As Christian hedonist preachers we know that every listener longs for happiness. And we will never tell them to deny or repress that desire. Their problem is not that they want to be satisfied but that they are far too easily satisfied. We will instruct them how to glut their soul-hunger on the grace of God. We will paint God’s glory in lavish reds and yellows and blues, and hell we will paint with smoky shadows of gray and charcoal. We will labor to wean them off the milk of the word onto the rich fare of God’s grace and glory. We will bend all our effort, by the Holy Spirit, to persuade our people: 1. That “the reproach of Christ greater wealth than the treasures of Egypt” (Heb. 11:26). 2. That they can be happier in giving than receiving (Acts 20:35). 3. That they should count everything as loss for the surpassing worth of knowing Christ Jesus their Lord (Phil. 3:8). 4. That the aim of all of Jesus’ commandments is that their joy might be full (John 15:11). 5. That if they delight themselves in the Lord He will give them the desires of their heart (Ps. 37:4). 6. That there is great gain in godliness with contentment (1 Tim. 6:6). 7. That the joy of the Lord is their strength (Neh. 8:11). We will not try to motivate their ministry by Kantian appeals to mere duty. We will tell them that delight in God is their highest duty. But we will remind them that Jesus endured the cross for the joy that was set before Him (Heb. 12:2), and that Hudson Taylor, at the end of a life full of suffering and trial, said, ‘I never made a sacrifice.”

John Piper

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats		Pasta, Fish	4	Servings

INGREDIENTS

		Stephen Ceideburg
1	sm	Onion
1		Piece of fresh ginger, 1 cm grated
1/2	tb	Olive oil
150	ml	Fish stock
60	ml	Dry Sherry
		Salt to taste
		Cayenne to taste
1	lg	Avocado
1/2		Lemon, juice only
300	g	Crabmeat
		Cooked pasta for four

INSTRUCTIONS

If you don't want the trouble of dismantling crabs to obtain the crab meat,
use frozen meat. Canned crab meat is very poor by comparison. And if you
haven't time to make fish stock, chicken stock can be substituted at a
pinch, though the result won't be quite as good.
Boil a large pot of water and cook enough pasta of your choice for 4.
Meanwhile, chop a small onion, grate a centimetre or so of fresh ginger and
simmer them gently in 1/2 tablespoon olive oil until soft. Add 150 mL fish
stock and 60mL good quality dry sherry plus salt and cayenne pepper to
taste. Mash or process together the flesh of 1 large avocado and the juice
of half a lemon. Add the avocado to the fish stock together with 300 g of
crab meat, and stir well, leaving the sauce on the heat just long enough to
heat through. Taste and adjust the seasoning. and add more lemon juice if
necessary. Serve over the hot pasta.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald, 7/13/93.
Courtesy Mark Herron.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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