Men look at pornography out of an arrogant desire to see women in a way that God does not allow. They show arrogant defiance to God's commands, rejecting the delight of sexual intimacy in marriage and deciding for themselves what they believe is better — looking at naked women in porn. They show arrogant disregard for God's call to selfless marital love. They show arrogant derision for the female actresses whom they should be seeking to respect as women who need to hear the good news of Jesus. They show arrogant disdain for their own children by hiding their sin and inviting the enemy into their home and their marriage. They show arrogant disrespect toward all those who would be scandalized if their sin were known. The root problem with men who look at porn is not neediness — it is arrogance.

Heath Lambert

CATEGORY	CUISINE	TAG	YIELD
Fruits, Grains	Aztec	Barbeque, Condiments, Salsa	6	servings

INGREDIENTS

1	sm	Chayote fruit
1	c	Black eyed peas; cooked
1	sm	Clov garlic; minced
1		Serrano chile; (deribbed), seeded
		; and minced
2	ts	Fresh cilantro; chopped
4	tb	Mango or papaya; diced
2		Scallions; (white part only),
		; thinly sliced
1/4	c	Fresh corn kernels; roasted
2	ts	Lime juice; freshly squeezed
2	ts	White wine; fine quality
2	tb	Vinaigrette dressing
		Salt; to taste

INSTRUCTIONS

Peel the chayote, cut in half, and remove the seed with a knife. Cut
into 1/4-inch dice and place in a mixing bowl. Combine with the
remaining ingredients. Let sit for at least 1 hour. Before serving,
check the seasonings and adjust if necessary. Makes about 2 cups of
relish.
Chef's Notes: Stephan Pyles, the owner and chef of one of Dallas'
hottest restaurants, Star Canyon, tells us: "Chayote, a green squash
about the same shape and size as a large pear, was a staple of the
Aztecs and Mayans, and it is still used extensively in Mexican and
South American cooking. In Louisiana and Florida, the chayote is
known as 'mirliton.' It is more widely available during winter months
and has a crisp, crunchy texture and an earthy flavor that suits
salsas and relishes very well."
NOTES : This relish goes nicely with grilled chicken or fish.
Recipe by: Stephan Pyles in 'The New Texas Cuisine'
Converted by MM_Buster v2.0l.

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