We Love God!

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

Children are born into God’s family and receive their inheritance not by marriage and procreation but by faith and regeneration. Which means that single people in Christ have zero disadvantage in bearing children for God and may, in some ways, have great advantage. The apostle Paul was single in Christ, and he said of his converts, “Though you have countless guides in Christ, you do not have many fathers. For I became your Father in Christ Jesus through the gospel” (1 Cor. 4:15). Paul was a great father and never married. And does he not speak beautifully for single women in Christ in 1 Thessalonians 2:7 when he writes, “We were gentle among you, like a nursing mother taking care of her own children?” So it will be said of many single women in Christ, “She was a great mother and never married.”

John Piper

We Love God!

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

Marinated Peas And Mushrooms

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Vegetables	4	Servings

INGREDIENTS

6		Pearl onions
1	t	Olive oil
1	c	Shelled green peas
9		Carrots, 1/2 pound each
		cut into 3-inch pieces
1 1/2	c	Small mushrooms
1 1/2	c	Fresh shiitake mushrooms
		stems removed
12		Parsley sprigs
8		Mint leaves
2/3	c	Tarragon-flavored vinegar
1/2	c	Water
1	t	Mustard seeds
1	t	Mixed peppercorns
1/2	t	Salt

INSTRUCTIONS

Drop onions into a saucepan of boiling water; return to a boil. Drain;
rinse under cold water. Drain and peel.  Heat oil in a nonstick skillet
over medium heat. Add onions; saute 5  minutes. Add peas and carrot
pieces; saute 5 minutes or until  crisp-tender. Remove from heat; stir
in mushrooms, parsley, and mint.  Spoon vegetable mixture into a
shallow dish or glass bowl; set aside.  Combine the vinegar and the
next 4 ingredients (vinegar through salt)  in a small saucepan; bring
to a boil. Pour over vegetables; cover and  marinate in refrigerator at
least 2 hours. Yield: 4 servings (serving  size: 1 cup).  Per serving:
161 Calories; 2g Fat (12% calories from fat); 6g  Protein; 33g
Carbohydrate; 0mg Cholesterol; 624mg Sodium  Serving Ideas : Serve with
a slotted spoon.  Recipe by: Cooking Light, April 1995, page 118
Posted to MC-Recipe Digest V1 #406 by igor@digex.net on Jan 28, 1997.

A Message from our Provider:

“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”