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What are some traits that mark an Olympian? 1. They have a “whatever-it-takes” attitude. They’ve made the decision to pay any price and bear any burden in the name of victory. 2. They have a plan to push forward when they encounter obstacles. They know facing adversity is part of being successful. 3. They have strict accountability. 4. They consider “very good” (or worse, “good enough”) to be “bad.” They are driven to perform at an elite level. 5. They set high goals for themselves. Motivation is keeping your eyes on the goal. 6. They are humble to know others can provide advice to make them better. 7. Levels of priorities are set and their life stays in-tune with those priorities. The same single-minded devotion expected from an Olympian is the same single-minded devotion our Savior expects from His followers. Yes, the fruit of sacrifice and self-denial will be different. Yes, the goals and rewards are different. And yes, the source of strength is different. However, the traits that mark an Olympian that I mentioned earlier could also apply to the traits that mark a disciple of Jesus Christ. If anything, we should be more motivated (see 1 Cor. 9:24-27a).
Randy Smith

    • Fettucine with Gorgonzola, Spinach And Pinenuts

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    CATEGORY CUISINE TAG YIELD
    Dairy, Grains Pasta 2 servings

    INGREDIENTS

    8 oz Fresh fettucine
    2 tb Olive oil
    Salt and freshly ground black pepper
    1 Shallot; chopped
    1 oz Unsalted butter
    1 pn Garlic; chopped
    1 Handful spinach leaves; torn
    1 tb Dry vermouth
    1 tb Soft fresh thyme leaves; chopped
    1/4 pt Double cream
    1 oz Gorgonzola cheese; crumbled
    2 tb Parmesan cheese; grated
    2 ts Chives; snipped
    Pine nuts; toasted

    INSTRUCTIONS

    Cook the pasta in boiling, salted water, drain and toss with olive oil and
ground black pepper, keep warm. Pan-fry shallot and garlic in the butter
until soft but not brown. Add spinach and cook until wilted. Add a generous
splash of vermouth, plus the thyme, cream, Gorgonzola and Parmesan, and
boil until sauce slightly thickens. Season and add chives. Toss with the
pasta and sprinkle with pinenuts.
Suggested Wine: A robust but fairly acidic wine such as Barbera d'Alba.
Recipe by: Josceline Dimbleby, The Sunday Telegraph Mag., 19 May 1996
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