We will continue to say what the world, by and large, will not believe, namely, that it is possible to describe homosexual behavior as sinful, perverse, abnormal, and destructive to persons and culture while at the same time being willing to lay down our lives in love for homosexual persons. In fact, we say something even more radical and unbelievable to the world, namely, that you must believe homosexual behavior is sin and harmful in order to love homosexual persons. Because God tells us in 1 Corinthians 13:6, “[Love] does not rejoice at wrongdoing, but rejoices with the truth.” If you deny the truth that homosexual behavior is sin, but instead approve of it or rejoice in it, what you bring to the homosexual person will not be love – no matter how affirming, kind, or tolerant. Our aim is the biblical combination of conviction in God’s truth and compassion for God’s creation.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	Australian	Vegetables	1	Servings

INGREDIENTS

		Fresh asparagus — 6 or 7
		Spears/person
		Fresh or frozen oysters —
		Allow 3 per person
2	tb	Dry white wine
2		Egg yolks
20	g	Butter
		Salt, pepper, cayenne

INSTRUCTIONS

Another recipe courtesy of John Morris, butcher and caterer in Rockhampton,
Queensland, Australia, as discussed on ABC [Australian Broadcasting Corp.]
Radio on Sunday 13 March 1994 in the "Queensland Sunday" programme.
John opened the discussion by stating that this is NOT a Lenten meal ;-)
(He recommended it for breakfast in bed on Sunday mornings in fact.)
Allow 6 or 7 spears per person.  Not too thin and not too old.
Trim bottom 1" of the asparagus spears and peel the lower part if necessary
(shouldn't be required if you've selected the bunches correctly and trimmed
off the bottoms) then poach them gently - get about 1" of water boiling in
a flat pan and lay the spears in it to cook for about 7 minutes (or use a
European-style tall asparagus boiler if you must).
Cut the oysters into thin strips rather than serving them as lumps.
Reserve the juice from the oyster shells - should get about 2 tablespoon
from 6 oysters. Mix this with the dry white wine and reduce over heat by
about 2/3rds (i.e. you'll have about 1 1/2 tablespoon left).
Add this liquor and about 4 tablespoon of the poaching water slowly to the
egg yolks and whisk them over very low heat until light and frothy (note:
do not have the liquor or the other fluid too hot when adding to the eggs -
you don't want to curdle them).
Add seasoning.  Then draw the sauce together by adding 20 gram of *cold*
diced butter and stirring it in gently. Add the oyster strips and fold
through.
Lay the freshly cooked asparagus spears on the serving plates and pour the
oyster sauce over them (fairly now ;-).
Recipe By     : ianst@qdpii.ind.dpi.qld.gov.au (Ian Staples)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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“The biblical concept of love says no to acts of selfishness within marital and other human relationships. #R. C. Sproul”