God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
Think about it. If love is the dominant mark of our lives as it should be, what does it say about us if we claim to believe the Gospel, but fail to share it with others? In other words, we acknowledge that in Christ we have abundant life and the fullness of joy (Jn. 10:10). We accept the fact that Jesus said, 'I am the way, and the truth, and the life; no one comes to the Father but through Me' (Jn. 14:6). And we believe the wages of sin are an eternal death in hell (Rom. 6:23). Once again, what does it say about us if we claim to believe the Gospel, but fail to share it with others whereby they might experience the same blessings?
The bondage that liberates is a bondage to righteousness, a bondage to the will and ways of God, a bondage that claims as its Master and Lord the One whose holy and merciful character is now reproduced in us and through us. Our freedom to be what we were created to be consists, then, in our bondage to God and in nothing else.
Peel shallots, set flat-side down, slice. Chop to make fine dice. Finely
chop skinned garlic. Trim membrane from chicken livers, core, peel, dice 2
apples. Melt 2 tbs of the butter in frying pan, add diced apples with salt
and pepper to taste. Saute, stirring frequently, until tender, 5-7 minutes.
Transfer to bowl with slotted spoon. Melt 2 tbs more butter in the pan, add
livers, salt and pepper, fry, stirring, until brown on outside, 2-3
minutes. Scrape chopped garlic and shallots into pan, continue cooking,
stirring, until shallots slightly softened, 1-2 minutes. Remove a liver,
slice into it -- should be very brown but still pink in centre. Increase
heat to medium high. Pour Calvados into pan, bring to boil. Hold lighted
match to pan's side, set Calvados alight. Baste chicken livers until flames
subside, about 20-30 seconds. Let livers cool. Puree mixture in food
processor until almost smooth. With wooden spoon or electric mixer, cream
150 grams butter until very soft. Add chicken liver puree with apples to
this. Mix well with wooden spoon, season to taste. Spoon into 6 ramekins,
smoothing tops with back of a spoon dipped in hot water. Cover, chill until
firm, 2-3 hours. Garnish: Core remaining apple with skin on, cut into 6
slices/rings. Melt remaining butter, fry slices, sprinkling with half the
sugar. Turn slices over, sprinkle with rest of sugar, fry over medium heat
until caramelized and brown, about 2-3 minutes on each side. Transfer to a
plate. Make some toast, serve with an apple slice and mint spring on each
pate and with the toast.
Recipe by: Anne Willan's Look and Cook Creative Appetizers Posted to
MC-Recipe Digest V1 #644 by Douglas Weller <dweller@ramtops.demon.co.uk> on
Jun 12, 1997
A Message from our Provider:
“The thankful heart sees the best part of every situation. It sees problems and weaknesses as opportunities, struggles as refining tools, and sinners as saints in progress. #Francis Frangipane”
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