Dijon Style Mustard (cl)

Thom Rainer did a study a number of years ago asking formerly unchurched people the open-ended question, “What factors led you to choose this church?” A lot of surveys had been done asking the unchurched what they would like in a church. But this study asked the formerly unchurched why they actually were now in a church. The results were surprising: 11 percent said worship style led them to their church, 25 percent said children’s/youth ministry, and 37 percent said they sensed God’s presence at their church. For 41 percent, someone from the church had witnessed to them, and 49 percent mentioned friendliness as the reason for choosing their church. Can you guess the top two responses? Doctrine and preaching – 88 percent said the doctrine led them to their church, and 90 percent said the preaching led them there, in particular, a pastor who preached with certitude and conviction… When it comes to reaching outsiders, bold, deep, biblical preaching is not the problem. It’s part of the solution.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
		Condiment	2	Cups

INGREDIENTS

3/4	c	Hot mustard powder
1/4	c	Very cold water
1	c	Cider vinegar
1	c	Dry white wine
1/2	c	Minced yellow onion
1/4	c	Minced shallots
3	T	Minced garlic
1		Bay leaf
2	t	Black peppercorns
4		Juniper berries
2	T	Cold fresh lemon juice
2	t	Kosher salt
2	t	Sugar

INSTRUCTIONS

1997    
Recipe by: COOKING LIVE SHOW #CL8870 Preparation Time: In a bowl stir
together mustard flour and water to make a paste. In a saucepan
combine vinegar, wine, onion, shallots, garlic, bay leaf,  peppercorns,
and juniper berries and bring mixture to a simmer over  moderate heat.
Simmer mixture until reduced by two thirds. Strain  mixture, cover and
chill.  Stir the chilled vinegar reduction into the mustard paste. Add
the  lemon juice, salt and sugar and stir to combine. Let mixture stand
for at least 20 minutes. Transfer the mustard mixture to a saucepan,
bring to a simmer over low heat and cook for 15 minutes. Remove from
heat and allow to cool. Transfer to a sterile jar and seal tightly,
and store on a dark, cool shelf for at least a month or up to 6  weeks,
before using. Mustard will mellow with age. Mustard should be
refrigerated once open and will keep for 6 months.  Yield: about 2 cups
Posted to MC-Recipe Digest V1 #613 by thelma@pipeline.com on May 16,

A Message from our Provider:

“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 210 Calories From Fat: 23 Total Fat: 2.5g Cholesterol: 0mg Sodium: 1900mg Potassium: 358.2mg Carbohydrates: 20g Fiber: 1.9g Sugar: 7.5g Protein: 2g

Those in the world do not respond well to pain. They fear it, despise it and run from it. They struggle with why God would allow suffering. They see no purpose in it. They make themselves out to be a victim and with bitter hearts blame the world for their misfortunes. They fret, overreact, whine, and complain. They throw massive pity-parties. They lose peace and joy and move further away from God. On the other hand, Christians know from the Bible and experience that God sovereignly permits suffering to enter our lives. We trust His goodness and wisdom and remain under the trial until it accomplishes God’s designed work in our lives. Since His primary goal is to make us holy, God gets our attention through the trial and then is continually refining our character. We don’t minimize the pain and sorrow, but know deep inside through faith that good will come out of it. We can therefore give thanks for all things and maintain our joy and peace despite apparently unfavorable circumstances. Do you see the diametrically opposed contrast to the world?

Randy Smith