Name: Salmon D'amour
Ingredients: 1 Salmon fillet; 1 Handful chopped celery; 1 Handful chopped leeks; 1 Handful chopped red peppers; 1 tb Lemon zest; Chopped chives; 1 tb Lemon juice; 1 c Single cream; 1 c Fish stock; Champagne or white wine

Yes, we have a responsibility to vote! “When the righteous increase, the people rejoice, but when a wicked man rules, people groan” (Prov. 29:2). Because we do live in a republic where our voice counts (“We the people”), we need to know what is most important according to God’s will and determine the politician that best will uphold it. It’s impossible to say that religion and politics do not mix. Being “salt and light” does not exempt us from the political world. We should influence it. When Christians choose not to vote we open a vacuum to unrighteous legislation that now provides a greater opportunity for evil to thrive and be imposed on the will of the people, including ourselves and future generations. In the Bible, Joseph and Daniel heavily influenced governing leaders and it greatly benefitted God’s people. Likewise, we are called in Galatians 6:10 to “do good to all people.” Why would we want men and women in the office that will introduce and perpetuate unrighteousness in our society? With the blood-bought freedoms we enjoy as a country, thanks to our military heroes, we cannot sit back and refuse to exercise our rights only to further individuals in the office that will not submit to Divine Law or the Constitution.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Seafood		Dilly, Dines, Out	1	servings

INGREDIENTS

1		Salmon fillet
1		Handful chopped celery
1		Handful chopped leeks
1		Handful chopped red peppers
1	tb	Lemon zest
		Chopped chives
1	tb	Lemon juice
1	c	Single cream
1	c	Fish stock
		Champagne or white wine

INSTRUCTIONS

PER PERSON
Cut the salmon fillet into the shape of a heart. Take a piece of buttered
aluminium foil (also cut into the shape of a heart) and put the vegetables
on in a small pile, with the lemon. Place the salmon on top, seal the foil
and bake for 8 minutes in a medium oven.
For the sauce, simmer together the cream and fish stock, add a splash of
wine and whisk together. Unwrap the salmon and serve with the sauce poured
over the top.
This recipe was invented at the Victoria and Albert Museum restaurant.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“To ignore our Creator is the height of selfishness”