We Love God!

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

In America, we have a long history of valuing the concept of the separation of church and state. This idea historically referred to a division of labors between the church and the civil magistrate. However, initially both the church and the state were seen as entities ordained by God and subject to His governance. In that sense, the state was considered to be an entity that was “under God.” What has happened in the past few decades is the obfuscation of this original distinction between church and state, so that today the language we hear of separation of church and state, when carefully exegeted, communicates the idea of the separation of the state from God. In this sense, it’s not merely that the state declares independence from the church, it also declares independence from God and presumes itself to rule with autonomy.
R.C. Sproul

A holy man will…endeavor to set his affections entirely on things above, and to hold things on earth with a very loose hand. He will not neglect the business of the life that now is; but the first place in his mind and thoughts will be given to the life to come. He will aim to live like one whose treasure is in heaven, and to pass through this world like a stranger and pilgrim traveling to his home.
J.C. Ryle

Roasted Potatoes With Olives

0
(0)
CATEGORY CUISINE TAG YIELD
Finnish Potatoes 8 Servings

INGREDIENTS

4 lb Yukon Gold, Finnish or Red
Rose peeled and cut into
1-inch chunks
1 T Plus 1/2 teaspoon kosher
salt
1/2 c Olive oil
1/2 c Picholine olives
1 T Finely chopped garlic
Freshly ground pepper

INSTRUCTIONS

Preheat the oven to 400-degrees.  In a large saucepan, cover the
potatoes with 2 quarts of water.  Add 1 tablespoon of the salt and
bring to a boil, then reduce the heat and simmer until the potatoes
are almost tender, about 20 minutes.  Drain the potatoes in a  colander
and let them dry in their own steam for 10 minutes.  Transfer the
potatoes to a rimmed baking sheet and gently toss them  with the olive
oil. Roast the potatoes in the oven for about 1 hour,  turning them
every so often with a flat spatula, until golden brown.  Pour off any
excess oil in the pan.  Scatter the olives and garlic  over the
potatoes and toss.  Lower the oven temperature to  350-degrees and bake
the potatoes for 10 minutes longer.  Sprinkle  them with the remaining
salt and a little fresh pepper and serve  piping hot. Recipe By : Food
and Wine April 1996  Posted to MC-Recipe Digest V1 #262  Date: Sun, 27
Oct 1996 08:27:55 -0800  From: Gerald Edgerton <jerrye@wizard.com>

A Message from our Provider:

“Having Truth decay? Brush up on your Bible!”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 122
Calories From Fat: 120
Total Fat: 13.5g
Cholesterol: 0mg
Sodium: 742mg
Potassium: 9.6mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?