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

There is admittedly a certain tension between the different principles involved in church discipline. On the one hand there is the gentleness of Galatians 6:1, on the other, the severity of Titus 1:13. While we may never be judgmental in our attitudes (Matthew 7:1), we must nevertheless judge among ourselves (1 Corinthians 5:12). Just as we are called to love in a manner that is willing to overlook certain sins (1 Peter 4:8), we must also “exhort one another daily” so that none will be “hardened through the deceitfulness of sin” (Hebrews 3:13). The tension is seen most clearly in that we are to love our brother as Christ loved us (John 13:34-35), yet remain willing to consider him an unbeliever and cast him away if he continues in sin (Matthew 18:17; 1 Corinthians 5:11). We might be tempted to use the word “balance” in describing our desire to manage this tension. But as it is all-too-commonly understood, “balance” means compromise – easing away from convictions and obligations in order not to appear unbalanced or overly zealous. The problem with this understanding is that Scripture never tells Christians to be “balanced” people in this way. On the contrary, we are told to be zealous and fervent, both in our love for one another (Colossians 3:14; 1 Peter 4:8), and in our pursuit of holiness and purity (Titus 2:14; Hebrews 12:14-17).
Jim Elliff

A true faith in Jesus Christ will not suffer us to be idle. No, it is an active, lively, restless principle; it fills the heart, so that it cannot be easy till it is doing something for Jesus Christ.
George Whitefield

    • Swordfish Provencale

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    CATEGORY CUISINE TAG YIELD
    Seafood Fish, Main dish, Casseroles 4 Servings

    INGREDIENTS

    1 Steak 2-2 1/2 pounds
    1/4 c Oil olive
    Salt to taste
    Pepper to taste
    1 Onion medium chopped
    1/2 Pepper green chopped
    4 Tomatoes peeled chopped
    6 Mushrooms sliced
    1 Garlic clove chopped
    1 Bouquet garni
    1/2 c Wine white or 1/4 c lemon jc
    Stock fish to cover fish
    1 tb Flour
    2 tb Butter

    INSTRUCTIONS

    For Bouquet garni wrap 3 sprigs parsley, 1 bayleaf, 1 celery stalk sliced,
and pinch of tyme in cheese-cloth. Tie shut. In an ovenproof casserole
brown the swordfish in the olive oil. Season with salt and pepper then add
the onion, green pepper, tomatoes, mushrooms, and garlic. Saute for 10
minutes. Add the fish stock (or water) to cover the fish then add the wine
or lemon juice, and the bouquet garni. Cover and bake for 35-40 minutes at
350/F. Can also be simmered on the top of the stove 35-40 minutes. When
fish flakes easily, remove from casserole and keep warm. Remove bouquet
garni then boil liquid to reduce by one half. Blend the flour and butter
and whisk into liquid to thicken. Correct seasoning with salt and pepper.
Pour the sauce over the swordfish to serve and garnish with diced pimentos
and capers.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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