We Love God!

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

Perhaps most of all, our children need to hear that we love them. And why do we love them? Simply because they are our children. Period! They do not earn our love, nor can they lose our love regardless of what they do. This is modeling the divine love of God. Why does He love us? Because He chooses to do so. The love is unconditional and not based on our performance. And the Bible says the only reason we love Him is because He first loves us (1 Jn. 4:19). And how did He show that loved? Through His own sacrifice. “In this is love, not that we loved God, but that He loved us and sent His Son to be the propitiation for our sins” (1 John 4:10). Children can easily see where your priorities are and where your love is directed.

Randy Smith

Ministers must know how to lose arguments on non-essential matters. Care must be taken not to harangue others into silence. Preachers have a way with words. Their whole career is related to the skillful communication of ideas. It is a disgraceful fact that some ministers love to talk and have a habit of dominating discussion on every subject. Even when ignorant on an issue, a preacher can usually out-talk knowledgeable men. Thus in a controversy it is possible to silence men by sheer force of verbiage without convincing them. How exemplary would it be if all ministers exercised self-control over their tongues in the church! It is to be feared that some men are able to handle texts of Scripture who cannot discipline themselves.

Walter Chantry

We Love God!

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

Luma Restaurant’s Scott Bryan Cooks Scallops

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Life3, Lifetime tv	1	Servings

INGREDIENTS

8		Diver scallops
2		Heads endive, sliced 1/4
		inch
1	T	Sugar
2	T	Canola oil
		One lemon, juice of
		Chives, for garnish
1/2	c	Mussel juice or vegetable
		juice
		Lemon zest
3	T	Butter
1	T	Extra virgin oil

INSTRUCTIONS

Bring stock to boil. Add butter, olive oil, 1/2 lemon juice, citrus
zest, salt and pepper. Blend.  Season and sear scallops in oil for 2
minutes on each side. Saut  endive in one Tbsp. butter, add sugar and
caramelize for one minute.  Place endive in middle of plate, place 2
scallops on top and pour  sauce over scallops.  Notes: Scott Bryan, the
critically acclaimed new chef and owner of  NYC's Luma restaurant,
sears diver scallops with infused oils.  Â© 1997 Scott Bryan  Â© 1997
Lifetime Entertainment Services. All rights reserved.  MC formatted
using MC Buster br Barb at PK  Converted by MM_Buster v2.0l.

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“To ignore God is the height of selfishness”