Through no fault or choice of my own, I am unable to express my sexuality in the beauty and intimacy of Christian marriage, as God intended when He created me a sexual being in His own image. To seek to do this outside of marriage is, by the clear teaching of Scripture, to sin against God and against my own nature. As a committed Christian, then, I have no alternative but to live a life of voluntary celibacy. I must be chaste not only in body, but in mind and spirit as well. Since I am now in my 60’s I think that my experience of what this means is valid. I want to go on record as having proved that for those who are committed to do God’s will, His commands are his enablings... My whole being cries out continually for something I may not have. My whole life must be lived in the context of this never-ceasing tension. My professional life, my social life, my personal life, my Christian life - all are subject to its constant and powerful pull. As a Christian I have no choice but to obey God, cost what it may. I must trust Him to make it possible for me to honor Him in my singleness. That this is possible, a mighty cloud of witnesses will join me to attest. Multitudes of single Christians in every age and circumstance have proved God’s sufficiency in this matter. He has promised to meet our needs and He honors His word. If we seek fulfillment in Him, we shall find it. It may not be easy, but whoever said that Christian life was easy? The badge of Christ’s discipleship was a cross. Why must I live my life alone? I do not know. But Jesus Christ is Lord of my life. I believe in the sovereignty of God, and I accept my singleness from his hand. He could have ordered my life otherwise, but He has not chosen to do so. As his child, I must trust His love and wisdom.

Margaret Clarkson

CATEGORY	CUISINE	TAG	YIELD
Grains		Antony’s, Scotland	4	servings

INGREDIENTS

1	kg	Langoustine; shell on, heads
		; removed
1		Lemon; juice of
		Salt and freshly ground black pepper
1	lg	Red chilli; seeded and finely
		; diced
1/4	pt	Extra virgin olive oil
1	lg	Onion; finely diced
2	lg	Piec ginger; peeled and finely
		; diced
10		Cloves garlic; finely diced
1	tb	Sea salt
1	ts	Ground turmeric
6		Cloves; roasted and ground
8		Cardamom pods; roasted and ground
1		Vine ripened tomato; peeled, seeded and
		; diced

INSTRUCTIONS

LANGOUSTINE
TOMATO AND CARDAMOM SALSA
Langoustines:
Butterfly the prawns through the back. Turn over, open the prawns and press
flat.
Arrange on a tray and sprinkle with lemon juice, chilli, garlic salt and
pepper and dribble liberally with the olive oil. Allow to marinate for 2-3
hours in the fridge.
Cook on a chargrill or griddle pan for 2 minutes shell side down.
Tomato and cardamom salsa:
Heat the oil until very hot in a heavy based pot. Add the onion, ginger,
garlic and salt. Lower the heat to moderate and cook, stirring constantly
to prevent burning. Cook for 5 minutes.
Add the turmeric, cloves and cardamom, and cook for a further 5 minutes.
Add the tomatoes and cook slowly for 20 minutes until a thickish sauce
forms. Set aside and allow to cool.
Serve over the langoustines.
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