We Love God!

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

It is clear that there must be difficulties for us in a revelation such as the Bible. If someone were to hand me a book that was as simple to me as the multiplication table, and say, “This is the Word of God. In it He has revealed His whole will and wisdom,” I would shake my head and say, “I cannot believe it; that is too easy to be a perfect revelation of infinite wisdom.” There must be, in any complete revelation of God’s mind and will and character and being, things hard for the beginner to understand; and the wisest and best of us are but beginners.

R.A. Torrey

Jesus loved the enthusiast, the man who knew what side he was on and threw himself whole-heartedly into the struggle. He liked energetic action, as in the men who climbed the roof and broke a way through for their paralyzed friend, or in Zacchaeus who forgot his dignity and swarmed up a tree. He loved the generous giver. All four Gospels quote His saying, 'He who loves life loses it; he who spends keeps.' It sums up His attitude to life. He praised the man who banged on the door till he got an answer; He wanted men to show that kind of determination in the affairs of religion. He praised the widow who badgered the unjust judge into doing justice. He did not like playing for safety or burying one’s talent. It is the peace-makers rather than the peace-keepers whom He blesses. Goodness is a positive active loyalty (Hugh Martin).

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We Love God!

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

Chicken Breasts Stuffed with Roasted Red Peppers And Basi

January 25, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats		Chef, On, A, Shoestring	1	servings

INGREDIENTS

3		Chicken breasts with skin on
3		Red peppers
		Fresh basil plant
3	sm	Courgettes
2	lg	Carrots
1		Red onion
1	lg	Parsnip
1	pk	Fresh red pesto sauce

INSTRUCTIONS

Place the red peppers on a baking tray and drizzle over some olive
oil, roast the red peppers under the grill and turn occasionally
until they turn black.
Remove the peppers from the grill and place in a plastic bag and
leave to cool (the condensation that collects in the bag separates
the skin from the flesh, thus making the peppers easy to peel).
Slice the carrots, courgettes, parsnip and onion and colour using a
griddle with a bit of olive oil. Place in an oven proof dish and
roast them in the oven.
Cut a pocket in each chicken breast and fill with half a roasted
pepper and some chopped basil.
Roll the breast in tin foil to make a Christmas cracker then place in
a hot oven.
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reserved. Carlton Food Network http://www.cfn.co.uk/
Posted to CHILE-HEADS DIGEST V4 #, converted by MM_Buster v2.0l.

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