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

We cannot deceive God. Twice in the Acts God is called “the Heartknower” (Acts 1:24; 15:8). But we can deceive ourselves. Here are four differences between deceit and honesty in our hearts. One, a deceitful heart doesn’t know its sin because it doesn’t want to know. But an honest heart is saying, “Bring it on.” Two, a deceitful heart notices how well a sermon applies to someone else. But an honest heart is too concerned about itself to judge another. Three, a deceitful heart, when it isn’t growing, blames its inertia on hardship or its church or even on God himself. But an honest heart says, “It’s my fault. I need to get in gear.” Four, a deceitful heart delays response. It says, “I’ll get around to it, even soon. But I can’t right now.” An honest heart puts God first. Delayed obedience is a way of saying, “I’m setting the terms. I am Lord.” But an honest heart says, “Lord, whatever you want – right now.” An honest heart says, with the old hymn, 'The dearest idol I have known, whate’er that idol be, help me to tear it from Thy throne and worship only Thee.'
Ray Ortlund

This one is so simple that we miss it. Why aren’t we more grateful? There are many answers to that question, but this one is central: we aren’t grateful because we’ve never asked God to give us a grateful heart. By nature we are covetous, greedy, grasping and unhappy. Left to ourselves, we will be just like that rich fool. Generosity isn’t our natural impulse. We aren’t born giving; we’re born getting. Gratitude is not the inborn language of the heart.
Ray Pritchard

    • Williamsburg Chicken

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    CATEGORY CUISINE TAG YIELD
    Meats, Eggs Poultry, Main dish 10 Servings

    INGREDIENTS

    1 Envelope unflavored gelatin
    2 c Celery, diced
    4 c Chicken, cooked, diced
    1/2 c Stuffed olives, sliced
    1 c Canned peas, drained
    2 tb Lemon juice
    1 1/2 c Mayonnaise
    Salt & pepper to taste
    1/3 c Pecans, chopped
    1/4 ts Leaf thyme
    2 Eggs, hard cooked, chopped
    1 1/2 c Chicken broth
    Green grapes for garnish
    Oil

    INSTRUCTIONS

    Oil a 10" X 13" pan. Soften the gelatin in a little cold water or
chicken broth. Place over low heat and stir until it dissolves. Cool
and stir in lemon juice, salt, pepper and thyme. ix well into the
broth and mayonnaise. Add all other ingredients (except grapes) and
pour into pan. Place in refrigerator overnight or for several hours
until set. Decorate with halved grapes and serve over salad greens.
Mrs. Harold Cook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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