Be not afraid at His sweet, lovely and desirable cross, for although I have not been able because of my wounds to lift up or lay down my head but as I was helped, yet I was never in better case all my life... He has so wonderfully shined on me with the sense of His redeeming, strengthening, assisting, supporting, through-bearing, pardoning and reconciling love, grace and mercy that my soul doth long to be freed of bodily infirmities and earthly organs, so that I may flee to His Royal Palace, even the Heavenly Habitation of my God, where I am sure of a crown put on my head and a palm put in my hand and a new song in my mouth, even the song of Moses and of the Lamb, so that I may bless, praise, magnify and extol Him for what He hath done to me and for me... Farewell, my children, study holiness in all your ways, and praise the Lord for what He hath done for me, and tell all my Christian friends to praise Him on my account. Farewell, sweet Bible, and wanderings and contendings for truth. Welcome, death. Welcome, the City of my God where I shall see Him and be enabled to serve Him eternally with full freedom. Welcome, blessed company, the angels and spirits of just men made perfect. But above all, welcome, welcome, welcome, our glorious and alone God, Father, Son and Holy Ghost; into Thy hands I commit my spirit, for Thou art worthy. Amen.

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy			1	Servings

INGREDIENTS

3		2-oz Medallions of fresh Swordfish
8		Spears of asparagus
1/2	c	Parmesan cheese
1/2	c	Goat cheese
1/2	c	Queso blanco cheese
1/2	c	Romano cheese
1/2	c	Cheddar cheese
1		Carrot
1		Red onion
1		Squash
1		Zucchini
1	c	Heavy cream
1	c	Soy sauce
1	c	Olive oil

INSTRUCTIONS

For Gourmet Friday: This recipe is from Gerry Melendy (Canyon Cafe)
Directions: Take 3 spears of asparagus rough cut and place in blender.
Pulse 4-5 times and add the 5 cheeses and blend until the cheeses are
incorporated into one. Slowly add the heavy cream. Place into sauté pan and
bring to a slight boil. To prepare the swordfish, brush with marinade(1 c
soy sauce, 1 c olive oil) and grill to desired doneness. For the remaining
asparagus, grill with the same marinade. Take the vegetables and julienne.
Arrange around plate
Posted to TNT Recipes Digest by aenwes@juno.com (Angela Norton) on Mar 26,
1998

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