[God has] helped me understand that accountability is closely tied to visibility and that personal holiness will not come through anonymity but through deep and personal relationships with my brothers and sisters in the local church. And so I have sought to make myself more visible that I may accept correction and rebuke when necessary. At the same time I have renewed my commitment to the One who is always watching and who knows every word I write and every intention of my heart.

Tim Challies

CATEGORY	CUISINE	TAG	YIELD
		Salads	8	Servings

INGREDIENTS

1 1/2	c	Peeled, diced jicama
3/4	c	Seasoned rice vinegar
1 1/2	lb	Unshelled peas; or 1 pkg.
		10 oz. frozen tiny peas,
		Thawed
1/4	c	Finely chopped fresh mint
		8 to 16 large butter lettuce
		Leaves, rinsed and crisped
		Mint sprigs

INSTRUCTIONS

In a bowl, combine jicama and vinegar; let stand for at least 15 minutes or
up to 5 hours. If using fresh peas, shell them; you need 2 cups. In a 2- to
3-quart pan, cook shelled peas in about 1 inch of boiling water; uncovered,
stirring occasionally, just until peas are bright green and heated through
(2 to 3 minutes). Drain, immerse in cold water until cool, and drain again.
( Don't cook frozen peas.) Mix peas and chopped mint into jicama mixture.
To serve, use a slotted spoon to ladle salad equally onto 8 lettuce-lined
plates.  Garnish with mint sprigs. Spoon any extra dressing over salads, if
desired.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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