Things that draw people to embrace legalism. 1. Legalism provides us with a sense of security in that it enables us always to know precisely what to do in every conceivable moral dilemma. There is a certain sort of psychological safety in being stiff morally. 2. Legalism nurtures pride. “Look at what I’m willing to forego that others embrace! Others may indulge themselves but I have a discipline and a moral standard they lack. I possess a will-power that really loves God. Therefore, God really loves me” (with the implication that God doesn’t really love those who choose another path, or at least doesn’t love them as much as He loves me!). 3. It provides an excuse to maintain control. One need never fear the unknown because there is always a rule or law (of my own making, of course) to govern every situation. After all, without rules things will get out control (or so legalists think). 4. There is comfort in conformity. It is always reassuring when other people live like we do, even if there is no explicit biblical warrant for it. 5. Some embrace legalism out of a genuine, heart-felt concern for other believers. They are actually motivated by love and compassion, worried that the spiritual welfare of others is at risk. They fear that others will assuredly “fall” if they walk down a certain path, even though that path is nowhere prescribed in Scripture (see especially Romans 14:4).

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Main dishes, Pasta, Vegetables	8	Servings

INGREDIENTS

1	lb	Angel hair pasta
		Water
3	tb	Olive oil
3		Cloves garlic — finely
		Chopped
1		Head broccoli, separated
		Into flowerets
2		Red bell pepper — diced
2	c	Heavy cream
1	c	Parmesan cheese — grated
1/8	ts	Nutmeg
		Salt and pepper — to taste
		Parmesan cheese — for
		Serving

INSTRUCTIONS

Cook the pasta in boiling, salted water for 4 to 6 minutes, or until just
tender.   Drain the pasta and toss it with 1 tablespoon of the oil to keep
it from sticking together, then keep it warm. Heat the remaining 2
tablespoons of olive oil in a skillet. Add the garlic and saute it lightly;
do not brown. Add the broccoli flowerets and peppers, and saute over medium
heatuntil tender, about 5 to 7 minutes.  Remove the vegetables from the
skillet. Add the cream to the pan and bring to a boil. Reduce the heat and
simmer until it starts to thicken, about 5 minutes. Add the Parmesan cheese
and nutmeg, and cook an additional 2 minutes to thicken it a bit more. Add
vegetables and the cooked pasta. Toss them together well. Season with salt
and pepper if needed.  Serve immediately, with additional Parmesan on the
side.
Recipe By     : The Red Lion Inn Cookbook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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