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Evidence, evidence, evidence, will be the one thing wanted when the great white throne is set, when the books are opened, when the graves give up their tenants, when the dead are arraigned before the bar of God. Without some evidence that our faith in Christ was real and genuine, we shall only rise again to be condemned. I can find no evidence that will be admitted in that day, except sanctification. The question will not be how we talked and what we professed, but how we lived and what we did. Let no man deceive himself on this point. If anything is certain about the future, it is certain that there will be a judgment; and if anything is certain about judgment, it is certain that men’s “works” and “doings” will be considered and examined in it (Jn. 5:29; 2 Cor. 5:10; Rev. 20:13). He that supposes works are of no importance, because they cannot justify us, is a very ignorant Christian. Unless he opens his eyes, he will find to his cost that if he comes to the bar of God without some evidence of grace, he had better never have been born.
J.C. Ryle

On the one hand we long for God and on the other hand we run from Him. Accordingly, instead of seeking Him out to find lasting meaning, we turn to other things instead to try and satisfy that deep, spiritual thirst inside, only to discover it is like drinking salt water… We can never find success in these things under the sun because we were never meant to find lasting profit in them but only in God.
Melvin Tinker

    • Thyme and Thyme Again Dressing

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    CATEGORY CUISINE TAG YIELD
    Dairy Sauces, Salads, Seasonings 1 Cup

    INGREDIENTS

    1/2 c Olive oil
    1/4 c Red wine vinegar
    1/4 c Crumbled feta or goat cheese
    1 Garlic clove (or more) minced or crushed
    1 tb Dijon-style mustard
    2 tb Finely minced fresh thyme
    1 tb Minced fresh marjoram
    1 tb Minced fresh oregano
    1 ts Honey or sugar
    1/2 ts White pepper
    1/8 ts Salt

    INSTRUCTIONS

    Place all ingredients in a jar, seal tightly, and shake vigorously for 10
seconds.  Use immediately or refrigerate. Shake again before serving. If
kept refrigerated, the vinaigrette should keep for up to two weeks.
* Source: Frances Shridan Goulart, Weston, Connecticut * The Herb
Companion, August/September 1993 * Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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