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

According to the Bible, baptism is fundamentally a physical sign of a spiritual reality. Matthew 28:18-20 indicates that it is for believers only, the initial step of obedience in our new life of discipleship to Christ. Romans 6:1-4 is even more specific, indicating that baptism symbolizes our death and burial with Christ as our representative head, and our spiritual resurrection with Him from the symbolic grave. Colossians 2:11-13 indicates even more specifically still that baptism is the physical representation of the spiritual circumcision of our hearts (Mark Dever and Paul Alexander).

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Let us look at our lives in the light of this experience [in 2 Corinthians 12:7-10] and see whether we gladly glory in weakness, whether we take pleasure, as Paul did, in injuries, in necessities, in distresses. Yes, let us ask whether we have learned to regard a reproof, just or unjust, a reproach from friend or enemy, an injury, or trouble, or difficulty into which others bring us, as above all an opportunity of proving how Jesus is all to us, how our own pleasure or honor are nothing, and how humiliation is in very truth what we take pleasure in. It is indeed blessed, the deep happiness of heaven, to be so free from self that whatever is said of us or done to us is lost and swallowed up in the thought that Jesus is all.

Andrew Murray

We Love God!

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

White-simmered Duck #1

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Poultry	8	Servings

INGREDIENTS

1		Fresh ginger root
2	T	Sherry
1/2	t	Salt
1	ds	Pepper
1		Duck, 6 to 7 pounds
2		Scallion stalks
2		Fresh ginger root
1	c	Sherry
1	t	Salt
		Water to cover
1	c	Bamboo shoots
1/4	c	Smoked ham

INSTRUCTIONS

Mince ginger root and combine it with sherry, salt and pepper. Wipe
duck with a damp cloth; then rub mixture into skin. Let stand 1 hour.
Place bird in a heavy pan. Cut scallion stalks in 1-inch sections and
slice remaining ginger root. Add to pan, along with remaining sherry
and salt. Add cold water to cover and bring to a boil; then simmer,
covered, until tender (about 2 to 2-1/2 hours). Slice bamboo shoots
and shred smoked ham; add to pan during last 10 minutes of cooking.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 66 Calories From Fat: 8 Total Fat: <1g Cholesterol: 10.2mg Sodium: 446.1mg Potassium: 53.7mg Carbohydrates: 3.5g Fiber: <1g Sugar: <1g Protein: 2.3g