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When Jesus commands us to be perfect as our Father in heaven is perfect (Matt. 5:48), this simply shows that God’s own absolute moral purity is the standard toward which we are to aim and the standard for which God holds us accountable. The fact that we are unable to attain that standard does not mean that it will be lowered; rather, it means that we need God’s grace and forgiveness to overcome our remaining sin. Similarly, when Paul commands the Corinthians to make holiness perfect in the fear of the Lord (2 Cor. 7:1), or prays that God would sanctify the Thessalonians wholly (1 Thess. 5:23), he is pointing to the goal that he desires them to reach. He does not imply that any reach it, but only that this is the high moral standard toward which God wants all believers to aspire.

Wayne Grudem

We Love God!

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

Poached Oysters With Spinach Puree And Caviar

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy		Essnce09	4	Servings

INGREDIENTS

1	T	Butter
1	T	Olive oil
2	T	Minced shallots
1	T	Minced garlic
1/2	lb	Fresh spinach, cleaned and
		stems removed
1/2	c	Pernod
1	c	Heavy cream
		Salt, to taste
		Freshly-ground black pepper
		to taste
24		Shucked oysters, liquid
		reserved
2	oz	Caviar
8		Fried spinach leaves
		Emerils Essence, see * Note

INSTRUCTIONS

Note: See the Emerils Essence Information recipe which is included in
this collection.  In a saute pan, heat the butter and olive oil. When
the pan is hot,  saute the shallots, garlic, and spinach, saute for 2
minutes or until  the spinach is completely wilted. Season with salt
and pepper. Remove  the saute pan from the stove. Holding it at a
distance away from the  burner, add the Pernod. Set the pan back on the
stove, and flame the  Pernod. Simmer for 1 minute and whisk in the
cream and reserved  oyster liquid. Remove from the heat and pour into a
blender. Puree  the mixture until smooth and pour back into the saute
pan. Season  with salt and pepper. Bring the spinach puree up to a boil
and reduce  to a simmer. Fold in the oysters. Cook just until the edges
of the  oysters begin to curl, about 2 to 3 minutes, depending on their
size.  Remove from the heat. In a swallow bowl, spoon the sauce in the
center. Arrange the oysters like the spokes of a wheel on top of the
sauce. Dab a little caviar on each oyster. Pile the fried spinach in
the center of the plate. Garnish with Emerils Essence. This recipe
yields 4 servings.  Recipe Source: ESSENCE OF EMERIL with Emeril
Lagasse From the TV FOOD  NETWORK - (Show # EE-2312 broadcast
02-14-1997) Downloaded from their  Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com  03-08-1997  Recipe by: Emeril Lagasse  Converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 325 Calories From Fat: 276 Total Fat: 31.3g Cholesterol: 172.5mg Sodium: 492mg Potassium: 272.3mg Carbohydrates: 6.8g Fiber: 2.2g Sugar: <1g Protein: 7.3g