So, what’s so bad about complaining? One – it reveals a thankless heart. How much easier is it to complain about the two things we don’t have as compared to being grateful for the thousands of things we do have? How can we follow the commands to rejoice always (Phil. 4:4) and be thankful for all things (1 Thes. 5:18) if there is a mere morsel of complaining in our hearts? Two – complaining reveals greater sins. Why do we complain? Because we are jealous that someone has what we want. Because we are selfish that things are not going our way. Because we are discontent and unsatisfied in Christ’s sufficiency. And three – complaining distrusts the sovereignty of God. Complaining implies that God made a mistake; that He not ruling the world with perfect justice and wisdom and quite frankly, we could do a better job. That He’s personally unloving and unkind to us. Can we rightly accept the fact that God has a good plan for our lives, or do we complain in believing ours is better and thus cast doubt on our sovereign Creator?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats		Home cookin	4	Servings

INGREDIENTS

1		Pork tenderloin (about
		3/4 pound)
2	tb	Oyster sauce
2	tb	Dry sherry
2	tb	Soy sauce
1	ts	Grated peeled gingerroot
1	bn	Green onions
1		Bok choy (about 1 1/2
		Pounds)
1	bn	Radishes
1		(12 ounce) package linguine
		Salad oil
1/2	ts	Salt
1/2	lb	Fresh mushrooms

INSTRUCTIONS

About 1 hour before serving: 1. Trim fat from pork tenderloin. Cut pork
tenderloin crosswise into thin slices. In bowl, mix pork, oyster sauce,
sherry, soy sauce, and gingerroot. 2. Cut green onions into 2-inch pieces;
slice bok choy crosswise into 1-inch wide strips; cut each radish in half
if large. 3. In large saucpot, prepare linguine as label directs. 4.
Meanwhile, in 12-inch skillet, over high heat, in 2 tablespoons hot, salad
oil, cook bok choy and salt stirring quickly and frequently until
tender-crisp; remove to bowl. In oil remaining in skillet, in 1 tablespoon
additional hot salad oil, cook radishes, stirring frequently, until
tender-crips; remove to bowl with bok choy. 5. To oil remaining in skillet
over high heat, add 1 tablespoon salad oil and green onions, stirring
frequently, until green onions are tender-crisp. Add pork mixture; cook,
stirring, just until pork loses its pink color and is tender, about 5
minutes. 6. Return bok choy and radishes to skillet; add mushrooms; heat.
7. Drain linguine. Return linguine to saucepot; add pork mixutre; toss to
mix well.
Posted to MM-Recipes Digest V3 #256
Date: Thu, 19 Sep 1996 09:07:54 -0500
From: netdir@cyberspc.mb.ca (S.Pickell)

A Message from our Provider:

“Jesus: All roads lead to tragedy – except one”