We Love God!

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

I like the way John Piper once put this along the lines of fearing God and perseverance. “Fearing the Lord means fearing to run away from Him. It means fearing to seek refuge and joy and hope anywhere but in God. It means keeping before our eyes what a fearful prospect it is to stop trusting and depending on God to meet our needs.” He who does not fear God has called a peace treaty with sin. But he who does fear God, battles sin and fervently continues in the daily quest for holiness. So fearing God enables us to obey Him, mature spiritually and faithfully persevere until the end.
Randy Smith

What are some traits that mark an Olympian? 1. They have a “whatever-it-takes” attitude. They’ve made the decision to pay any price and bear any burden in the name of victory. 2. They have a plan to push forward when they encounter obstacles. They know facing adversity is part of being successful. 3. They have strict accountability. 4. They consider “very good” (or worse, “good enough”) to be “bad.” They are driven to perform at an elite level. 5. They set high goals for themselves. Motivation is keeping your eyes on the goal. 6. They are humble to know others can provide advice to make them better. 7. Levels of priorities are set and their life stays in-tune with those priorities. The same single-minded devotion expected from an Olympian is the same single-minded devotion our Savior expects from His followers. Yes, the fruit of sacrifice and self-denial will be different. Yes, the goals and rewards are different. And yes, the source of strength is different. However, the traits that mark an Olympian that I mentioned earlier could also apply to the traits that mark a disciple of Jesus Christ. If anything, we should be more motivated (see 1 Cor. 9:24-27a).
Randy Smith

    • Bruschetta with Braised Escarole and Roasted Ga

    Posted on
    0
    (0)
    CATEGORY CUISINE TAG YIELD
    Italian Appetizers, Italian 4 Servings

    INGREDIENTS

    2 Whole heads garlic
    2 ts Olive oil; plus
    1 tb Olive oil (preferably extra-virgin)
    1 1/2 lb Escarole; trimmed, cut into 1-inch pieces
    1 lg Garlic clove; minced
    4 sl French bread (4" x 6" each) halved, toasted
    1 Lemon; cut into 8 wedges

    INSTRUCTIONS

    Preheat oven to 350 F.  Cut 1/2 inch off top end (opposite root end) of
each garlic head, exposing top of garlic cloves. Remove any loose papery
outer skin. Place garlic cut side up in small glass baking dish. Drizzle
with 1 teaspoon oil.  Cover dish with foil and roast garlic 30 minutes.
Turn garlic cut side down. Roast uncovered until tender, about 30 minutes.
Cool to room temperature.
Separate garlic into individual cloves.  Pinch each clove at root end to
release garlic into small bowl. Mash with fork. Stir in 1 teaspoon oil.
Season with salt and pepper. (Can be prepared 3 days ahead. Cover and
refrigerate.  Bring to room temperature before using.)
Cook escarole in large pot of boiling salted water until just tender, about
4 minutes.  Drain well.  Heat remaining 1 tablespoon oil in heavy large
skillet over medium heat. Add 1 minced garlic clove; saute until heated
through, about 3 minutes.  Season with salt and pepper.
Spread roasted garlic puree on bread slices.  Using tongs, place escarole
atop garlic.  Serve with lemon wedges.
Per Serving: calories, 170; fat, 7g; sodium, 307mg, cholesterol, 0
Source: Bon Appetit, July 1994 Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

    A Message from our Provider:

    “Mad at God? Sure you’ve got the right person?”

    How useful was this recipe?

    Click on a star to rate it!

    Average rating 0 / 5. Vote count: 0

    No votes so far! Be the first to rate this recipe.

    We are sorry that this recipe was not useful for you!

    Let us improve this recipe!

    Tell us how we can improve this recipe?