Sunday, October 26, 2014


ROSEMARY is an fragrant evergreen shrub. The leaves have a bitter, sharp and highly scented taste that complements a wide variety of foods. The leaves are often used as a flavoring in stuffing and to flavor roast lamb, pork, chicken and turkey. It is native to the Mediterranean and Asia, but is reasonably hardy in cool climates. It can withstand a severe lack of water for lengthy periods. Legend has it that the Virgin Mary spread her blue cloak over a white-blossomed bush when she was resting, and the flowers turned blue. The shrub then became known as the 'Rose of Mary'.
PINCH OF WISDOM:  The phrase “highly scented” brings a pleasant thought to most of us.  A lasting aroma that brings pleasure even when the source is no longer around is a pleasant remembrance. Christians in the world should attempt to be described in the same manner. Even when one is not present the pleasing memory of a Christ-like presence should continue. We may be all the world around us will ever know of the “pleasing aroma” of Christ.
TASTE OF SCRIPTURE: “For we are to God the pleasing aroma of Christ among those who are being saved and those who are perishing.” 2 Corinthians 2:15 (NIV)
3 pounds pork tenderloin
1 tbs. olive oil
2 cloves garlic, minced
3 tbs. dried rosemary

.                 Preheat oven to 375 degrees F (190 degrees C).
.                 Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary.
.                 Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).

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