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All is shadow here below! The world is a shadow; and it passes away! The creature is a shadow; and the loveliest and the fondest may be the first to die! Health is a shadow; fading, and in a moment gone! Wealth is a shadow; today upon the summit of affluence, tomorrow at its base, plunged into poverty and dependence! Human friendships and creature affections are but shadows; sweet and pleasant while they last, but, with a worm feeding at the root of all created good, the sheltering gourd soon withers, exposing us to the sun's burning heat by day, and to the frost's cold chill by night! Oh, yes! “Passing Away” is indelibly inscribed upon everything here below! Yet how slow are we to realize the solemn lesson: “What shadows we are, and what shadows we pursue!” Unconverted reader, what is your life but a vapor that passes away?and what are its pursuits but shadows; unreal, unsatisfying, evanescent? Your rank, your wealth, your honors, your pleasures, are but phantoms which appear but for a little while, and then are lost in the deeper shadow of the grave, and the still deeper and longer shadow of eternity! Oh, turn from these dreams and hallucinations, and, as a rational, accountable, immortal being, on your way to judgment, fix your mind upon your solemn, endless future! You are going to die! And, oh, when that dread hour comes, so real and appalling, how will your past life appear?
Octavius Winslow

Though I have a body that had languished under great weaknesses for many years, and my diseases have been such as require as much exercise as almost any in the world, and I have found exercise the principal means of my preservation till now, and, therefore, have as great reason to plead for it as any man that I know, yet I have found that the foresaid proportion hath been blessed to my preservation, though I know that much more had been like to have tended to my greater health. Indeed, I do not know one minister in a hundred that needs so much exercise as myself. Yea, I know abundance of ministers, that scarce ever use any exercise at all, though I commend them not in this. I doubt not but it is our duty to use so much exercise as is necessary for the preservation of our health, so far as our work requires; otherwise, we should, for one day’s work, lose the opportunity of many. But this may be done, and yet the work that we are engaged in, be done too.
Richard Baxter

    • Shrimp Creole (Low Fat)

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Cajun 1 Servings

    INGREDIENTS

    1 tb Baked roux
    1 Onion, large, chopped
    1/2 Green bell pepper, chopped
    1/2 c Celery, sliced
    5 oz Rotel tomatoes, (1/2 of a 10 ounce can)
    1 cn (8 oz.) tomato sauce
    1 Bay leaf
    1/2 c Water
    1 lb Shrimp, peeled, plus maybe 3 more
    1/3 c Green onions, sliced
    1/2 ts Black pepper
    1 ts Lemon juice
    1 c Cooked brown rice

    INSTRUCTIONS

    Shrimp Creole is a very traditional Cajun dish often made with the
ubiquitous Cajun roux. With a great deal of trepidation, I modified this
recipe to use baked roux. It was the first time I made anything with the
baked roux. * Worked great.
Reconstitute roux with 1 Tbs. water. Saut. onions, bell pepper and celery
in liquid Butter Buds until tender crisp. Add roux, tomatoes, tomato sauce,
bay leaf and water. Cook on medium heat until thickened, about 10 minutes.
Add shrimp and green onions, cook until shrimp are done, about 7 minutes
(DO NOT OVERCOOK). Season as needed with pepper and lemon. Serve over
cooked rice. Note from recipe: "This is a new twist to an old standby since
the amount of roux is so small. If you really like it "spicy," use the
whole can of Rotel tomatoes.
Source: River Road III, a Healthy Collection (modified) Page(s): 187 Date
Published: 1994
*Baked roux: Lots of Louisiana recipes start with "First you make a roux. "
The traditional roux is a mixture of about equal parts of oil and flour
browned to a certain point. A baked roux can substitute nicely in some
recipes. To bake a roux, preheat oven to 400 degrees. Put some (about 1/3
c.) of flour pie pan or cake pan which has been sprayed with PAM. Bake at
400 degrees stirring frequently until roux is caramel colored and just
begins to have a burnt smell. Don't bake it any longer! Store roux in
refrigerator . When recipe calls for roux add an equal measure of water to
whatever amount of flour is called for in the recipe.
Posted to Digest eat-lf.v096.n150
From: "Lou B. Parris" <lbparris@earthlink.net>
Date: Thu, 12 Sep 1996 20:34:00 -0500

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