God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
How do you glorify God through exercise?
1. It fosters gratitude for legs, heart, and lungs. The older I get the more keenly aware I am of how fragile I am. And every breath I take, if I were able to maintain consciousness of truth, I would give thanks to God that he has given me these.
2. What are your motives in doing it? [Is it] the desire to be both mentally and physically at peak performance for Christian ministry.
3. How [do] you do it? [Modest attire? Noisy? Too rough?]... In other words, are you exercising in a loving way?
4. Finally, do you have an eye to turning it into ministry? In other words, can you draw somebody in with you who needs some help with their discipline? Are you willing to stop along the way to help somebody, like the good Samaritan? Are you willing to do some evangelism along the way so that you stop and share Jesus?
We may work for Christ from morn till night; we may spend much time in Bible study; we may be most earnest and faithful and “acceptable” in our preaching and in our individual dealing, but none of these things can be truly effective unless we are much in prayer. We shall only be full of good works; and not “bearing fruit in every good work” (Col. 1:10). To be little with God in prayer is to be little for God in service. Much secret prayer means much public power. Yet is it not a fact that whilst our organizing is well nigh perfect, our agonizing in prayer is well nigh lost?
Carpaccio (thinly sliced and pounded raw beef tender loin
1/2
lb
Snow peas, trimmed, blanced and refreshed in cold water
1/2
lb
Green beans, same as above
1
lb
Carrots, cut into 2" pieces
3
lb
Cauliflower, in florets
1
lb
Chick peas, cooked
3
lg
Red or green peppers, sliced
1
pt
Cherry tomatoes
1
lb
Zucchini, sliced
1
lb
Small potatoes, cooked
6
Eggs, sliced in half(cooked)
4
tb
Capers
1/2
c
Chopped parsley
AIOLI SAUCE
half peanut) at room temp
INSTRUCTIONS
1. Spoon some of the aioli sauce into the center of each artichoke.
2. Place an aioli-filled artichoke in the middle of each plate, and
arrange the cod, carpaccio, prepared vegetables, and eggs around it
in a spoke-like fashion, making sure each plate has some of all.
Sprinkle with parsley and capers.
Makes 12 servings
Source: The Silver Palate Cookbook
=======================================================================
8-10 garlic cloves, peeled 2 egg yolks, room temp
salt and freshly ground pepper juice of 1 lemon
1 t Dijon mustard 1 1/2 c oil (half olive,
1. Puree garlic in a food processor or blender. Whisk the egg yolks
in a small bowl until light and smooth, and add to the garlic. Add
salt and pepper to taste, lemon juice, and mustard, and process to
a smooth paste.
2. With the machine still running, add the oil, very slowly, into
the mixture in a constant, steady stream, blending constantly. Con-
tinue the blending until you obtain a thick, shiny, firm sauce.
Transfer to a storage container, cover with plastic wrap, and
refrigerate until ready to use.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”
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