Leeks Cooked In Spiced Wine

One of the lessons I’ve learned and re-learned in more than one church is the danger of selecting a man to serve as elder who has a history of protracted, repeated, and/or unresolved conflict. On more than one occasion I have overlooked conflict in a man’s life, reasoning either that it was justified by the circumstances, a function of immaturity that has been outgrown, or foisted upon him as the innocent party. The fact is, however, that even when circumstances or theology vindicate his side of the conflict, a man can still be a quarrelsome man. This may demonstrate itself in a lack of gentleness, a propensity to taking rigid positions when none are required, an inability to lose graciously, or simply an over-love of debate. Whatever the form it takes, quarrelsomeness is a serious impediment to effective service as an elder; unchecked it is a clear disqualification (1 Tim. 3:3).

Michael Lawrence

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Veg1, Vegetarian	1	Servings

INGREDIENTS

1 1/2	lb	Thin leeks
2	T	Olive oil
1		Bay leaf
1	t	Whole coriander seed
6		Peppercorns
		Salt
5		White or red wine
		Chopped parsley

INSTRUCTIONS

Clean and trim the leeks and cut them into 5cm / 2in lengths. Heat  the
oil in a large saucepan and add the leeks: stir-fry gently for  about 5
minutes, then add the bay leaf and spices, a little salt and  the wine.
Cover and let the leeks simmer gently for 15-20 minutes,  until tender.
Check the seasoning and transfer to a serving dish,  removing the bay
leaf and whole spices.  3.Sprinkle with chopped parsley and serve.
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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