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The next time your heart is indifferent toward sin, think for a moment of what sin cost your Savior on the cross. Think about His lacerated back ripped open to the bone from the Roman scourge. Think how He suffered for a breath of air as He extended His bloody body up the vertical beam of the rugged cross. Think about the splinters that dug deeper into His freshly cut wounds with every movement. Think about the large spikes that pierced His hands and His feet penetrating deeply into nerve endings. Think of the slow suffocation as Jesus hung there in the nude, mocked by the onlookers. Jesus didn't die for His own sin; He died for ours. '[He was] pierced through for our transgressions… [He was] crushed for our iniquities' (Isa. 53:5). Does the love of Christ compel you to turn from that which brought Him unspeakable anguish?
Randy Smith

The fact is, the higher up we find ourselves in terms of power, influence, and wealth – the more people look up to us – the more vulnerable we are to pride and self-deceit, and the more prone we are to be blind to our spiritual needs and deficiencies. Once we are established in a position of influence, we have a reputation to maintain. We have a lot to lose if we get honest about our real spiritual needs. For most of us, the subtle encroachment of pride is more dangerous, and more likely to render us useless to God and others, than any other kind of failure.
Nancy Leigh DeMoss

    • Rosemary Stuffed Shoulder of Lamb

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Meats, Eggs Chef, On, A, Shoestring 1 servings

    INGREDIENTS

    1 Whole lamb shoulder; boned
    Breadcrumbs
    8 oz Beef sausages or sausage meat
    1 pk Rosemary
    4 Red onions
    3 Peppers; mixed
    4 Courgettes
    1 Aubergine
    1 Egg

    INSTRUCTIONS

    Mix sausage meat, crumbs, rosemary and egg together. Season and stuff the
lamb then tie into a long shape. Seal the joint in a hot oil pan. Roast in
the oven for 20 minutes at 180C.
Cut peppers, courgettes, onion and aubergine into slices and fry in olive
oil in a griddle pan.
Serve lamb on bed of grilled vegetables.
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Posted to CHILE-HEADS DIGEST V4 #, converted by MM_Buster v2.0l.

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