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Now if you have a problem matching up that sovereignty of God with human responsibility, admit that you don't know everything and the problem is solved. Because I also know that the gospel extends to the end of the earth and Jesus was the one who said, 'Come unto Me, all ye that labor and are heavy laden and I'll give you rest.' We understand the gospel invitation. We understand the call. We understand the tears of Jesus over those who wouldn't come. We understand the responsibility of the sinner who rejects the gospel and perishes and he is being punished for his own choice. We understand that. How that harmonizes with this doctrine, I do not understand. I may never understand it even in eternity because I will never be God. But I will let God be God and I will not redefine God on my terms… I also understand at the same time that God holds every sinner responsible for their own rejection and gives them the opportunity to receive Him. And it makes perfect sense to Him though it's apparently paradoxical to me. But I will not err on the severe side of diminishing the sovereignty of God by eliminating this glorious truth.
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Your Master’s life was dominated by a cross. He has called you also to a life with a cross. This clear gospel note is so easy to forget in flabby Western society. With a great chorus of custom, advertisement and temptation this world is beckoning you to a life of self-indulgence. Your flesh is drawn to that appeal, and will fall in with the world’s suggestions. But the Lord of glory has called you to a life of self-denial, to a cross.
Walter Chantry

    • Charcoal-Grilled Salmon Steaks with Grilled Vegetables

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Vegetables California Breads, Muffins & r 4 Servings

    INGREDIENTS

    4 Salmon steaks
    Salt and freshly ground
    Black pepper
    Olive or vegetable oil
    2 sm Zucchini
    2 sm Yellow crookneck squash —
    Split lengthwise
    8 Green onions — trimmed
    2 ts Dried thyme

    INSTRUCTIONS

    1. Prepare a hot charcoal fire and preheat the grill. Remove salmon from
the refrigerator at least 20 minutes before cooking. Season steaks lightly
with salt and pepper and rub them with a little oil.
2. Season squashes with salt and pepper and rub them with a little oil.
Grill squashes and green onions until they begin to soften, then move them
to the edge of the fire.
3. Toss a teaspoon or so of thyme leaves onto the coals and place the
salmon steaks over the hottest part of the fire. Grill the steaks, turning
only once, until a skewer easily penetrates the thickest part of the meat,
about 6 to 10 minutes total cooking time, depending on thickness. Toss the
remaining thyme into the fire when turning the steaks. Serve each steak
with a slice of each squash and a couple of scallions.
Recipe By     : the California Culinary Academy
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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