God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
How can I tell the difference between the convicting ministry of the Holy Spirit and the accusing attacks of Satan? Some thoughts: 1. The Holy Spirit puts His finger on a specific sin I have committed, something concrete I can own and confess, but the accusations of Satan are vague and simply demoralizing. 2. The Holy Spirit shows me Christ, the mighty Friend of sinners, but the devil wants me spiraling down into negative self-focus. 3. The Holy Spirit leads me to a threshold of new life, but the devil wants to paralyze me where I am. 4. The Holy Spirit brings peace of heart along with a new hatred of sin, so that I bow before Jesus in reconsecration, but the devil offers peace of mind with smug relief, so that I fold my arms and say, “There, that’s over with.” 5. The Holy Spirit helps me to be so open to God that I allow Him to control the conversation, but the devil tempts me to take off the table certain questions I just don’t want God to talk to me about. We are thankful for our dear Friend, the Holy Spirit.
Sometimes we say that the principle by which any action may be judged is: Can I take Christ there? There is truth in that. But it is not the whole truth. For, Paul emphasizes (1 Corinthians 6:15), we have no choice in the matter. We do take Christ there. As those who are united to Him we cannot leave Him behind. So the real question is: Can I take Christ there and look Him in the face without shame? Is this course of action, this decision I am taking, totally consistent with my personal confession that “Jesus Christ is my Lord”?
Granny Smith apples, peeled, cored and coarsely chopped
4
Fresh red chilies (or hydrated dried chilies), diced
1/2
c
Brown sugar
1/3
c
Cider vinegar
8
Cloves garlic, minced
1
c
Water
1
tb
Chopped fresh marjoram
1/2
c
Toasted pine nuts (optional)
INSTRUCTIONS
To prepare the chutney, place apples and chilies in a heavy saucepan
with sugar, vinegar, garlic and water. Bring to boiling over medium
heat, lower the heat, partially cover the pan and simmer, stirring
occasionally, for 30 minutes.
Stir in marjoram and add pine nuts. Allow to cool, then refrigerate.
Use within a few days.
Makes about two cups.
The San Mateo Times. 6/26/90
Posted by Stephen Ceideburg July 27 1990.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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