A steady diet of performances by soloists or even choirs can have the unintended effect of undermining the corporate, participative nature of our musical worship. People can gradually come to think of worship in terms of passive observation, which we do not see modeled in the Bible. Such a diet may also begin to blur the line between worship and entertainment, especially in a television-sopped culture like ours, where one of our most insidious expectations is to be always entertained. Of course, this blurring is hardly ever intended. But over time, separating the “performers” from “the rest of the congregation” can subtly shift the focus of our attention from God to the musicians and their talent – a shift that is frequently revealed by applause at the end of some performance pieces. Who is the beneficiary of such applause? (Mark Dever and Paul Alexander).

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Vegetables, Beans, Hungary, Upload	6	Servings

INGREDIENTS

1	lb	Lentils, dried
1	md	Onions; minced
1		Carrots; peeled, sliced thin
1/4	lb	Butter, unsalted
1	pn	Cloves, ground
1	ts	Parsley, flat; minced
1/4	ts	Pepper, black

INSTRUCTIONS

Wash the lentils and soak them in water overnight. Drain. The following
day, saute the onion and carrot in 1 tablespoon of the butter.
Add cloves, parsley, drained lentils and pepper, and enough water to
cover. Cook in a large pot until done - about 1 1/2 hours.
While the lentils are still very hot stir in the remaining butter until
it is melted. Serve with game, game birds and sausages.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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