God wants us to follow a recurring pattern of intense work and then rest, intense work and then rest, and so forth. Whatever view one takes of the Sabbath, surely the six days of work and the one day of rest embedded in the creation remain relevant in some sense. Any routine of life that is unsustainable long-term cannot be of God. He calls us to work. But he also calls us to rest, in order to work most fruitfully. What sets us apart is this. We rest, in order to work; we do not work, in order to rest. We who believe the gospel are not living for the weekend, but for The End. In the meantime, we figure out rhythms of life that make fruitful labor sustainable.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Swiss	Main dish	4	Servings

INGREDIENTS

1/2	lb	Mushrooms, coarsely chopped
5	tb	Butter or Margarine
1/2	c	Finely Crushed Saltine
		Crackers
3/4	c	Chopped Green Onion
2	c	(8 oz) Shredded Jack or
		Swiss Cheese
1	c	Small or Large Curd Cottage
		Cheese
3		Eggs
1/4	ts	Each, Cayenne and Paprika

INSTRUCTIONS

In a frying pan over medium heat, saute the mushrooms in 3 tablespoons of
butter until limp.  Stir in the crushed crackers, then turn into a
well-greased 9-inch pie pan. Press mushroom mixture evenly over pan bottom
and up the sides.
Melt remaining 2 tablespoons utter, add onions, and saute until limp.
Spread onions over crust; sprinkle evenly with the shredded cheese. In a
blender, whirl the cottage cheese, eggs, and cayenne until smooth. Pour
into crust and sprinkle with paprika.
Bake in a 350 degree oven until a knife inserted in the center comes out
clean, about 20 to 25 minutes. Let stand 10 to 15 minutes before cutting.
Serve this savory quiche with a fresh spinach or mixed green salad.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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