Pride isn’t limited to self-righteousness. Our pride can also be self-preoccupation: being overly concerned with what others think of us and strongly desiring that others would think highly of us. Shyness can result from proudly fearing saying something stupid. Thinking extensively of how we look or act in public can come from a deep desire to impress others. Regularly redirecting conversation to ourselves can be prideful self-centeredness. The bottom line is that when we are proud, we think a lot about ourselves.

Karl Graustein

CATEGORY	CUISINE	TAG	YIELD
Seafood		Main dishes, Pasta, Seafood	4	Servings

INGREDIENTS

4	oz	Dry pasta; cooked
1	sm	Yellow onion; chopped
1/2	c	Green onion; finely sliced
2		Cloves garlic; crushed
1/2	sm	Green bell pepper; quartered and sliced
3/4	lb	Fresh sea scallops; cleaned
1	c	Fresh mushrooms; sliced
1 1/2	c	Tomato sauce
2	tb	Red wine
2		Sprigs fresh thyme; crushed
2	ts	Fresh marjoram; minced
		Salt and pepper; to taste

INSTRUCTIONS

Heat a large, nonstick skillet over medium-high heat. Saute the yellow and
green onions, garlic, bell pepper, scallops, and mushrooms until the bell
pepper is crisp-tender; stir frequently. Stir in the tomato sauce, wine,
oregano, thyme, and marjoram. Reduce the heat to low. Simmer the dish for
10 minutes; stir occasionally. Salt and pepper the dish according to
individual taste. Remove the thyme. Place the warm, cooked pasta on
oven-warmed plates. Pour the scallop sauce over the pasta.
Recipe by: Debbie
Posted to recipelu-digest by IBStephers <IBStephers@aol.com> on Feb 26,
1998

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“You can spurn God’s love for only so long”