We Love God!

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

There is a vast difference between such an affection and that selfish and unhallowed friendship to God which terminates on our own happiness as its supreme motive and end. If a man in his supposed love to God has no ultimate regard except to his own happiness, if he delights in God not for what He is but for what He is to him, in such a sentiment there is no moral virtue. There is indeed great love of self but no true love of God. But where the enmity of the carnal mind is slain, the soul is reconciled to the divine character as it is. God Himself in the fullness of His manifested glory becomes the object of devout and delighted contemplation. In his more favored hours, the views of a good man are in a great measure diverted from himself. As his thoughts glance toward the varied excellence of the deity, he scarcely stops to inquire whether the being whose character fills his mind and in comparison of whose dignity and beauty all things are atoms and vanity will extend his mercy to him. His soul cleaves to God and in the warmth and fervor of devout affection, he can often say, “Whom have I in heaven but Thee, and there is none on the earth that I desire beside Thee, as the hart pants after the waterbrooks, so pants my soul after Thee, O God.”

Gardiner Spring

We Love God!

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

Bbq Snook

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Seafood	Spanish	Consuming, Passions	1	Servings

INGREDIENTS

1		Whole snook, cleaned or
		other
		oily fish such as
		mackerel tailor
		or mullet
3		Bay leaves
1		Garlic clove, sliced
3		Lemon slices
1		Lemon, Juice of
		Extra Virgin Olive Oil
		such as Joe's own
		Joseph Olive Oil
		Salt and pepper
2		Tomatoes, sliced 2 to 3
1		Spanish onion, sliced
2	T	Extra Virgin Olive Oil, 2
		to 3
1		Handful basil leaves
2	t	Dijon Mustard
1	T	Lemon juice
2	t	Rosemary, chopped
2	t	Grated orange
1/2	t	Black pepper
5 1/2		t, 0 Other Carbohydrates

INSTRUCTIONS

Cut three slits into each side of the fish. Place a piece of bay leaf,
lemon and garlic in each slit. Sprinkle fish with salt, squeeze over
lemon juice and drizzle over some olive oil.  Let marinate for 1 hour
before placing on the BBQ (charcoal or  wood-fired gives best flavour).
While cooking baste with a mixture of olive oil, lemon juice and
garlic using pastry brush or sprigs of fresh oregano or rosemary.  NOTE
- The chargrill fish is best served with more extra virgin  drizzled
over the top and a parsley/lemon juice sauce made by  sauteing garlic,
white wine and parsley in a little olive oil for 3  minutes, taking off
the heat and squeezing the juice of one lemon in.  This sauce is served
cold, on the side.  TOMATO AND BASIL SALAD:  Into a bowl combine all
dressing ingredients, mix well.  Put salad ingredients into a serving
dish and drizzle over the  dressing.  Converted by MC_Buster.  Per
serving: 394 Calories (kcal); 29g Total Fat; (59% calories from  fat);
6g Protein; 39g Carbohydrate; 0mg Cholesterol; 157mg Sodium  Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 1/2 Fruit;
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Nothing ruins the truth like stretching it.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 328 Calories From Fat: 249 Total Fat: 28.2g Cholesterol: 0mg Sodium: 445.8mg Potassium: 626.1mg Carbohydrates: 22g Fiber: 3.5g Sugar: 9.6g Protein: 3.1g