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Gossip is our dark moral fervor eagerly seeking gratification. Gossip makes us feel important and needed as we declare our judgments. It makes us feel included to know the inside scoop. It makes us feel powerful to cut someone else down to size, especially someone we are jealous of. It makes us feel righteous, even responsible, to pronounce someone else guilty. Gossip can feel good in multiple ways. But it is of the flesh, not of the Spirit.
Ray Ortlund

When all were in their places Father said grace and, excusing himself, left the family to retire to his study. He frequently spent thirteen hours a day studying. He managed this amazing amount of time by husbanding every hour of the day. He usually arose at four in the morning, indulging himself in the later rising time of five in the winter. In this way he was far along in his studies while the household slept. He preferred to eat alone, usually certain foods which he had by experimentation discovered kept his mind and body most sprightly. This morning he did not eat the rich menu which Venus set before the rest of the household, the home-cured bacon and the delicious hot breads. But at the end of the meal, he rejoined his family for morning devotions.
Edna Gerstner

    • Seafood Risotto From Southern Living

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    CATEGORY CUISINE TAG YIELD
    Seafood Seafood, Rice 12 Servings

    INGREDIENTS

    1 lb Unpeeled, medium-size fresh shrimp
    1/2 lb Fresh sea scallops
    1 lb Fresh squid*
    1 lb Fresh, unshelled mussels
    1 lb Fresh, unshelled clams
    6 Garlic cloves, minced
    1/4 c Olive oil
    1/2 c Dry white wine
    1/4 c Lemon juice
    4 Sprigs fresh thyme, finely chopped
    4 Sprigs fresh oregano, finely chopped
    Risotto (see recipe)
    2 1/2 tb Gremolata
    1/2 ts Finely ground sea salt
    1/2 ts Freshly ground pepper
    Lettuce leaves

    INSTRUCTIONS

    Peel shrimp, and devein, if desired; set aside. Cut sea scallops in half
crosswise; set aside.
Rinse squid under cold running water. Cut into 1/2-inch slices, and set
aside.
Remove "beards" from mussels. Scrub mussels and clamswith a brush to remove
grit; set aside.
Cook garlic in olive oil over medium heat, stirring constantly, 2 to 3
minutes or just until shrimp turn pink. Remove shrimp and scallops with a
slotted spoon; set aside.
Cook squid in skillet over medium heat, stirring constantly, 2 to 3
minutes; remove with a slotted spoon, set aside.
Add mussels, clams, wine, and next 3 ingredients to skillet. Bring to a
boil over high heat. Cover and cook, shaking pan frequently, 3 to 5 minutes
or until shells open. Remove and discard unopened shells.
Add shrimp, scallops, and squid. Cook over medium heat until thoroughly
heated.
Remove seafood with a slotted spoon, reserving liquid. Stir liquid into
cooked Risotto. Place risotto on a lettuce-lined serving plate, and top
with seafood mixture. Sprinkle with 2 1/2 tablespoons Gremolata, salt, and
pepper; serve immediately.
*1 lb. sea scallops or shrimp may be substituted for squid.
Source: Southern Living, November, 1995 Typed by J. Matthews, Nov. 26, 1995
Posted to MM-Recipes Digest V3 #224
Date: Sat, 17 Aug 1996 21:30:29 -0700
From: Julie Bertholf <jewel1@ix.netcom.com>

    A Message from our Provider:

    “God is unfeeling? Ha! Alongside him we’re as cold as stones”

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