We Love God!

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

God is but one, yet are there three distinct persons subsisting in one Godhead. This is a sacred mystery, which the light within man could never have discovered. As the two natures in Christ, yet but one person, is a wonder; so three persons, yet but one Godhead. Here is a great deep, the Father God, the Son God, the Holy Ghost God; yet not three Gods, but one God. The three persons in the blessed Trinity are distinguished, but not divided; three substances, but one essence. This is a divine riddle, where one makes three, and three make one. Our narrow thoughts can no more comprehend the Trinity in Unity, than a nut-shell will hold all the water in the sea.

Thomas Watson

Nowhere in the New Testament do any of the Greek words translated “fellowship” imply fun times. Rather, they talk of, for example, “The fellowship of the ministering to the saints” (2 Cor. 8:4) as sacrificial service and financial aid (see for example, 1 Tim. 6:18). Elsewhere, Paul was thankful for the Philippian believers’ “fellowship in the gospel” (Phil. 1:5), for he knew that “inasmuch as both in my bonds, and in the defense and confirmation of the gospel, ye all are partakers (same word as fellowship) of my grace” (Phil. 1:7). This sort of fellowship may even bring persecution. We are to emulate Christ’s humility and self-sacrificial love (Phil. 2:5-8) through the “fellowship of the Spirit” (Phil. 2:1). In some way known only partially to us, we have the privilege of knowing “the fellowship of His sufferings, being made conformable unto His death” (Phil. 3:10), and even the communion (i.e. fellowship) of the blood...and body of Christ” (1 Cor. 10:16) (J.D. Morris).

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We Love God!

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

Sirloin Steak

January 24, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy	American	Meat	6	Servings

INGREDIENTS

2		Egg yolks
1	tb	Chopped garlic
		Freshly ground black pepper
3/4	tb	Maille mustard
1	ts	Salt
1	ts	Worchestershire sauce
1/4	c	Tarragon vinegar
1	c	Olive oil
1	c	Grated Parmesan cheese
1	lb	Strip sirloin; trimmed of all fat; sliced very thin
		Parsley; chopped

INSTRUCTIONS

1. Combine egg yolks, garlic, black pepper, Maille mustard, & salt in
blender. Blend well.
2. In small bowl, combine Worchestershire sauce, vinegar, & olive oil.
Slowly blend with egg yolk mixture to create mayonnaise.
3. When mayonnaise is completed, fold in 1/2 cup gated Parmesan cheese.
4. Place sirloin slices in fan arrangement on 6 10-inch dinner plates.
5. Spoon mustard-Parmesan dressing over bottom center of fanned sirloin
slices.
6. Combine remaining Parmesan cheese & parsley. Sprinkle mixture in
horizontal arc over center of each plate of fanned raw sirloin. Serve
immediately.
AMERICAN RESTAURANT
E. 25 ST, KANSAS CITY. WINE:CAB-
ERNET SAUVIGNON, J HEITZ CELLARS
From the <Micro Cookbook Collection of American recipes>, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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