The New Testament uses several metaphors to describe churches... A flock of sheep isn’t a random collection of ewes, rams, and lambs. Shepherds know their flocks. They know which sheep are theirs to care for and which are not. Sheep belong to specific flocks. This is also the way it should be for God’s spiritual sheep. A temple building, just like a church building, shouldn’t have any loose bricks or blocks. If it does, something’s wrong. Each one of them has a definite place. “There is no place,” said an English preacher long ago, “for any loose stone in God’s edifice.” The same analogy is true for a human body. Your body isn’t a casual collection of loosely related parts. You don't keep your fingers in your pocket until you need them. They are joined. They are members of the body. The local body of Christ should be like this also – those joined to Christ, who are members of His body – should express that relationship through a visible membership. And in a household, a family, you’re either a member or you’re not. So if you are part of the family of God, show it by joining a local expression of God’s family.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Grains, Seafood, Dairy	Asian	New, Text, Import	1	Servings

INGREDIENTS

1	tb	Olive oil
1	c	Bok choy,; julienne
1	c	Julienne carrots
1/2	c	Water chestnuts,; thinly sliced
6	oz	Straw mushrooms
1	oz	Cloud mushrooms,; hydrated
1	lb	Red snapper,; cut into 1-inch cubes
1 1/2	qt	Fish stock
3	c	Milk
1	c	Coconut milk
		Pinch black sesame seeds
		Pinch ground chili pepper
1/4	c	Chiffonade of cilantro
1		Sheet nori seaweed,; cut into thin sheets
1	oz	Salmon roe
4		Fried wonton wrappers
2	tb	Chopped green onions

INSTRUCTIONS

In a large sauce pan, heat the olive oil. When the oil is hot, saut_ the
bok choy, carrots, water chestnuts, straw mushrooms and cloud mushrooms.
Saut_ for 3-4 minutes or until the vegetables wilt. Season with salt and
pepper. Stir in the snapper. Whisk in the fish stock, milk and coconut
milk. Bring the liquid up to a boil and reduce to a simmer. Simmer for
15-20 minutes. Season the chowder with the black sesame seeds and chili
pepper. Stir in the cilantro and seaweed. Bring the liquid back up to a
boil. Ladle the soup in a shallow bowl. Garnish the soup with the salmon
roe and green onions. Serve with the fried wonton wrappers.
Yield: 6-8 servings
Recipe By     :ESSENCE OF EMERIL SHOW #EE2435
Posted to MC-Recipe Digest V1 #289
Date: Sat, 9 Nov 1996 14:18:58 -0500
From: Meg Antczak <meginny@frontiernet.net>

A Message from our Provider:

“If you want to be a leader, you must serve.”