What once bothered us doesn't bother us anymore. What once activated our conscience doesn't seem to anymore. What we knew was outside of God’s boundaries, and therefore functionally outside of ours, lives inside our boundaries, and it doesn’t matter to us anymore. It is a scary place to be. The hard heart is a stony heart. It is not malleable anymore. It’s hard and resistant to change, no longer tender and responsive to the squeeze of the hands of the Spirit. There is evil in our hearts and in the acts of our hands, and we’re okay with it. Could there be a more dangerous place for a believer to be?

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Meats	Cajun	Cajun, Main dish, Meats	6	Servings

INGREDIENTS

6		Thick pork chops
1 1/2	c	Dry white wine
1	c	Onions, chopped
3	tb	Soy sauce
		Salt & red cayenne pepper
1	c	Bell pepper, chopped
1		Clove garlic, chopped
1	cn	Pinapple chunks (15 oz.)

INSTRUCTIONS

Salt and red pepper the chops.  Brown them slowly in a skillet.
Add wine, bell pepper, onion, and garlic,  Cover and simmer for
25 to 30 minutes.  Remove pork chops, being sure to keep them warm.
Add the soy sauce and syrup from the pineapple.  Stir and simmer
until more or less thick.  Add the pineapple chunks and bring to
a boil.  Serve over pork chops and hot cooked rice.
From Justin Wilson's "Gourmet and Gourmand Cookbook"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip

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