Take care never to impute the vain imaginings of your fancy to Him [the Holy Spirit]. I have seen the Spirit of God shamefully dishonored by persons – I hope they were insane – who have said that they have had this and that revealed to them. There has not for some years passed over my head a single week in which I have not been pestered with the revelations of hypocrites or maniacs. Semi-lunatics are very fond of coming with messages from the Lord to me, and it may spare them some trouble if I tell them once for all that I will have none of their stupid messages… Never dream that events are revealed to you by heaven, or you may come to be like those idiots who dare impute their blatant follies to the Holy Ghost. If you feel your tongue itch to talk nonsense, trace it to the devil, not to the Spirit of God. Whatever is to be revealed by the Spirit to any of us is in the Word of God already – He adds nothing to the Bible, and never will. Let persons who have revelations of this, that, and the other, go to bed and wake up in their senses. I only wish they would follow the advice and no longer insult the Holy Ghost by laying their nonsense at His door.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		February 19	1	servings

INGREDIENTS

1/3	lb	Orecchiette; (ear-shaped pasta)
		; or farfalle
		; (bow-tie pasta)
2	tb	Olive oil
1/2	lb	Fresh white mushrooms; sliced
1/2	lb	Fresh shiitake mushrooms; stems discarded and
		; caps sliced
1	lg	Garlic clove; minced
3	tb	Red-wine vinegar
1/2	c	Low-salt chicken broth
3/4	c	Frozen baby peas; thawed
1/2	ts	Dijon mustard
1/4	lb	Radicchio; shredded (about 2
		; cups)
1/3	c	Freshly grated Parmesan cheese

INSTRUCTIONS

In a kettle of boiling salted water cook pasta until al dente.
While pasta is cooking, in a large non-stick skillet heat 1 tablespoon oil
over moderately high heat until hot but not smoking and saute all mushrooms
with salt and pepper to taste, stirring occasionally, until golden brown.
Add garlic and 1 tablespoon vinegar and cook, stirring, 1 minute. Add broth
and peas and simmer 3 minutes.
Drain pasta in a colander and stir into mushroom mixture. Toss mixture and
remove skillet from heat. In a large bowl whisk together mustard, remaining
tablespoon oil, and remaining 2 tablespoons vinegar until blended. Add
radicchio and toss to coat with dressing. Add pasta mixture and Parmesan
and toss well.
Serves 2.
Gourmet February 1995
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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