Things that draw people to embrace legalism. 1. Legalism provides us with a sense of security in that it enables us always to know precisely what to do in every conceivable moral dilemma. There is a certain sort of psychological safety in being stiff morally. 2. Legalism nurtures pride. “Look at what I’m willing to forego that others embrace! Others may indulge themselves but I have a discipline and a moral standard they lack. I possess a will-power that really loves God. Therefore, God really loves me” (with the implication that God doesn’t really love those who choose another path, or at least doesn’t love them as much as He loves me!). 3. It provides an excuse to maintain control. One need never fear the unknown because there is always a rule or law (of my own making, of course) to govern every situation. After all, without rules things will get out control (or so legalists think). 4. There is comfort in conformity. It is always reassuring when other people live like we do, even if there is no explicit biblical warrant for it. 5. Some embrace legalism out of a genuine, heart-felt concern for other believers. They are actually motivated by love and compassion, worried that the spiritual welfare of others is at risk. They fear that others will assuredly “fall” if they walk down a certain path, even though that path is nowhere prescribed in Scripture (see especially Romans 14:4).

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Pancakes	4	Servings

INGREDIENTS

		Stephen Ceideburg
1	lg	Carrot
1	lg	Potato
1/2		Onion
2	tb	Chopped parsley
1		Egg
1 1/2	tb	Milk
		Salt and pepper to taste
1	tb	Flour
		Olive oil
		Creme fraiche

INSTRUCTIONS

These little pancakes, like a lot of now fashionable food, are equally at
home as nursery fare or as an entree or side-dish at a smart dinner party.
Nice served with a dollop of creme fraiche.
Grate (a food processor speeds things up) 1 large carrot, 1 large potato
and half an onion and transfer to a bowl. Add 2 tablespoons chopped
parsley, 1 egg, beaten, 1 1/2 tablespoons milk, salt and pepper to taste
and 1 tablespoon plain flour. (Add a little more flour if the mixture looks
too thin.) Heat a little olive oil in a heavy frying pan and drop in the
mixture by the dessertspoon if you want elegant little pancakes, by the
heaping tablespoon for a more pedestrian size. Cook until brown and crisp
on the underside then turn and cook the other side. Serve.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald, 6/8/93.
Courtesy Mark Herron.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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