We Love God!

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

2 Peter 1:21 says, “Men moved by the Holy Spirit spoke from God.” The Greek word for “moved” is “phero.” It’s a verb that is translated “bring, carry or bear.” It’s the same word that used twice in Acts 27 –Paul’s famous voyage to Rome – of the ship that was at the mercy of the breeze being caried by the wind. It’s origin of the English name, “Christopher.” Christos (Christ) – Phero (Bearing) – Bearing Christ. So, this tells us that the men who wrote Scripture did not have heightened powers or mystical visions or even an ear for God to dictate His word. Rather, they wrote what they knew to be true using their own words, style, experiences and personalities, but as they wrote, the Holy Spirit (pheuma-the same Greek word used in the Bible for wind) was bearing them along. Therefore, when they wrote they wrote the very Word of God.
Randy Smith

How many, how suitable, how sovereign are the supports our heavenly Father affords to His afflicted children! They make the affliction, which in itself would seem heavy and tedious appear to be light, and but for a moment. It is happier to be in the furnace of affliction with these supports than to be in the highest prosperity without them! Blessed with the hopes and comforts of Christ! The true Christian would prefer the lot of Lazarus, with all the poverty and distress which he endured to the lot of the rich man, who, amidst all the splendor and affluence which this world could afford – lived a life of alienation from God, and destitute of the sovereign supports which can only be enjoyed, by those who love and fear Him.
John Fawcett

    • Asparagus and Mushrooms in Tarragon Cream

    Posted on
    0
    (0)
    CATEGORY CUISINE TAG YIELD
    Vegetables, Dairy Vegetarian Vegetarian, Pasta 6 Servings

    INGREDIENTS

    2 lb Asparagus
    2 tb Butter
    3 Cloves garlic — minced
    1 tb Dried tarragon
    3/4 lb Mushrooms — thickly sliced
    1/2 ts Salt
    1 tb Unbleached flour
    1 1/2 c Half and half
    1/2 ts Nutmeg
    1/2 c Parmesan cheese
    Black pepper — to taste
    1 Lemon — cut in 6 wedges
    12 oz Pasta

    INSTRUCTIONS

    Break off the tough ends of the asparagus stalks & cut the asparagus at a
slant into 3" lengths.  Melt the butter in a large skillet; add the garlic
& tarragon and stir to distribute. Add the asparagus & mushrooms, sprinkle
with the salt; stir. Saute over medium heat for about 10 minutes. Sprinkle
the flour over the vegetables & stir to distribute. Addthe half and half &
nutmeg.  Reduce the heat to low.  Bring to a simmer & cook for about 5
minutes until the sauce is slightly thickened.
Meanwhile, bring several quarts of water to a boil & cook the pasta al
dente. Drain the pasta very well. Toss the pasta with the sauce in a warm
serving bowl. Add the parmesan cheese and a few grinds of fresh black
pepper & toss again. Serve immediately with the lemon wedges. Pass
additional parmesan, if desired.
Serving Ideas : Serve with steamed or glazed carrots.
NOTES : This dish is perfect in spring when fresh slender asparagus is at
its peak.
Posted to EAT-L Digest - 17 Jun
Date:    Tue, 18 Jun 1996 08:24:26 -0400
From:    Betsy Burtis <BuddoB@AOL.COM>

    A Message from our Provider:

    “Even in a \”New Age\”, God’s truth is crystal clear”

    How useful was this recipe?

    Click on a star to rate it!

    Average rating 0 / 5. Vote count: 0

    No votes so far! Be the first to rate this recipe.

    We are sorry that this recipe was not useful for you!

    Let us improve this recipe!

    Tell us how we can improve this recipe?