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

We should understand that, fundamentally, our faith is not about what we do (as important as that is), nor is it about what we think (as important as that is). Our faith is fundamentally strengthened by understanding who we are through the indwelling Christ. We are who we are because of our union with Him. Nothing else can be the integration point (the place where the promises of Scripture and our identity intersect) of true spirituality. If we make what we do (right actions) the integration point of our faith, then we become fundamentalist and Pharisaical, with the judgement of others' misbehaviors the preoccupation of our religion. If we make what we think (right doctrine) the integration point of our faith, then we become rationalistic debaters with judgement of other’ faulty doctrine the preoccupation of our religion.

Bryan Chapell

John Broadus (one of the founders of the Southern Baptist Seminary and the author of the most influential book on preaching ever written in America) was lecturing his class just nine days before he died when he paused and said: “Gentlemen, if this were the last time I should ever be permitted to address you, I would feel amply repaid for consuming the whole hour endeavoring to impress upon you these two things: true piety, and, like Apollos, to be men ‘mighty in the Scriptures.’” Broadus then paused and stood for a moment with his piercing eyes fixed upon the class. Over and over he repeated in that slow but wonderfully impressive style that was distinctively his, “Mighty in the Scriptures, mighty in the Scriptures.”

Kent Hughes

We Love God!

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

Williamsburg Turkey Soup

January 25, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains	Dutch	Soups/stews, Tried	5	Quarts

INGREDIENTS

1		Turkey carcass
4	qt	Water
1	c	Butter or margarine
1	c	All-purpose flour
3		Onions, chopped
2	lg	Carrots, diced
2		Stalks celery, diced
1	c	Long-grain rice, uncooked
2	ts	Salt
3/4	ts	Pepper
2	c	Half-and-Half

INSTRUCTIONS

Place turkey carcass and water in a large Dutch oven; bring to a boil.
Cover, reduce heat, and simmer 1 hour. Remove carcass from broth, and pick
meat from bones. Set broth and meat aside. Measure broth; add water if
necessary to measure 3 quarts. Heat butter in large Dutch oven; add flour,
and cook over medium heat, stirring constantly, 5 minutes. (Roux will be a
very light color.) Stir onion, carrot and celery into roux; cook over
medium heat 10 minutes, stirring ofen. Add broth, turkey, rice, salt, and
pepper; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until
rice is tender. Add half-and-half, and cook until thoroughly heated.
Yield: 4 1/2 quarts
Recipe from Rhea Hatch in November, 1990 "Southern Living". Typos by Jeff
Pruett. Bobbie's Note: I used 2 cups skim milk to reduce fat content.
Omitted salt, and pepper. Tasted delicious!
Posted to MM-Recipes Digest V3 #326
Date: Thu, 28 Nov 1996 01:16:38 -0500
From: BobbieB1@aol.com

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