We Love God!

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

Many Christians are repulsed by homosexuality and see the sinner not only as broken but also disgusting and dismissible. The reaction of society at large has often shared this disgust – picking on homosexuals, mocking homosexual characteristics, and generally rejecting the homosexual as a “sissy,” mama’s boy,” “dyke,” “faggot,” and “queer.” [Homosexuals] find themselves with nowhere to go – they are as rejected in the church as they are in the locker room - so they turn to other homosexuals for love and acceptance. [Scripture] reminded us that ministers of the gospel are not qualified to serve as ministers of the gospel if we contribute to this harsh and unloving approach toward those who most need our message and our counsel.

Kevin Carson

What…Protestants protest is the false authority of Rome and her false gospel. We protest not because we are complainers, grumblers, sticks in the mud. We protest precisely because of our dual love for Jesus Christ, and those who are not yet covered in His blood. We do not protest Rome for all she ever was, or ever said. Indeed we protest the notion that Protestantism is something novel. We protest the turning aside from the gospel once delivered. We protest the notion that we are a mere branch of or an offshoot from the true church. We are, insofar as we hold to the glorious gospel truth that we have peace with God through trusting in the finished work of Christ alone, the continuing church, the sons of Augustine, Athanasius, Anselm, the sons of the father of the faithful, Abraham.

R.C. Sproul Jr.

We Love God!

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

Cold Shrimp Bisque With A Smoked Shrimp Relish

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy		Emlive02	8	Servings

INGREDIENTS

3	lb	Large shrimp, head on
2	T	Olive oil
		Salt, to taste
		Freshly-ground white pepper
		to taste
2	c	Chopped onions
1	c	Chopped carrots
1	c	Chopped celery
1	c	Brandy
1/4	c	Tomato paste
3		Garlic cloves, crushed
2		Bay leaves
4		Fresh tarragon sprigs
4		Fresh thyme sprigs
6		Black peppercorns
		Water -, abt 1 gallon to
		cover
4	oz	Flour
4	oz	Butter
1	c	Heavy cream
2	t	Chopped fresh tarragon
		Splash of brandy

INSTRUCTIONS

Peel the shrimp, reserving the shells. In a large stock pot, over
medium-high heat, heat the oil. Add the shrimp shells. Season with
salt and pepper. Saute for 4 minutes. Add the mirepoix. Season with
salt and pepper. Saute for 4 to 6 minutes, or until tender. Carefully
add the brandy and flame, shaking the pan back and forth a couple of
times. After the brandy has cooked off, stir in the tomato paste.  Cook
for 2 minutes. Add the garlic, bay leaves, tarragon, thyme, and
peppercorns. Stir in the water. Bring the liquid to a boil. Reduce  the
heat to medium and simmer for 45 minutes. In a mixing bowl,  combine
the flour and butter, mix well to make a Beurre Manie,  forming the
mixture into a long about 1-inch thick stick. Wrap the  stick in
plastic wrap and chill until firm. Strain the liquid. Wash  out the
stock pot and place the liquid back into the pan and bring  the liquid
back to a simmer. Whisk in the Beurre Manie a small piece  at a time.
Cook for 20 minutes. Whisk in the cream. Season with salt  and pepper.
Remove from the heat and cool completely. Refrigerate  until completely
chilled, about 2 hours. Preheat the smoker. Season  the shrimp with
salt and white pepper. Place the shrimp in the smoker  and smoke for 6
to 8 minutes, or until the shrimp turn pink and the  tails curl in.
Remove from the smoker and cool. Remove the soup from  the refrigerator
and season with salt and pepper. To serve, ladle the  soup into each
bowl. Garnish each soup with 2 shrimp, tarragon and a  splash of
brandy. This recipe yields 8 to 10 servings.  Recipe Source: EMERIL
LIVE with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EM-1B48
broadcast 07-20-1998) 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  07-29-1998
Recipe by: Emeril Lagasse  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 509 Calories From Fat: 246 Total Fat: 27.9g Cholesterol: 285.6mg Sodium: 1100.9mg Potassium: 477.7mg Carbohydrates: 21.1g Fiber: 2.2g Sugar: 3.7g Protein: 26.6g