I have used the phrase “shepherding the heart” to embody the process of guiding our children. It means helping them understand themselves, God’s world, the ways of God, how sin works in the human heart, and how the gospel comes to them at the most profound levels of human need. Shepherding the hearts of children also involves helping them understand their motivations, goals, wants, wishes and desires. It exposes the true nature of reality and encourages faith in the Lord Jesus Christ. You undertake the shepherding process through (this) kind of rich, mulit-faceted communication.

Tedd Tripp

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	Mexican	Appetizer	6	Servings

INGREDIENTS

1	lb	Very fresh; firm-fleshed fish fillets
6		Limes; juice of
1	ts	(scant) whole allspice
1	ts	(scant) peppercorns
1/2		Medium-large onion; finely diced
1		Avocado
1/2	c	Fresh coriander leaves
1	tb	Vinegar
3	tb	Olive oil
1		Ripe tomato; cut in 1/4" dices (up to)
1		Fresh Serrano or Jalapeno chiles; stemmed, seeded, and finely chopped
1/2	ts	Salt (approx.)
		Lettuce leaves

INSTRUCTIONS

1. Skin the fish fillets if it has not already been done.  Cube into 3/4 to
1-inch pieces. Place in a non-metallic bowl.  Pour the lime juice over.
Roughly crush the allspice and peppercorns and add to the fish.  Add the
diced onion. Cover and allow to marinate, refrigerated, at least 6 hours.
Stir from time to time. The fish will turn milky white and will flake
easily with a fork.
2. Drain off the lime juice that hasn't been absorbed.  Just before
serving, peel and chop the avocado and add to the fish. Stir in the
coriander, vinegar, olive oil, tomato, and chile. Season to taste with
salt.
3. Serve well chilled in a lettuce-leaf lined bowl.
LOPEZ Y GONZALEZ
LEE ROAD, CLEVELAND HEIGHTS.
WINE:  RED RIOJA
From the <Micro Cookbook Collection of Mexican Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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