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

A God-centered theology must be a missionary theology. If you say that you love the glory of God, the test of your authenticity is whether you love the spread of that glory among all the peoples of the world. Or another way to say it is that worship is the fuel and the goal of missions. Missions exists because worship doesn't. God's passion is to be known and honored and worshipped among all the peoples. To worship him is to share that passion for his supremacy among the nations.
John Piper

Pride is one chief cause of undue anger. It is because men are proud, and exalt themselves in their own hearts, that they are revengeful, and are apt to be excited, and to make great things out of little ones that may be against themselves. Yea, they even treat as vices things that are in themselves virtues, when they think their honor is touched, or when their will is crossed. And it is pride that makes men so unreasonable and rash in their anger, and raises it to such a high degree, and continues it so long, and often keeps it up in the form of habitual malice… If men sought not chiefly their own private and selfish interests, but the glory of God and the common good, then their spirit would be a great deal more stirred up in God's cause than in their own; and they would not be prone to hasty, rash, inconsiderate, immoderate, and long-continued wrath, with any who might have injured or provoked them; but they would in a great measure forget themselves for God's sake, and from their zeal for the honor of Christ. The end they would aim at, would be, not making themselves great, or getting their own will, but the glory of God and the good of their fellow-beings.
Jonathan Edwards

    • On-The-Barbecue Onion Pot Roast

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Meats Canadian Barbecue, Meats, Easy 10 Servings

    INGREDIENTS

    5 1/2 lb Blade or chuck beef roast
    (bone in)
    2 Onions
    1/3 c Red wine vinegar
    1/4 c Dijon mustard
    1/4 c Olive oil
    1 tb Chopped fresh thyme OR
    1/2 ts Dried thyme
    2 Bay leaves, crumbled
    1 Cloves garlic
    1/4 ts Each pepper and hot pepper sauce

    INSTRUCTIONS

    Place roast in bowl.  In food processor, puree together onions, vinegar,
mustard, oil, thyme, bay leaves, garlic, pepper and hot pepper sauce; pour
over roast. Cover and marinate in refrigerator for 24 hours, turning
occasionally.  Let stand at room temperature for 30 minutes.
Reserving marinade, place roast on greased grill over high heat; cook,
turning often, for 20 minutes or until browned.
Turn off one burner; place roast over unlit burner. Increase heat to high
on remaining burner; cover barbecue and cook roast, turning and basting
occasionally with marinade, for 2 1/2 to 3 hours or until meat thermometer
registers 160°F for medium or until desired doneness.
Transfer to platter and tent with foil; let stand for 10 minutes before
slicing.  Makes 10 servings.  Typed in MMFormat by cjhartlin@msn.com
Source: Canadian Living's Best Easy Cooking
Posted to MM-Recipes Digest  by "Cindy Hartlin" <cjhartlin@email.msn.com>
on May 8, 1998

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