We Love God!

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

Faith makes all evil good to us, and all good better; unbelief makes all good evil, and all evil worse. Faith laughs at the shaking of the spear; unbelief trembles at the shaking of a leaf, unbelief starves the soul; faith finds food in famine, and a table in the wilderness. In the greatest danger, faith says, "I have a great God." When outward strength is broken, faith rests on the promises. In the midst of sorrow, faith draws the sting out of every trouble, and takes out the bitterness from every affliction.

Richard Cecil

Why is it man and not the monkeys who decorated cave walls with pictures? Why is it that in every tribe of humans ever known there has always been some form of art and craftsmanship that goes beyond mere utility? Is it not because we long to behold and be a part of beauty?... There is in the human heart an unquenchable longing for beauty. And I am persuaded that the reason it is there is because God is the ultimately Beautiful One and he made us to long for Himself... Our desires are remnants of this urge for God because everything less than God leaves us unsatisfied. He alone is the All-Satisfying Object of Beauty. Only one vision will be sufficient for our insatiable hearts — the glory of God. For that we have been made. And it is for this we long, whether we know it or not.

John Piper

We Love God!

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

Veal Scaloppini Bolognese

January 25, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy			1	Servings

INGREDIENTS

1 1/2	lb	Veal; thinly sliced for scaloppini
6	tb	Unsalted butter; (but I've used salted butter & it's just fine!)
1/2	c	Marsala wine; (but any dry white wine is really fine…)
1	c	Chicken broth
1/2	c	Grated Parmesan cheese
		Flour
		Salt & Pepper

INSTRUCTIONS

Virginia Seasonings, Junior League of Richmond, Inc.
Dip veal into flour & shake off excess. Over medium heat, melt 2
tablespoons butter in skillet. Saute veal quickly, adding butter for each
new skilletful. Keep veal warm on a heat-proof serving platter.
Discard skillet butter, add wine, & stir with wooden spoon to scape sides.
Add chicken broth and simmer until sauce is reduced to about half.
Season meat lightly with salt & pepper. Cover each veal slice with Parmesan
cheese & dot with butter. Broil until cheese is melted; pour sauce over
veal, & serve.
Preparation: 30 minutes max
Serves 6
Posted to recipelu-digest Volume 01 Number 578 by LSHW <shusky@erols.com>
on Jan 22, 1998

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“God makes it, we mess it”