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Here are some reasons for writing out our thoughts: 1. We more easily discipline our minds to sustain our thoughts without interruption. 2. If interrupted, because we have written our thoughts, we are able to return to them again for further contemplation and development. 3. We can also return to our reflections in the distant future, when otherwise they might have been totally forgotten. 4. Writing demands that we organize our thinking connectedly or cohesively on a subject. 5. We train our minds to express ourselves meaningfully and accurately. 6. We build a reserve of good thoughts for a time when our thinking is more vacuous, or our spirituality is in decline. 7. We teach ourselves the significance of learning by demonstrating to ourselves that cogent, biblical thinking is worth writing down. 8. We find that our developed thoughts sometimes emerge in our public speaking or private conversations, even though we did not prepare to use them. 9. We have a cache of mature thoughts to peruse as seed for public writing or speaking. 10. We leave our thoughts to future generations when normally the preponderance of them, if not every last one of them, would have vaporized upon our death or mental decline.

Jim Elliff

We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Four-happiness Meatballs

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Eggs	Chinese	Chinese, Pork	6	Servings

INGREDIENTS

		Meatball Mixture:
1 1/2		Inch cube ginger, minced
1	lb	Ground pork
2		Chopped scallions
8		Chopped water chestnuts
3/4	t	Salt, or to taste
1	T	Corn starch mixed with 3
		Tb water
4	t	Soy sauce
1	T	Dry sherry
1		Egg
		Casserole Base:
1 1/2	lb	Bok choy
3	T	Cooking oil
1	T	Soy sauce or to taste
1	t	Sugar
1	T	Dry sherry

INSTRUCTIONS

Mix together ingredients for the meatballs.  Shape the mixture into 4
large meatballs.  Wash and remove all the sandy particles from bok
choy. Cut crosswise  into 2 inch sections.  Heat 3 Tb oil in a wok.
Fry 2 meatballs at a time until both sides  are brown (about 3
minutes.) Remove, and fry the other 2 meatballs.  (Use more oil if
frying in a saucepan.)  Remove all but 2 Tb oil from the wok,
stir-frying vegetables for 1-2  minutes over medium heat. Remove wok
from the heat.  Line the stems of the vegetable in the bottom of a
casserole. Place  the meatballs on top, then cover with the leaves of
the vegetable.  Add soy sauce, sugar, and sherry; bring to a boil, then
simmer on low  heat with cover on for 30 minutes. Serve hot.  Source:
The Record, "Great Tastes of Chinese Cooking ~ Contemporary  Methods
and Means," Jean Yueh.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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