God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
There is one key which will open the Book to you and reveal its golden treasures. That key is Jesus Christ. Jesus Christ is the Foundation, the Center, and the Mainspring of all Divine Truth. This is what He said, “Search the Scriptures; for in them ye think ye have eternal life: and they are they which testify of Me.” If we would avoid error in interpreting and applying the Scriptures, we must understand that everything in the Bible speaks of and relates to Christ. Divorce any doctrine from Christ and that doctrine becomes heresy. Divorce any precept from Christ and that precept becomes self-righteous legality.
To labor in the dark, without an assured commission, greatly obscures the warrant of faith in the Divine engagements; and the Minister, unable to avail himself of heavenly support, feels his “hands hang down, and his knees feeble” in his work. On the other hand, the confidence that he is acting in obedience to the call of God — that he is in His work, and in His way — nerves him in the midst of all difficulty, and under a sense of his responsible obligations, with almighty strength.
Snip the tomatoes into bite-size pieces. Melt the butter in a saucepan
over low heat; add the garlic and cook for 30 seconds. Add 3/4 cup of the
stock and the tomatoes. Bring to a boil. Reduce the heat and simmer,
uncovered, over medium heat for about 10 minutes or until the tomatoes are
tender. Add the cream and bring to a boil, stirring. Simmer over medium
heat until the sauce is thick enough to coat the back of a spoon. (The
sauce can be kept, covered, for 1 day in the refrigerator. Heat again over
low heat.) Sprinkle the chicken with salt and pepper on both sides. Heat
the oil in a large, heavy skillet over medium-high heat. Add the chicken
and saute, pressing on the chicken occasionally with a slotted spatula, for
about 4 minutes per side or until the meat feels springy and is no longer
pink inside (cut to check). Transfer to a board; cover and keep warm.
Discard the fat from the skillet. Add the remaining stock and bring to a
boil, stirring up the pan juices. Boil to reduce slightly, then add to the
sauce. Stir in the basil. Taste and adjust the seasoning. Meanwhile, cook
the pasta, uncovered, in a large port of boiling salted water over high
heat, stirring occasionally (about 1 to 2 minutes for fresh or 3 to 5
minutes for dried fettucine), or until tender but firm to the bite (al
dente). Drain, transfer to bowl and toss with 3 or 4 tablespoons of the
sauce. Cut each chicken breasts into 2 or 3 diagonal slices. Reheat gently
in the sauce if needed. Transfer the pasta to serving plates, top with the
chicken and coat with sauce.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”
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