The night dews of affliction and disappointment may fall thickly upon it – the storms of sorrow may beat heavily against it – the winds of adversity may howl fearfully around it – but, like those fabled lamps of which we read, that, century after century, illumined the sepulchers of the east – burning with calm and steady light, amid the desolation of all earthly things – unchanged and unextinguishable; so does this joy – this living spark struck off from the great source of light and life – outlive all deaths, all changes, until it accompanies the freed spirit of the believer in whom it dwells, back to those abodes of joy from whence it came.

John MacDuff

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Sami	Side dish, Vegetables, Low-fat	8	Servings

INGREDIENTS

2	lb	Green beans, trimmed
1	ts	Olive oil
2	ts	Balsamic vinegar
1	tb	Basil, minced
		Salt & pepper
		Bell peppers, red & yellow, for garnish

INSTRUCTIONS

Preheat oven to 500F.  In a large bowl, toss all the ingredients until the
beans are well coated.  Place on a non-stick baking sheet in one layer (use
more than one sheet if necessary). Roast for 10 minutes, stirring once.
Serve at room temperature garnished with the bell pepper slices.

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