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

We are baptized into (not merely in) the Name of the Father, the Son and the Holy Spirit. When faith grasps the significance of baptism it dawns on us that we have been given the privilege of all privileges – fellowship with God. We are His, and He is ours – forever! His grace does not cleanse us from sin simply for its own sake, but to fit us for His company throughout the whole of our lives. So baptism announces to us the overwhelmingly great privilege of fellowship with the triune covenant-making and covenant-keeping God. And because baptism symbolizes this, it calls us to a new life-style marked by ongoing repentance and faith.

Sinclair Ferguson

The day may come when after a long fight with disease, we shall feel that medicine can do no more, and that nothing remains but to die. Friends will be standing by, unable to help us. Hearing, eyesight, even the power of praying, will be fast failing us. The world and its shadows will be melting beneath our feet. Eternity, with its realities, will be looming large before our minds. What shall support us in that trying hour? What shall enable us to feel, 'I fear no evil'? (Psalm 23:4). Nothing, nothing can do it but close communion with Christ. Christ dwelling in our hearts by faith. Christ putting His right arm under our heads. Christ felt to be sitting by our side. Christ can alone give us the complete victory in the last struggle.

J.C. Ryle

We Love God!

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

Wild Mushroom And Gruyere Cheese Omelets

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy	Vegetarian	Entrees, Vegetarian	2	Servings

INGREDIENTS

2	T	BuTTer
4	oz	Morels, stemmed caps sliced
3		Shallot, chopped
4		Egg
1/4	c	Fresh parsley, chopped
3/4	c	Gruyere cheese, grated
		Fresh parsley, chopped

INSTRUCTIONS

97    
Melt 1tablespoon butter in heavy small skillet, over medium heat. Add
mushrooms, shallots and garlic and saute until tender, about 3
minutes. Season to taste with salt and pepper. Set aside.  COmbine
eggs, 1/4 cup chopped fresh parsley and 1/4 cup grated cheese  in
medium bowl. Season wiwth salt and pepper. Beat to blend. Heat  medium
omelet pan or skillet over medium high heat. Add 1/2  tablespoon
butter; heat until butter melts and foam begins to  subside. Add half
of egg mixture. Stir with flat side of fork until  eggs betgin to set.
Cook until omelet is set, lefting edge with  spatula to let uncooked
egg glow under. Top with 1/4 cup grated  cheese and half of mushroom
mixtrue. Gold omeltet into thirds and  turn out onto plate. Repeat with
remaining 1/2 tablespoon butter, egg  mixture, 1/4 cup greted cheese
and mushrooms. Sprinkle omelet with  additional chopped fresh parsley.
Suggested Wine: LIGHT RED WINE  Serving Ideas : FRENCH BREAD - PAPAYA,
BANANA AND KIWI SALAD  NOTES : Morel mushrooms and shallots are at
their best in spring.  Substitute shirtake if morels unavailable.  Or
substitute dried.  Soak in hot water to cover for 30 minutes. Drain.
Squeeze out excess  moisture and discard any hard stems  Recipe by: BON
APPETIT APRIL 1994  Sent to me by Jane Rosenberg-Coombs by
jfcoombs@avana.net on 1 Fe, b

A Message from our Provider:

“The entire universe was created by Jesus and for Jesus”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 843 Calories From Fat: 308 Total Fat: 34.8g Cholesterol: 447.1mg Sodium: 355.4mg Potassium: 2202.7mg Carbohydrates: 101.2g Fiber: 19.3g Sugar: 47.3g Protein: 39.8g