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He stripped off first one robe of honor and then another until, naked, He was fastened to the cross. There He emptied His inmost self, pouring out His lifeblood, giving Himself for all of us. Finally, they laid Him in a borrowed grave. How low was our dear Redeemer brought! How then, can we be proud? Stand at the foot of the cross and count the scarlet drops by which you have been cleansed. See the thorny crown and His scourged shoulders still gushing with the crimson flow of blood. See His hands and feet given up to the rough iron, and His whole self mocked and scorned. See the bitterness, the pangs, and the throes of inward grief show themselves in His outward frame. Hear the chilling shriek, “My God, my God, why hast Thou forsaken me?” (Matthew 27:46). If you are not humbled in the presence of Jesus, you do not know Him. You were so lost that nothing could save you but the sacrifice of God’s only begotten Son. As Jesus stooped for you, bow in humility at His feet. A realization of Christ’s amazing love has a greater tendency to humble us than even a consciousness of our own guilt. Pride cannot live beneath the cross. Let us sit there and learn our lesson. Then let us rise and carry it into practice.
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A life once spent is irrevocable. It will remain to be contemplated through eternity… The same may be said of each day. When it is once past, it is gone forever. All the marks which we put upon it, it will exhibit forever… Each day will not only be a witness of our conduct, but will affect our everlasting destiny… How shall we then wish to see each day marked with usefulness! It is too late to mend the days that are past. The future is in our power. Let us, then, each morning, resolve to send the day into eternity in such a garb as we shall wish it to wear forever. And at night let us reflect that one more day is irrevocably gone, indelibly marked.
Adoniram Judson

Make Ahead Low Fat Caesar Dressing

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CATEGORY CUISINE TAG YIELD
Dairy Sauces, Salsas, Gravies, Salads 1 servings

INGREDIENTS

1/2 c Buttermilk
1/2 c Nonfat yogurt
1/4 c Freshly grated parmesan cheese
1/4 c Lemon juice
2 Shallot; chopped
3 Cloves garlic; minced
3 Filets anchovies; minced
2 ts Lemon peel; grated
1 ds Lea and Perrins Worchestershire Sauce; to taste

INSTRUCTIONS

Place all ingredients in a blender. Blend until well mixed. Refrigerate for
at least one day. Best if made three days prior to use. Use as dressing or
dip for romaine leaves.
Recipe by: Lea and Perrins
Posted to EAT-LF Digest by Marta Martin <gargoyle@ezwv.com> on Jul 20,
1999, converted by MM_Buster v2.0l.

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