We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

There is admittedly a certain tension between the different principles involved in church discipline. On the one hand there is the gentleness of Galatians 6:1, on the other, the severity of Titus 1:13. While we may never be judgmental in our attitudes (Matthew 7:1), we must nevertheless judge among ourselves (1 Corinthians 5:12). Just as we are called to love in a manner that is willing to overlook certain sins (1 Peter 4:8), we must also “exhort one another daily” so that none will be “hardened through the deceitfulness of sin” (Hebrews 3:13). The tension is seen most clearly in that we are to love our brother as Christ loved us (John 13:34-35), yet remain willing to consider him an unbeliever and cast him away if he continues in sin (Matthew 18:17; 1 Corinthians 5:11). We might be tempted to use the word “balance” in describing our desire to manage this tension. But as it is all-too-commonly understood, “balance” means compromise – easing away from convictions and obligations in order not to appear unbalanced or overly zealous. The problem with this understanding is that Scripture never tells Christians to be “balanced” people in this way. On the contrary, we are told to be zealous and fervent, both in our love for one another (Colossians 3:14; 1 Peter 4:8), and in our pursuit of holiness and purity (Titus 2:14; Hebrews 12:14-17).

Jim Elliff

We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Asian Pesto With Grilled Shrimp

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains, Seafood	Asian	Eastwest	4	Servings

INGREDIENTS

3/4	c	Roasted peanuts
4		Serrano chiles
3		Garlic cloves
1	T	Minced ginger
		Juice of 3 limes
2	T	Fish sauce, 3 Crab brand
1/2	c	Peanut oil, Lion and Globe
		brand
1/2	T	Salt
1	T	Sugar
2	c	Thai basil leaves
1	c	Cilantro leaves
1	c	Mint leaves
		Canola oil
12		Shrimp, peeled deveined
		Tail on
		Salt, to taste
		Freshly-ground black pepper
		to taste
1		Baby romaine head, cut
		chiffonade

INSTRUCTIONS

In a food processor, puree peanuts, chiles, garlic, ginger, lime
juice, fish sauce, oil, salt and sugar until smooth. Do not overmix  as
you can heat the mixture. Add the herbs and puree smooth. Check  for
seasoning. Oil shrimp on both sides and season. Grill on both  sides
for about 5 minutes total. Place a layer of romaine on a plate.  Lay 3
grilled shrimp on top and liberally drizzle with pesto. This  recipe
yields 4 servings.  Recipe Source: EAST MEETS WEST with Ming Tsai From
the TV FOOD  NETWORK - (Show # MT-1A12)  Formatted for MasterCook by
Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or-
MAD-SQUAD@prodigy.net  01-17-1999  Recipe by: Ming Tsai  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 435 Calories From Fat: 151 Total Fat: 17.8g Cholesterol: 26.5mg Sodium: 1081.7mg Potassium: 370.2mg Carbohydrates: 63.1g Fiber: 3.2g Sugar: 49.3g Protein: 10g