We Love God!

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

The measure of a church, the character of a church is not made known, by how well it entertains young people; the character of a church is made known by how well it embraces old people. The character of a church is not how well it can capture the lighthearted, who are alive and young; its how well it can capture and hold the heart broken...the grieving. How does it deal with the suffering? How does it deal old age? How does it deal with cancer How does it deal with love?...loving people at the worst times of life? That's the measure of a church. Anybody can draw a crowd; anybody can put on an event. Anybody can do a rock concert and attract young people who are just looking for the next gig. The measure of a church is, how does it sustain relationships with people all the way to the grave...fully embrace them, love them, right unto death. That's the measure of a church... The measure of this church can not be known by sitting here on a Sunday and listening to this that's going on up here... The measure of this church is seen in the hardest times of life, the most grievous times of life, the agonies of life, long drawn-out slow deaths or terrible accidental deaths; and how this church embraces people at the low points and the hard points of life. That's the measure of a church.

John MacArthur

We Love God!

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

Linguini With Peppery White Clam Sauce

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

1	T	Olive oil, up to 2
1	T	Butter
2		Garlic cloves, minced
1/4	c	Finely chopped onion
1/4	t	Crushed dried red pepper
2		Chopped clams, approx. 5 or
		6 ounces each
1/4	c	Dry white wine
1		Lemon, Juice of
2	T	Chopped fresh parsley
		Coarsely ground black pepper
3/4	lb	Linguini, up to 1

INSTRUCTIONS

Heat oil and butter in a medium skillet over low heat; stir in onion
and garlic. Saute over low heat 2 minutes (do not brown); add the red
pepper; saute 1 minute. Add the clams with their juice and the wine.
Simmer, uncovered, 10 minutes. Meanwhile, cook the linguine in plenty
of boiling salted water until al dente, or firm to the bite, about 6
minutes (or according to package). Drain pasta. Toss the linguine  with
the clam sauce, lemon juice, and parsley. Sprinkle with pepper.  Posted
to EAT-L Digest 21 Jan 97 by Deborah Kirwan  <dkkirwan@CREIGHTON.EDU>
on Jan 22, 1997.

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