How can I tell the difference between the convicting ministry of the Holy Spirit and the accusing attacks of Satan? Some thoughts: 1. The Holy Spirit puts His finger on a specific sin I have committed, something concrete I can own and confess, but the accusations of Satan are vague and simply demoralizing. 2. The Holy Spirit shows me Christ, the mighty Friend of sinners, but the devil wants me spiraling down into negative self-focus. 3. The Holy Spirit leads me to a threshold of new life, but the devil wants to paralyze me where I am. 4. The Holy Spirit brings peace of heart along with a new hatred of sin, so that I bow before Jesus in reconsecration, but the devil offers peace of mind with smug relief, so that I fold my arms and say, “There, that’s over with.” 5. The Holy Spirit helps me to be so open to God that I allow Him to control the conversation, but the devil tempts me to take off the table certain questions I just don’t want God to talk to me about. We are thankful for our dear Friend, the Holy Spirit.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
	Chinese	Bread	1	Servings

INGREDIENTS

2	c	Flour
1	c	Boiling water
3	tb	Oil for brushing

INSTRUCTIONS

Measure the flour into a large bowl and add the boiling water gradually as
you stir with chopsticks or a wooden spoon until the mixture resembles
lumpy meal. Press the mass into a large ball.
Dust your work surface with flour and turn the dough out onto it.  Knead
it, pushing with the heels of your hands and turning it, for 5 minutes,
until it is no longer sticky. Dust lightly with flour whenever necessary.
Cover with a damp cloth and let it rest for 30 minutes.
Flour the work surface again and knead the dough another 5 minutes until
it is soft and smooth, dusting with flour when necessary. Shape the dough
into a log, cut it in half lengthwise, and then roll each half back and
forth with your palms to form a sausage shape about 15 inches long. Cut
each sausage into 1-inch pieces and stand them up on their edges on a
floured surface.
Brush 1 side of a piece of dough with oil and press this side onto another
piece; then roll into a double pancake measuring about 6 inches in
diameter. Repeat until you have made 15 double pancakes. Doubling is to cut
the pan baking time and effort in half.
Heat a heavy skillet over low heat until hot.  Place a pancake in the
center and "bake" it for about 1-1/2 minutes, until the surface puffs into
a bubble and the bottom is speckled with small light brown spots. Flip and
bake the other side about 45 seconds. These pancakes should be soft and
slightly chewy. The crucial point in making them is the heat level; if the
pan is too hot the pancakes will be covered with large burned spots and if
it is not hot enough the pancake will dry out in cooking. Be careful to
bake only 1-1/2 minutes and test for light brown spots, and you'll have a
perfect pancake. ake.
Remove the double pancake to a plate while you put another one into the
skillet; then peel off the finished top one to give you 2 individual
pancakes. Fold each one to make a half moon and place on a plate. Repeat
the baking, peeling and folding until all 30 pancakes are made, lowering
heat if pancakes are browning too fast.
Steam the folded pancakes on a heatproof plate for 5 minutes before
serving them. You may make them hours or days in advance, and you can
freeze them. Wrap tightly in plastic for refrigerating or freezing. Reheat
by steaming 10 to 15 minutes until soft and resilient.
EASTMAN@SOLSTICE.JPL.NASA.GOV
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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