Your heart will always be drawn to whatever brings it greatest joy. Don’t apologize for it. This isn’t the result of poor nurture or genetic error or inadequate education. Far less is it the fruit of sin. God created you with a “joy meter” in your soul, such that you invariably choose whatever options in life register most loudly and most deeply. You may be emotionally bruised, perhaps black and blue, from beating up on yourself for wanting to feel good or for wanting to experience happiness and joy. Stop it! Don’t repent.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch	Penndutch, Pork	1	Servings

INGREDIENTS

1		Hog's head
		Water
		Salt & pepper
1	ts	Sage, powdered
		Corn meal, yellow

INSTRUCTIONS

Separate one hog's head into halves. Take out the eyes and brains. Scrape
and thoroughly clean the head. Put into a large kettle and cover with 4 or
5 quarts of cold water. Simmer gently for 2 or 3 hours, or until the meat
falls from the bones. Skim off grease carefully from the surface; remove
meat, chop fine and return to the liquor. Season with salt & pepper to
taste and 1 tsp sage. Sift in granulated yellow corn meal, stirring
constantly, until the mixture is thickened to the consistency of soft mush.
Cook slowly for 1 hour, watching carefully as it scorches easily. When
sufficiently cooked, pour into greased oblong tins and store in a cool
place until ready to use. Cut in thin slices and fry in hot fat until crisp
and brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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