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

Understanding Bible prophecy encourages in two unique ways. First, it serves as a reminder that God controls history. When, you read from the pages of Scripture how He keeps His promises, your faith is strengthened…By reflecting on the fulfilled promises of the past, you can find great comfort as you look toward the future. Second, understanding God's promises for the future provides a solid foundation to which you can anchor your hope—a sturdy shield with which you can deflect your doubts and fears about tomorrow…When you reflect on God's plans and promises for you and for the world, you can face the future without fear.

John MacArthur

Surely Paul could have made the gospel more palatable – and less dangerous – by saying it was about something else. Something cleaner and less ridiculous than the cross. Something more glorious. Less disgusting. He didn’t do that, though. “I decided,” Paul said, “to know nothing among you except Jesus Christ and Him crucified” (1 Cor. 2:2). In the face of the worst cultural prejudice imaginable, he fixed the entire gospel squarely and immovably on the fact that Jesus was tacked to a stauros and left to die. If he had been trying to find a surefire way to turn first-century people off from his “good news,” he couldn’t have done better than that! So why did he do it? It’s simple. He did it because he knew that leaving the cross out, or running past it with a glance, or making it peripheral to the gospel, or allowing anything else to displace it at the center of the gospel would make it, finally, no gospel at all.

Greg Gilbert

We Love God!

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

Roasted Beet, Asparagus and Garlic Salad

January 24, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Sami	Salads, Vegetables	6	Servings

INGREDIENTS

1	lb	Red beets (small if possible)
1	lb	Golden beets, * see note
1		Head garlic
1	c	Water
1	lb	Fresh asparagus (slender stalks)
1/4	c	+ 1 tablespoon olive oil, divided
		Salt to taste
2	tb	Balsamic vinegar
1/4	c	Fresh orange juice
1	tb	Minced onion
		Pepper to taste

INSTRUCTIONS

* NOTE: Can substitute thickly sliced carrot coins for golden beets.
PREHEAT OVEN TO 400F. Trim beets, leaving an inch of stems, and scrub well.
Separate garlic into individual cloves but do not peel. Put red beets in
one glass baking dish and golden beets in another. Scatter garlic cloves
equally between them. Add about 1/2 cup water to each dish, cover tightly
with lids or foil, and bake for about 1 hour, until perfectly tender. (Time
will vary depending on the size of the beets.) Allow to cool slightly.
Reserve garlic cloves; peel and cut beets into wedges or slices, keeping
colors separate.
Increase oven to 450F. Wash asparagus stalks and trim off tough ends.
Drizzle with a tablespoon of olive oil, rolling stalks around on a baking
sheet until evenly coated. Spread out and sprinkle with salt. Roast
asparagus stalks for 15 - 20 minutes, until tender but not browned.
To make the dressing, squeeze 10 cooked garlic cloves into a bowl and mash
well with a fork. Add remaining 1/4 cup olive oil, balsamic vinegar, orange
juice, minced onion and S&P; whisk thoroughly. In separate bowls, add 2
tablespoons dressing each to the red beets, the golden beets, and the
asparagus. Toss gently to coat; marinate at room temperature for a few
hours. Before serving, arrange both beets and asparagus on individual
plates in random patterns. *Do not toss together.* Serve at room
temperature.
Recipe by: The New Vegetarian Epicure (via 4/9/97 DMN) Posted to FOODWINE
Digest 16 Apr 97 by Ellen Court <CourtMoss@NOVA-NET.NET> on Apr 16, 1997

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