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Having nailed our old nature to the cross, we keep wistfully returning to the scene of its execution. We begin to fondle it, to caress it, to long for its release, even to take it down again from the cross. We need to learn to leave it there. When some jealous, or proud, or malicious, or impure thought invades our mind we must kick it out at once. It is fatal to begin to examine it and consider whether we are going to give in to it or not. We have declared war on it; we are not going to resume negotiations. We have settled the issue for good; we are not going to re-open it. We have crucified the flesh; we are never going to draw the nails.

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Christians seem blind to the hypocrisy of treating homosexual conduct so seriously and adultery and divorce so lightly. Evangelicals cry out that they must defend “traditional marriage” against the danger of “gay marriage.” But the greatest threat to traditional marriage is not from without but from within; from the rampant adultery and divorce that is found in heterosexual marriages. Churches preach against “gay marriage” (and rightly so), but tolerate adultery, divorce, and adulterous remarriage within their own memberships. The divorce rate among Christians is a disgrace. The church is so morally compromised by adultery and sexual sin (e.g., addiction to pornography and fornication) among its heterosexuals that it has lost its power to confront the plague of homosexuality.

William Einwechter

We Love God!

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

Horse Mackerel Stuffed Green Peppers

January 23, 2023

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs	Korean	Seafood	4	Servings

INGREDIENTS

1/2	lb	Canned horse mackerel
1/2		Onion
1/2	c	Bread crumbs
1		Egg; beaten
1		Clove garlic
1/2	ts	Pepper
1	tb	Corn oil
5		Green peppers
1	tb	Flour
1		Egg
1/2	ts	Corn oil
		Parsley

INSTRUCTIONS

(1)  Open can and drain fish in sieve.  Mince onion and pan-fry in greased
pan until golden brown. (2) Cut green peppers in half lengthwise and remove
seeds. Mince garlic. (3) Add drained fish, pan-fried onion, bread crumbs,
beaten egg and minced garlic together in bowl, mix thoroughly, and season
with pepper. (4) Coat inside of green pepper lightly with flour and stuff
filling (3) into peppers. (5) Beat egg and pour into greased frying pan to
make thin sheet. Shred egg sheet finely into thin strips. (6) Place stuffed
green peppers in preheated steamer and steam for about 10-15 minutes
Garnish steamed green peppers with egg strips and parsley.
by Chung Hea Han
From <Korean Cooking -- Fish, Clam and Oyster Dishes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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