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Augustine rightly said, 'Fear is the response of the human heart when its one thing is threatened.' God has blessed all of our lives with many good things. We are to enjoy them and acknowledge God in gratitude, but we dare not make these good things our 'one thing', for in doing so, they become idols in our hearts. Like Augustine said, when we foolishly make these good things our one thing, fear will result when they are threatened. As a matter of fact, fear, worry, and anxiety are a good indication that we have created idols and feel in danger of losing them. Therefore, Christ's goal is to pull our heart away from these false gods and place our heart on the true God. Do you remember how Jesus praised Mary over Martha? Why? Because she chose God as her one thing. 'But the Lord answered and said to her, ';Martha, Martha, you are worried and bothered about so many things [and they were good things!]; but only one thing is necessary, for Mary has chosen the good part, which shall not be taken away from her ';' (Lk. 10:41-42). So when God is our one thing, we never need to fear because our one thing is never threatened nor will He ever be removed from our presence.
Randy Smith

Grilled Lamb With Roasted Pepper, Eggplant And A Basil Pe

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CATEGORY CUISINE TAG YIELD
Meats, Eggs Sami Food9 4 Servings

INGREDIENTS

4 180 g, 6 -7oz pieces of
180 to 200
lamb backstrap
2 Baby finger eggplants, cut
into quarters
lengthwise
1 Red capsicum, roasted and
skin
removed cut into
strips
1 Yellow capsicum, roasted and
skin
remove cut into
strips
1 Potatoes, boiled and cut
into
1 to 2
1cm thick rounds
skin on
4 Pieces baby corn
1 Courgette
4 Baby yellow squash
8 Spears of asparagus
100 g Baby spinach, 4oz
150 Olive oil, 1/4 pint
Sea salt and freshly cracked
pepper
4 T Basil pesto
Extra virgin olive oil
Balsamic vinegar

INSTRUCTIONS

Clean the lamb of any sinew and fat. Bring to room temperature.  Brush
the eggplant and potato round with oil, season and cook them  over the
chargrill or in a grill pan. Be sure to get the darkened  grill marks.
Grill until tender but not mushy. Put them to one side.  Slice the
courgette and grill the corn, asparagus and squash.  Brush the lamb
with olive oil and season. Seal all sides in a hot pan  and then roast
in a hot oven for 5 minutes, or until medium rare. Let  rest for 5
minutes in a warm plate.  To serve:Reheat the vegetables under the
grill or in the oven. Place  one potato disc on each plate, top with
capsicum strips and  eggplan(alternate the colours). Quickly saut
spinach and place a  little on each vegetable stack. Slice the lamb in
half on an angle  across the grain and stand on top of the vegetable
pile. Top the meat  with a tbsp of pesto. Put a few drops of balsamic
vinegar into some  extra virgin olive oil and drizzle around the plate
and serve.  Converted by MC_Buster.  Per serving: 375 Calories (kcal);
34g Total Fat; (81% calories from  fat); 5g Protein; 13g Carbohydrate;
0mg Cholesterol; 19mg Sodium Food  Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 2 Vegetable; 0 Fruit; 7  Fat; 0 Other Carbohydrates  Converted by
MM_Buster v2.0n.

A Message from our Provider:

“God will ultimately have HIS way, not yours!”

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