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Most Bible characters met with failure and survived. Even when the failure was immense, those who [rebounded] refused to lie in the dust and bemoan their tragedy. In fact, their failure and repentance led to a greater conception of God’s grace. They came to know the God of the second, chance, and sometimes the third and fourth.
Oswald Sanders

Six Steps to Knowing God’s Will: 1. I seek at the beginning to get my heart into such a state that it has no will of its own in regard to a given matter. Nine-tenths of the trouble with people is just here. Nine-tenths of the difficulties are overcome when our hearts are ready to do the Lord’s will, whatever it may be. When one is truly in this state, it is usually but a little way to the knowledge of what His will is. 2. Having done this, I do not leave the result to feeling or simple impression. If I do so, I make myself liable to great delusions. 3. I see the will of the Spirit of God through, or in connection with, the Word of God. The Spirit and the Word must be combined. If I look to the Spirit alone without the Word, I lay myself open to great delusions also. If the Holy Spirit guides us at all, He will do so according to the Scriptures and never contrary to them. 4. Next I take into account providential circumstances. These often plainly indicate God’s will in connection with His Word and Spirit. 5. I ask God in prayer to reveal His will to me aright. 6. Thus, through prayer to God, the study of His Word, and reflection, I come to a deliberate judgment according to the best of my ability and knowledge; and if my mind is thus at peace, and continues so after two or three more petitions, I proceed accordingly. In trivial matters, and in transactions involving more important issues, I have found this method always effective.
George Muller

    • Polenta-Crusted Pompano Salad

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Sami New, Text, Import 1 Servings

    INGREDIENTS

    1/2 lb Chicory salad, washed; spun dry
    4 tb Extra virgin olive oil; plus 1/2 C
    Juice of 1/2 lemon
    Salt and pepper to taste
    4 tb Virgin olive oil
    1/2 c Polenta or corn meal; for dredging
    4 tb Freshly ground black pepper
    4 Boneless fillets of Pompano, or Sole or Trout
    1 md Vine-ripened tomato
    1 tb Balsamic vinegar
    1 tb Capers; rinsed, drained
    2 c Spicy peppers vinaigrette (see previous recipe)

    INSTRUCTIONS

    In a large mixing bowl, toss clean chicory with 3 tablespoons extra virgin
olive oil, lemon juice and salt and pepper to taste. Divide among 4 plates,
placing mixture in center of each. In a 10-inch to 12-inch saute pan, heat
4 tablespoons virgin oil until smoking. Meanwhile, dredge Pompano fillet
and sprinkle with black pepper. Carefully place crusted Pompano in saute
pan and cook until golden brown (about 3 minutes per side). Meanwhile,
roughly chop tomato and put into blender with balsamic, capers and
remaining half cup extra virgin olive oil. Blend until smooth.
Remove Pompano fillets and place one on each plate over chicory. Arrange
peppers vinaigrette around on plate and drizzle with tomato oil and serve
immediately.
Yield: 4 servings
Recipe By     : Molto Mario
Posted to MC-Recipe Digest V1 #317
Date: Tue, 26 Nov 1996 17:56:55 -0500 (EST)
From: Sue <suechef@sover.net>

    A Message from our Provider:

    “When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”

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