God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
This guilt issue follows us throughout our Christian walk. And as we mature in Christ we learn the value of dealing with it rightly and the dangers of dealing with it wrongly. We learn that even though God has forgiven us, we can sense it when not God, but Satan “the accuser” (Rev. 12:10) seeks to remind us of our failures and faults. We learn how to engage in spiritual battle to prevent false guilt from setting in. We learn to not trust in our feelings as it pertains to guilt, but fully stand on the promises from God’s Word. We learn to allow that which makes us guilty to only be the things that violate God’s Word. We learn the difference between real guilt and an overactive conscience. We learn the need to keep excelling in Christ, but refuse to allow the conviction to grow spiritually become a continual self-loathing low-grade guilt that we aren’t doing enough for Jesus. We learn to greater recognize our sinfulness and yet the incredible promise that we can always “draw near with confidence to the throne of grace, so that we may receive mercy and find grace to help in time of need” (Heb. 4:16).
So here’s how to avoid hypocrisy in fasting. If at any point, while fasting, you find yourself thinking, “God will love me more…God will surely be impressed with me now!” get in your car and go eat a McDonald’s Quarterpounder! If you are the least way tempted to believe, “God will bless me more…He will have no choice but to regard my righteousness!” go eat the biggest greasiest pizza you can find! If it crosses your mind, “I’m better than others who don’t fast, and I sure hope they recognize it as clearly as I do!” go to an all-you-can-eat smorgasbord!
Recipe By: rec.food.cooking - kenf@advtech.uswest.com
Cut a red bell pepper in half, remove seeds, and roast half of it (brush
with olive oil and put under broiler very close to heat until blackened,
about 5 minutes). Chop.
Saute onion in about a tablespoon of olive oil until translucent. Add
tomato and jalapeno and saute about another 5 minutes, until tomato is
cooked. Add cider to cover and apricots and boil down until cider is almost
all boiled off. Chopped roasted bell pepper and stir. Add dark rum and
flambe. (light and swirl until it goes out). Serve hot over grilled shark,
swordfish, shrimp, or marlin.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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