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

None of the following, as desirable as many of them are, should be the reason why you believe God has called you to the ministry of preaching: Ambition to be noticed, to prove yourself, or to “make a difference;” confidence that you could do well in the ministry; compassion for hurting people; confusion about a mystical experience; fluency in public speaking; knowledge of the Bible; failure at all other types of work; belief that ministry would be the best means to an easy life, study and intellectual pursuits, or wealth; acquiescence to the expectation of a parent or the selfish opinion of others; conviction that the church needs you. Do not enter the ministry if one of these is your main motivation. You must be called.

Donald S. Whitney

Christians need no other reason to be avid readers of the Word of God. Realizing that Scripture is 'God-breathed' is motivation enough. Immediately, we see a connection between the living Word and the written Word. Just as Jesus Christ the living Word is an ever present and dynamic reality, the written Word is equally alive and active through the mind of the Holy Spirit. Every time we open the Scriptures, we should expect a personal encounter with the God-breathed Spirit of the living Word. This is reading at its very best. When the mind and spirit of a biblical author interact in vibrant dialogue with the mind and spirit of a reader, the highest purpose of the inspired Word is fulfilled. We should soar every time we read the Word of God.

David McKenna

We Love God!

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

Ruffle-edged Pasta With Cauliflower

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

1		Head of cauliflower, cut
		into 1 inch flowerets
1	lb	Gigli del gargano pasta
		ruffle-edged cone-shaped
		pasta {Recipe did say
		any
		pasta could be used: I
		was
		thinking of rotini
		penne
		or bows }
1	c	Pimiento-stuffed olives
		chopped fine
2 1/2	c	Parsley
2/3	c	Olive oil

INSTRUCTIONS

It is from the February 1993 issue of Gourmet.  *In a blender puree the
parsley with the oil. I intend to make a white  sauce and add
mozzarella and parmesan cheeses instead. If anyone  tries the parsley
sauce, please let me know.  Steam the cauliflower for 5 minutes or
until it is tender. Cook the  pasta al dente and drain well. In a large
bowl toss the pasta with  the parsley sauce (or cheese sauce), the
cauliflower, the olives and  salt and pepper to taste.  Posted to EAT-L
Digest  by Marietta J Slater <marietta2@JUNO.COM> on  Sep 15, 1997

A Message from our Provider:

“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1327 Calories From Fat: 1283 Total Fat: 145.2g Cholesterol: 0mg Sodium: 86.9mg Potassium: 832.4mg Carbohydrates: 9.5g Fiber: 5g Sugar: 1.3g Protein: 4.5g