We Love God!

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

It is not always easy to recognize what is merely a matter of personal taste – and capable, therefore, of being changed – and what is fundamental to worship and should, therefore, be unaltered. We should encourage people to test every contribution by its God-centeredness and its ability to edify, and for all to learn to see debatable issues from other people’s point of view… The most vital truth we must convey is that what is important is not how acceptable our worship is to ourselves or to others, but how acceptable it is to God – a priority sometimes forgotten (Derek Prime and Alistair Begg).

Other Authors

Oh, it’s more than just the fear of being persecuted. When we choose to live lives that are not pleasing to the Lord, we do so because we fear missing out on fun, or fear that our idols of dependency will be snatched away, or fear God’s way won’t effectively get the job done, or fear we will be pulled out of our comfort zone, or fear that it is going to cost us too much. The list continues, but it all comes back to fear, and fear results because we walk by sight and a lack of faith in God’s promises (cf. 2 Cor. 5:7). We don’t always live to please God because we think we know better than God as to what it takes to make us more productive and content and happy.

Randy Smith

We Love God!

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

Strawberries With Champagne Sabayon

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Eggs			1	Servings

INGREDIENTS

1	c	Sliced strawberries
1/4	c	Plus 1 teaspoon sugar
1/4	c	Grand Mariner
3		Egg yolks
		Juice from 1/2 lemon
1/2	c	Champagne
2	T	Roughly chopped mint
		Powdered sugar

INSTRUCTIONS

ESSENCE OF EMERIL SHOW#EE2308  Preheat oven to 500 degrees. For the
strawberries: In a small sauce  pan, heat the strawberries, 1/4 cup
sugar and Grand Mariner together  until the sugar dissolves, about 3-4
minutes. Remove from heat and  set aside. For the sabayon: In a medium
bowl whisk together the egg  yolks with the lemon juice, champagne, and
1 teaspoon of the sugar.  Place the bowl over a pot of simmering water
and whisk until very  thick and frothy, about 3-4 minutes. In two
5-inch by 1-inch shallow  ramekins, spoon half of the strawberries in
each. Spread the sabayon  over the top of each ramekin. Place the
ramekins in the oven. Brown  the tops of the ramekins for 2-3 minutes
or until golden brown. Serve  warm. Dust each ramekin with powder sugar
and chiffonade of mint.  Yield: 2 servings  Posted to recipelu-digest
by molony <molony@scsn.net> on Feb 21, 1998

A Message from our Provider:

“Man’s way leads to a hopeless end — God’s way leads to an endless hope.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 426 Calories From Fat: 125 Total Fat: 13.8g Cholesterol: 540.3mg Sodium: 27.5mg Potassium: 367mg Carbohydrates: 70.1g Fiber: 3.5g Sugar: 61.2g Protein: 9.2g