We Love God!

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

We should rest in Christ alone for our salvation. But along with that there is still an abiding principle that we ought to worship on the Lord’s Day and trust God enough to have a weekly routine where we cease from our normal labors... He made the Sabbath for man, not man for the Sabbath (Mark 2:27). God gives us Sabbath as a gift; it’s an island of get-to in a sea of have-to. He also offers us Sabbath as a test; it’s an opportunity to trust God’s work more than our own. When I go weeks without taking adequate time off, I may or may not be disobeying the fourth commandment, but I’m certainly too convinced of my own importance and more than a little foolish. If my goal is God-glorifying productivity over a lifetime of hard work, there are few things I need more than a regular rhythm of rest.

Kevin DeYoung

Christian doctrine is unique in that it is an intellectual response to the historical activity and revelatory disclosure of God. Doctrine is rational reflection upon God’s saving activity in Jesus Christ. Foundational to the idea of “doctrine” is the fact that we need to be told what God is like. It is not ours to determine what kind of God we will believe and obey. It is God’s to determine to show Himself to us. Doctrine is our effort to articulate what He has made known. Doctrine is the divinely authorized attempt to describe God in accordance with how He has revealed Himself in creation, in history, in Jesus Christ and in the Scriptures. In doing so, doctrine also serves to expose false interpretations of reality, false concepts of God. It is the aim of doctrine to make sense of the individual’s and the church’s experience of God as He has made Himself known in Jesus Christ.

Alister McGrath

We Love God!

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

Main Course Seafood Risotto (mf)

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains		Dishes, Main	1	Servings

INGREDIENTS

5	c	Water
2	T	Olive oil
1/2	c	Finely chopped onion
1 1/2	c	Short grain rice
1/2	c	Dry white wine
2	T	Olive oil
3/4	lb	Shrimp, peeled and deveined
		cut into thirds
3/4	lb	Scallops, foot removed
		sliced in half
		horizontally
2	T	Butter
		Salt and freshly ground
		black pepper
4		Plum tomatoes, seeded
		finely diced
2	T	Chopped parsley

INSTRUCTIONS

Set clam juice and broth in a saucepan and have it at a bare simmer
before you begin. Heat olive oil in a wide saucepan and cook the
onions for 5 minutes or until lightly golden. Add the rice and stir,
continuously for a couple of minutes to lightly toast it. Add the  wine
and cook gently until almost entirely evaporated.  Add 1/2 cup of the
boiling water and stock and simmer the rice,  stirring constantly,
until all the liquid is absorbed. Add 1/2 cup  more of simmering liquid
and stir the rice until it has again  absorbed the liquid. Continue in
this fashion, adding a cup of liquid  after 1 1/2 cups are in. When
rice is half way done (after about 15  minutes) cook the seafood.  In
another skillet heat the remaining 2 tablespoons olive oil and  saute
the shrimp and scallops for a minute or until almost entirely  cooked.
Transfer the seafood to the rice and continue to finish  cooking the
rice until entirely tender (should take about 30 to 35  minutes in
all). When done, the rice is just tender, has absorbed the  liquid (you
may not need it all). Add the butter, season to taste  with salt and
pepper and dish out. Serve immediately or the rice will  continue to
cook and turn to mush. Garnish with tomatoes and parsley.  Yield: 4
servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights  Reserved
Posted to MC-Recipe Digest V1 #348  Recipe by: COOKING MONDAY TO FRIDAY
SHOW #MF6733  From: 4paws@netrax.net (Shermeyer-Gail)  Date: Fri, 20
Dec 1996 17:35:13 -0500

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