If you want to raise a Pharisee, just follow these simple steps (sarcasm!). 1. Make the Christian home all about rule-keeping (do’s and don’t’s), but never explain to them why we should follow God’s Word. 2. Add your own rules to God’s Word and make them more important than God’s Word. 3. Strictly enforce the rules on your children, but give yourself a pass. 4. Show your children nothing about grace, forgiveness, mercy and love. 5. Preach at them until they are blue in the face (bore them with the Bible) and never listen to what they have to say about God’s Word. 6. Make Jesus a burden rather than a blessing – make God’s Word a bondage rather than a liberation. 7. Give them no opportunity to think spiritually for themselves. 8. Fail to guide them in a spiritual worldview – teaching them how to process life with the Bible. 9. Praise their externals regardless of their motives. 10. Teach them to obey only because they have to and not because they should also want to as God’s commands come from a loving and trustworthy Father. 11. Make your disciple punishment rather than correction. 12. Demand self-reformation, rather than pointing them to Christ-transformation by grace. 13. Teach them to obey you as God rather than to obey God by obeying you. 14. Use Scripture and church as punishment. 15. Never pray for them. 16. Correct them more than you encourage them. 17. Beat your kids into external conformity, often to simply make yourself look good and do nothing to shepherd their hearts.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	West African	Veg05	8	servings

INGREDIENTS

2	c	Onion; chopped
1	tb	Peanut oil
1	tb	Vegetable oil
1/2	ts	Cayenne
1	ts	Fresh ginger; grated
1	c	Carrots; chopped
2	c	Sweet potatoes; chopped
4	c	Vegetable stock
4	c	Water
2	c	Tomato juice
1	c	Smooth peanut butter
1	tb	Sugar; optional
1	c	Scallions; chopped
1	c	Chives; chopped

INSTRUCTIONS

Saute the onions in the oil until just translucent. Stir in the cayenne and
fresh ginger. Add the carrots and saute a couple more minutes. Mix in the
potatoes and stock or water, bring the soup to a boil, and then simmer for
about 15 minutes, until the vegetables are tender.
In a blender or food processor, puree the vegetables with the cooking
liquid and the tomato juice. Return the puree to a soup pot. Stir in the
peanut butter until smooth. Taste the soup. Its sweetness will depend upon
the sweetness of the carrots and sweet potatoes. If it's not there
naturally, add just a little sugar to enhance the other flavors.
Reheat the soup gently, using a heat diffuser if needed to prevent
scorching. Add more water, stock, or tomato juice for a thinner soup.
Serve topped with plenty of chopped scallions or chives.
Per serving: 362 Calories; 22g Fat (51% calories from fat); 13g Protein;
34g Carbohydrate; 1mg Cholesterol; 1361mg Sodium
NOTES : Can substitute one 1 cup of white potatoe for 1 of the cups of
sweet potato.
Recipe by: Sundays at Moosewood Restaurant
Converted by MM_Buster v2.0l.

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