Fresh Black-eyed Peas – We Love God!

Eternity is a sea without bottom and banks. After millions of years, there is not one minute in eternity wasted; and the damned must be ever burning, but never consuming, always dying, but never dead. The fire of hell is such, as multitudes of tears will not quench it, length of time will not finish it; the vial of God’s wrath will always be dropping upon a sinner. As long as God is eternal, He lives to be avenged upon the wicked. Oh eternity! Eternity! Who can fathom it? Mariners have their plummets to measure the depths of the sea; but what line or plummet shall we use to fathom the depth of eternity? The breath of the Lord kindles the infernal lake (Isa 30:33), and where shall we have engines or buckets to quench that fire? O eternity! If all the body of the earth and sea were turned to sand, and all the air up to the starry heaven were nothing but sand, and a little bird should come every thousand years, and fetch away in her bill but the tenth part of a grain of all that heap of sand, what numberless years would be spent before that vast heap of sand would be fetched away! Yet, if at the end of all that time, the sinner might come out of hell, there would be some hope; but that word “Forever” breaks the heart. “The smoke of their torment ascendeth up forever and ever.” What a terror is this to the wicked, enough to put them into a cold sweat, to think, as long as God is eternal, He lives forever to be avenged upon them!

Thomas Watson

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		Vegetable	6	Servings

INGREDIENTS

1	lb	Dry black-eyed peas
1/4	lb	Salt pork
1		Onion, studded with:
2		Cloves -whole cloves
		Salt and pepper to taste
2	T	Grated lemon rind

INSTRUCTIONS

The day before, place peas in a bowl, add salt pork; add water to
cover to depth of 1 inch. Let stand overnight. Next day, drain peas
and salt pork and put both in a large pot with 8 cups water. Add
onion, salt and pepper and bring to a boil. Simmer 2 hours or until
peas are tender. If necessary, add more water as peas cook to keep
from burning. When ready to serve, stir in lemon rind. About 6-8
servings. A ham bone may be cooked with peas in place of the salt
pork.  ST. JOHNS KITCHEN  HELENA, AR  From the book <High Cotton
Cookin'>, Marvell Academy Mothers Assn,  Marvell, AR  72366, ISBN
0-918544-14-9, downloaded from Glen's MM  Recipe Archive,
http://www.erols.com/hosey.

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