God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
If God would grant us the vision, the word “sacrifice” would disappear from our lips and thoughts; we would hate the things that seem now so dear to us; our lives would suddenly be too short; we would despise time-robbing distractions and charge the enemy with all our energies in the name of Christ. May God help us to judge ourselves by the eternities that separate the Aucas from a comprehension of Christmas, and Him, who, though He was rich, yet for our sakes became poor so that we might, through His poverty, be made rich. Lord God, speak to my own heart and give me to know Thy holy will and the joy of walking in it. Amen.
Church discipline is a powerful tool in evangelism. People notice when our lives are different, especially when there’s a whole community of people whose lives are different- not people whose lives are perfect, but whose lives are marked by genuinely trying to love God and love one another. When churches are seen as conforming to the world, it makes our evangelistic task all the more difficult. As Nigel Lee of English InterVarsity once said, we become so like the unbelievers they have no questions they want to ask us. May we so live that people are made constructively curious.
Boneless beef sirloin; trimmed of fat and cut into 1-inch long strips
2
Red bell peppers; one chopped and one cut into 1/2-inch strips
1
Jalapeno pepper; seeded and
2
Cloves garlic; halved
1/4
c
Dry white wine
3/4
tb
Minced fresh ginger
1
ts
Salt
1/2
ts
Pepper
1/2
ts
Ground turmeric
1/4
ts
Ground cardamom (up to)
3
dr
Hot sauce
1
tb
Butter or margarine
1
tb
Oil
1
md
Onion; chopped
Hot cooked rice or pita bread
INSTRUCTIONS
From: kmeade@ids2.idsonline.com (The Meades)
Date: Sun, 5 May 1996 20:09:56 -0400
Place the chopped red pepper, jalapeno, garlic, wine, ginger, salt, pepper,
turmeric, cardamom, and Tabasco in a blender on medium-high speed until
smoothly blended.
Heat the butter or margarine and the oil in a 12-inch skillet over
medium-high heat until hot. Add the beef and cook until most of the liquid
has been rendered and meat is browned on all sides, about 3 to 4 minutes.
Remove the beef and keep warm.
Add the onion and red pepper strips to the skillet and cook until wilted,
about 3 minutes. Return the beef to the skillet and add the blender
mixture. Heat to boiling, then reduce the heat and simmer uncovered until
the beef is hot and the sauce is slightly thickened. Serve over rice or
stuffed into pitas, with rice on the side.
Source: "In the Kitched With Bob", by Bob Bowersox, 1994. Hearst Books.
MC-RECIPE@MASTERCOOK.COM
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