The following are a smattering of examples of the “fig leaves” we wear: 1. We change the subject or crack jokes if an awkward or threatening subject arises. 2. We monopolize conversation, filling silences to keep others at bay and to keep from feeling like failures. 3. We live or die vicariously with a sports team. 4. We run from problems by watching TV, drinking, smoking, promiscuity, workaholism, compulsive eating. 5. We mock or “put in a box” those whose opinions or problems threaten our own commitments and behavior. 6. We get defensive, accusatory, testy, or talk loudly, or try to bully others to defend ourselves and make a show of competency. 7. We overdo penance by saying, “Poor me; I’m so horrible and such a failure,” by expressing maudlin repentance and wallowing in failures. 8. We minimize the seriousness of problems – “It’s nothing” – or the difficulty of change – “I promise “l’ll never do it again.” 9. We lie outright, to look good or to avoid looking bad. 10. We lie subtly, putting ourselves in the best light by innuendo, embellishment, or careful selection of data. This often accompanies subtle expressions of contempt or criticism for other people. 11. We think highly of our own opinions on every issue. 12. We tie up our identity in certain grandiose roles, like “counselor” or “parent” or “pastor.” Any of our functions and successes, real or imagined, can become fodder for self-deception. 13. We pray for help before performing a certain responsibility, and then rehearse our own success afterwards without thought of God.

David Powlison

CATEGORY	CUISINE	TAG	YIELD
Dairy, Vegetables	Indian	Indian	6	Servings

INGREDIENTS

1	c	Rice flour
2	tb	All-purpose flour
1/2	c	Farina® (cream of wheat)
2	tb	Minced onions
1	ts	Minced ginger
1	ts	Minced green chili (serrano; Thai, or jalapeno)
10		Curry leaves; coarsely chopped, optional
1/2	c	Plain low-fat yogurt
1 1/4	ts	Salt
2	c	To 2 1/2 water
		Vegetable oil; for frying
		Ghee

INSTRUCTIONS

In a medium bowl combine flours, farina, onion, ginger, green chili, curry
leaves, yogurt, salt, and enough water to make a very thin batter. Cover
and set aside for 1 hour at room temperature to rest.
In a 8 - to 10 - inch nonstick griddle or frying pan heat a small amount of
oil over medium heat until a light sprinkling of water sputters and
crackles on surface of pan.
Before frying each dosa, stir batter well. It should be thinner than crepe
batter, so it will spread easily on the griddle --- add more water if
neccessary (see note). Ladle about 1/3 cup batter onto the hot griddle in a
circular motion, starting from the outside and moving in, to make a thin
pancake.
The pancake will be very thin, and as it cooks small holes will appear
throughout. Sprinkle ghee generously on top. When bottom thurns golden
brown, turn pancake over and fry other side for 30 seconds.
Serve folded in half, golden side out.
Note: Consistency of batter is critical to the success of dosa, so
experiment with varying the amounts of water if neccessary; if dosas come
out thick and gummy, batter needs to be thinned.
To make Masala Dosa: Before removing dosas from pan (with golden side down)
place about 3 tablespoons of Potato Masala on one half, fold over like an
omelette, and slide onto a warm platter. Keep in a warm oven while frying
remaining dosas. Do not stack or cover with a lid, or they will become
soggy.
Recipe by: Curried Favors by Maya Kaimal MacMillan Posted to Bakery-Shoppe
Digest V1 #176 by Sharon Raghavachary <schary@earthlink.net> on Jul 31,
1997

A Message from our Provider:

“Man’s way leads to a hopeless end — God’s way leads to an endless hope.”