We Love God!

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

Insights from 1 Corinthians 11:23-34: 1. The Lord's Supper is primarily designed to elicit or to stimulate in our hearts remembrance of the person and work of Jesus. 2. This remembrance is commanded. Participation at the Lord’s Table is not an option. 3. This remembrance entails the use of tangible elements. It isn’t enough simply to say, “Remember!” The elements of bread and wine are given to stir our minds and hearts. 4. It is a personal remembrance. We are to remember Jesus. The focus isn't any longer on the Jewish Passover or the night of his betrayal or anything else. The focus is Jesus. 5. In this remembering there is also confession. In partaking of the elements we declare: “Christ gave his body and blood for me. He died for me.” 6. In this remembering we also proclaim the Lord’s death till he comes. This, then, is not merely an ordinance that looks to the past. It is an ordinance of hope that points to the future. 7. To partake of the Lord’s Table in an unworthy manner (v. 27) is to take it without regard to its true worth, not yours. To partake unworthily is to come complacently, light-heartedly, giving no thought to that which the elements signify.

Sam Storms

We Love God!

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

Rillons

January 24, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats			12	Servings

INGREDIENTS

2 1/4	lb	Pork breast or belly
2	tb	Lard
1/4	c	Water
1/2	tb	Salt
		Pepper; to taste
1	pn	Ground allspice
1/2		Bay leaf
1	pn	Thyme

INSTRUCTIONS

Cut pork breast or belly into 2 inch cubes. Heat lard over medium high heat
in a casserole. Add pork and brown on all sides. Add the water, salt,
pepper, allspice, bay leaf, and thyme. Cover and cook over low heat,
stirring often and being careful not to break up meat, for 2 hours, or
until meat is just tender but not falling apart. Put meat in crock and pour
over enough of fat to cover. If well sealed with fat, rillons can be kept
in the refrigerator for up to 2 weeks. You should scrape or melt off excess
fat before serving.
Yield: 12 to 16 snacks TASTE SHOW #TS4905
Recipe by: Anne Willan, La France Gastronomique
Posted to MC-Recipe Digest V1 #814 by Holly Butman
<butma001@acpub.duke.edu> on Sep 28, 1997

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