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

As God’s dear children, we, who are by grace adopted, are called into the fellowship of suffering, soon enough to be followed by stupendous glory, with the only begotten Son. The suffering precedes the glory; the cross precedes the crown, both in the order of experience of the eternal Son of God and also in that of adopted sons and daughters of God (Douglas Kelly).
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And who and what are ministers themselves? Frail men, fallible, sinning men, exposed to every snare, to temptation in every form; and from the very post of observation they occupy, the fairer mark for the fiery darts of the foe. They are no mean victims the great Adversary is seeking, when he would wound and cripple Christ’s ministers. One such victim is worth more to the kingdom of darkness than a score of common men; and on this very account, the temptations are probably more subtle and severe than those encountered by ordinary Christians. If this subtle Deceiver fails to destroy them, he artfully aims at neutralizing their influence by quenching the fervor of their piety, lulling them into negligence, and doing all in his power to render their work irksome. How perilous the condition of that minister then, whose heart is not encouraged, whose hands are not strengthened, and who is not upheld by the prayers of his people! It is not in his own closet and on his own knees alone that he finds security and comfort and ennobling, humbling and purifying thoughts and joys; but it is when his people also seek them in his behalf that he becomes a better and happier man and a more useful minister of the everlasting gospel.
Gardiner Spring

    • Boning the Pheasant And Removing The Meat

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    CATEGORY CUISINE TAG YIELD
    Essnce02 1 servings

    INGREDIENTS

    1 Whole Pheasant; (abt 3 lbs)

    INSTRUCTIONS

    Carefully bone the pheasant, begin by making an incision down the
skin of the back, from the head to the tail. Remove the meat until
the bird is bare leaving the skin intact. Remove the wings and legs.
Dice the removed meat and set aside. Spread the skin flat and season
with salt and pepper. Set the skin aside.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2424 broadcast 12-18-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
01-26-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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