We Love God!

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

Mothers, don’t let anyone ever dupe you into thinking there’s anything ignoble or disgraceful about remaining at home and raising your family. Don’t buy the lie that you’re repressed if you’re a worker in the home instead of in the world’s workplace. Devoting yourself fully to your role as wife and mother is not repression; it is true liberation. Multitudes of women have bought the world’s lie, put on a suit, picked up a briefcase, dropped their children off for someone else to raise, and gone into the workplace, only to realize after fifteen years that they and their children have a hollow void in their hearts. Many such career women now say they wish they had devoted themselves to motherhood and the home instead.

John MacArthur

We begin with receiving and then rightly understanding Scripture in our minds. But before we apply the Bible, it must first engage our hearts. Without the mind, biblical application is based on flimsy and deceptive emotions. Yet without the heart, biblical application is based only rote duty and obligation. It’s never hearts informing our minds, but rather minds informing our hearts. Then when we obey, it’s a correct application of Scripture that comes from the affections – loving God with all of our hearts.

Randy Smith

We Love God!

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

Anne’s Summer Salad

January 22, 2023

CATEGORY	CUISINE	TAG	YIELD
Eggs		Salads	4	Servings

INGREDIENTS

3	sm	Eggplants; -OR- Eggplant
1/2		Green pepper
1	lg	Tomato
3	lg	Celery stalks
3	sm	Potatoes, new
12		Black olives
1/2	c	Olive oil
3	tb	Red wine vinegar
2		Garlic cloves; minced
1	ds	Pepper
1	ds	Basil, dried

INSTRUCTIONS

DRESSING
I used vegetables on hand. Other in-season vegetables (ie. beans) could be
used. As well, feta cheese or mozzarella cheese could be added. EGGPLANT &
PEPPERS: Peel, slice eggplants. Place in colander and salt lightly. Let
stand 1/2 hour. Preheat grill*. Grill eggplant slices and green pepper.
(Eggplant should be lightly browned and outer green pepper skin charred).
Place green pepper in paper bag, let stand 1/2 hour. peel green pepper
under running water. Dice eggplant slices and green pepper. Place in large
bowl. POTATO: Boil potatoes until tender (about 10 minutes). Cool. peel,
dice and place in bowl with other vegetables. OTHER VEGETABLES: Peel, seed
and chop tomato. Chop celery. Slice pitted black olives. Put tomatoes,
celery and olives in bowl. Mix well. DRESSING: Mix olive oil, vinegar,
garlic, pepper and basil. Pour over vegetables in bowl. Toss well. Let
marinate at room temperature at least 1/2 hour and then put in fridge. Toss
and stir occasionally.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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