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

The great hymns of the church are on the way out. They are not gone entirely, but they are going and in their place have come trite jingles that have more in common with contemporary advertising ditties than the psalms. The problem here is not so much the style of the music, though trite words fit best with trite tunes and harmonies. Rather it is with the content of the songs. The old hymns expressed the theology of the Bible in profound and perceptive ways and with winsome memorable language. Today’s songs are focused on ourselves. They reflect our shallow or nonexistent theology and do almost nothing to elevate our thoughts about God. Worst of all are songs that merely repeat a trite idea, word, or phrase over and over again. Songs like this are not worship, though they may give the church-goer a religious feeling. They are mantras, which belong more in a gathering of New Agers than among the worshiping people of God.
James Montgomery Boice

Sanctification is a work of the Triune God, but is ascribed more particularly to the Holy Spirit in Scripture… Though man is privileged to cooperate with the Spirit of God, he can do this only in virtue of the strength which the Spirit imparts to him from day to day. The spiritual development of man is not a human achievement but a work of divine grace. Man deserves no credit whatsoever for that which he contributes to it instrumentally.
Louis Berkhof

Scampi Al Fresco

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CATEGORY CUISINE TAG YIELD
Seafood Italian Seafood, Main dish 4 Servings

INGREDIENTS

1 lb Raw shrimp deshelled and deveined
2 tb Olive oil
2 tb Butter or Margarine
3 tb Chopped parsley (Italian if possible)
2 Garlic cloves; chopped
1/2 ts Crumbled dry mint; OR Fresh Mint, finely chopped
Salt and Pepper to taste
1 1/2 tb Fresh Lemon Juice
1 lb Cooked Fettucine

INSTRUCTIONS

HEAT OIL AND BUTTER IN SKILLET. When fat is hot, add the shrimp and cook
over high heat, turning shrimp constantly. As soon as the shrimp "turn
color," that is turn pink, add the parsley, garlic and mint. Keep tossing
for no more than another minute; remove from heat and stir in the lemon
juice, starting with 1 tablespoon. Taste, and if it needs more tang, add
salt and pepper and add the other 1/2 tablespoon lemon juice. Serve with
hot fettucine.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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