Name: Provencal Herb Broth/aigo Bovido
Ingredients: 4 c Water; (4 to 5); 2 Bay leaves; 2 Fresh sage leaves; 1 Sprig fresh thyme; 4 Cloves garlic; peeled and left; ; whole; 10 Peels of orange rind; (3-inch); 6 Peppercorns; 1 tb Extra virgin olive oil; Salt and pepper to taste; Garnish with chives and carrot slices

CATEGORY	CUISINE	TAG	YIELD
		Dujour06, New	1	servings

INGREDIENTS

4	c	Water; (4 to 5)
2		Bay leaves
2		Fresh sage leaves
1		Sprig fresh thyme
4		Cloves garlic; peeled and left
		; whole
10		Peels of orange rind; (3-inch)
6		Peppercorns
1	tb	Extra virgin olive oil
		Salt and pepper to taste
		Garnish with chives and carrot slices

INSTRUCTIONS

Combine everything, except the oil, salt and pepper in a pot.
Bring to a boil, lower heat to simmer for 20 minutes and strain.
Whisk in oil and season to taste with salt and pepper.
Garnish with chive and carrot. Perhaps serve over vermicelli.
S: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW# DJ9206
Converted by MM_Buster v2.0l.

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We should rest in Christ alone for our salvation. But along with that there is still an abiding principle that we ought to worship on the Lord’s Day and trust God enough to have a weekly routine where we cease from our normal labors... He made the Sabbath for man, not man for the Sabbath (Mark 2:27). God gives us Sabbath as a gift; it’s an island of get-to in a sea of have-to. He also offers us Sabbath as a test; it’s an opportunity to trust God’s work more than our own. When I go weeks without taking adequate time off, I may or may not be disobeying the fourth commandment, but I’m certainly too convinced of my own importance and more than a little foolish. If my goal is God-glorifying productivity over a lifetime of hard work, there are few things I need more than a regular rhythm of rest.

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