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

This guilt issue follows us throughout our Christian walk. And as we mature in Christ we learn the value of dealing with it rightly and the dangers of dealing with it wrongly. We learn that even though God has forgiven us, we can sense it when not God, but Satan “the accuser” (Rev. 12:10) seeks to remind us of our failures and faults. We learn how to engage in spiritual battle to prevent false guilt from setting in. We learn to not trust in our feelings as it pertains to guilt, but fully stand on the promises from God’s Word. We learn to allow that which makes us guilty to only be the things that violate God’s Word. We learn the difference between real guilt and an overactive conscience. We learn the need to keep excelling in Christ, but refuse to allow the conviction to grow spiritually become a continual self-loathing low-grade guilt that we aren’t doing enough for Jesus. We learn to greater recognize our sinfulness and yet the incredible promise that we can always “draw near with confidence to the throne of grace, so that we may receive mercy and find grace to help in time of need” (Heb. 4:16).
Randy Smith

Most Christians believe that men are indeed the method of Jesus, but precious few are willing to invest their lives by putting all their eggs in one basket. Believing this people-orientated philosophy and practicing it are entirely different matters. A large problem in Christendom is that we don't want to take the risk or the time to invest in the lives of people, even though this was a fundamental part of Jesus' ministry. We fear, that the basket is really a trap to ensnare us.
Bill Hull

    • Mango Lemonade

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    CATEGORY CUISINE TAG YIELD
    Jewish 1 Servings

    INGREDIENTS

    2 lg Mangoes; about 2 pounds total
    2 1/2 c Water
    1 1/2 c Fresh lemon juice; (from 6 medium lemons)
    1/2 c Sugar; plus
    2 tb Sugar
    Fresh mint sprigs; as optional garnish

    INSTRUCTIONS

    Source: New York Daily News - June 3, 1998 >From " Pamela Morgan's Flavors"
Makes: Approximately 7 cups
Peel, pit and chop the mangoes. In a food processor, puree the mango,
stopping once or twice to scrape down the sides of the work bowl. There
should be about two cups of puree.
In a pitcher, combine the mango puree, water, lemon juice and sugar; stir
well to dissolve. Cover and refrigerate until very cold, at least 5 hours
and preferably overnight.
Taste, and add more sugar if desired. Pour lemonade over ice in tall
glasses. Garnish with mint.
Posted to JEWISH-FOOD digest by Bella Parnes <bparnes@aabgu.org> on Jun 4,
1998

    A Message from our Provider:

    “Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”

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