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

If we measure particular aspects of our disciplines in order to simplify our spiritual lives or to hold ourselves accountable to certain goals, then there may be real benefits. So a person might try to read a given number of chapters in the Bible daily in order to avoid deciding every single day how much to read, and/or to keep pace for reading through the Bible in a year. Not even the most rigorous practice of the spiritual disciplines is legalistic when the motives of our spirituality are what they should be, namely to do all to the glory of God and to pursue Christlikeness.

Donald S. Whitney

A home full of grace is also full of truth, because grace doesn’t make people less holy; it makes them more holy. Grace doesn’t make people despise or neglect truth; it makes them love and follow truth. Far from a free pass to sin, grace is a supernatural empowerment not to sin (Titus 2:11-12). Grace raises the bar, but it also enables us to joyfully jump over that bar. Any concept of grace that leaves us – or our children – thinking that truth is unimportant is not biblical grace.

Randy Alcorn

We Love God!

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

Chorizos (mexican Sausage)

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Mexican	Meats, Mexican, Pork	10	Servings

INGREDIENTS

2	lb	Pork tenderloin, ground ok
5		Chiles anchos
1/2	t	Coriander seeds, toasted
1/2	t	Peppercorns
1/8	t	Cumin seeds
2	T	Sweet paprika
2/3	c	Mild white vinegar
1/2	lb	Pork fat
2		Chilies pasilla
3		Cloves
1/2	t	Oregano, Mexican Blended
4		Garlic cloves, peel/crush
2 1/2	t	Salt
2		Vodka, if wanted

INSTRUCTIONS

Chop the meat roughly, (or purchase ground pork), together with the
fat.  Toast the chilies well, turning them from time to time so they do
not  burn. While they are still warm and flexible, slit them open and
remove the seeds and veins. As they cool off they will become crisp.
Grind the spices together withe the chilies.  Mix the ground spices and
chilies with the rest of the ingredients  and rub them well into the
meat with your hands.  Cover the mixture and set it aside in the
refrigerator to season for 3  days, stirring it well each day. (Before
using, fry a little of the  meat and taste to see if it has enough salt
and seasoning.)  Normally the meat would be put into sausage casings,
however, I just  use it straight from the bowl.  If you don't want to
stuff the meat  into casings at all, leave it to mature for about a
week. Store it in  containers in the freezer compartment of the
refrigerator.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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“A Clear Conscience Makes a Soft Pillow”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 276 Calories From Fat: 145 Total Fat: 16g Cholesterol: 99.7mg Sodium: 784.2mg Potassium: 465.1mg Carbohydrates: 1.4g Fiber: <1g Sugar: <1g Protein: 29.9g