for giving less. But in my mind the current giving statistics among Christians clearly indicate most of us need a jump-start. If you find a gateway to giving that's better than the tithe, wonderful. But if not, why not start where God started His First Covenant children?
Randy Alcorn

    • Poached Salmon with Hollandaise Sauce

    Posted on
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    (0)
    CATEGORY CUISINE TAG YIELD
    Seafood, Eggs Fish, Main dish, Sauces 4 Servings

    INGREDIENTS

    3 c Water
    1 ts Salt
    4 Black Peppercorns
    3 Lemon Slices
    3 Parsley Sprigs
    1 Onion; Sm, Sliced
    1 Bay Leaf
    2 lb Salmon Steaks; *
    3 Egg Yolks; Lg
    1 tb Lemon Juice
    1/2 c Butter; Firm, **

    INSTRUCTIONS

    HOLLANDAISE SAUCE
*      Get four salmon steaks about 1 inch thick.
**     DO NOT use margarine in this sauce!!
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Prepare the Hollandaise Sauce.  Heat the water, salt, peppercorns, lemon
slices, parsley, onion, and bay leaf to boiling, in a 12-inch skillet then
reduce the heat.  Cover and simmer 5 minutes.  Place the salmon steaks in
the skillet, adding water if necessary to cover the steaks.  Heat to
boiling and then reduce the heat.  Simmer uncovered 12 to 15 minutes or
until the fish flakes easily with a fork.  Serve with the Hollandaise
Sauce.
  HOLLANDAISE SAUCE:
Stir the egg yolks and lemon juice vigorously in a 1 1/2-quart saucepan.
Add 1/4 cup of the butter and stir over very low heat, stirring
constantly, until the butter is melted.  Add the remaining butter.
Continue stirring vigorously until the butter is melted and the sauce is
thickened.  (Be sure the butter melts slowly as this gives the eggs time
to cook and thicken the sauce without curdling.)  Serve hot or at room
temperature.  Cover and refrigerate any remaining sauce.  To serve again,
stir in a small amount of hot water.
From Rich, Sysop of The "New" Home BBS, 104/419.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/seafood.zip

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