The coming of the kingdom has often been compared to the way the Allies defeated Germany in 1944. For all intents and purposes, World War II was over on D-Day, when British and American troops established a beachhead in France. There were still battles to be fought, of course, and lives to be won and lost. But from that point on, the Germans were fighting a losing battle. All that remained was for the Allies to liberate Europe. As far as the kingdom of God is concerned, D-Day was Good Friday. That was Satan’s last mad attempt to defeat God’s King and have Him betrayed, tried, and nailed to the cross. But Satan was only able to wound Him. By dying on the cross for our sins, Jesus actually struck a death-blow to sin, death, and the devil. Now the outcome of the battle between the two kingdoms is certain. All that remains is for God to liberate the captives of Satan’s kingdom and bring them into the kingdom of His Son.

Philip Graham Ryken

CATEGORY	CUISINE	TAG	YIELD
Seafood		Seafood, Scallops	4	Servings

INGREDIENTS

1 1/4	lb	Bay or sea scallops
2	md	Red peppers; cut into inch squares
3	tb	Hoisin sauce
1	tb	Soy sauce
2	tb	Dry sherry
1	tb	Sugar

INSTRUCTIONS

Alternately thread the red pepper and scallops on wooden skewers, beginning
and ending with peppers.
Mix together the Hoisin, soy, sherry, and sugar. Brush the shellfish and
peppers with the sauce, coating well.
Grill the kebobs over hot coals 4 inches from the heat source, 3 to 4
minutes per side. Remove to a platter and serve.
Scallops and red pepper are skewered and brushed with a Hoisin-inspired
barbecue sauce before being char-grilled for an Oriental flavor sensation.
Posted to MC-Recipe Digest V1 #929 by Nancy Berry <nlberry@prodigy.net> on
Nov 28, 1997

A Message from our Provider:

“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”