Roast Loin Of Pork Florentine Style

Paul presented this "older woman (teaching) younger woman" model as one of the greatest teaching opportunities mature Christian women can have in the church. They carefully share wisdom out of their years of experience, something even mature men have no capacity to do. Furthermore, these mature women can do what men should not do in a personal setting - to communicate with women regarding very intimate matters. It's obvious Timothy faced this challenge in Ephesus when Paul exhorted him - particularly as a young single man - to "treat…older women as mothers, and younger woman as sisters, with absolute purity" (1 Ti. 5:1-2).

Gene Getz

CATEGORY	CUISINE	TAG	YIELD
Meats	Italian	Italian	4	Servings

INGREDIENTS

2 3/4	lb	Loin rack of pork, weight
		after skin and
		Most of the fat removed
2		Sprigs rosemary
1		Clove garlic
		Sea salt
		Black pepper
6	T	Extra virgin olive oil
35	oz	New potatoes
181		9034.

INSTRUCTIONS

The pork must be cut from the bone using a sharp knife. As the
seasoning is placed between the bone and the meat, it is important to
keep the bone in one piece. Ask your butcher to do this for you or
just take your time : it is quite simple. Chop the rosemary and  garlic
very fine, season with salt and lots of black pepper, and mix  to a
pate using 1-2 tablespoons olive oil. Spread this on the inside  of the
bones and replace the meat. Tie the joint and bones together  with
st5ring. Season outside of the pork generously. Cut the scrubbed
potatoes into large dice and toss with a little olive oil. Place the
meat ribs down, in a large roasting dish and scatter the potatoes
around it. Pour over the remaining oil and place in a heated oven  180C
/ 350F. Cook for 30 minutes, then baste the meat and potatoes  and turn
the heat down to 160 C/ 325F. Baste again after 30 minutes.  When the
roast is cooked, remove the pan from the oven. Transfer the  potatoes
to a serving dish and place in the switched-off oven to keep  warm. Let
the pork rest in a warm place for 10 minutes before  snipping the
string and carving. Cut the bones up and serve these,  too. The meat on
them is delicious. Posted to EAT-L Digest 28 Jul 96  Date:    Mon, 29
Jul 1996 09:39:06 EDT  From:    erika metzieder
<100627.3022@COMPUSERVE.COM> NOTES : The  recipe comes from Alastair
Little's cookery school, La Cacciata,  perched on a hillside
overlooking the city of Orvieto. Tel. 011 44

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“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3 Calories From Fat: <1 Total Fat: <1g Cholesterol: 0mg Sodium: <1mg Potassium: 11.3mg Carbohydrates: <1g Fiber: <1g Sugar: <1g Protein: <1g

It is a mistake to imagine that prayers must be long in order to be effective and pleasing to God. Martin Luther said: “Look to it that you do not try to do all of it, do not try to do too much, lest your spirit grow weary. Besides a good prayer mustn’t be too long. Do not draw it out. Prayer ought to be frequent and fervent.” It is far better to have ten minutes of concentrated prayer than an hour in which one’s mind wanders from Jerusalem to Timbuktu. A legalistic commitment to duration will inevitable torpedo your prayer life (Kent and Barbara Hughes).

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