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

Having nailed our old nature to the cross, we keep wistfully returning to the scene of its execution. We begin to fondle it, to caress it, to long for its release, even to take it down again from the cross. We need to learn to leave it there. When some jealous, or proud, or malicious, or impure thought invades our mind we must kick it out at once. It is fatal to begin to examine it and consider whether we are going to give in to it or not. We have declared war on it; we are not going to resume negotiations. We have settled the issue for good; we are not going to re-open it. We have crucified the flesh; we are never going to draw the nails.

John Stott

Lemon-Tarragon Vinaigrette

January 26, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats		Ckright2	1	servings

INGREDIENTS

1/2	c	Fresh lemon juice
1	ts	Grated lemon zest
2	tb	White wine vinegar
1	tb	Minced shallots
2	tb	Minced fresh tarragon
2	ts	Honey; or to taste
1/2	c	Olive oil
		(or 1/2 cup defatted chicken stock)
		Kosher salt; to taste
		Freshly-ground white pepper; to taste

INSTRUCTIONS

In either the bowl of a food processor or a mixing bowl, combine the lemon
juice, lemon zest, vinegar, shallots, tarragon and honey. Slowly
incorporate the olive oil or stock, either by whisking by hand or pulsing 2
to 3 times in a food processor. The vinaigrette should not be emulsified
but remain very light in body. Season to taste with salt and pepper. Store
covered in the refrigerator for up to 3 days.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show
# CR-9646 broadcast 08-16-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
09-04-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.

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