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

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

If we are to grab the next generation with the gospel, we must grab them with passion. And to grab them with passion, we must be gripped with it ourselves. The world needs to see Christians burning, not with self-righteous fury at the sliding morals in our country, but with passion for God. As W.E. Sangster put it, “I’m not interested to know if you could set the Thames on fire. What I want to know is this: if I picked you up by the scruff of your neck and dropped you into the Thames, would it sizzle?”
Kevin DeYoung

    • Almond Cream

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    CATEGORY CUISINE TAG YIELD
    Dujour08 1 servings

    INGREDIENTS

    2 c Almonds; blanched, slivered
    4 c Water
    3/4 c Maple syrup
    1 pn Salt
    1/2 c Agar flakes
    2 tb Arrowroot; dissolved in
    4 tb Ice water
    1/2 ts Almond extract

    INSTRUCTIONS

    Puree almonds with the water until smooth and strain though several
layers of a damp cheesecloth. You should have 3 cups. Combine almond
milk, maple syrup, salt and agar flakes. Simmer 3 to 4 minutes over
medium flame until the agar is dissolved. Make a slurry of arrowroot
and cold water. Stir into almond milk along with the almond extract
and cook for 2 additional minutes. Chill the almond milk until firm.
Blend until creamy. This recipe yields 1 quart almond cream.
Source: "CHEF DU JOUR - (Show # DJ-9206) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-26-1999 by Joe Comiskey -
joecomiskey@netzero.net" Yield: "1 quart"
Recipe by: Peter Berley
Converted by MM_Buster v2.0l.

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