We Love God!

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

The remedy is to turn back to the cross. Our Lord proved to us the redemptive power of suffering for His sake. But we have to choose it. We are constantly tempted to withdraw into self-protection and anger and defensiveness. But looking to the Lord moment by moment, we can embrace the cross with its pain and see Him use us to communicate more grace to people who aren’t even asking for it. We didn’t ask, and He suffered for us anyway. That kind of love was the only power that could get through to us. And it did.

Ray Ortlund

While Christ presently reigns over human governments, we see how even the best men and women in leadership fail to provide the perfect kingdom. We are primarily citizens of Christ’s kingdom, Philippians 3:20, “For our citizenship is in heaven.” But for the time being, we also dwell in a lesser sense, as citizens among this world too. So we long for the day when Christ will overthrow all these puny human leaders and rightly take to Himself what is rightfully His and reign over His kingdom that is without end (Dan. 2:44) where and when “EVERY KNEE WILL BOW, of those who are in heaven and on earth and under the earth, and that every tongue will confess that Jesus Christ is Lord (Phil. 2:10-11; cf. Rev. 7:9-10).

Randy Smith

We Love God!

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

Grilled Brats And Knocs With Bayleaf

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats		Main dishes, Pork & ham	1	Servings

INGREDIENTS

		Grilled Brats and Knocs with
		Bayleaf

INSTRUCTIONS

Slice as many sausages as you plan to eat into coin shapes about 1
inch thick. Spear onto Kabob skewers alternating with a bayleaves  that
have been soaked for 15 minutes in warm water.  Set aside. Make  a
sauce of sour cream, horseradish, a pinch of salt and minced granny
apple( about 1/2 an apple is good).  Set aside in the refrigerator to
chill and firm up. Slice yellow onions and saute in butter until
translucent. Add a few pinches of sugar to carmelize them. Set aside.
Now grill the sausages on the grill ( obviously) till they are  charred
to your liking.  Eat with lots of beer and perogies.  We also  use a
nice grainy mustard as another side condiment for the sausages.
Everytime that I make these the family says that I did not make
enough. That is high praise from a 4 and 7 year old .  Recipe By     :
RED FLA  From: Dscollin@aol.Com                Date: Thu, 16 Feb 1995
15:20:37  -0500  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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