Pride is subtle and shape-shifting. There is more of it at work in our hearts than we know, and more of it pulsing through our busyness than we realize. Pride is the villain with a thousand faces: People-pleasing, Pats on the back, Performance evaluation, Possessions, Proving myself, Pity, Poor planning, Power, Perfectionism, Position, Prestige and Posting. Here’s the bottom line: of all the possible problems contributing to our busyness, it’s a pretty good bet that one of the most pervasive is pride. It’s okay to be busy at times. You can’t love and serve others without giving of your time. So work hard; work long; work often. Just remember it’s not supposed to be about you. Feed people, not your pride.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Vegetables	French	Vegetables, Info/tips	1	Servings

INGREDIENTS

Kohlrabi

INSTRUCTIONS

It resembles a turnip in appearance.
It is a relative of the cabbage, and my mother would boil it and serve
mashed with butter.  It would also appear in some of the homemade soups
during the fall.
One cookbook we have describes the basic preparation: Remove leaves; save
young tender ones to cook separately. Pare thickened stem and cut into
slices. May be boiled, baked, steamed or fried, dressed with butter or a
sauce.  Young kohlrabi may be eaten raw as a salad, cut into julienne
strips and marinated in a French Dressing.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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