Here are four differences between deceit and honesty in our hearts: One, a deceitful heart doesn’t know its sins because it doesn’t want to know. But an honest heart is saying, “I’m listening. I’m open.” Two, a deceitful heart is more alert to how a sermon applies to someone else. But an honest heart is too concerned about itself to be busy with other people’s weaknesses. Three, a deceitful heart, when it isn’t growing, blames its inertia on hardship or its church or even on God Himself. But an honest heart says, “I need to get in gear.” Four, a deceitful heart delays response: “I’ll get around to it. But I just can’t right now.” An honest heart puts God first: “Lord, whatever You want, even right now.”

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Italian	Eggs	6	Servings

INGREDIENTS

1	tb	Unsalted butter
12		Eggs; separated
3/4	ts	Salt; to taste
1	pn	Pequin quebrado
1	lb	Hot Italian sausage
1	ts	Italian crushed hot red pepper (or to taste)
1	md	Onion; thinly sliced, separated into rings
12		Pickled Tuscan peppers
8	oz	Mozzarella cheese; cut in 1/8-inch thick slices

INSTRUCTIONS

Butter 10x15-inch jelly roll pan. Cover bottom with waxed paper cut to
size. Butter paper. Preheat oven to 350. Beat egg whites until stiff; set
aside. Combine salt, pequin & egg yolks; beat with whisk until blended.
Fold whites & yolks together. Turn egg mixture into pan, carefully
smoothing with a spatula. Bake 15-20 minutes until done. Remove casings
from sausage, crumble meat into skillet & cook briefly; add red pepper &
onion. Cook, stirring often, 10-12 minutes until sausage is done. Drain off
fat. Place done omelet on cooling rack, loosen edges. Grab edge of paper &
pull omelet out onto cloth towel, invert on another cloth towel & remove
paper. Sprinkle with sausage mixture, scatter Tuscan peppers on top.
Arrange cheese slices over all, quickly roll, set on ovenproof platter &
place in oven to melt cheese. Slice & serve. Makes 6 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback).  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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