Sin is not an option for the believer. How can you continue in sin when that sin was paid for in the torn flesh of Jesus? How can you look longingly upon Satan’s offerings when the cross of Christ is in front of your eyes? Christ’s love constrains our hearts to seek holiness. The fact that sin has no lasting benefits remains true, but it is not simply because sin doesn't pay that you are to turn your back on the tempter. The fact that sin will not get you what you really want in life is not nearly a powerful enough defense to guard you against the attractiveness of Satan’s lies and the fickleness of your heart. Only a deep grasp of the gospel has the power to bring about deep change in your heart. It is knowing the terrible price that has already been paid for your sin that enables you to say no to sin.

Iain Duguid

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Vegetable, Mc, Soups	4	Servings

INGREDIENTS

10	oz	Corn kernels, drained, air dried
1		Red onion, diced
2		Roma tomatoes, cored and diced
1		Poblano pepper, diced
1		Sweet potato, sliced
1	tb	Corn oil
1	sm	Chipotle pepper, or use smoker
1/4	c	Cooked wild rice, see pantry
4	c	Vegetable broth
2		Cloves garlic, crushed
1	tb	Fresh thyme leaves
1		Whole lime, juiced
		Salt and pepper
		Cilantro, garnish

INSTRUCTIONS

SOUP
Pantry ... use leftover wild rice or a blend. Or reserve a 1/4 cup of rice
and beans from an instant soup cup (the kind you microwave and steep); try
the black bean and rice soup. Toss corn, onion, tomato, poblano, and sweet
potato (or yam) with olive oil. If you want to use your smoker, set up
grill with wet smoking chips. Arrange vegetables on grill (use the tray
with holes); cover, and grill for 15 to 20 minutes. Follow the grill
maker's guidelines to adjust the heat (not too hot). If you want to roast
in the oven, use a heavy duty foil, make a packet, adding the chipotle for
smoky flavor: roast at 425F degrees for 15 minutes. Remove from oven and
let stand for minutes before opening the packet. You may want to dice the
potato slices into bite-sized pieces. Combine the vegetables with the other
ingredients in a soup pot, and bring to a simmer and cook for 10 to 15
minutes. Season with salt and pepper, and garnish with cilantro. Serve with
cornbread or sourdough. Good as an appetizer for grilled fish or chicken.
Find recipes by Peter Zimmer, chef at the Inn of the Anasazi, Sante Fe, New
Mexico for similar recipes. -- The Great Vegetarian Cookbook: The Chefs'
Secret Recipes, 1994 by Kathleen DeVanna Fish (ISBN 0-9620472-1-X)
Recipe by: Pat Hanneman (1997) Soup Scoop .mcf
Posted to MC-Recipe Digest V1 #480 by kmeade@IDS2.IDSONLINE.COM (The
Meades) on Feb 11, 1997.

A Message from our Provider:

“Prayer: Don’t give God instructions — just report for duty!”

And I am afraid there are Calvinists, who, while they account it a proof of their humility that they are willing in words to debase the creature, and to give all the glory of salvation to the Lord, yet know not what manner of spirit they are of. Whatever it be that makes us trust in ourselves that we are comparatively wise or good, so as to treat those with contempt who do not subscribe to our doctrines, or follow our party, is a proof and fruit of a self-righteous spirit. Self-righteousness can feed upon doctrines, as well as upon works; and a man may have the heart of a Pharisee, while his head is stored with orthodox notions of the unworthiness of the creature and the riches of free grace.

John Newton