We Love God!

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

Perspicuity [does] not mean that every verse of the Bible is equally clear or that the meaning of any text just falls off the page into the lap of the reader. Perspicuity…refers to the overall message of Scripture, not to any individual verse. The basic meaning of salvation in Christ was clear to all who had eyes to see or ears to hear, but the details and the finer points might only be available to those who have the necessary learning and skills to divide the Word of God.
Carl Trueman

The strength of temptation also comes from a tendency to push virtues to such an extreme that they become vices. For example, it is all too easy for the joy of eating to become gluttony, or for the blessing of rest to become sloth, or for the peace of quietness to become noncommunication, or for industriousness to become greed, or for liberty to be turned into an excuse for licentiousness. We all know what it’s like for pleasure to become sensuality, or for self-care to become selfishness, or for self-respect to become conceit, or for wise caution to become cynicism and unbelief, or for righteous anger to become unrighteous rage, or for the joy of sex to become immorality, or for conscientiousness to become perfectionism. The list could go on endlessly, but I think you get the point.
Sam Storms

Emeril’s Mussels over Linguine

0
(0)
CATEGORY CUISINE TAG YIELD
Meats, Seafood, Dairy, Eggs French Essnce04 2 servings

INGREDIENTS

2 Dozen Live mussels; scrubbed and
Debearded
1 tb Olive oil
1/4 c Minced shallots
2 tb Minced garlic
2 c White wine
1/2 c Fish stock or chicken stock
3 tb Chopped parsley
Salt; to taste
Freshly-ground black pepper; to taste
1/2 lb Fresh linguine; cooked al dente
And tossed with olive oil
1/2 c Grated Parmigiano-Reggiano Cheese
1 tb Chopped parsley
Crusty French bread

INSTRUCTIONS

Bring a pot of salted water to a boil. In a saute pan, heat the olive oil.
When the oil is hot, saute the shallots and garlic. Add the wine and stock.
Bring up to a boil, reduce to a simmer. Add the mussels to the wine and
cover. Simmer the mussels for 3 to 4 minutes or until the shells open. Stir
in the parsley and season with salt and pepper. Drop the pasta into the
boiling salted water. Cook for 2 to 3 minutes. Remove from the water and
drain. Add the pasta directly to the saute pan. Divide the pasta between
two bowls and spoon the mussels on top. Garnish with the grated cheese and
parsley. Serve with the crusty bread. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2335 broadcast 06-10-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-03-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

A Message from our Provider:

“People are funny, they want the front of the bus, the middle of the road, and the back of the church.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?