Stick with your work. Do not flinch because the lion roars; do not stop to stone the devil’s dogs; do not fool away your time chasing the devil’s rabbits. Do your work. Let liars lie, let sectarians quarrel, let critics malign, let enemies accuse, let the devil do his worst; but see to it nothing hinders you from fulfilling with joy the work God has given you. He has not commanded you to be admired or esteemed. He has never bidden you defend your character. He has not set you at work to contradict falsehood (about yourself) which Satan’s or God’s servants may start to peddle, or to track down every rumor that threatens your reputation. If you do these things, you will do nothing else; you will be at work for yourself and not for the Lord. Keep at your work. Let your aim be as steady as a star. You may be assaulted, wronged, insulted, slandered, wounded and rejected, misunderstood, or assigned impure motives; you may be abused by foes, forsaken by friends, and despised and rejected of men. But see to it with steadfast determination, with unfaltering zeal, that you pursue the great purpose of your life and object of your being until at last you can say, “I have finished the work which Thou gavest me to do.”

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

1	lb	Salmon — boned skinned
		Fresh ground Black
		Peppercorns
1/4	c	Kosher Salt — or table
		Salt
6		Sprigs Fresh Dill —
		Chopped
1	tb	Brown Sugar
6		Juniper Berries — crushed
1	tb	Granulated Sugar
1		Lemon — grated peel
		Leaves of 2 Tea Bags

INSTRUCTIONS

Combine the salt, sugars and tea leaves; rub all sides of the salmon evenly
with the mixture.   Wrap securely in plastic wrap, then aluminum foil.
Refrigerate overnight. Unwrap the salmon and rinse under cold water to
remove excess tea leaves. Pat dry. Combine black pepper, dill, crushed
juniper berries and grated lemon peel. Cover the entire surface with this
mixture.  Rewrap in plastic wrap and aluminum foil and place on a tray with
another weighted tray (about 2 pounds) on top. Refrigerate overnight.
Unwrap the salmon and slice as thinly as possible, holding the knife at a
diagonal as you cut.
Serving Suggestions:  Serve on a toasted bagel with cream cheese, or on
toast points with mustard and dill mayonnaise.  Garnish with lemon wedges.
Recipe By     : TheCook121
From:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“Times change, God doesn’t.”