God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
There is admittedly a certain tension between the different principles involved in church discipline. On the one hand there is the gentleness of Galatians 6:1, on the other, the severity of Titus 1:13. While we may never be judgmental in our attitudes (Matthew 7:1), we must nevertheless judge among ourselves (1 Corinthians 5:12). Just as we are called to love in a manner that is willing to overlook certain sins (1 Peter 4:8), we must also “exhort one another daily” so that none will be “hardened through the deceitfulness of sin” (Hebrews 3:13). The tension is seen most clearly in that we are to love our brother as Christ loved us (John 13:34-35), yet remain willing to consider him an unbeliever and cast him away if he continues in sin (Matthew 18:17; 1 Corinthians 5:11). We might be tempted to use the word “balance” in describing our desire to manage this tension. But as it is all-too-commonly understood, “balance” means compromise – easing away from convictions and obligations in order not to appear unbalanced or overly zealous. The problem with this understanding is that Scripture never tells Christians to be “balanced” people in this way. On the contrary, we are told to be zealous and fervent, both in our love for one another (Colossians 3:14; 1 Peter 4:8), and in our pursuit of holiness and purity (Titus 2:14; Hebrews 12:14-17).
Ordinary people – people with problems and faults and stubborn habits and personal weakness – can be used mightily in the mission of God, because it’s not about their abilities to do things for God, but about His ability to work through them.
Date: Sun, 10 Mar 1996 23:21:06 -0800
From: "sharon@sols.com" <sharon@sols.com>
Recipe By: Adapted from Dr. Atkins' New Diet Cookbook
Combine all ingredients except butter and sour cream in a bowl. Beat til
smooth. Melt butter in non-stick omelet pan or skillet. Cover pan well with
butter as it melts. Beat eggs with remaining ingredients. Pour into pan and
tilt to spread eggs to edges. Cook over low heat. Loosen eggs from sides of
pan with spatula as they begin to set. Lift eggs with spatula and tilt pan
to allow uncooked eggs to run to sides and under eggs to continue cooking.
Carefully lift one side of outer edge of eggs with spatula and fold over
towards center making a half circle or flattened cone. Slide omelet out of
pan onto dish and serve. If filling omelet, spoon filling mixture on top of
and in the center of omelet prior to folding edges over to form half
circle. Serve plain or top with sour cream. Total Grams- 4.2g
Per serving: 382 Calories; 33g Fat (77% calories from fat); 17g Protein; 4g
Carbohydrate; 434mg Cholesterol; 404mg Sodium
NOTES : Total grams-4.2; Grams/serving-1.1
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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