Name: Asparagus and Mozarella Salad
Ingredients: 1 lb Medium size asparagus,; stalks peeled; 1/4 c Olive oil; 2 tb Champagne or white wine vinegar; Dijon mustard and minced garlic to taste; Salt and freshly ground black pepper; 1/2 lb Fresh mozzarella, cut into sticks,; About 1/4 inch wide and 1 inch long.; 2 Vine-ripened tomatoes,; very thinly sliced; 4 oz Wafer thin slices (rounds) of salami; 1/4 c Slivered roasted red bell pepper; (from the jar)

Here's the problem: when every sin is seen as the same, we are less likely to fight any sins at all. Why should I stop sleeping with my girlfriend when there will still be lust in my heart? Why pursue holiness when even one sin in my life means I'm Osama bin Hitler in God's eyes? Again, it seems humble to act as if no sin is worse than another, but we lose the impetus for striving and the ability to hold each other accountable when we tumble down the slip-and-slide of moral equivalence. All of a sudden the elder who battles the temptation to take a second look at the racy section of the Land's End catalog shouldn't dare exercise church discipline on the young man fornicating with reckless abandon. When we can no longer see the different gradations among sins and sinners and sinful nations, we have not succeeded in respecting our own badness; we've cheapened God's goodness. If our own legal system does not treat all infractions in the same way, surely God knows that some sins are more heinous than others. If we can spot the difference, we'll be especially eager to put to death those sins which are most offensive to God.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
		Ew, Text, Import	1	Servings

INGREDIENTS

1	lb	Medium size asparagus,; stalks peeled
1/4	c	Olive oil
2	tb	Champagne or white wine vinegar
		Dijon mustard and minced garlic to taste
		Salt and freshly ground black pepper
1/2	lb	Fresh mozzarella, cut into sticks,
		About 1/4 inch wide and 1 inch long.
2		Vine-ripened tomatoes,; very thinly sliced
4	oz	Wafer thin slices (rounds) of salami
1/4	c	Slivered roasted red bell pepper; (from the jar)

INSTRUCTIONS

Simmer the asparagus until just cooked through. Rinse them under cold water
to stop the cooking process. Drain, pat dry and cut the spears, on the
diagonal, into 1inch long pieces; set aside.
Make a dressing of olive oil, vinegar, mustard and garlic and season to
taste with salt and pepper. Combine the asparagus and mozzarella and
lightly dress with half of the dressing.
Alternate rounds of tomato and salami on the outside of each dinner plate;
center asparagus and mozzarella mixture in the middle; drizzle remaining
dressing over the tomatoes and salami. Garnish asparagus and mozzarella
with roasted peppers.
Yield: 2 servings
Recipe By     :COOKING MONDAY TO FRIDAY SHOW #MF6664
Posted to MC-Recipe Digest V1 #247
Date: Wed, 16 Oct 1996 14:43:49 -0400
From: Meg Antczak <[email protected]>

A Message from our Provider:

“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”