Here game plan when you start to worry and obsess: 1. Name the pressures. You always worry about something. What things tend to hook you?… Anxieties feel endless and infinite – but they're finite and specific. 2. Identify how you express anxiety. How does anxiety show up in your life? 3. Ask yourself, Why am I anxious? Worry always has its inner logic… What do I want, need, crave, expect, demand, and lust after? Or what do I fear either losing or never getting? Identify the specific lust of the flesh. Anxious people “eagerly seek” the gifts more than the Giver. They bank treasure in the wrong place. What is preoccupying me, so that I pursue it with all my heart? 4. Which promise of Jesus [from the Bible] speaks to you most? Grab one promise and work with it. 5. Go to your Father. Talk to Him. Your Father cares about the things you worry about. Your Father knows what you need. Cast your cares upon Him, because He cares for you. 6. Give. Do and say something constructive. Care for someone else. Give to meet human need. In the darkest hole, when life is toughest, there’s always some way to give yourself away.

David Powlison

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Uzbek	Uzbekh, Ethnic, Asian, Meat, Maindish	6	Servings

INGREDIENTS

1	lb	Chestnuts roasted & shelled
2		Onions
1/4	c	Sunflower oil
1 1/2	lb	Lamb boneless 1/2"cubes
1/4	ts	Turmeric ground
1/4	ts	Saffron threads crushed
1/2	ts	Cinnamon ground
1	c	Walnuts minced fine
1/4	ts	Mint crushed
1	c	Pomegranate juice fresh
2	tb	Tomato paste
3	tb	Lemon juice freshly squeezed
1 1/2	c	Chicken stock
1	ts	Honey
1	ts	Salt
1		Garlic clove minced fine
1	ts	Black pepper
1/4	c	Fresh mint as garnish

INSTRUCTIONS

Heat the oil in a heavy casserole over med. heat then saute' the onions &
garlic for 10 minutes. Raise the ehat to high, add the meat, turmeric,
salt, pepper, and brown meat on all sides. Stir in the saffron, cinnamon,
mint, walnuts, tomato paste, & chicken stock. Bring to aboil, reduce heat
to low, cover, & simmer for 1 1/2 hrs. Add lemon juice, pomegranate juice,
and chestnuts stir well then cover and simmer for 10 more minutes. Serve
over a bed of saffron <yellow> rice. * NOTE: You may add other fruits such
as prunes, rasins, apricots, apples, etc. to this dish. Use approx. 1/4 to
1/2 cup of extra fruit(s) as a total amount. I have had this dish with
dried apples, raisins, prunes, and dried peaches added to it.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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