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If one really wants to a see a theology for the church in action, one might walk into an old church graveyard at night. Walk about and see the headstones weathered and ground down by the elements. Contemplate the fact that beneath your feet are men and women who once had youthful skin and quick steps and hectic calendars but who are now piles of forgotten bones. Think about the fact that the scattered teeth in the earth below you once sang hymns of hope -maybe 'When the Roll Is Called Up Yonder I’ll Be There' or 'When We All Get to Heaven.' They are silent now. But while you are there, think about what every generation of Christians has held against the threat of sword and guillotine and chemical weaponry. This stillness will one day be interrupted by a shout from the eastern sky, a joyful call with a distinctly northern Galilean accent. And that’s when life really gets interesting.
Russell Moore

I have now to ask whether you can consent to part with your daughter early next spring, to see her no more in this world; whether you can consent to her departure to a heathen land, and her subjection to the hardships and sufferings of a missionary life; whether you can consent to her exposure to the dangers of the ocean, to the fatal influence of the southern climate of India, to every kind of want and distress, to degradation, insult, persecution, and perhaps a violent death. Can you consent to all this, for the sake of Him who left His heavenly home and died for her and for you, for the sake of perishing, immortal souls, for the sake of Zion and the glory of God? Can you consent to all this, in hope of soon meeting your daughter in the world of glory, with a crown of righteousness brightened by the acclamations of praise which shall redound to her Savior from heathens saved, through her means, from eternal woe and despair?
Adoniram Judson

Perch With Rosemary

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CATEGORY CUISINE TAG YIELD
Seafood, Dairy Fish 4 Servings

INGREDIENTS

2 T Butter or margarine
2 lb Perch fillets
1/2 c Milk
3/4 c Fine ground cornmeal
3 T Fresh rosemary, chopped
1/4 c Parmesan cheese
1 t Salt
1 t Black pepper, freshly
1 Ground
2 Garlic, finely minced

INSTRUCTIONS

Mix all dry ingredients. In a saute pan melt butter or margarine and
saute 1/2 of the minced garlic 1 minute. Dip perch in milk, then
dredge in  seasoned corn meal. Place in saute pan and cook until
browned on both  sides about 3 minutes per side. Cook fillets in 2
batches. Use  remaining garlic  to start second batch. Serve with fresh
lemons, green salad and crusty  bread. Posted to MM-Recipes Digest V3
#244  Date: Sat, 7 Sep 1996 16:14:39 -0500  From: "David"
<dlopat@ohio.net>

A Message from our Provider:

“You’re not God’s judge. One day you’ll discover it’s the other way around”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 398
Calories From Fat: 117
Total Fat: 13.2g
Cholesterol: 151.7mg
Sodium: 1531.6mg
Potassium: 651.9mg
Carbohydrates: 20.5g
Fiber: 2g
Sugar: 1.8g
Protein: 47.5g


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