This guilt issue follows us throughout our Christian walk. And as we mature in Christ we learn the value of dealing with it rightly and the dangers of dealing with it wrongly. We learn that even though God has forgiven us, we can sense it when not God, but Satan “the accuser” (Rev. 12:10) seeks to remind us of our failures and faults. We learn how to engage in spiritual battle to prevent false guilt from setting in. We learn to not trust in our feelings as it pertains to guilt, but fully stand on the promises from God’s Word. We learn to allow that which makes us guilty to only be the things that violate God’s Word. We learn the difference between real guilt and an overactive conscience. We learn the need to keep excelling in Christ, but refuse to allow the conviction to grow spiritually become a continual self-loathing low-grade guilt that we aren’t doing enough for Jesus. We learn to greater recognize our sinfulness and yet the incredible promise that we can always “draw near with confidence to the throne of grace, so that we may receive mercy and find grace to help in time of need” (Heb. 4:16).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains	Thai		6	servings

INGREDIENTS

4		Dozen oysters; scrubbed
		=== HOGWASH ===
1/2	c	Natural rice vinegar
1/2	c	Seasoned rice vinegar
2		Shallots; chopped fine
3	tb	Fresh lime juice
1	sm	Jalapeno; seeded, chopped
1	bn	Cilantro; chopped
		=== RED OYSTER SAUCE ===
1/4	c	Butter
1/2	c	Olive oil
1	lg	Garlic clove; minced
1/4	c	Sundried tomato paste
1/4	ts	Thai red curry paste
10		Fresh basil leaves

INSTRUCTIONS

HOGWASH: Combine all ingredients in a medium bowl. Refrigerate for at
least 1 hour before using. Serve over Barbequed Oysters. (Makes 1 1/2
cups) RED OYSTER SAUCE: Melt butter in a medium saucepan over
medium-low heat. Add remaining ingredients, except basil, and simmer
until butter is brown, about 15 minutes. Roughly chop basil; add to
sauce right before serving. Serve warm over Barbecued Oysters. (Makes
1 cup) OYSTERS: Heat grill until very hot. Place oysters on grill.
When shells open (in about 3 minutes) use an oyster knife to detach
oyster from top shell. Loosen top shell and discard. Spoon a
tablespoon of Hogwash or Red Oyster Sauce over oysters before
serving. Serves 6 to 8.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted
for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 282 Calories (kcal); 27g Total Fat; (85% calories from
fat); 5g Protein; 6g Carbohydrate; 56mg Cholesterol; 221mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
5 Fat; 0 Other Carbohydrates
Recipe by: Recipe from Hog Island Oyster Company, P.O. Box 829,
Highway
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