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

CATEGORY	CUISINE	TAG	YIELD
		June 1990	1	servings

INGREDIENTS

3	tb	Firmly packed light brown sugar
3	tb	Unsalted butter
1/2	ts	Cinnamon
1/2	ts	Vanilla
1/2	ts	Salt
1	ts	Freshly grated orange zest
1/2	c	Sweetened flaked coconut
1/2	c	Sliced almond
1	c	Old-fashioned rolled oats
1/4	c	Wheat germ

INSTRUCTIONS

In a small saucepan combine the brown sugar, the butter, the
cinnamon, the vanilla, the salt, and the zest and cook the mixture
over moderately low heat, stirring, until the brown sugar is
dissolved. In a bowl stir together the coconut, the almonds, the
oats, and the wheat germ, add the brown sugar mixture,and toss the
mixture until it is combined well. Spread the granola in a jelly-roll
pan, bake it in the middle of a preheated 350F. oven, stirring every
5 minutes, for 10 to 15 minutes, or until it is golden, and let it
cool. The granola keeps in an airtight container for 1 week. Serve
the granola as a topping for fruit salad.
Makes about 2 cups.
Gourmet June 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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