We Love God!

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

If you keep burning the candle at both ends, sooner or later you will indulge in more and more mean cynicism – and the line between cynicism and doubt is a very thin one. Of course, different individuals require different numbers of hours of sleep: moreover, some cope with a bit of tiredness better than others. Nevertheless, if you are among those who become nasty, cynical, or even full of doubt when you are missing your sleep, you are morally obligated to try to get the sleep you need. We are whole, complicated beings; our physical existence is tied to our spiritual well-being, to our mental outlook, to our relationships with others, including our relationship with God. Sometimes the godliest thing you can do in the universe is get a good night’s sleep – not pray all night, but sleep. I’m certainly not denying that there may be a place for praying all night; I’m merely insisting that in the normal course of things, spiritual discipline obligates you get the sleep your body needs.
D.A. Carson

I assure you by the Lord, your adversaries shall get no advantage against you, except you sin, and offend your Lord, in your sufferings.
Samuel Rutherford

    • Cima Alla Genovese Ii (Salsa Verde)

    Posted on
    0
    (0)
    CATEGORY CUISINE TAG YIELD
    Eggs Italian Roasts, Veal, Masterchefs, New york, F 12 Servings

    INGREDIENTS

    3 tb 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 md Onion, red (1 cup) **
    2 Celery, stalks **
    1 c Parsley, Italian **
    2 lg 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:

    “Does it hurt when people don’t trust you? Imagine how God feels”

    How useful was this recipe?

    Click on a star to rate it!

    Average rating 0 / 5. Vote count: 0

    No votes so far! Be the first to rate this recipe.

    We are sorry that this recipe was not useful for you!

    Let us improve this recipe!

    Tell us how we can improve this recipe?