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

Because those in the world are so quick to live vicariously through their children, to catalog their successes in conversation and on social media, we Christians are tempted to follow suit. We want to show the world that our following in the pathway of Christ doesn’t make us losers, but that in fact we are empowered for even greater successes. We Christians herald our outspoken athletes and our teenage pop stars and in turn highlight whatever headlines our own children garner. Our standards, however, ought to be different. Our faith isn’t a better path to a better life, as the world defines it. It is instead a different path, a different life, and a different understanding of what we mean by better. We cherish academic success, but smart, I’m sorry to report, is not listed among the fruit of the Spirit. Neither is pretty, wealthy, athletic, musical. There is nothing wrong with those things, nothing wrong with excelling in those things. They are not, however, the goal. They are not the measure of success for those called to pick up their cross and follow Him.
R.C. Sproul Jr.

The family of God is ethnically and culturally diverse. As Christians we not only permit such diversity, but we cherish it. This is because God Himself cherishes ethnic diversity. He is not color-blind; He is colorful. At His throne God welcomes worshipers “from every nation, tribe, people and language” (Rev. 7:9). His plan of redemption is for the peoples of the world in all their rich variety.
Philip Graham Ryken

    • Basic Grilled Soft-Shell Crabs

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    CATEGORY CUISINE TAG YIELD
    Seafood Seafood 1 Servings

    INGREDIENTS

    Soft-shell crabs; thawed in frozen
    Basting sauce; (recipes below)

    INSTRUCTIONS

    Crabs should be liberally and often basted with sauce while grilling over
low heat about 12 inches from coals. Grill about 4 to 5 minutes per side.
Barbecue Sauce: Add oil to a favorite barbecue sauce ( 1 part sauce to 2
parts oil)
White Wine Marinade: Combine 1/2 cup vegetable oil, 1 teaspoon chopped
fresh basil, and 1 teaspoon lemon pepper. Slowly add 3/4 cup dry white wine
and beat with a whisk to combine. Let stand at room temperature 30 minutes,
or up to several hours in the refrigerator, for the flavors to blend.
Seafood Baste: Mix together 1/2 cup melted butter, 3 tablespoons lemon
juice, 2 tablespoons minced parsley, and 1/2 tablespoon grated lemon rind.
Recipe by: The Coastland Times
Posted to KitMailbox Digest  by "Art Guyer" <ThePoint@beachlink.com> on Jun
04, 1998

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