The aesthetic experience of God, the encounter of the human soul with divine beauty, is more than merely enjoyable, it is profoundly transforming. There is within it the power to persuade and to convince the inquiring mind of truth. This may well be the Spirit’s greatest catalyst for change. Paul alluded to this in 2 Corinthians 3:18 when he said, “We all, with unveiled face, beholding the glory of the Lord, are being changed into His likeness from one degree of glory to another.” The point is that what we see is what we be! We do not simply behold beauty: beauty takes hold of us and challenges the allegiance of our hearts. Beauty calls us to reshape our lives and exposes the shabbiness of our conduct. It awakens us to the reality of a transcendent Being to whose likeness of beauty we are being called and conformed by His gracious initiative. Beauty has the power to dislodge from our hearts the grip of moral and spiritual ugliness. The soul’s engagement with beauty elicits love and forges in us a new affection that no earthly power can overcome.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Chinese	Main dish, Meats, Chinese, Pork, Vegetables	1	Servings

INGREDIENTS

1/4	c	Oil
1		Clove garlic
1	lb	Boned pork
1/3	c	Plum sauce
2		Stalks celery, diced
4	sl	Ginger
1	ts	Sherry
2		Carrots
2	ts	Sugar
1	ts	Salt
1/3	c	Chinese pickled scallions
1/4	c	Water
2	ts	Cornstarch
2	tb	Water

INSTRUCTIONS

Cut pork into bite size pieces.  Peel carrots, cut into cubes.
Place oil and garlic in wok.  On high heat, brown pork.  Stir-fry 5
minutes.  Add plum sauce, celery, ginger, sherry, carrots, sugar, salt
scallions and water.  Simmer covered, 12 minutes.  Add cornstarch to water
and mixture to wok.  Stir until thickened.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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