We Love God!

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

Where there is no sanctification of life, there is no real faith in Christ. True faith works by love. It constrains a man to live unto the Lord from a deep sense of gratitude for redemption. It makes him feel that he can never do too much for Him that died for him. Being much forgiven, he loves much. He whom the blood cleanses, walks in the light. He who has real lively hope in Christ, purifies himself even as He is pure… The faith which has not a sanctifying influence on the character is no better than the faith of devils.

J.C. Ryle

Salvation is by grace, by grace alone. Nevertheless, divine grace is not exercised at the expense of holiness. It never compromises with sin. It is also true that salvation is a free gift, but an empty hand must receive it and not a hand which still tightly grasps the world. Something more than believing is necessary to salvation. A heart that is steeled in rebellion against God cannot savingly believe. It must first be broken. Only those who are spiritually blind would declare that Christ will save any who despise His authority and refuse His yoke. Those preachers who tell sinners that they may be saved without forsaking their idols, without repenting, without surrendering to the lordship of Christ are as erroneous and dangerous as others who insist that salvation is by works and that heaven must be earned by our own efforts.

A.W. Pink

We Love God!

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

Turbot Poached with Pernod

January 25, 2023

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy, Eggs		Fish, Silvia	4	Servings

INGREDIENTS

4		Fillets Fresh Turbot
1/2	pt	Milk
1		Dessertspoon Pernod
		Salt And Pepper
1		Egg Yolk
		Parsley
		Lemon

INSTRUCTIONS

TO GARNISH
Wash the fish fillets and dry carefully. Meanwhile, heat the milk with the
Pernod and seasonings, and simmer for about 10 minutes. Add the fillets.
Cover, and poach gently for 20 minutes. Remove fish. Strain liquid and beat
in egg yolk. Return sauce to heat and stir until just beginning to thicken.
Pour over fish fillets. Serve garnished with parsley, and thin lemon
sliced.
Recipe By     : Old Magazine clipping from England
Posted to EAT-L Digest 17 October 96
Date:    Fri, 18 Oct 1996 10:08:51 EDT
From:    erika metzieder <100627.3022@COMPUSERVE.COM>

A Message from our Provider:

“You’re never too old for God”