God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
If your brother sins — chapter-and-verse disobedience to the Bible — and the sin is against you, rebuke him. Not a demeaning humiliation. Just sit down with him and say, “Brother, here in [biblical text], God says... But last Tuesday, you and I were in that meeting and, as I recall, you said/did... Brother, I can’t see how that behavior lines up with this verse. How do you see it?” No vague generalities, but verifiable facts, clearly addressed by the Bible. We need to have the freedom to rebuke one another’s sinful and foolish behavior. But let’s be gentle and respectful. Let’s offer the brother an opportunity to explain himself. After all, there might be more to it than one realizes. And let’s avoid the verb “to be” (“You are...”) or “always” and “never” (“You always/never...”). Those categories are too absolute to be fair. They blast the brother to smithereens, with no dignity left.
Ray Ortlund
Daps Centurionis
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CATEGORY
CUISINE
TAG
YIELD
Meats
Main dish, Meats
6
Servings
INGREDIENTS
1
6 to 7 lb leg of lamb
Flour
1
Onion; cut into chunks
Salt and pepper
2
tb
Cooking oil
1
c
Onion; chopped
2
c
Lentils
10
oz
Beef broth
10
oz
Water
1
Bay leaf
1
c
Green onions; sliced
1/2
c
Chopped parsley
1/3
c
Pan gravy for roast lamb
1
Roasting bag
INSTRUCTIONS
ROMULAN LAMB AND LENTILS
About 4 hours before you want to serve, get the leg of lamb ready and put
it in the oven; Preheat the oven to 350 degrees, dust the inside of the
baking bag with flour, put in the large onion as a layer of chunks and put
the leg of lamb in on top of that. Sprinkle the lamb with salt and pepper
and close the bag. Poke some holes in the top of the bag. If you wish,
stick a meat thermometer into the thickest part of the roast, right through
the bag so you can read the dial: 160 to 190 degrees covers the range from
moderately rare to well done. About 40 minutes before serving time, get the
lentils going. Heat the oil in a saucepan and cook the chopped onion until
soft and golden. Add the lentils, beef broth, water, bay leaf, salt and
pepper. Simmer for about 30 minutes, or until the lentils are tender. Fish
out the bay leaf and add the green onions and the parsley. Mix well, and as
you are serving, stir in 1/3 cup of pan gravy from the roast, with as
little fat as possible.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“You can tell how big a person is by what it takes to discourage him.”
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