God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
As Christians, we believe with deepest sincerity that the embrace of homosexual practice, along with other sins, keeps people out of the kingdom of God. And if our society celebrates it, we can’t both be caring and not say anything. Too much is at stake. This means it is an oversimplification to say that Christians — or conservative evangelicals — are simply against homosexuality. We are against any sin that restrains people from everlasting joy in God.
Here, then, is the crucial question which we have been leading up to. Have we ever opened our door to Christ? Have we ever invited Him in? This was exactly the question which I needed to have put to me. For, intellectually speaking, I had believed in Jesus all my life, on the other side of the door. I had regularly struggled to say my prayers through the key-hole. I had even pushed pennies under the door in a vain attempt to pacify Him. I had been baptized, yes and confirmed as well. I went to church, read my Bible, had high ideals, and tried to be good and do good. But all the time, often without realizing it, I was holding Christ at arm’s length, and keeping Him outside. I knew that to open the door might have momentous consequences. I am profoundly grateful to Him for enabling me to open the door. Looking back now over more than fifty years, I realize that that simple step has changed the entire direction, course and quality of my life.
1. Wipe duck inside and out with a damp cloth. Combine soy sauce, sherry,
sugar and salt; rub mixture over duck inside and out.
2. Cut scallion stalk in 1/2-inch sections. Crush garlic. Mince ginger
root.
3. Heat oil in a large heavy pan. Stir-fry scallion, garlic and ginger to
soften slightly. Add duck and brown quickly on all sides.
4. Drain canned pineapple. Reserve juice and combine with water, then pour
over duck. Top bird with pineapple slices. Bring to a boil, then simmer,
covered, until done (about 1-1/2 hours).
5. Transfer duck to a serving platter, leaving liquids in pan. Cut each
pineapple slice in four and arrange all decoratively on duck.
6. Reheat duck liquids. Meanwhile blend cornstarch and remaining cold
water to a paste, then stir in to thicken duck liquids. Pour over duck and
serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“People disappoint. God doesn’t.”
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