Whenever evangelicals have an experience of direct, personal access to God, we are tempted to think or act as if we can dispense with doctrine, sacraments, history, and all the other “superfluous paraphernalia” of the Church and make our experience the sum and soul of our faith. We are still attracted to movements that replace thinking and theology by other emphases relational, therapeutic, charismatic, and managerial (as in church growth). Whatever the other virtues of these movements and the unquestionable importance of piety, we must courageously repudiate anti-intellectualism for the sin it is.

Os Guinness

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains		Entertainin, Main course, Poultry, Pulses and	4	Servings

INGREDIENTS

		—CHARGRILLED SPICED CHICKEN—
4		Boneless skinless chicken breasts
10	ml	Paprika
		Salt and freshly ground black pepper
6	tb	Olive oil
1		Clove garlic; peeled and crushed
1	tb	Lemon juice
		Fresh coriander sprigs; to garnish
500	ml	Chicken or vegetable stock
275	g	Couscous
4	tb	Freshly chopped coriander
50	g	Toasted pine nut kernels
75	g	Chopped dried apricots

INSTRUCTIONS

COUSCOUS
1. Split each chicken breast almost in half horizontally, open out like a
book and place between sheets of clingfilm. Beat with a rolling pin to
flatten the chicken. Remove clingfilm, sprinkle with paprika, salt and
pepper, then drizzle over 2 tbsp olive oil.
2. Heat a griddle pan or grill until hot then cook the chicken breasts for
8-10 minutes, turning once (you might have to do this in batches if your
griddle or grill pan isn.t large enough).
3. Meanwhile, put the remaining olive oil, garlic, lemon juice and
seasoning in a screw-topped jar and shake well to mix.
4. when the chicken is cooked, cut it into strips and arrange on top of the
couscous. Drizzle over the dressing and serve garnished with the sprigs of
fresh coriander.
COUSCOUS WITH PINE NUT KERNELS AND APRICOTS
In a large saucepan bring 500ml chicken or vegetable stock to the boil.
Stir in 275g couscous and season with salt and pepper. Cover, remove the
saucepan from the heat and leave for 5 minutes or until the stock has been
absorbed. Add 4 tbsp freshly chopped coriander, 50g toasted pine nut
kernels and 75g chopped dried apricots. Serve topped with the chargrilled
chicken strips.
Recipe by: Safeway Magazine, June 1997 Posted to MC-Recipe Digest V1 #679
by Kerry Erwin <kerry@north.org> on Jul 20, 1997

A Message from our Provider:

“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”

Stick with your work. Do not flinch because the lion roars; do not stop to stone the devil’s dogs; do not fool away your time chasing the devil’s rabbits. Do your work. Let liars lie, let sectarians quarrel, let critics malign, let enemies accuse, let the devil do his worst; but see to it nothing hinders you from fulfilling with joy the work God has given you. He has not commanded you to be admired or esteemed. He has never bidden you defend your character. He has not set you at work to contradict falsehood (about yourself) which Satan’s or God’s servants may start to peddle, or to track down every rumor that threatens your reputation. If you do these things, you will do nothing else; you will be at work for yourself and not for the Lord. Keep at your work. Let your aim be as steady as a star. You may be assaulted, wronged, insulted, slandered, wounded and rejected, misunderstood, or assigned impure motives; you may be abused by foes, forsaken by friends, and despised and rejected of men. But see to it with steadfast determination, with unfaltering zeal, that you pursue the great purpose of your life and object of your being until at last you can say, “I have finished the work which Thou gavest me to do.”

Unknown Author