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The nature and depth of human pride are illuminated by comparing boasting to self-pity. Both are manifestations of pride. Boasting is the response of pride to success. Self-pity is the response of pride to suffering. Boasting says, 'I deserve admiration because I have achieved so much.' Self-pity says, 'I deserve admiration because I have suffered so much.' Boasting is the voice of pride in the heart of the strong. Self-pity is the voice of pride in the heart of the weak. Boasting sounds self-sufficient. Self-pity sounds self-sacrificing. The reason self-pity does not look like pride is that it appears to be so needy. But the need arises from a wounded ego. It doesn't come from a sense of unworthiness, but from a sense of unrecognized worthiness. It is the response of unapplauded pride. Christian Hedonism severs the root of self-pity. People don't feel self-pity when suffering is accepted for the sake of joy.
John Piper

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.
Augustine

    • Caribbean Jerk Chicken

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    CATEGORY CUISINE TAG YIELD
    Meats Caribbean Diabetic, Low-fat, Poultry 4 Servings

    INGREDIENTS

    1 lb Chicken breasts without skin
    1 ts Whole cloves
    1 ts Peppercorns
    1/2 c Cider vinegar
    1/2 c Soy sauce; low sodium
    2 tb Olive oil
    1/4 c Red wine
    1/4 c Brown sugar
    1 lg Spanish onion; chopped
    1/4 c Scallions (white and green parts), chopped
    1 tb Jalapeno pepper; chopped
    1/2 ts Ground allspice
    1/2 ts Ground nutmeg
    1 ts Thyme
    1/4 ts White pepper
    1/4 c Lime juice

    INSTRUCTIONS

    Prepare marinade:
Crush whole cloves and peppercorns in a spice grinder or coffee grinder.
(Blender might work, too). Combine with all other ingredients, except
chicken in a blender or food processor. Blend until the marinade is thick
and smooth, with no chunks in it.
Place the chicken in a non-metal container. A glass bowl is good; so are
ziplock bags. Pour the marinade over the chicken. (Instead of individual
breasts, I used skinless chicken tenders, which I buy frozen by the large
bagful at a warehouse store). Marinate, refrigerated, for 8 hours or
overnight.
Remove the chicken from the marinade. Discard the marinade. Cook the
chicken on a grill 6 minutes on each side, or until there is no trace of
pink inside. Or, cook in a lightly-oiled cast iron pan over high heat. (You
could broil it in the oven, too.)
Slice into strips before serving, if you wish. NOTES
: I found this recipe only mildly spicy. Next time I would use more
jalapeno (about 1 entire pepper). The recipe can also be made with lean
beef, and would probably be very good that way.
Nutritional information:
1 serving contains calories: 192, calories from fat: 45, total fat: 5
grams, saturated fat: 1 gram, sodium 372 mg., carbohydrate: 6 grams,
sugars: 6 grams, protein: 29 grams.
Diabetic Exchanges: 4 very lean meats, 1/2 carbohydrate Harper %@%@% Robin
Carroll-Mann
Recipe by: Diabetes Forecast
Posted to Digest eat-lf.v097.n227 by harper@idt.net (Robin Carroll-Mann) on
Sep 09, 1997

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