Thom Rainer did a study a number of years ago asking formerly unchurched people the open-ended question, “What factors led you to choose this church?” A lot of surveys had been done asking the unchurched what they would like in a church. But this study asked the formerly unchurched why they actually were now in a church. The results were surprising: 11 percent said worship style led them to their church, 25 percent said children’s/youth ministry, and 37 percent said they sensed God’s presence at their church. For 41 percent, someone from the church had witnessed to them, and 49 percent mentioned friendliness as the reason for choosing their church. Can you guess the top two responses? Doctrine and preaching – 88 percent said the doctrine led them to their church, and 90 percent said the preaching led them there, in particular, a pastor who preached with certitude and conviction… When it comes to reaching outsiders, bold, deep, biblical preaching is not the problem. It’s part of the solution.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Meats		Meats, Main dish, L.a. times	4	Servings

INGREDIENTS

		Oil
1	c	Cubed onion/celery/carrot
1/4	c	Brandy
1	tb	Arrowroot
1		Onion, in 3" julienne pcs
		Parsley, chopped
2 1/2	lb	Kosher-cut beef short ribs
1		Bay leaf
2	c	Beef stock
		Salt, pepper
1		Turnip, in 3" julienne pcs

INSTRUCTIONS

Kosher-cuts of meat are taken from the front portion of the animal.
Heat 2 tablespoons oil in large skillet. Add ribs and saute 2 minutes
on each side or until browned. Remove from pan. Set aside. Add another 2
tablespoons oil to skillet and heat. Add cubed vegetables and bay leaf and
saute 5 minutes or until browned. Place sauteed vegetables and ribs in
roasting pan. Bake at 450F 15 to 20 minutes. Add brandy and stock. Reduce
oven heat to 350F and bake, covered, 1 hour and 45 minutes to 2 hours, or
until meat falls away from bone. Remove ribs from pan. Set aside. Discard
cubed vegetables. Strain pan liquid. Heat 1 tablespoon oil in small
skillet. Stir in arrowroot until smooth. Cook and stir until golden brown.
Stir in 1/2 cup strained liquid until well blended. Cook, stirring, until
smooth and slightly thickened. Gradually add remaining strained liquid and
continue cooking over medium-low heat, stirring until sauce is smooth and
slightly thickened. Strain again. Season to taste with salt and pepper.
Heat 1 to 2 tablespoons oil. Add julienned onion and turnip and saute
until lightly browned. Place julienned vegetables on short ribs and pour
sauce over all. Garnish with parsley.
Los Angeles Times - Created by: The Grill, Los Angeles
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip

A Message from our Provider:

“Life: the time God gives you to determine how you spend eternity”

As Christians growing into maturity in Christ, we don't deny our feelings, but rather we pray for our feelings to be aligned with the gospel, aligned with the Word of God, aligned in ways that will only bring glory to Christ, aligned with biblical truth. We want our feelings not to drive the equation of decision-making and understanding. We want feelings to follow. We don't want to be unfeeling. That would be to be unhuman. That would be a denial of how we are made in God's image. That would be not only to be insensitive, but incapable of empathy. That can't be right. But at the same time, we have to recognize it can't be right for feelings to drive everything.

Albert Mohler