When the law was written on tablets of stone, there was a significant weakness. The weakness of the Old Covenant was not in the law. The weakness of the Old Covenant was the people’s hearts. They couldn’t keep the law because they lacked two basic ingredients. Both of them interestingly were mentioned in the Old Testament when God used His prophets to speak while under the Old Covenant of the coming New Covenant. First, as God said through Jeremiah, “I will put My law within them and on their heart I will write it” (Jer. 31:34). The writing of the law went from tablets of stone to tablets of human hearts (2 Cor. 3:3). And second, as God said through Ezekiel, “I will put My Spirit within you and cause you to walk in My statutes, and you will be careful to observe My ordinances” (Eze. 36:27). We by far have greater power to obey the law with the fullness of the Holy Spirit dwelling within us as God says, “causing” us to obey. So there should be a radical difference between us and Israel. It’s not in the God we serve. It’s not in the desire to obey Him. It’s not in the faith of a Messiah to take away our sins. It’s not in a law that is given from God to be obeyed. It’s not even in a delight in that law. The difference is simply this. The Old Covenant is characterized by people who were stiff-necked and rebellious (Dt. 9:6; 10:16; 31:27), whereas the New Covenant is characterized by people who have soft hearts and the ability to obey.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs		Crs, Healthy	2	Servings

INGREDIENTS

1/2	lb	Asparagus spears
1/4	c	Plain nonfat yogurt
1 1/2	ts	Minced fresh dillweed
1 1/2	ts	Minced fresh chives
2	ts	Dijon mustard
1/8	ts	Salt
1/8	ts	Pepper
1		Hard cooked egg, chopped

INSTRUCTIONS

Snap off tough ends of asparagus; remove scales with a kife or vegetable
peeler, if desired. Steam asparagus, covered, 5 minutes or until crisp
tender. Rinse under cold water; drain and chill.
Combine yogurt, dillweed, chives, mustard, salt and pepper in a bowl; stir
well. Divide the asparagus evenly between two salad plates; top each with 2
tablespoons dressing and 1/2 chopped egg.
Per serving: 89 cal., 78 g protein, 3.4 g (34%) fat, 7.8 g carb., 1.2 g
fiber, 107 mg chol., 1.3 mg iron, 355 mg sodium, 98 mg calcium.
Cooking Light 9-95 Carolyn Shaw 8-95
Posted to MM-Recipes Digest  by q591b4@ilos.net on Oct 26, 1998

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