Oh, it’s more than just the fear of being persecuted. When we choose to live lives that are not pleasing to the Lord, we do so because we fear missing out on fun, or fear that our idols of dependency will be snatched away, or fear God’s way won’t effectively get the job done, or fear we will be pulled out of our comfort zone, or fear that it is going to cost us too much. The list continues, but it all comes back to fear, and fear results because we walk by sight and a lack of faith in God’s promises (cf. 2 Cor. 5:7). We don’t always live to please God because we think we know better than God as to what it takes to make us more productive and content and happy.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains	Jamaican	Poultry	24	Servings

INGREDIENTS

3 1/2	lb	Broiler-fryer; (1)
		Wet Jerk Rub; below, (1-1/2 cups divided)
		Vegetable cooking spray
4	c	Pieces green onions; (1-inch)
1/4	c	Fresh thyme leaves
2	tb	Vegetable oil
1	tb	Freshly ground pepper
1	tb	Freshly ground coriander seeds
3	tb	Grated peeled gingerroot
2	tb	Fresh lime juice
2	ts	Salt
2	ts	Freshly ground allspice
1	ts	Freshly ground nutmeg
1	ts	Ground cinnamon
5		Cloves garlic; peeled and halved
3		Bay leaves
1		Fresh Scotch bonnet or habanero peppers, halved and seeded

INSTRUCTIONS

FOR CHICKEN
FOR WET JERK RUB
FOR CHICKEN: Remove and discard giblets from chicken. Rinse chicken under
cold water, and pay dry. Remove skin, and trim excess fat; split chicken in
half lengthwise.
Place chicken in a large shallow dish, and spread 1-1/4 cups Wet Jerk Rub
over both sides of chicken. Cover and marinate in refrigerator 1 to 4
hours.
Coat grill rack with cooking spray; place rack on grill over medium-hot
coals. Place chicken on rack, and cook 45 minutes or until done, turning
occassionally and basting with remaining 1/4 cup Wet Jerk Rub. Yield: 6
servings (serving size: 3 ounces chicken).
FOR WET JERK RUB: This rub resembles a paste that is "packed" onto the
chicken. Use an electric coffee grinder to grind whole allspice and nutmeg:
freshly ground spices will give much more flavor than bottled ones. Be sure
to wear gloves when you handle the chile peppers and pack on the rub; the
oil in the chiles will burn your skin.
Place all ingredients in a food processor, and process until a thick paste
forms, scraping the sides of the bowl once. Yield: 1-1/2 cups (serving
size: 1 tablespoon).
NOTES : Jerk is the Jamaican method of barbecue. Add oak, pecan, or hickory
wood to a charcoal fire to make your jerk more authentic. Substitute 2 to 3
serrano chile peppers for the Scotch bonnet peppers, if desired.
Recipe by: Cooking Light, Sept 1994, page 91
Posted to MC-Recipe Digest V1 #857 by The Taillons <[email protected]>
on Oct 21, 1997

A Message from our Provider:

“Lust and selfishness do not equal love”

Future worry is overwhelming. There’s a reason. We don't have grace today for tomorrow. One of Satan's simplest tricks and most effective devices is to draw our attention to things we can do nothing about. There’s nothing worse than a crisis that can’t be fixed. If our hours are spent with thoughts of tomorrow’s problems, which are not accessible today and which we know we cannot touch with today’s resources, we are doomed to worry. And worry wears us out… [Yet] our calling is today. It’s not that we don’t think of tomorrow, but it must consistently be filed under “future grace.” The tide of confidence in God's sufficiency must wash out worry. In fact, it’s a command. “Do not be anxious for tomorrow.” To go there is to disobey a directive from the One who holds every moment in His hand.

Jim Elliff