We Love God!

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

It should come as no huge surprise that the secular world is confused and off-base about the identity and calling of women. But what I find distressing is the extent to which (this) has taken hold even within the evangelical world. We see the fruit of that revolution as prominent Christian speakers, authors, and leaders promote an agenda, whether subtly or overtly, that encourages women to define and discover their worth in the workplace, in society, or at church, while minimizing (or even at the expense of) their distinctive roles in the home as daughters, sisters, wives, and mothers – as bearers and nurturers of life, caregivers, as those privileged and responsible to shape the heart and character of the next generation. The feminist revolution was supposed to bring women greater fulfillment and freedom. It was supposed to make us feel better about ourselves; after all, “You’ve come a long way, baby!” But we see the poisoned fruit of the revolution in the eyes and pitiable cries of women who are drowning in the quagmire of serial divorce and remarriage and wayward children; women who are utterly exhausted from the demands of trying to juggle one or more jobs, function as single parents and be active in church; women who are disoriented and confused, who lack sense of mission, vision, and purpose for their lives and who are perpetually, pathetically shrouded in woundedness, self-doubt, resentment, and guilt.

Nancy Leigh DeMoss

We Love God!

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

Peanut Sauce (Nuoc Leo)

January 24, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Vegetables	Asian	Sauces, Nuts, Asian, Vietnamese	1	Servings

INGREDIENTS

2		Cloves garlic, chopped
2		Chicken livers
2	tb	Vegetable oil
2	tb	Dark soy sauce
2	tb	Sugar
2	tb	Crunchy peanut butter
2	ts	Sesame paste
1/4		Red chilli, seeded & chopped
		Water

INSTRUCTIONS

Saute the garlic and chicken livers in the oil until very darkly coloured.
Grind to a thick paste and return to the pan with the remaining
ingredients. Simmer, adding water to make a thick sauce, for about 2 mins,
stirring constantly. Refrigerate for up to 2 weeks. Use as a dip for
various roasted meats and meatballs and to spread over rice paper before
wrapping cooked ingredients or salad.  A variation to this sauce uses
tamarind pulp instead of the livers to give a tart tasting sauce.

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