After my return to London, I decided to do something to help my brothers in the seminary. I suggested we meet together every morning from six until eight to pray and read the Scriptures. After the evening prayer, my communion with God was so sweet that I would continue praying until after midnight. Then I would go to a brother’s room, and we would pray together until one or two in the morning. Even then, I was sometimes so full of joy that I could not sleep. At six in the morning, I would again call the brethren together for prayer.

George Muller

CATEGORY	CUISINE	TAG	YIELD
Seafood		Fish	2	Servings

INGREDIENTS

1		Small garlic clove, chopped
2	tb	Onion, chopped
1	tb	Tomato, chopped
1	tb	Cilantro, chopped
1/2	ts	Salt, or to taste
1/8	ts	Freshly ground black pepper
1/8	ts	Achiote, dissolved in 1 tsp
1	lb	Whole fish – sea bass, scrod
		Red snapper, mackerel
		Banana leaf or aluminum foil
	a	comal is a flat clay plate about 24 inches in diameter Source:

INSTRUCTIONS

Mix the garlic onion, tomato, cilantro, salt, black pepper and achiote
together.  Put half of the sauce in the center of a banana leaf or sheet of
foil, place the fish on top, and pour the rest of the sauce over it. Fold
it all into a package. Bake or roast the package in a comal or a dry
skillet for 20 minutes. Turn the package over several times during the
roasting process. Unfold and serve warm. Note: achiote is used mainly to
add a red color to the dish.
False Tongues and Sunday Bread by Copeland Marks
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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