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Persons need not and ought not to set any bounds to their spiritual and gracious appetites, [instead they ought] to be endeavoring by all possible ways to inflame their desires and to obtain more spiritual pleasures… Our hungerings and thirstings after God and Jesus Christ and after holiness can’t be too great for the value of these things, for they are things of infinite value… [Therefore] endeavor to promote spiritual appetites by laying yourself in the way of allurement… There is no such thing as excess in our taking of this spiritual food. There is no such virtue as temperance in spiritual feasting.

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How dangerous it is to join anything of our own to the righteousness of Christ, in pursuit of justification before God! Jesus Christ will never endure this; it reflects upon His work dishonorably. He will be all, or none, in our justification. If He has finished the work, what need is there of our additions? And if not, to what purpose are they? Can we finish that which Christ Himself could not complete? Did He finish the work, and will He ever divide the glory and praise of it with us? No, no; Christ is no half-Savior. It is a hard thing to bring proud hearts to rest upon Christ for righteousness. God humbles the proud by calling sinners wholly from their own righteousness to Christ for their justification.

John Flavel

We Love God!

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

Brussel Sprouts With Beer

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Toronto	Vegetables	8	Servings

INGREDIENTS

2	lb	Brussel Sprouts
4	oz	Bacon
2		Garlic cloves, chopped
1/2	c	Ale

INSTRUCTIONS

Trim brussel sprouts of limp leaves, then cut an 'X' in the base of
each stalk. Bring a large pan of water to a boil, add sprouts and  back
back to a boil. Boil 1 minute, then drain and run cold water  over
until cool. Cut sprouts in half. In separate skillet, saute  bacon 3
minutes. Add garlic and saute til bacon is crisp. Add sprouts  and
saute til warmed through. Pour in beer and bring to a boil.  Simmer
till sprouts are crisp-tender, about 3 minutes. Season with  salt and
pepper. Place in gratin dish and reheat, covered at 350F for  10
minutes or till hot. Or leave in skillet and reheat in it. SERVES:  8
SOURCE: Lucy Waverman's Fast & Fresh column in the Toronto Sun  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 106 Calories From Fat: 56 Total Fat: 6.2g Cholesterol: 9.4mg Sodium: 386.5mg Potassium: 390.7mg Carbohydrates: 9.8g Fiber: 3g Sugar: 3.3g Protein: 4.7g