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If you have been truly born again you have a new and holy nature, and you are no longer moved towards sinful objects as you were before. The things that you once loved you now hate, and therefore you will not run after them. You can hardly understand it but so it is, that your thoughts and tastes are radically changed. You long for that very holiness which once it was irksome to hear of; and you loathe those vain pursuits which were once your delights. The man who puts his trust in the Lord sees the pleasures of sin in a new light. For he sees the evil which follows them by noting the agonies which they brought upon our Lord when He bore our sins in His own body on the tree. Without faith a man says to himself, 'This sin is a very pleasant thing, why should I not enjoy it? Surely I may eat this fruit, which looks so charming and is so much to be desired.' The flesh sees honey in the drink, but faith at once perceives that there is poison in the cup. Faith spies the snake in the grass and gives warning of it. Faith remembers death, judgment, the great reward, the just punishment and that dread word, eternity.
C.H. Spurgeon

With such adversaries, growing in the fear of the Lord will not be a smooth process. Instead, it will be the path of warfare. We must hate the evil and ungodly assumptions of the world, we must hate our own sinful nature, and we must hate Satan. To accomplish these tasks demands the most powerful resources we have: The Word, the Spirit, and the body of Christ.
Edward Welch

    • Cima Alla Genovese Ii (salsa Verde)

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Eggs Italian F, Masterchefs, New york, Roasts, Veal 12 Servings

    INGREDIENTS

    3 T Oil, olive extra-virgin
    1 c Oil, olive extra-virgin
    1/2 c Shallot **
    4 Anchovy, fillets **
    1/2 c Vinegar, red wine
    Salt, to taste
    Pepper, to taste
    2 Peppers, red bell roasted
    OR
    1 c Pimientos, canned **
    1 Onion, red 1 cup **
    2 Celery, stalks **
    1 c Parsley, Italian **
    2 Eggs, hard cooked **

    INSTRUCTIONS

    * Finely chopped  For Salsa Verde: ================  Heat 3 tablespoons
of olive oil in a medium skillet.  In the hot oil,  saute shallots and
anchovies, stirring until shallots are softened, 2  to 3 minutes.
Cool.  In bowl, combine 1 cup olive oil, wine vinegar and salt and
pepper to  taste.  Add shallot-anchovy mixture and remaining
ingredients.  Stir  well, adjust seasoning and set aside.  Source:  New
York's Master Chefs, Bon Appetit Magazine  :  Written by Richard Sax,
Photographs by Nancy McFarland  :  The Knapp Press, Los Angeles, 1985
Chef:  Lidia Bastianich, Felidia Restaurant, New York  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

    A Message from our Provider:

    “We see a only a glimmering of the plans of God…”

    Nutrition (calculated from recipe ingredients)
    ----------------------------------------------
    Calories: 29
    Calories From Fat: 10
    Total Fat: 1.1g
    Cholesterol: 32.2mg
    Sodium: 91.9mg
    Potassium: 96mg
    Carbohydrates: 2.6g
    Fiber: <1g
    Sugar: <1g
    Protein: 1.8g


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