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Now if you have a problem matching up that sovereignty of God with human responsibility, admit that you don't know everything and the problem is solved. Because I also know that the gospel extends to the end of the earth and Jesus was the one who said, 'Come unto Me, all ye that labor and are heavy laden and I'll give you rest.' We understand the gospel invitation. We understand the call. We understand the tears of Jesus over those who wouldn't come. We understand the responsibility of the sinner who rejects the gospel and perishes and he is being punished for his own choice. We understand that. How that harmonizes with this doctrine, I do not understand. I may never understand it even in eternity because I will never be God. But I will let God be God and I will not redefine God on my terms… I also understand at the same time that God holds every sinner responsible for their own rejection and gives them the opportunity to receive Him. And it makes perfect sense to Him though it's apparently paradoxical to me. But I will not err on the severe side of diminishing the sovereignty of God by eliminating this glorious truth.
John MacArthur

    • Asparagus Dinner

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    CATEGORY CUISINE TAG YIELD
    Eggs French Veg03 4 servings

    INGREDIENTS

    2 lb Large asparagus; (about 3/4 inch
    ; thick), up to 3
    1 tb Extra virgin olive oil
    2 Shallots; finely chopped
    2 ts Dijon mustard
    3 tb Balsamic vinegar
    Salt and freshly ground black pepper
    1/3 c Good quality olive oil
    12 Roasted or boiled new potatoes; cut in half
    3 Hard-cooked eggs; peeled and halved
    2 tb Chopped parsley and chives; mixed together

    INSTRUCTIONS

    FOR THE VINAIGRETTE
1.Place heavy baking sheet in the middle of the oven. Set oven
temperature to 450 degrees.
2.Wash and peel asparagus with a non-swivel French peeler starting
about 1-1/2 to 2 inches below the tip and peeling straight down
towards the cut end. Snap off the tough ends and trim straight. Place
asparagus on a large plate and drizzle with the tablespoon of olive
oil.
3.When oven reaches 450 degrees, spread asparagus spears in one layer
on the baking sheet. Roast for about 5 minutes, then turn with tongs.
Continue roasting for another 2 minutes or until just tender. Remove
from oven and allow to cool slightly.
4.In a small jar, combine shallots, mustard, vinegar, and salt and
pepper to taste. Shake well and add 1/3 cup of oil. Shake vigorously
until well combined.
5.Arrange the asparagus, potatoes, and eggs on a serving platter and
pour the vinaigrette over.Garnish with parsley and chives and serve
immediately.
Recipe by: http://www.maunyskitchen.com/
Converted by MM_Buster v2.0l.

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