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

The sure test of the quality of any supposed change of heart will be found in its permanent effects. Whatever, therefore, may have been our inward experience, whatever joy or sorrow we may have felt, unless we bring forth fruits meet for repentance, our experience will profit us nothing. Repentance is incomplete unless it leads to confession and restitution in cases of injury; unless it causes us to forsake not merely outward sins, which others notice, but those which lie concealed in the heart; unless it makes us choose the service of God and live not for ourselves but for Him. There is no duty, which is either more obvious in itself, or more frequently asserted in the Word of God, than that of repentance.

Charles Hodge

The proper understanding of everything in life begins with God. No one will ever understand the necessity of conversion who does not know why God created us. He created us 'in His image' so that we would image forth his glory in the world. We were made to be prisms refracting the light of God's glory into all of life. Why God should want to give us a share in shining with His glory is a great mystery. Call it grace or mercy or love – it is an unspeakable wonder. Once we were not. Then we existed – for the glory of God!

John Piper

We Love God!

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

Doves Cooked With Wine And Mushrooms

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
		Main dish, Wildgame	8	Servings

INGREDIENTS

12		Doves, ready-to-cookor quail
		Water
		Butter
1		Juice of lemon
		Worcestershire sauce
		Sherry wine
4		Button mushrooms, 3 oz*
3	T	Butter
2	T	Flour
1		Mushroom liquid*
1/2	c	Sherry
1	T	Worcestershire sauce
		Water**
		Salt
		Pepper

INSTRUCTIONS

~ drain mushrooms, and reserve liquid for sauce. 1. Preheat oven to
400'F. 2. Open doves or quail down the backs, leaving breast whole.
Place breast side up, not touching, in a single layer in a roasting
pan. Pour in sufficient water to just cover bottom of pan. Cover pan
and steam bake for 30 minutes. Turn birds breast side down. Dot each
liberally with butter. Sprinkle with lemon juice, Worcestershire
sauce, and sherry. Cover and continue to bake for about 1 hour, or
until birds are tender. Check every 15 minutes. If necessary, add a
little more water. 3. When birds are tender, pour off and reserve
liquid for sauce. Add mushrooms to pan, cover, and keep warm while
preparing sauce. *** DOVE SAUCE *** * - from reserved mushrooms. ** -
enough to make 2 cups liquid. Melt butter in a heavy saucepan. Add
flour and cook over very low heat, stirring constantly until mixture
forms a deep golden roux. Combine and add liquids, stirring as added.
Cook, stirring, until thick and smooth. Season with salt and pepper
and pour over cooked birds. Let stand in a 200'F. oven for 15-20
minutes before serving.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 180 Calories From Fat: 141 Total Fat: 16g Cholesterol: 42mg Sodium: 65.3mg Potassium: 166mg Carbohydrates: 4.9g Fiber: <1g Sugar: 1.2g Protein: 1.6g