What is the worst the opposition can do? Kill you – though doubtless that will occur, at least for now, in this country. But even if that were case, the Scripture strips away that excuse citing that death for the Christian is the greatest event possible because only death has the ability to break the seal and usher you into inexpressible glory. Could the problem be that we simply have a too great a fascination with the things going on here and not enough desire to spend eternity with Christ? If we really “prefer” to be “home with the Lord” (2 Cor. 5:8), intimate, personal, visible communion with Christ that far exceeds our communion with Christ here (Heb. 11:10, 13), then we must be “absent from the body” (2 Cor. 5:8). In other words, we must die. Therefore death from that perspective doesn’t sound so bad. Only death can release me from “absent from the Lord” to be “home with the Lord.” So the worst the enemy can do is send me to paradise!

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Chinese	Satay	1	servings

INGREDIENTS

3	tb	Peanut oil
1/2	lb	Pork butt
2		Cloves garlic; minced
1	tb	Minced fresh ginger root
1/2	c	Preserved radish
4		Sqares firm bean curd
2		Green onions
2	tb	Crunchy peanut butter
1	tb	Dark soy sauce
1	tb	Cider vinegar
2	tb	Sesame oil
2		Dried hot red chili peppers
2	ts	Sugar
1/3	c	Stock
1/2	ts	Msg; (optional)

INSTRUCTIONS

SAUCE
Soak radish in warm water for 45 minutes. Cut pork into 1/2" cubes. Drain &
rinse canned bean curd; cut into 1/2" cubes. (If using fresh bean curd,
wrap it in clean dish towel and press it for 1 hour to make it more firm.
Wrap it tightly & use about a 5-pound weight.) Drain radish & cut into 1/2"
cubes. Cut green onions, including tops, into 2" lengths. Sauce: In a cup,
cream together peanut butter and soy sauce. Slowly mix in remaining sauce
ingredients. Set aside.
Stir-frying: Add oil to hot wok. When oil starts to smoke, add pork.
Stir-fry for about 1 minute. Add garlic & ginger; stir-fry for another 30
seconds. Transfer pork to saucepan; add peanut sauce; heat & simmer for 15
minutes, adding onions about mid-way. Skim off excess oil. Add more stock
if sauce thickens.
Steaming: In Chinese steamer, steam radish & bean curd on its serving plate
for 15 minutes, just prior to serving. When ready to serve, drain water off
plate, and top vegetables with pork & peanut sauce.
Per serving: 842 Calories (kcal); 84g Total Fat; (86% calories from fat);
9g Protein; 20g Carbohydrate; 0mg Cholesterol; 463mg Sodium Food Exchanges:
1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 16 Fat; 1/2 Other
Carbohydrates
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