I must feel the truth that once I was as close to hell as I am to the chair I am sitting on – even closer. Its darkness, like vapor, had entered my soul and was luring me down. Its views were my views. I was a son of hell (Matt. 23:15), a child of the Devil (John 8:44) and of wrath (Eph. 2:3). I belonged to the viper’s brood (Matt. 3:7), without hope and without God (Eph. 2:12). I must believe that just as a rock climber, having slipped, hangs over the deadly cliff by his fingertips, so I once hung over hell and was a heartbeat away from eternal torment. I say it slowly, eternal torment!

John Piper

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Vegetables, Dairy	Canadian	Cyberealm, Side dishes, Ethnic	4	Servings

INGREDIENTS

9	oz	Eggnoodles,small kind
		Water, salt
1/3	oz	Mushrooms, dried
5	lb	Limabeans, fresh or
11	oz	Frozen Limabeans
3 1/2	oz	Celeryroots
3		Medium Carotts
6	oz	Canadian Bacon
2	oz	Butter
1 1/2	oz	Oliveoil
6	oz	Vegetablebroth
1	bn	Savory, fresh
3 1/2	oz	Heavy Cream
2		Eggyolks
		Salt,pepper to taste
1/2	ts	Nutmeg, grated

INSTRUCTIONS

1. Soak the mushrooms in 50 ml cold water
2. Clean the beans, carotts and celeryroot.Cut the carotts in slices and
the celeryroot into thin strips.Cut the bacon into thin strips too.
3. Heat butter and oliveoil in pot and add the celery, tomatoes andd bacon.
4. Add the drained mushrooms and the vegetablebroth, cover and simmer for 7
minutes.
5. Add the beans and the savory and simmer another 3 minutes.
6. Take the vegetables and bacon out and keep warm.
7. Mix the cream into fond and let simmer 10 minutes uncovered.
8. Fold in the eggyolks and season to taste.
9. Mix the cooked, drained noodles and the vegeatbles all together, discard
the savory.
From Aktuelle magazine
Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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