God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
It is not the being seen of men that is wrong, but doing these things for the purpose of being seen of men. The problem with the hypocrite is his motivation. He does not want to be holy; he only wants to seem to be holy. He is more concerned with his reputation for righteousness than about actually becoming righteous. The approbation of men matters more to him than the approval of God.
The measure of a church, the character of a church is not made known, by how well it entertains young people; the character of a church is made known by how well it embraces old people. The character of a church is not how well it can capture the lighthearted, who are alive and young; its how well it can capture and hold the heart broken...the grieving. How does it deal with the suffering? How does it deal old age? How does it deal with cancer How does it deal with love?...loving people at the worst times of life? That's the measure of a church. Anybody can draw a crowd; anybody can put on an event. Anybody can do a rock concert and attract young people who are just looking for the next gig. The measure of a church is, how does it sustain relationships with people all the way to the grave...fully embrace them, love them, right unto death. That's the measure of a church... The measure of this church can not be known by sitting here on a Sunday and listening to this that's going on up here... The measure of this church is seen in the hardest times of life, the most grievous times of life, the agonies of life, long drawn-out slow deaths or terrible accidental deaths; and how this church embraces people at the low points and the hard points of life. That's the measure of a church.
Cut steak lengthwise in 2-1/2-inch strips, trimming off fat as you go. Then
cut across the grain, in 1/8-inch thick strips. Put meat in bowl and att 1
teaspoon salt, cornstarch, and 2 teaspoons soy sauce. Wash asparagus
carefully, break off tough ends, and cut diagonally into pieces about
1/4-inch thick. (If you cat on a SHARP DIAGONAL, the pieces will be abut
1-1/2 to 2" long.) Cut onions in half lengthwise, lay cut side down, and
slice crosswise into 1/4" slices. Smash garlic cloves with flat side of
knife or cleaver and remove sking. Heat a wide frying pan or wok over
highest heat, add 1/4 cup oil, it should bubble slightly from the heat. Add
garlic and cook just until pale brown. Remove and discard. Add meat, stir
frequently, and cook until almost browned. Remove to a bowl. Add 3
tablespoons more oil. Add onion. Cook a minute or two stirring constantly.
Make a little hollow on top of the onion; add bean sauce. Cook until onion
starts to get translucent. Add asparagus and sprinkle over 1 teaspoon salt,
sugar and 1 tablespoon soy sauce. Cover and cook, taking the top off
occasionally to stir well, just until asparagus is tender-crisp. Then, put
the meat on top. Cook, stirring,just long enough to get the meat reheated.
Seve at once. *TIPS: This is usually served over white rice. I always add
more grlic, usually with the onion, and leaving it in. You can experiment
with using flavored oil in part. Also, try a different Asian sauce if you
have it on hand. Sharron MM Format Norma Wrenn NPXR56B Comments: Easy and
Tried and True
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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