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God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Our self-abnegation is thus not for our own sake but for the sake of others. And thus it is not to mere self-denial that Christ calls us but specifically to self-sacrifice, not to unselfing ourselves but to unselfishing ourselves. Self-denial for its own sake is in its very nature ascetic, monkish. It concentrates our whole attention on self—self-knowledge, self-control - and can therefore eventuate in nothing other than the very apotheosis of selfishness. At best it succeeds only in subjecting the outer self to the inner self or the lower self to the higher self, and only the more surely falls into the slough of self-seeking, that it partially conceals the selfishness of its goal by refining its ideal of self and excluding its grosser and more outward elements. Self-denial, then, drives to the cloister, narrows and contracts the soul, murders within us all innocent desires, dries up all the springs of sympathy, and nurses and coddles our self-importance until we grow so great in our own esteem as to be careless of the trials and sufferings, the joys and aspirations, the strivings and failures and successes of our fellow-men. Self-denial, thus understood, will make us cold, hard, unsympathetic—proud, arrogant, self-esteeming—fanatical, overbearing, cruel. It may make monks and Stoics, it cannot make Christians.

B.B. Warfield

We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Grilled Fish Fillets With Lentil Salsa

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Seafood		May 1990	1	Servings

INGREDIENTS

3/4	c	Lentils, picked over
1		Green bell pepper, chopped
		fine
1/2	c	Finely chopped onion
2		Tomatoes, chopped
1/4	c	Chopped fresh coriander
3	T	Olive oil
3	T	Red-wine vinegar
		Four, 6 to 8-ounce
		skinless flounder
		or orange roughy
		fillets
		All-purpose flour for
		dredging the fish

INSTRUCTIONS

In a large saucepan of boiling water boil the lentils for 15 to 20
minutes, or until they are just tender, drain them in a sieve, and
rinse them briefly under cold water. Drain the lentils well and in a
bowl toss them with the bell pepper, the onion, the tomatoes, the
coriander, the oil, the vinegar, and salt and black pepper to taste.
Pat the fillets dry, season them with salt and pepper, and dredge  them
in the flour, shaking off the excess. Grill the fillets on an  oiled
rack set about 6 inches over glowing coals or in an oiled  ridged grill
pan over moderately high heat for 4 to 5 minutes on each  side, or
until the just flake. Divide the salsa among 4 plates and  top each
serving with a fillet.  Serves 4.  Gourmet May 1990  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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