Why do any of us get upset or tense when confronted? Why do any of us activate our inner lawyer and rise to our own defense? Why do any of us turn the tables and remind the other person that we are not the only sinner in the room? Why do we argue about the facts or dispute the other person’s interpretation. We do all of these things because we are convinced in our hearts that we are more righteous that how than we are being portrayed in the moment of confrontation. Proud people don’t welcome loving warning, rebuke, confrontation, question, criticism, or accountability, because they don’t feel the need for it. And when they do fail, they are very good at erecting plausible reasons for what they said or did, given the stress of the situation or relationship in which it was done.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables, Dairy	Mexican	Fish	4	Servings

INGREDIENTS

		Stephen Ceideburg
4		Green New Mexican chilies or:
1/2	sm	Green bell pepper plus:
2		Jalapenos
2	ts	Chopped scallions, including green tops
2	ts	Vegetable oil
3	tb	Green peppercorns in brine, drained
2	ts	All-purpose white flour
1/2	c	Dry white wine
1/4	c	Skim milk
1	tb	Hot-pepper sauce, preferably habanero chili sauce
1	tb	Chopped fresh dill
4		Salmon steaks, 6 oz each

INSTRUCTIONS

Note: In place of the fresh chilies, you can use canned green ones, which
do not need to be roasted and peeled. Drain them well.
Preheat broiler. On a foil-lined baking sheet, broil peppers for 7 to 8
minutes, or until blackened, turning once. Place in a paper bag and set
aside until cooled. Remove skin, stems and seeds. Chop finely.
In a medium-sized saucepan over medium heat, saute scallions in oil for 2
minutes until softened. Add green peppercorns and saute for 2 minutes more.
Add flour and cook for 2 minutes, stirring constantly. Stir in wine and
milk and blend well. Add chilies, hot-pepper sauce and dill. Bring to a
boil, reduce the heat and simmer about 5 minutes, or until the sauce has
been reduced and thickened.
Broil salmon for 3 to 4 minutes on each side, or until fish flesh is
opaque. Remove the skin from the steaks before serving. Place some of the
sauce on a plate and place the salmon on top of it.
268 CALORIES PER SERVING: 32 G PROTEIN, II G FAT, 4 G CARBO- HYDRATE; 100
MG SODIUM; 56 MG CHOLESTEROL.
Adapted from The Whole Chile Pepper Book by Dave De Witt and Nancy Gerlach.
Copyright 1990 by Dave DeWitt and Nancy Gerlach. Reprinted by permission of
Little, Brown and Company (Inc).
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“If God were an impersonal force we’d be superior to our Maker”

The authority by which God governs all things is His autonomous authority. To say that God’s authority is autonomous is to say that God is a law unto Himself. He is not bound by some abstract system of law that exists outside of Himself or independent from Him (ex lex). Nor is God under some external law (sub lego); rather, He is a law unto Himself. This does not mean that He acts or behaves in an arbitrary manner. Rather, God’s activity is directed by God’s own character. And His character is completely righteous. All that He does flows out of His own internal righteousness. His external authority comes from His internal righteousness. In this sense God’s authority is intrinsic. It is found within Himself. It is not borrowed, delegated, or assigned from any other source.

R.C. Sproul