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The day may come when after a long fight with disease, we shall feel that medicine can do no more, and that nothing remains but to die. Friends will be standing by, unable to help us. Hearing, eyesight, even the power of praying, will be fast failing us. The world and its shadows will be melting beneath our feet. Eternity, with its realities, will be looming large before our minds. What shall support us in that trying hour? What shall enable us to feel, 'I fear no evil'? (Psalm 23:4). Nothing, nothing can do it but close communion with Christ. Christ dwelling in our hearts by faith. Christ putting His right arm under our heads. Christ felt to be sitting by our side. Christ can alone give us the complete victory in the last struggle.

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In hermeneutical debate it is often asked whether it is right to assume that all of Moses' law remains unless it is specifically abolished, or if it is right to assume that it is all abolished unless it is specifically stated to remain. In one sense the question is irrelevant, for it is the entire Old Covenant that is abolished (2 Cor. 3) and not just certain categories of the law. But in another sense the question is wrong, for Christ's claim (Mt. 5:18-20) is that all of Moses is to be continually taught and observed-only, in the new form He gives it. It is all of the law that remains, but it is to be obeyed as interpreted by Christ.

Fred Zaspel

We Love God!

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

Linguine With Shrimp And Asparagus

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy			1	Servings

INGREDIENTS

1/4	c	1/2 stick butter
1	lb	Uncooked medium shrimp
		peeled deveined
1	c	Sliced shallots, about 3
		large shallots
16		Asparagus spears, trimmed
		cut into 1-inch pieces
1	lb	Plum tomatoes, peeled
		seeded chopped
1	c	Whipping cream
1/2	c	Vodka
1/2	c	Sliced drained oil-packed
		sun-dried tomatoes
		about
		2 ounces
12	oz	Linguine
1/4	c	Thinly sliced fresh basil

INSTRUCTIONS

1998    
Melt 1/4 cup butter in large skillet over medium-high heat. Add
shrimp; sautÃ©e until opaque in center, about 2 minutes. Using  slotted
spoon, transfer shrimp to bowl. Add shallots and asparagus to
saucepan; saut until shallots are tender and slightly brown, about 3
minutes. Add plum tomatoes, cream, vodka and sun-dried tomatoes.
Simmer until tomatoes are tender, about 4 minutes. Add shrimp; toss  to
coat.  Meanwhile, cook linguine in large pot of boiling salted water
until  tender but still firm to bite. Drain well, reserving 1/2 cup
cooking  liquid. Return pasta and reserved cooking liquid to pot. Add
sauce;  toss to coat. Season with salt and pepper. Transfer to serving
dish.  Sprinkle with basil and serve.  Makes 4 Servings  Bon AppÃ©tit
June 1997  Posted to recipelu-digest by Sandy <sandysno@pctech.net> on
Feb 24,

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