We Love God!

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

Certainty of the call of God is not only necessary for sending you into the ministry; nothing is more essential for keeping you there. Regardless of the blessings and fruitfulness God grants to your service, there will be dark, heavy days when you would walk away from the Gospel ministry if it weren't for the bedrock of assurance that you are doing what God Himself has called you to do. Not having an unshakable sense of divine call is one of the main reasons why so few who begin to preach stay devoted to it for a lifetime. But preachers who, like Jeremiah, are sure of the fire of God's call in their bones (Jer. 20:9), can, as Jeremiah did, endure glaciers of opposition and icebergs of discouragement.

Donald S. Whitney

Let us consider what regard we ought to have to our own duty and to the grace of God. Some would separate these things as inconsistent. If holiness be our duty, they would say, there is no room for grace; and if it be the result of grace there is no place for duty. But our duty and God’s grace are nowhere opposed in the matter of sanctification; for one absolutely supposes the other. We cannot perform our duty without the grace of God; nor does God give His grace for any other purpose than that we may perform our duty!

John Owen

We Love God!

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

Gruibensalat (crackling Salad)

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats	German	German, Salads, Vegetables	4	Servings

INGREDIENTS

1	kg	Potatoes, boiled in their
		jackets and peeled a
		Generous 2 lbs), Generous 2 lbs
1		Onion, sliced
125	g	Lard, 1/2 cup plus 1 Tbsp
100	g	Cracklings, 3 1/2 oz
1/2	T	Pepper
1	T	level salt
		A few Tbsp meat broth or
		water

INSTRUCTIONS

This is an old-style recipe from grandma's more thrifty age, and is
rarely found today.  Slice the potatoes while still hot, and mix in the
sliced onion. Add  the liquid and seasoning. Meanwhile, heat the
cracklings in the lard,  and when very hot, pour over the potato salad,
and lightly stir in.  In olden times, this was eaten with a slice of
rye bread. Today, one  could serve it with something like an endive
(escarole) salad.  Serves 4.  From:  D'SCHWAEBISCH' KUCHE' by Aegidius
Kolb and Leonhard Lidel,  Allgaeuer Zeitungsverlag, Kempten. 1976.
(Translation/Conversion:  Karin Brewer) Posted by: Karin Brewer,
Cooking Echo, 8/92  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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