Men are afraid to have good thoughts of God. They think it is a boldness to eye God as good, gracious, tender, kind, loving. I speak of saints. They can judge Him hard, austere, severe, almost implacable, and fierce (the very worst affections of the very worst of men, and most hated by God). Is not this soul-deceit from Satan? Was it not his design from the beginning to inject such thoughts of God? Assure yourself, then, there is nothing more acceptable to the Father than for us to keep up our hearts unto Him as the eternal fountain of all that rich grace which flows out to sinners in the blood of Jesus.

John Owen

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Vegetables	6	Servings

INGREDIENTS

1 1/2	lb	Fresh (or frozen) okra
6	tb	Olive oil
4		Garlic cloves peeled and minced
2	md	Onions; peeled cut into 3/4-inch dice
2	md	Tomatoes peeled & coarsely chopped
1	ts	Ground coriander
1 1/2	ts	Salt (or to taste)
1/8	ts	Freshly ground black pepper
1	tb	Lemon juice

INSTRUCTIONS

Wash okra and trim it.  (To trim the okra, cut off a small section at the
tip.  The stem end looks prettiest if trimmed in a conical shape.)
Heat the oil in a 10- to 12-inch skillet over a medium flame. Put in the
garlic and onions.  Stir and fry until onions turn translucent, turning the
heat down if necessary. Put in the okra. Stir and fry for another minute.
Now put in all the remaining ingredients plus 1/2 cup water and bring to a
simmer. Cover, turn heat to low, and cook gently for 15 to 20 minutes or
until okra is tender.  (Large pods will take a bit longer to cook though).
Serve either hot or cold.
Source: Madhur Jaffrey's World-of-the-East Vegetarian Cooking Typed for you
by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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