We Love God!

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

Leaders have to make decisions day by day. Convictional leaders are determined to make the right decisions, grounded in those convictions. But at the end of the day, all we can do is make the best decisions we can, knowing that the final verdict will not come from shareholders, board members, church members, or even historians, but from God. “Well done, good and faithful servant” is the verdict for which we strive and hope. The decision to aim for that verdict is one we had better make right now before it is too late.

Albert Mohler

Bread magnifies Christ in two ways: by being eaten with gratitude for His goodness, and by being forfeited out of hunger for God Himself. When we eat, we taste the emblem of our heavenly food – the Bread of Life. And when we fast we say, “I love the Reality above the emblem.” In the heart of the saint both eating and fasting are worship. Both magnify Christ. Both send the heart – grateful and yearning – to the Giver. Each has its appointed place and each has its danger. The danger of eating is that we fall in love with the gift; the danger of fasting is that we belittle the gift and glory in our will-power.

John Piper

We Love God!

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

Sunday Dinner Roasted Chicken With Pan Gravy

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats		Cooking liv, Import	1	Servings

INGREDIENTS

3	lb	Chicken, rinsed and patted
		dry
		Salt and pepper to taste
		Pan drippings
2	T	Flour
1/2	c	Dry white wine
2	c	Chicken stock

INSTRUCTIONS

Preheat the oven to 450 degrees. Season the chicken all over with  salt
and pepper and place in a roasting pan. Roast for 45 minutes, or  until
the juices run clear when the thigh is pricked with a skewer.  Transfer
the chicken to a cutting board and let stand for 15 minutes.  To make
the gravy, pour off the fat, reserving 2 tablespoons of fat  and return
the roasting pan to the stove top over medium heat. Add  the fat and 2
tablespoons of flour to the pan, stirring and scraping  up the browned
bits. Stir in the wine and simmer for 1 to 2 minutes.  Whisk in the
stock and simmer a further 5 minutes. Taste for  seasoning.  Yield: 4
servings  Recipe by: Cooking Live Show #CL8961  Posted to MC-Recipe
Digest V1 #801 by "Angele and Jon Freeman"  <jfreeman@netusa1.net> on
Sep 24, 1997

A Message from our Provider:

“God: so personal that in comparison we are cold unfeeling machines”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 326 Calories From Fat: 55 Total Fat: 5.9g Cholesterol: 14.4mg Sodium: 692.6mg Potassium: 604.5mg Carbohydrates: 31.9g Fiber: <1g Sugar: 8.8g Protein: 13.8g