We Love God!

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

Altar call evangelism rarely produces lasting fruit. While the initial statistics are often impressive, the numbers of those who bear the biblical marks of regeneration are usually minute in comparison. D. A. Carson calls attention to this disturbing pattern in his book, A Call for Spiritual Reformation: “To what extent do those who profess faith at world-class evangelistic meetings actually persevere, over a period of five years from their initial profession of faith? When careful studies have been undertaken, the most commonly agreed range is 2 percent to 4 percent; that is, between 2 percent and 4 percent of those who make a profession of faith at such meetings are actually persevering in the faith five years later, as measured by such external criteria as attendance at church, regular Bible reading, or the like” (Baker, 1992, p. 24).

Daryl Wingerd

Based on the principles of Colossians 3, Ephesians 5-6, 1 Peter 1, 1 Corinthians 7 and 1 Timothy 6, here are some specific ways you can make Christ shine in your place of employment. Do what the boss tells you to do without complaining. Work with excellence. Work hard, even when the leader’s eyes are not on you. Complete your assignments on time. Make an impact for a wholesome environment. Be trustworthy, Be a good steward of your God-given talents. Arrive on time if that is expected. Do not take what does not belong to you (e.g. office supplies). Be grateful. Work cheerfully. Love others.

Randy Smith

We Love God!

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

Braised Pollack (puk-o Tchim)

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	Korean	Seafood	4	Servings

INGREDIENTS

2		Dried pollack
4	T	Soy sauce
2	T	Sugar
3	T	Minced green onion
1 1/2	T	Minced garlic
1/2	T	Sesame seed powder
1/2	T	Sesame oil
1/2	t	Pepper
1	T	Red pepper threads

INSTRUCTIONS

(1)  If using whole dried pollack, cut off head, tap lightly with
mallet to open cavity, and soak in water overnight.  If using dried
pollack fillet, remove head and soak in water for 2 hours. (2) Mix
ingredients for seasoning sauce. (3) Remove bones from soaked pollack
and cut off fins. Cut into pieces 2 inches long and brush with sauce.
Place seasoned pollack in pan with 2 tablespoons water and top with
red pepper threads. (4) Put on cover and cook slowly over medium heat
10 minutes until little sauce remains. by Bok Ryou Han Variation:
*After brushing pollack pieces with seasoning sauce, they can be
broiled.  From <Korean Cooking -- Fish, Clam and Oyster Dishes>.
Downloaded  from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 57 Calories From Fat: 15 Total Fat: 1.8g Cholesterol: 0mg Sodium: 542mg Potassium: 66.1mg Carbohydrates: 9.7g Fiber: <1g Sugar: 6.8g Protein: 1.2g