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

The love of God can be a profound answer to just about any human struggle, but sometimes we can use it in such a way that it becomes a watered down version of profoundly rich truth. For example, sometimes, because of shortcomings in us rather than Scripture, this answer misses the call to “consider others better than yourselves” (Phil. 2:3), or it ignores personal repentance. Sometimes it still allows us and our needs to be at the center of the world, and God becomes our psychic errand boy given the task of inflating our self-esteem.
Edward Welch

Do not tell me that there is no rest for us till we get to heaven. We who have believed in Jesus enter into rest even now. Why should we not do so? Our salvation is complete. The robe of righteousness in which we are clad is finished. The atonement for our sins is fully made. We are reconciled to God, beloved of the Father, preserved by His grace, and supplied by His providence with all that we need. We carry all our burdens to Him and leave them at His feet. We spend our lives in His service, and we find His ways to be ways of pleasantness, and His paths to be paths of peace. Oh, yes, we have found rest unto our souls! I recollect the first day that I ever rested in Christ, and I did rest that day. And so will all of you who trust in Jesus as I trusted in Him.
C.H. Spurgeon

    • Cobb Salad 2

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Meats, Dairy All newly t, Poultry, Salads 6 Servings

    INGREDIENTS

    1 lb Boneless; skinless chicken breasts
    2 tb White wine vinegar
    1 tb Dijon-style mustard
    2 tb Finely chopped shallots
    1/4 ts Salt
    1/4 ts Pepper
    1/4 c Olive oil
    2 tb Crumbled blue cheese
    6 c Field greens
    2 lg Tomatoes; cut in chunks
    1 Avocado; cut in chunks
    3 sl Bacon; cooked, crumbled

    INSTRUCTIONS

    Add just enough water to skillet to cover chicken. Bring to simmering. Add
chicken. Cover; simmer until cooked through, 15 minutes. Let cool
completely. Tear chicken into thin strips.
Prepare dressing: Combine vinegar, mustard, shallots, salt and pepper in
bowl. Whisk in oil in slow stream until well blended. Stir in cheese; set
aside.
To serve: Arrange greens on platter with chicken, tomatoes, and avacado.
Top with bacon. Drizzle with dressing immediately.
Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #682 by
L979@aol.com on Jul 21, 1997

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