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When all were in their places Father said grace and, excusing himself, left the family to retire to his study. He frequently spent thirteen hours a day studying. He managed this amazing amount of time by husbanding every hour of the day. He usually arose at four in the morning, indulging himself in the later rising time of five in the winter. In this way he was far along in his studies while the household slept. He preferred to eat alone, usually certain foods which he had by experimentation discovered kept his mind and body most sprightly. This morning he did not eat the rich menu which Venus set before the rest of the household, the home-cured bacon and the delicious hot breads. But at the end of the meal, he rejoined his family for morning devotions.
Edna Gerstner

The wonder of wonders to me is not just the miracle where God instantly invades and just interrupts and violates the flow of everything, to me the greater wonder is that God can take it all and still make it work for His will. That’s astounding to me. The diversity of an innumerable number of events, circumstances and attitudes that occur within the limited freedom of men and demons and God pulls it all together to accomplish exactly what He wants done. Incredible not only to conceive that it can be done but to make it happen. But that is precisely what God does. So that the world with what we assume to be an almost infinite number of random choices is doing nothing more than acting out that which is predetermined by God.
John MacArthur

    • Kakuluwo (Crab Curry)

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    Grains, Dairy Greek Main dish 1 Servings

    INGREDIENTS

    3 md Size crabs
    50 g Shallots
    2 Green chillies
    3 Cloves garlic
    3 sl Ginger
    25 g Coconut
    1/2 ts Turmenc
    1/2 ts Fenugreek
    1/2 ts Chilli powder
    2 ts Paprika
    5 Cm cinnamon stick
    25 g Curry powder sprig curry leaves
    50 g Coriander leaves
    250 ml Thin coconut milk
    250 ml Thick coconut milk juice 1 lime
    1 ts Salt
    2 ts Ground rice

    INSTRUCTIONS

    Place  crabs  in  boiling  water  for  5  minutes, then remove and clean.
Break  the  crab  into desired portions and crush the shell a bit so flesh
can be more easily removed.  Slice the shallots and chillies, grind garlic
and ginger and grate the coconut. Place the crab in a pan and add the
shallots,  chillies,  garlic, ginger, turmeric, fenugreek, chilli powder,
paprika powder, cinnamon stick, curry powder, curry leaves, coriander
leaves and thin coconut milk and cook until crabs are done. Mix the thick
coconut milk with the lime juice, salt, grated coconut and the ground rice
and add to the pan. Stir and simmer for approximately 10 minutes. Remove
the cinnamon stick before serving. From: "A taste of Sri Lanka" by Indra
Jayasekera, ISBN 962 224 010 0
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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    “When praying, don’t give God instructions – just report for duty.”

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