The twentieth century was the century of the self. Almost all virtues, especially love, were reinterpreted to put the self at the center. This means that almost all people are saturated and shaped with the conviction that the essence of being loved as a human is being treasured or esteemed. That is, you love me to the degree that your act of treasuring terminates on me… If they ask, “Do you treasure me or do you treasure Christ?” I answer, “I treasure Christ, and, desiring to treasure Him more, I treasure your treasuring Christ.” Without the miraculous work of the Holy Spirit removing human self from the center, this will not satisfy American people. They are so saturated with self-oriented love that they can scarcely conceive what true Christian love is. True Christian love is not my making much of them, but my helping them to enjoy making much of God. This is love. If my treasuring terminates on them I play right into the hands of the devil and their own self-centered destruction. But if my treasuring terminates on God and their treasuring God, then I direct them to the one source of all joy. And that act of directing them to God, their hope and life and joy, is what love is.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Dutch		1	Servings

INGREDIENTS

5	lb	Boneless picnic pork shoulder roast, cut into 2-inch cubes
1	ts	Salt
2 1/2	lb	Large tomatoes; seeded & chopped
5		Serrano chiles; seeded & finely chopped
1	lg	White onion; coarsely chopped
1/2	c	Chopped fresh coriander (cilantro) leaves

INSTRUCTIONS

(from Food and Wine 1993)
(These little pieces of succulent browned pork can be served on their own
as a snack or with warmed fresh tortillas and guacamole)
Pour 1/4 inch of water into a large dutch oven. Add the meat and sprinkle
the salt on top. Bring to a boil over high heat. Reduce the heat and simmer
gently, stirring occasionally until all the liquid has evaporated, the fat
is rendered adn the meat is tender, 1 to 1 1/2 hours. Continue to cook,
turning the pieces of pork in the rendered fat until evenly browned, about
15 minutes longer. Transfer the meat to paper towels to drain. Trim all the
visible fat from the carnitas, if desired.
Pour off the fat in the dutch oven and return the carnitas to the
casserole. Stir in most of the tomatoes, chiles, onion and cilantro,
reserving a little of each for garnish. Cover and cook over low heat until
the tomatoes and onion soften slightly, 4 to 5 minutes. Season with salt to
taste. Transfer the carnitas to a warmed serving platter and garnish with
the reserved tomatoes, chiles, onions & coriander. Posted to TNT -
Prodigy's Recipe Exchange Newsletter  by [email protected] (DEBORAH
EPSTEIN) on Jul 25, 1997

A Message from our Provider:

“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”