All of our discussions of the style and mechanics of worship must be anchored in a deeply biblical and richly gospel-centered understanding of what worship is. We might be tempted at a worship conference to focus exclusively on the style and mechanics of worship. And these are important! But a larger challenge is to link how we approach the week-in, week-out task of planning and leading worship with our theological understanding of worship. Do our planning and leading habits, mechanics, and techniques enable people to experience worship in the deepest, most profound, most Christ-centered way? Does our work form our congregations in a deeply biblical faith? We need a high-octane theology of worship - and one that is not simply articulated in writing, but enacted in our worship and lived out in our lives (John Witvliet).

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CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Sichuan	Main dish	4	Servings

INGREDIENTS

1	tb	Red New Mex chile; crushed
2	tb	Soy sauce
1	tb	Hot bean sauce*
2	ts	Fresh ginger; minced
2	ts	Sugar
1	ts	Rice wine or dry sherry
1	lb	Beef sirloin; 1" strips
4		Lg carrots; 3" strips
4		Celery stalks; 3" strips
1/2	lb	Green beans; 3" pieces
2	tb	Sesame seeds

INSTRUCTIONS

Combine the chile, soy sauce, hot bean sauce, ginger, sugar, and sherry.
Marinate the meat for four hours in the mixture. Cook the vegetables in
boiling salted water until tender but still slightly crispy. Drain. Combine
a couple of carrot, celery, and green bean pieces together and wrap with a
piece of the meat. Thread the meat bundles and on two parrallel skewers and
grill until the meat is medium rare, about 3 to 4 minutes on each side.
Brush the meat with the sauce, garnish with the sesame seeds and serve. *
Hot Bean Sauce available in Asian markets.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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