What once bothered us doesn't bother us anymore. What once activated our conscience doesn't seem to anymore. What we knew was outside of God’s boundaries, and therefore functionally outside of ours, lives inside our boundaries, and it doesn’t matter to us anymore. It is a scary place to be. The hard heart is a stony heart. It is not malleable anymore. It’s hard and resistant to change, no longer tender and responsive to the squeeze of the hands of the Spirit. There is evil in our hearts and in the acts of our hands, and we’re okay with it. Could there be a more dangerous place for a believer to be?

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Seafood		Side, Dishes	4	Servings

INGREDIENTS

2	tb	Olive oil
1		Clove garlic; minced
1 1/2	c	Short grain rice
1/2	ts	Saffron; dissolved in
2	tb	White wine
2 1/2	c	Chicken or fish stock or a combination
		Salt and freshly ground black pepper

INSTRUCTIONS

Heat the olive oil in a saucepan. Add the garlic and saute a few seconds.
Add the rice and saute a minute, then add the saffron and wine and broth.
Bring to a boil, cut back to a simmer and cook for 15 minutes, over very
low heat, or until almost tender. Season to taste with salt and pepper;
keep off heat, covered, until rice kernels are cooked through.
Yield: 4 to 6 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By     : COOKING MONDAY TO FRIDAY SHOW #MF6741
Posted to MC-Recipe Digest V1 #306
Date: Sat, 16 Nov 1996 18:02:09 -0500
From: Gail Shermeyer <4paws@netrax.net>

A Message from our Provider:

“You’re never too young for God”