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This Passover [just before our Lord’s sacrifice], after 1500-plus years of Passovers, was the last divinely sanctioned and authorized Passover ever held. Any Passover ever celebrated after this one is not authorized by God. It is a remnant of a bygone economy, of an extinct dispensation, of a covenant no longer in vogue. It is vestigial. It serves no significant purpose. Jesus here celebrated the Passover as a way to bring it to its end. The bell tolled in the upper room for the old economy. Christ ended the long years of Passover and began a new memorial feast which He begins to institute in verse 26 [of Matthew 26]. And this new feast is the feast not of the old economy but the new economy, not the old covenant but the new covenant, not the Old Testament but the New Testament, not looking to a lamb in Egypt but a Lamb of God on a hill of Calvary. So, Jesus ends the old before He begins the new. And after having drawn the curtain on the Passover of the old economy, He institutes the feast of the new.
John MacArthur

Do we realize that there is nothing the devil dreads so much as prayer? His great concern is to keep us from praying. He loves to see us “up to our eyes” in work – provided we do not pray. He does not fear because we are eager and earnest Bible students – provided we are little in prayer.
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    • Arugula Salad with Bocconcini And Basil Oil

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    CATEGORY CUISINE TAG YIELD
    Sami Dujour09, New 4 servings

    INGREDIENTS

    8 oz Arugula
    2 oz Peppers; (red and yellow),
    ; roasted
    4 Plum tomatoes; oven dried
    1/2 oz Nicoise olives; chopped
    6 oz Mozzarella
    5 tb Tomato fondue *
    6 Pieces bocconcini
    2 oz Virgin olive oil
    1 oz Roasted garlic oil
    2 oz Balsamic vinegar
    Salt and pepper

    INSTRUCTIONS

    SALAD
DRESSING
In bowl combine arugula, peppers, oven dried tomatoes, olives and
dressing. Season to taste. On large plate place salad. Top with
slices of mozzarella. Garnish with dollops of tomato fondue and
bocconcini.
* Note: Tomato Fondue - fresh tomatoes cooked slowly, about 2 to 3
hours, with shallots, garlic and seasonings until well concentrated.
Busted and entered for you by: Bill Webster
CHEF DU JOUR DON PINTABONA SHOW #DJ9104
Converted by MM_Buster v2.0l.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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