God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
How would you describe yourself?
1. Are you on fire for God?
2. Are you for the first time realizing that you may not be a Christian?
3. Are you beginning to take your personal relationship with God more seriously?
4. Does your life resemble the values of the world more than the Word?
5. Do you love holiness and hate sin?
6. Do you strive to fight the sin of your heart and not simply address your sinful behaviors?
7. Do you like attending church?
8. Do you appreciate and obey your parents?
9. Do you enjoy reading and studying the Bible?
10. Are you prepared for the new freedoms in your life now that you’re getting older?
11. Do you have strong personal convictions?
12. Are you getting ready to head off to college and move away from your family for the first time in your life?
13. Are you experiencing significant anxiety as you think of the future?
The only hope there is of standing righteous and acceptable before God is by receiving by faith what another has done for you. All self-attainment, self-accomplishment, self-righteousness must be abandoned realizing the vanity and hopelessness of bringing to pass our own right standing before God. We must humble ourselves before a holy God, recognize our sin, acknowledge our complete inability to remove that sin. Then we must embrace what Christ has done for us, instead of us, paying the penalty of our sin in our place in order to bring to us, by faith, a credited righteousness by which God may rightly justify us as ungodly sinners. Look to Christ and Christ alone.
Stalk lemongrass, cut into 4 pieces, lightly pounded
1
ts
Tamarind paste, dissolved in
2
tb
Water, and strained through a metal seive
INSTRUCTIONS
This dish is known as a 'slow cook' and is prepared over wood fires in the
villages. Keeping the pan covered and simmering slowly ensures that the
flavors are sealed in. It is a typical method of village cooking.
Marinade: 1. Mix the marinade ingredients together; pour over been, and
marinate for 15 minutes.
2. Put the beef and marinade in a pan, add the water and lemongrass, and
stir to mix. Bring to a boil, cover, and simmer over low heat for about 1
1/2 hours. Do not uncover the pan until beef is almost tender. Shake the
pan once or twice during this time.
3. When the beef is tender, add the tamarind liquid; adjust the salt if
necessary. Cook the beef for 5 minutes more.
Serve warm with rice and other dishes.
From: THE BURMESE KITCHEN by Copeland Marks and Aung Thein, Evans and
Company, Inc., New York. 1987. ISBN 0-87131-524-6 Posted by: Karin Brewer,
Cooking Echo, 9/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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