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The nature and depth of human pride are illuminated by comparing boasting to self-pity. Both are manifestations of pride. Boasting is the response of pride to success. Self-pity is the response of pride to suffering. Boasting says, 'I deserve admiration because I have achieved so much.' Self-pity says, 'I deserve admiration because I have suffered so much.' Boasting is the voice of pride in the heart of the strong. Self-pity is the voice of pride in the heart of the weak. Boasting sounds self-sufficient. Self-pity sounds self-sacrificing. The reason self-pity does not look like pride is that it appears to be so needy. But the need arises from a wounded ego. It doesn't come from a sense of unworthiness, but from a sense of unrecognized worthiness. It is the response of unapplauded pride. Christian Hedonism severs the root of self-pity. People don't feel self-pity when suffering is accepted for the sake of joy.
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How do we distinguish between satanic accusation and divine conviction? Among other things, the former comes in the shape of condemnation that breeds feelings of hopelessness. We are told that our sin has put us beyond the hope of grace and the power of forgiveness. Satan’s accusations are devoid of any reference to the sufficiency of the cross. Divine conviction for sin, on the other hand, comes with a reminder of the sufficiency and finality of Christ’s shed blood, together with a promise of hope and the joy of forgiveness.
Sam Storms

    • Salmon in Nori

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    CATEGORY CUISINE TAG YIELD
    Seafood Sami Fish 4 Servings

    INGREDIENTS

    1 lb Salmon*
    1 ds Salt
    3 Sheets dried nori**
    2 tb Canola oil
    1 1/2 ts Lemon juice
    1 ts Lemon rind — julienned
    1 1/2 ts Balsamic vinegar
    1/4 ts Salt
    1/4 ts Freshly ground black pepper

    INSTRUCTIONS

    Wet the nori sheets on one side with water and place them, dampened side
up, on a flat work surface.  Place a strip of salmon at one end of each
sheet and roll it tightly, enclosing the salmon.  Cut each roll in half and
then cut each half into thirds.  You should have 6 slices per roll, or 18
slices in all. Arrange the nori-wrapped salmon pieces on a plate and place
in a steamer over boiling water.  Cover and steam for about 5 minutes,
until the salmon is barely cooked, even slightly rare in the center.
Meanwhile, combine all the sauce ingredients in a small bowl. Remove the
salmon from the steamer and arrange it on a serving plate. Spoon some sauce
over the salmon and sprinkle some salmon skin crackling on top and serve.
Nutrional analysis per serving: calories 227; protein 23 gm; carbohydrates
1 gm; fat 14.0 gm; saturated fat 1.6 gm; cholestorl 62 mg; sodium 243 mg.
Recipe By     : Jacques Pepin, Today's Gourmet II
From:                                 Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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