Fear can overwhelm your senses. It can distort your thinking. It can kidnap your desires. It can capture your meditation so that you spend more time worrying about what could be than considering the God who is. Fear can cause you to make bad decisions in the short term and fail to make good decisions in the long run. Fear can cause you to forget what you know and to lose sight of who you are. Fear can make you wish for control you will never have. It can cause you to distrust people you have reason to trust. It can cause you to be demanding rather than serving. It can cause you to run when you should stay and to stay when you really should run. Fear can make God look small and your circumstance loom large. Fear can make you seek from people what you will only get from the Lord. Fear can be the soil of your deepest questions and your biggest doubts. Your heart was wired to fear, because you were designed for life shaped by fear of God. But horizontal fear cannot be allowed to rule your heart, because if it does, it will destroy you and your ministry.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Grains		Lifetime tv, Life5	12	servings

INGREDIENTS

1		Red onion; peeled sliced and
		; separated into
		; rings
1		Green pepper; seeded and cut into
		; strips
1		Red or yellow pepper; seeded and cut into
		; strips
1		Turnip; peeled and thinly
		; sliced each slice
		; halved
2	c	Cauliflower florets
2	c	Broccoli florets
1	c	Baby carrots; trimmed
1/2	c	Thinly sliced radishes
2	tb	Salt
10	c	Cold water
1 1/2	c	Olive oil
1		Yellow onion; peeled and finely
		; chopped
1/8	ts	Saffron threads
1/8	ts	Turmeric
1/4	ts	Ground cumin
1/2	ts	Freshly ground black pepper
1/4	ts	Paprika
1	ts	Cayenne
1 3/4	ts	Salt

INSTRUCTIONS

MARINADE
1. Place the prepared vegetables in a large bowl, sprinkle them with the 2
tablespoons of salt, and add the cold water. Leave to soak for 24 hours at
cool room temperature.
2. The next day, drain and rinse the vegetables. Prepare the marinade by
simmering the onion, spices, and salt in the olive oil for 10 minutes.
3. Spread the vegetables in a 9 x 13 inch dish. Pour the hot marinade over
them. Cool to room temperature, then refrigerate for 48 hours, stirring
periodically to coat all of the vegetables with the oil.
Transfer to a decorative bowl to serve, either cold or at room temperature.
Copyright credit: Copyright: 1996 by Darra Goldstein
© 1996 Lifetime Entertainment Services. All rights reserved.
MC formatted using MC Buster by Barb at PK
Converted by MM_Buster v2.0l.

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