ROMANS 12

Exhortations for Christian Living

12I beseech you therefore, brethren, by the mercies of God, that ye present your bodies a living sacrifice, holy, acceptable unto God, which is your reasonable service. 2 And be not conformed to this world: but be ye transformed by the renewing of your mind, that ye may prove what is that good, and acceptable, and perfect, will of God. 3 For I say, through the grace given unto me, to every man that is among you, not to think of himself more highly than he ought to think; but to think soberly, [1] according as God hath dealt to every man the measure of faith. 4 For as we have many members in one body, and all members have not the same office: 5 So we, being many, are one body in Christ, and every one members one of another. 6 Having then gifts differing according to the grace that is given to us, whether prophecy, let us prophesy according to the proportion of faith; 7 Or ministry, let us wait on our ministering: or he that teacheth, on teaching; 8 Or he that exhorteth, on exhortation: he that giveth,[2] let him do it with simplicity; he that ruleth, with diligence; he that sheweth mercy, with cheerfulness. 9 Let love be without dissimulation. Abhor that which is evil; cleave to that which is good. 10 Be kindly affectioned one to another with brotherly love; in honour preferring one another; 11 Not slothful in business; fervent in spirit; serving the Lord; 12 Rejoicing in hope; patient in tribulation; continuing instant in prayer; 13 Distributing to the necessity of saints; given to hospitality. 14 Bless them which persecute you: bless, and curse not. 15 Rejoice with them that do rejoice, and weep with them that weep. 16 Be of the same mind one toward another. Mind not high things, but condescend [3] to men of low estate. Be not wise in your own conceits. 17 Recompense to no man evil for evil. Provide things honest in the sight of all men. 18 If it be possible, as much as lieth in you, live peaceably with all men. 19 Dearly beloved, avenge not yourselves, but rather give place unto wrath: for it is written, Vengeance is mine; I will repay, saith the Lord. 20 Therefore if thine enemy hunger, feed him; if he thirst, give him drink: for in so doing thou shalt heap coals of fire on his head. 21 Be not overcome of evil, but overcome evil with good.

sweet and sour pork

Sweet and sour pork with pork loin and pineapple, along with seasonings.

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 20 minutes

Ingredients:

• 1 1/2 pounds boneless pork loin, sliced 1/2-inch thick
• 1 tablespoons vegetable oil
• 1 can (20 ounces) pineapple chunks in juice
• 3/4 cup water
• 1/4 cup vinegar
• 1 tablespoon soy sauce
• 1/4 cup brown sugar
• 1/2 teaspoon salt
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1/2 cup thinly sliced onion
• 1 green pepper, cut in thin strips
• 2 cups hot cooked rice

Preparation:

Directions for sweet and sour pork
Cut pork slices into strips about 3 inches long and 1/2 to 1 inch wide. Sauté pork strips in hot oil over medium heat until lightly browned; drain. Drain pineapple; reserve juice. Combine pineapple juice, 3/4 cup water, vinegar, soy sauce, brown sugar, and salt; pour over pork in skillet. Cover and simmer 1 hour, or until meat is tender. In a cup, combine cornstarch and 2 tablespoons water; stir until smooth. Add cornstarch mixture to pork mixture. Cook over low heat, stirring constantly, until mixture is thickened and bubbly. Add pineapple chunks, onion and green pepper. Cover and simmer sweet and sour pork for 10 minutes longer, or until vegetables are tender. Serve sweet and sour pork over rice.
Sweet and sour pork recipe serves 4 to 6.

thought for the week

Thought For The Week

ALL THINGS NEW

A NEW CREATION

In 2Corinthians 5:14 we learn that ‘one died for all, and therefore all died’. This is a very brief, but very powerful, summary of the impact of the substitutionary, sin-bearing, sacrificial death of Jesus Christ: Christ, our substitute, died in our place, under the wrath and judgement of God, bearing that death penalty that was justly ours. His death is counted ours: Romans 6:8 tells us that ‘we died with Christ’. Colossians 2:23 teaches us ‘you died with Christ’. In Galatians 2:20 Paul affirms ‘I have been crucified with Christ.’
Because of this grand fact that the death of Christ is our death, a massive and fundamental change has taken place, and a new amazing reality has been established.

We no longer live with the wrath of God hanging over us.
We no longer live with the just judgement of God condemning us.
We no longer live with death, the wages of sin, threatening to consume us.
We no longer live in a state of enmity with God.
We no longer live with our guilt ravaging our souls, making us fear God.
We no longer live with our sin separating us from God.

That was the old set-up. That was the old reality. All of that is how it was before we believed in the Lord Jesus Christ, before his death was applied to us the moment we believed. That is how we used to relate to God: kata sarka – according to flesh – according to what and who we are in ourselves. [See the Greek text in 2Corinthians 5:16.]
But now there is a new set-up, a new reality, a whole new world: a whole new creation in which we relate to God, not according to flesh, not on the basis of who and what we ourselves are, but always, ever and only ‘in Christ. For this reason 2Corinthians 5:16-17 teaches:

‘So from now on we regard no one from a worldly point of view [Greek = kata sarka]. Though we once regarded Christ in this way, we do so no longer. Therefore, if anyone is in Christ, he is a new creation; the old has gone, the new has come.’

This ‘new creation’ is usually applied to the individual: that each believer is a ‘new creature’ or a ‘new creation’ in Christ. And this does indeed occur. But the truth that this verse is communicating is something far, far bigger than this individualistic interpretation. God is teaching us here that, if anyone is ‘in Christ’ it’s a whole new set up, a whole new ball game, a whole new world, a whole new paradigm. [Note that the Greek literally states: if anyone in Christ, new creation. There is no ‘he is’ in the text.]
In this new creation, this new set up:

We are reconciled with God [2Corinthians 5:18-19].
God no longer counts our sins against us [2Corinthians 5:19].
We are, in Christ, the righteousness of God [2Corinthians 5:21].
We have peace with God [Romans 5:1].
There is no more condemnation [Romans 8:1].
In Christ we have permanent, present access into the presence of God [Ephesians 2:18]

This is the new reality. This is the new creation. This is the new world. The old – with its guilt, its judgement, its wrath, its condemnation, its fear – has gone. The new has come.
Because of our self-centred, legalistic minds and hearts, Paul knows our tendency to keep on living and thinking as though the old reality was still in place. So he strongly exhorts us to live with the truth of this new reality, to embrace this new paradigm, this new mindset, to stop mucking about with thoughts and fears that reflect the old world, the old reality. To the Corinthian believers, and to us, he commands:

‘We implore you on Christ’s behalf: Be reconciled to God.’ [2Corinthians 5:20]
‘… we urge you not to receive God’s grace in vain.’ [2Corinthians 6:1]

In Christ we are reconciled to God: so let us be reconciled to God. Let our thoughts and our lives reflect the grand assurance and confidence and joy of the new creation in which all the wrath, all the judgement, all the penalty has already been paid out, so fully that there is no more judgement left for those who are in Christ.
In receiving Christ we have received the grace of God. But if we still live with the mindset of the old world, if we still relate to God kata sarka,  then we have received that grace ‘in vain’ [that is, in an empty, pointless way] – and, because of that, we are failing to enjoy the peace and reconciliation with God that is actually ours in Christ and in this ‘new creation’, this new reality, into which he has placed us.

gods word for today

Liar, Liar
Read Jeremiah 14:1 through 20:18
Then the Lord said to me, “The prophets are prophesying lies in my name. I have not sent them or appointed them or spoken to them. They are prophesying to you false visions, divinations, idolatries and the delusions of their own minds” (Jeremiah 14:14).
Unfortunately this issue has not disappeared. There are still people who claim to speak for God, but who do not.
False teachers today make many wild claims. Some say they know what day Jesus will return to take His Church to heaven. Such predictions cannot be trusted. Jesus made it plain that only His Father knows this information. Another false teaching is the idea that many paths lead to eternal life. John 14:6 and numerous other New Testament Scriptures make it clear that eternal life is only though Jesus.
People who want to avoid being tricked by false teachers should read the Bible. Any teacher who contradicts God’s Word cannot be speaking for Him. Knowing what God’s Word says makes people much less likely to be tricked by false teachers.
Prayer Suggestion: Ask God to help you recognize and reject the message of false teachers and false prophets.
Quicklook: Jeremiah 14:10–16

PANSIT MALABON

Pancit Malabon Recipe

Ingredients

• 1 lb thick rice noodles

Sauce:

• 1/2 lb pork belly, boiled and sliced
• 1/2 cup annatto seeds diluted in 1/2 cup water (also known as annatto water)
• 3/4 cup shrimp juice
• 3 tablespoons fish sauce (patis)
• 1/2 teaspoon ground black pepper
• 1 tablespoon fresh garlic, minced
• 1 medium-sized onion, minced
• 1/4 cup pork rinds (chicharon), pounded

Toppings:

• 1/2 lb shrimp, shelled, cooked, and halved lengthwise
• 1/4 lb adobong pusit, sliced
• 1/2 cup pork rinds (chicharon), pounded
• 1 cup napa cabbage (pechay baguio), chopped then blanched
• 1 piece lemon, quartered
• 3/4 cup tinapa flakes
• 3 pieces hard boiled eggs, sliced
• 1 tablespoon parsley, chopped
• 2 tablespoons toasted garlic

Cooking Procedure

1. Cook the noodles according to package instructions. If you are using the traditional Pancit Malabon noodles, you will need to soak it in water overnight before cooking. Set aside.
2. Start making the sauce by sautéing the minced garlic and onion.
3. Add chopped boiled pork and cook for 3 minutes.
4. Add fish sauce and ground black pepper then stir.
5. Pour-in shrimp juice and annatto water and let boil.
6. Add pounded pork rinds (chicharon) then stir.
7. Simmer for 2 to 3 minutes then turn off heat.
8. Place the cooked noodles in a large bowl then pour-in the sauce and mix well.
9. Transfer the sauce and noodle mixture in a wide serving plate and arrange the toppings.
10. Serve with lemon or calamansi and a lot of love. Share and enjoy!

GOD`s WORD for TODAY

Repent and Stay
Read Jeremiah 26:1–24; 7:1 through 10:25
On December 7, 1941, Japanese forces attacked the United States Pacific Fleet as it lay at anchor at Pearl Harbor, Hawaii. The attack crippled the US fleet and plunged the United States into World War II.
In February 1942, President Franklin Roosevelt signed Executive Order 9066, requiring people of Japanese, German, and Italian descent to be placed in temporary camps in the interior of the United States. In trying to prevent misdeeds before they happened, the US government exiled many innocent people.
During Jeremiah’s day, it was not the innocent, but the guilty who faced exile. But they could avoid being exiled if they repented of their sins.
This is what the Lord Almighty, the God of Israel, says: Reform your ways and your actions, and I will let you live in this place (Jeremiah 7:3).
God’s desire was for His people to repent of their sinful ways so that He would not have to exile them. When we do wrong, God wants us to repent, too. If we repent, we can be certain that God will forgive us.
Prayer Suggestion: Ask God to help you repent of any known sin and live according to His standards.
Quicklook: Jeremiah 7:1–12

TUNING YOUR GUITAR

How to Tune a Guitar

Tuning the guitar is vital to sounding good. Here are some simple instructions that explain guitar tuning basics. The open strings of a guitar from the thickest to thinest are as follows:

• E – the thickest or lowest sounding string is known as the 6th string
• A – is the 5th
• D – is the 4th
• G – is the 3rd
• B – is the 2nd
• E – the thinest or highest is the 1st

The most common method for tuning both Electric and Acoustic guitars – and the one you can use when no other instrument or guitar tuner is at hand is:

Standard Guitar Tuning Method

Step 1: The E String

Tune the bottom E, as accurately as you can. Chances are it’s in tune anyways, being the thickest string it’s the least likely to detune itself than any of the others. If you have another instrument such as a Piano (which stays in tune for years), you can tune it to the 2nd E below middle C (aka C4). If you have no device or instrument handy just try to get it as accurate as possible, what really counts when you are playing is that the guitar is in tune with itself and any other instruments you might be playing with.

Step 2: The A String

Place the first finger of your left hand just behind the fifth fret on the bottom Estring. That’s an A note. Keep your finger on that fret. Now pick the fifth and six strings in turn, gently adjusting the fifth string tuning peg until the two notes are the same.

Step 3: The D String

Place the first finger of your left hand just behind the fifth fret on the A string. That’s a D note. Tune the 4th string (the D note) to that.

Step 4: The G String

Place the first finger of your left hand just behind the fifth fret on the D string. That’s a G note. Tune your G string to that note.

Step 5: The B String

Place the first finger of your left hand just behind the forth fret (note the B string is the only one that comes from a different position the forth fret, the rest are from the 5th fret).

Step 6: Tuning the E String

Place the first finger of your left hand just behind the fifth fret on the B string. That’s a E note.

LUMPIANG SHANG HAI

Ingredients:

• 3 cloves garlic, minced
• 1 thumb-size piece galangal OR ginger, grated
• 2 green onions, sliced into matchstick pieces
• 1 red chili, minced, OR 1/2 to 1 tsp. cayenne pepper (omit if you prefer very mild spring rolls)
• 1/2 cup shredded or finely chopped cabbage
• 4-6 shiitake mushrooms, cut into matchstick pieces
• 1/2 cup medium to firm tofu, sliced into matchstick pieces (If non-vegetarian: add 1/2 cup cooked baby shrimp)
• approx. 2 cups bean sprouts

• Preparation:

  1. Place 2 Tbsp. oil in a wok or large frying pan over medium to high heat. Add garlic, galangal (or ginger), green onion, and chili. Stir-fry until fragrant (about 1 minute). Stir-frying Tip: Add a little water to the wok/pan when it gets too dry instead of more oil.
  2. Add cabbage, mushrooms, and tofu (or shrimp). As you stir-fry, add the sauce. Stir-fry 1-2 minutes, until vegetables have softened.
  3. Remove from heat and add bean sprouts, tossing to mix in.
  4. Do a taste test for salt, adding 1 Tbsp. more fish or soy sauce if not salty enough.
  5. To assemble rolls, place a spring roll wrapper on a clean working surface. Place one heaping Tbsp. of the filling on the wrapper (if using large wrappers, you will need more).Tips: Spread the filling lengthwise along the spring roll wrapper nearer the end closest to you. Also, try not to include too much of the liquid left in the bottom of your wok/pan (a slotted spoon works well for this - drier filling is better.
  6. Now sprinkle some of the fresh coriander and basil over the filling.
  7. Fold the left and right sides of wrapper over filling, then lift up the wide end nearest you and tuck overtop. Roll to the other end. Secure the roll by dipping your fingers in some water and wetting the end, "pasting" it shut.
  8. To fry spring rolls, place some oil (about 1 inch deep) in a wok or deep-sided frying pan over medium-high heat. When bubbles rise, or when the oil begins to form snake-like lines across the bottom of the pan, the oil may be hot enough. To test it, dip one corner of a spring roll into the oil. If it beginsto sizzle and cook, the oil is ready. If not, wait another 30 seconds to one minute and try again.
  9. Using tongs, place spring rolls in oil, allowing them to fry about 1 minute on each side. Spring rolls are done when they turn light to medium golden-brown (see photo). Place on paper towels (or a clean dish towel) to drain while you finish frying the rest.
  10. Serve spring rolls while still hot with Thai Sweet Chili Sauce, or your own dipping sauce (see recipe above). ENJOY!

  TO MAKE YOUR OWN DIPPING SAUCE: Mix 1/3 cup plum sauce with 3 Tbsp. soy sauce. Add fresh cut red chili or dried crushed chili as desired

BORACAY at its BEST

Other than the resorts in Boracay, Philippines, restaurants are also plentiful on the island. But with the many choices available for travelers, it's easy to be overwhelmed. To help you out, here's a list of the 5 must-try restaurants on this famous beach destination.

Real Coffee & Tea Cafe A meal at this small, homey coffee shop is a must to start the day right. Hidden between the newer, bigger restaurants near D'Mall, Real Coffee & Tea Cafe is one of the first cafes to open on the island, a reminder of Boracay's quieter past. Still serving specialties such as calamansi muffins after all these years, plus sandwiches and omelets, a stop here is perfect for visitors looking for a real treat.

D'Talipapa Of course, what's a beach vacation without a taste of freshly caught seafood at great prices? If you're looking for something like that, then D'Talipapa is the place to go. Talipapa is a Filipino word for market, and there's no better way to describe it, as tourists basically buy the seafood they want from the many stalls in the area. Then they can choose from the restaurants surrounding the wet market, and have these cooked any way they want for an additional fee. Be sure to haggle for the price of seafood first, though, to get the best deal.

Jonah's Fruit Shake & Snack Bar To complete the tropical experience, grab a fruit shake from this stall located in Station 1. With a wide selection of drinks ranging from mango-banana to avocado, and even ones spiked with liquor, there's truly one for everyone's taste. So if you're looking for a way to beat the tropical heat, a Jonah's fruit shake should do the trick.

Heidiland Deli If you want to take a break from Filipino food, then a trip to Heidiland Deli should be part of the itinerary. This establishment offers good sandwiches and hard-to-find European cheese, cold cuts, sausages, fresh bread, and more that you can bring back to your accommodation in Boracay. Heidiland Deli is located inside D'Mall, near the plaza area.

MAMA's Bar, Restaurant, and Chillout Lounge Another alternative to Filipino fare is the authentic Austrian cuisine served at this restaurant and bar, located away from the beach. Most of the dishes served here, including the popular goulash and schnitzel, are prepared from family heirloom recipes by Markus, the Austrian owner of the restaurant. Add to that the warm welcome you'd get when you arrive, as if you were family, and you'd understand why this restaurant is named MAMA's. The big, European-sized servings and ample buffet should be mentioned as well. It's no wonder satisfied diners say that MAMA's is really worth the tricycle trip from your beachfront resort in Boracay, Philippines.

NIGHT LIGHTS

While having a hearthy meal ( a freshly baked bread & french vanilla) at PASEO de STA. ROSA me and KERS dropped by at this wonderful place, sat by the bench and enjoyed the view..

When suddenly she saw a perfect time to  take a shot, pressed the camera and off went the shuttterspeed. I also did some of my own  
kneeling and docking stuff...

And to an artist`s delight, voila!!! a work of art indeed....

SOIMAI : IN DEMAND

Shrimp and Pork Siomai Ingredients:

• 1 kg Lean ground Pork  or 1 kg Prawn (shrimp) peeled
• 1/3 cup chopped water chestnuts or turnips (singkamas)
• 1/3 cup chopped carrots
• 2 medium or 1 large minced onion(s)
• bunch of spring onions or leeks
• 1 egg
• 5 tablespoons sesame oil
• 1 teaspoon freshly ground pepper

• 1 teaspoon salt
• 50 pcs. large or 100 pcs. small wanton or siomai wrapper
• soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste (for the sauce)

Wrapper:

• 1/4 cup water
• 1 egg
• 1 tablespoon vegetable or corn oil
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour

Chilli Paste:

• 1/8 kilo Chillies (Siling Labuyo)
• 3 tablespoons cooking oil
• 2 cloves garlic, peeled and minced

Siomai Cooking Instructions:

• Mix all the ingredients for the filling in a bowl.
• Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.
• Meanwhile, boil water and brush steamer with oil.
• When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.
• Serve with soy sauce, calamansi and sesame oil. Chilli paste is optional.Wrapper:
• Beat egg and mix with flour till free of lumps.
• Bring water, cooking oil and salt to a boil, then pour in flour.
• Remove from heat and beat until mixture forms a ball.
• Divide the dough into 1 1/4 -inch balls.
• Roll each ball on a floured board until paper thin. Set aside.
• Simplest version of chilli sauce would be to chop chillies well and fry them in oil, sesame or vegetable oil, never olive oil if you want it to have a Filipino taste.Chilli Paste:Combine chopped chillies and minced garlic then simmer for around 20 minutes or till most of the water has evaporated. Add oil, simmer and stir well.