We Love God!

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

Altar call evangelism rarely produces lasting fruit. While the initial statistics are often impressive, the numbers of those who bear the biblical marks of regeneration are usually minute in comparison. D. A. Carson calls attention to this disturbing pattern in his book, A Call for Spiritual Reformation: “To what extent do those who profess faith at world-class evangelistic meetings actually persevere, over a period of five years from their initial profession of faith? When careful studies have been undertaken, the most commonly agreed range is 2 percent to 4 percent; that is, between 2 percent and 4 percent of those who make a profession of faith at such meetings are actually persevering in the faith five years later, as measured by such external criteria as attendance at church, regular Bible reading, or the like” (Baker, 1992, p. 24).

Daryl Wingerd

There are a lot of temptations for pastors, one of which, because of our public role, is to think of ourselves more highly than we should. And in so doing, we can develop a tendency to depreciate those who are under our leadership. This can be manifested in a number of ways. Our messages can be occasions where we talk down to people. We can berate people about particular sins, though our own sins are just as heinous. We can assume a know-it-all attitude. We can conduct meetings in such a way that we take advantage of people or make light of their thoughts or suggestions. We can make public, veiled references to people. And we can use humor about our members from the pulpit at their emotional expense.

Curtis Thomas

We Love God!

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

Bearnaise Sauce

January 25, 2023

CATEGORY	CUISINE	TAG	YIELD
Eggs		Emlive01	1	servings

INGREDIENTS

3	tb	White vinegar
3	tb	White wine
10		Peppercorns; crushed
2	tb	Finely-chopped shallots
1	tb	Chopped tarragon
1	tb	Water
3		Egg yolks
1	c	Unsalted butter; melted
		Salt; to taste
		Freshly-ground black pepper; to taste
1	tb	Finely-chopped parsley leaves

INSTRUCTIONS

In a saucepan, combine the vinegar, wine, peppercorns, shallots, and
tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1
tablespoon of water. Add the egg yolks and whisk, over low heat, until
frothy, about 3 to 4 minutes. In a steady stream, add the butter
until the sauce thickens. Season with salt and pepper. Strain the
sauce through a chinois and set aside. Garnish with the parsley
leaves. This recipe yields about 1 cup of sauce.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1B49 broadcast 07-21-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
07-29-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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