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When the law was written on tablets of stone, there was a significant weakness. The weakness of the Old Covenant was not in the law. The weakness of the Old Covenant was the people’s hearts. They couldn’t keep the law because they lacked two basic ingredients. Both of them interestingly were mentioned in the Old Testament when God used His prophets to speak while under the Old Covenant of the coming New Covenant. First, as God said through Jeremiah, “I will put My law within them and on their heart I will write it” (Jer. 31:34). The writing of the law went from tablets of stone to tablets of human hearts (2 Cor. 3:3). And second, as God said through Ezekiel, “I will put My Spirit within you and cause you to walk in My statutes, and you will be careful to observe My ordinances” (Eze. 36:27). We by far have greater power to obey the law with the fullness of the Holy Spirit dwelling within us as God says, “causing” us to obey. So there should be a radical difference between us and Israel. It’s not in the God we serve. It’s not in the desire to obey Him. It’s not in the faith of a Messiah to take away our sins. It’s not in a law that is given from God to be obeyed. It’s not even in a delight in that law. The difference is simply this. The Old Covenant is characterized by people who were stiff-necked and rebellious (Dt. 9:6; 10:16; 31:27), whereas the New Covenant is characterized by people who have soft hearts and the ability to obey.
Randy Smith

    • Grilled Fennel And Gulf Prawns with Scallion Vinaigrette

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Molto02 4 servings

    INGREDIENTS

    2 Fennel bulbs; trimmed of stalks
    And quartered; leaves set aside
    1 tb Extra-virgin olive oil; plus
    1/2 c Extra-virgin olive oil
    2 oz Sambuca or anisette
    2 tb Freshly-ground black pepper
    12 lg Gulf prawns; peeled, with
    Their heads still on
    6 Scallions; green and white parts, thinly sliced
    2 tb Dijon mustard
    4 tb Red wine vinegar
    Salt; to taste
    Freshly-ground black pepper; to taste

    INSTRUCTIONS

    Preheat barbecue or broiler. Bring 4 quarts water to boil and add 2
tablespoons salt. Gently place fennel quarters in boiling water and cook
until just fork tender, about 6 to 7 minutes. Carefully remove with slotted
spoon and allow to cool on a plate. Mix olive oil, Sambuca and black pepper
well. Brush 1/2 teaspoon Sambuca mix on each fennel quarter and grill over
hot grill coals or under broiler until light brown and hot through. Brush
prawns with remaining Sambuca mixture and place on grill. Cook 4 minutes a
side or until cooked through. Combine scallions, mustard and vinegar in
mixing bowl. Slowly drizzle in olive oil until thick emulsion is formed,
about the texture of whipping cream. Place two warm fennel quarters like
yin and yang, then 3 hot prawns heads up in teepee shape over fennel in
center of each of 4 plates. Drizzle 3 to 4 tablespoons vinaigrette around
prawns and fennel, garnish with fennel leaves and serve immediately. This
recipe yields 4 servings.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5614 broadcast 01-18-1996) 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
07-07-1998
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.

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