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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

    • Basque Oxtails

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    CATEGORY CUISINE TAG YIELD
    Meats Basque Frugal01 8 servings

    INGREDIENTS

    4 lb Oxtails
    2 tb Olive oil
    1 c Chopped celery
    1 md Yellow onion; peeled and chopped
    2 Carrots; sliced
    3 Garlic cloves; peeled
    2 Shallots; peeled and chopped
    1 tb Chopped fresh parsley
    1 tb All-purpose flour
    2 1/2 c Beef stock; fresh or canned
    1 1/2 c Red wine
    2 Bay leaves
    1/2 ts Dried whole thyme
    Salt; to taste
    Freshly-ground black pepper; to taste

    INSTRUCTIONS

    Rub the oxtails with salt and freshly ground black pepper. Using a
large black frying pan brown the seasoned oxtails in the oil. You
will need to do this in about three batches. Remove the meat to a 6-
to 8-quart heavy stove-top pot. Leave the oil in the frying pan and
saute the celery, onion, carrots, garlic, shallots and parsley. When
the onions are clear add the flour and stir in well. Saute a few
minutes longer and add the remaining ingredients along with the
oxtails, except the salt and pepper. Simmer partially covered for 2
hours or until tender. Stir occasionally. Add salt and pepper to
taste as the dish finishes. This recipe serves 8.
Comments: This dish is from Louis' Basque Corner in Reno. The Basque
sheepherders came to this Nevada area generations ago and they brought
their recipes with them. Louis and Lorraine Erreguible have kept up
the Basque boarding house tradition of dining and the place is just
terrific.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 02-26-1992
issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-05-1995
Recipe by: Louis and Lorraine Erreguible
Converted by MM_Buster v2.0l.

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