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

When all were in their places Father said grace and, excusing himself, left the family to retire to his study. He frequently spent thirteen hours a day studying. He managed this amazing amount of time by husbanding every hour of the day. He usually arose at four in the morning, indulging himself in the later rising time of five in the winter. In this way he was far along in his studies while the household slept. He preferred to eat alone, usually certain foods which he had by experimentation discovered kept his mind and body most sprightly. This morning he did not eat the rich menu which Venus set before the rest of the household, the home-cured bacon and the delicious hot breads. But at the end of the meal, he rejoined his family for morning devotions.

Edna Gerstner

“Love your neighbor as yourself” is not a command to love yourself. It is a command to take your natural, already existing love of self and make it the measuring rod of your love for others. There is not a harder command in the Bible than this one. It means: Want to feed the hungry as much as you want to feed yourself when you get hungry. It means: Want to find your neighbor a job as much as you are glad you have a job. Want to help your fellow student get A's as much as you want to get A's. Want to help the person stalled on the freeway as much as you are glad you are not stalled on the freeway. Want to give the poor softball player a chance to play as much as you want to play the whole game. Want to share Christ with your neighbor as much as you are glad you know Christ yourself.

John Piper

We Love God!

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

Lamb With Eggplant And Green Pepper

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats	Armenian	Armenian, Eggplants, Lamb, Meats	4	Servings

INGREDIENTS

2		Eggplants
		Salt
2	T	Butter
1	lb	Lamb cubes*
1		Onion, finely chopped
1		Tomato, ripe concassee**
1 1/2	c	Hot water
		Pepper
2	c	Olive oil
4		Green peppers ***
1		Tomato, ****

INSTRUCTIONS

Notes * Lamb should be weighed as cubes of boneless leg or shoulder
with excess fat removed. ** (Concassee) Peeled, seeded, disgorged and
chopped. *** Quartered, seeded and deribbed. **** Peeled, seeded,
disgorged and sliced thinly. Remove stems & hulls from eggplants,  peel
and cut lengthwise into 1/2" slices. Sprinkly generously on both  sides
with salt, layer in a sieve or colander, weight and stand 30  minutes
to disgorge. Rinse and dry thoroughly. In a heavy casserole,  melt the
butter over moderate heat, Add lamb and onion and saute  until browned
on all sides, stirring frequently. Add the copped  tomato and cook 10
minutes more, stirring occasionally. Add the  water, and season with
salt & pepper (fresh ground). Reduce heat to  low and simmer about 1h
15 mins or until the meat is tender and most  of the liquid in the
casserole has been absorbed. Remove from heat  and set aside. In a
heavy frying pan (skillet) heat the olive oil  over moderate heat. Add
the eggplant slices and fry until cooked and  golden brown on both
sides. Drain on absorbant paper. Add the green  peppers to the skillet
and fry them until cooked and golden brown.  Lay half the eggplant
slices side by side in an oiled baking dish.  spread the meat cubes
over them and spoon the remaining pan juices  over the meat. Cover with
the remaining eggplant slices and top with  the green peppers and
tomato slices. Cover the dish with foil and  bake in a preheated 375F
oven 25 minutes. serve with armenian bread,  or crusty frech or italian
bread. Delicious hot, this dish is even  better cold.

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