We Love God!

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

If our conversion, our turning, is basically understood to be something we do ourselves instead of being something God does in us, then we misunderstand it. Conversion certainly includes our own actions. We must make a sincere commitment. We must make a self-conscious decision. Even so, conversion – real conversion – is more than that. Scripture is clear in teaching that we are not all journeying toward God – some having found Him, others still seeking. Instead, Scripture presents us as needing to have our hearts replaced, our minds transformed, our spirits given life. We can do none of this for ourselves. The change each human needs, regardless of how we may outwardly appear, is so radical, so near our roots, that only God can bring it about. We need God to convert us.

Mark Dever

We Love God!

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

Thai Fruit And Shrimp Salad (yam Polamal)

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Fruits, Grains	Thai	Salads	4	Servings

INGREDIENTS

2	c	Assorted fruits *
2	T	Oil
1		Shallot, thinly sliced
3		Garlic cloves, thinly sliced
		Juice of 1 lime
1	t	Kosher salt
1	t	Sugar, or to taste
		optional
1/4		Cooked shrimp
2	T	Chopped raw peanuts
1		Fresh red chile, seeded
		finely shredded

INSTRUCTIONS

(sliced green apples, pears, tangerine or orange sections, grapefruit
or pomelo, halved and seeded grapes, strawberries, firm papaya).
Recipe courtesy of Chalie Amatyakul, director, Thai Cooking School at
The Oriental, Bangkok.  Reprinted from "Southeast Asian Cooking," by
Jay Harlow (Ortho Books, 1987).  Cut the fruit into bite-sized pieces.
If using pomelo, peel the  individual sections and break them apart
into grains about the size  of a grape seed. Toss apple or pear slices
in a little citrus juice  to keep them from oxidizing.  Using a small
skillet or saucepan, heat the oil over low heat and  gently fry the
shallot and garlic in it until lightly browned. Remove  and drain on
paper towels. Discard the oil or reserve it for another  use.  Combine
the lime juice, salt and sugar (if used) in a medium bowl and  stir to
dissolve.  Add the fruits, shrimp and half the garlic and  shallot:
toss to coat evenly with dressing. Taste for seasoning and  adjust if
necessary. Transfer to a serving dish and garnish with the  remaining
garlic and shallot, peanuts and chile shreds.  Serves 4.  San Francisco
Chronicle, 3/9/88.  Posted by Stephen Ceideberg; February 24 1993.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 187 Calories From Fat: 83 Total Fat: 9.5g Cholesterol: 11.3mg Sodium: 858.7mg Potassium: 479.4mg Carbohydrates: 22.8g Fiber: <1g Sugar: 1.2g Protein: 5.6g