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As C.S. Lewis once said, “Whatever is not eternal is eternally out of date.” It is simple logic. Why not invest myself it that which will last forever and matter most in this life? Do I have the faith to believe that? Do I have a deep satisfaction for all that God promised me in Christ Jesus, beginning now? If so, I will value that which is really valuable. And in order for that to happen, I need the Lord to continually help me to keep my gaze in the right place because the things of this world oftentimes seem so right and attractive, don’t they? It’s so easy to worship the creation over the Creator, isn’t it? But God has designed it where ultimate fulfillment is only to be found in the eternal realm. So if we choose not to go that route we are programmed for failure.
Randy Smith

When the early believers converted to Christ, it never occurred to them to fit Him into the margins of their busy lives. They redefined themselves around a new, immovable center. He was not an optional weekend activity, along with the kids’ soccer practices. They put Him and His church and His cause first in their hearts, first in their schedules, first in their budgets, first in their reputations, first in their very lives. They devoted themselves [Ac. 2:42]. [This was] unmistakable evidence that the Holy Spirit was being poured out.
Ray Ortlund

    • Tex-Mex Dip #1

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    Dairy, Grains Tex-Mex Dip 16 Servings

    INGREDIENTS

    3 Medium-size ripe avacados
    2 tb Lemon juice
    1/2 ts Salt
    1/4 ts Pepper
    1 c Sour cream
    1/2 c Mayonnaise
    1 pk Taco seasoning mix
    2 cn (10-oz) bean dip; plain or jalapeno-flavored
    1 Bunch green onions; chopped
    3 md Tomatoes; cored, seeded, coarsely chopped
    2 cn (3.5-oz) pitted ripe olives; coarsely chopped
    8 oz Sharp cheddar cheese; shredded

    INSTRUCTIONS

    Peel, pit & mash avacados in medium-size bowl with lemon juice, salt &
pepper. Combine sour cream, mayonnaise & taco seasoning mix in bowl. Spread
bean dip on a large, shallow serving platter. Top with avacado mixture,
then layer with sour cream mixture. Sprinkle with chopped onions, tomatoes
& olives. Cover with shredded cheese. Serve chilled or at room temperature
with large round tortilla chips.
TERESA BLACKWELL, FT WORTH, TX
NANNICE HORNOR, ROGERS, AR
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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