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

Opening our home to others is a wonderful gift and a neglected discipline in the church. But we easily forget the whole point of hospitality. Think of it this way: Good hospital-ity is making your home a hospital. The idea is that friends and family and the wounded and weary people come to your home and leave helped and refreshed. And yet, too often hospitality is a nerve-wracking experience for hosts and guests alike. Instead of setting our guests at ease, we set them on edge by telling them how bad the food will be, and what a mess the house is, and how sorry we are for the kids’ behavior. We get worked up and crazy busy in all the wrong ways because we are more concerned about looking good than with doing good. So instead of our encouraging those we host, they feel compelled to encourage us with constant reassurances that everything is just fine. Opening our homes takes time, but it doesn’t have to take over our lives. Christian hospitality has much more to do with good relationships than with good food. There is a fine line between care and cumber. In many instances, less ado would serve better.
Kevin DeYoung

Complaining about the weather seems to be a favorite American pastime. Sadly, we Christians often get caught up in this ungodly habit in our society. But when we complain about the weather, we are actually complaining against God who sent us our weather. We are, in fact, sinning against God (see Numbers 11:1).
Jerry Bridges

Cheesy Bacon Grits

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CATEGORY CUISINE TAG YIELD
Dairy Side, Dish 4 Servings

INGREDIENTS

1/2 lb Chopped bacon
4 1/2 c Whole milk
1 1/2 ts Salt
1/4 ts Cayenne pepper
1 tb Butter
2 c Quick white grits
1 c Grated white cheddar cheese

INSTRUCTIONS

Render the bacon in a saucepan, over medium-high heat, cooking about 4
minutes. Add the milk, salt, cayenne, and butter and bring to a boil. Stir
in the grits and reduce the heat to medium. Stir for 30 seconds, then add
the cheese and stir until the cheese melts. Cook, uncovered, for 4 to 5
minutes, or until the grits are tender and creamy. Serve immediately.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A73 broadcast 11-14-1997) 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
11-15-1997
Recipe by: Emeril Lagasse

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