We Love God!

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

“Growth in grace” pleases God. It may seem a wonderful thing, no doubt, that anything done by such creatures as we are can give pleasure to the Most High God. But so it is. The Scripture speaks of walking so as to “please God.” The Scripture says there are sacrifices with which “God is well-pleased.” (1 Thes. 4:1; Heb. 13:16.) The husbandman loves to see the plants on which he has bestowed labor flourishing and bearing fruit. It cannot but disappoint and grieve him to see them stunted and standing still. Now what does our Lord Himself say? “I am the true vine, and my Father is the husbandman.” - “Herein is my Father glorified, that you bear much fruit; so shall ye be my disciples.” (John 15:1, 8.) The Lord takes pleasure in all His people - but specially in those that grow.

J.C. Ryle

Brownlow North, the Scottish lay evangelist of the 19th century, has a sermon on this subject in which he calls this sin, the sin of spiritual intermarriage, the worst sin, the most catastrophic sin of all the sins identified in the Bible that can be committed by a Christian man or woman. In his own words: “In reading my Bible I find no sin there recorded, if we except the sin of our first parents, which has brought greater curse upon the earth, or which is more positively forbidden, both in the Old and New Testament” (Wilt Thou Go with This man? p. 112). For, you see, that sin corrupts the stream of believing life and may lead to the damnation of thousands, as it did many times in the Bible.

Robert Rayburn

We Love God!

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

Peppered Tarragon Halibut With Anise Carrot Puree

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
		Food networ, Food8	4	Servings

INGREDIENTS

4	T	Olive oil
4		170 g, 6oz halibut
		fillets
1		Pinch of black pepper
1		Pinch of tarragon
225	g	Carrots, 8oz
60		Olive oil, 2fl oz
		Anise carrot puree
2		Shallots
2		Garlic cloves
1	t	Star anise powder
		Salt and pepper

INSTRUCTIONS

Heat the olive oil in a frying pan. Season the halibut with fresh
cracked black pepper. Pan fry on both sides in oil until cooked.
Finish with freshly chopped tarragon sprinkled over the halibut and
serve.  For the carrot pure: Dice the carrots into small pieces. Sweat
the  shallots and garlic in olive oil until soft and ligth brown, add
the  carrots and add enough water to barely cover, season lightly and
bring to the boil. Cover with a lid and cook the carrots until soft
and tender or until most of the liquid has evaporated.  Pure with a
blender or use a potato masher, alternatively you can  leave it chunky.
Add the star anise powder a little at a time and  keep tasting carrots,
until the correct flavour is obtained. Be  careful not to over flavour
the carrots with the star anise powder.  Serve as an accompaniment to
the peppered tarragon halibut.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 464 Calories From Fat: 145 Total Fat: 16.4g Cholesterol: 95.4mg Sodium: 193.5mg Potassium: 1687mg Carbohydrates: 39.1g Fiber: 1.6g Sugar: 2.7g Protein: 41.4g