God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
When I was an object of much contempt and derision in the University, I strolled forth one day, buffeted and afflicted, with my little Testament in my hand. I prayed earnestly to my God that He would comfort me with some cordial from His Word, and that, on opening the book, I might find some text which should sustain me... The first text which caught my eye was this: 'They found a man of Cyrene, Simon by name; him they compelled to bear His cross.' You know Simon is the same name as Simeon. What a word of instruction was here — what a blessed hint for my encouragement! To have the cross laid upon me, that I might bear it after Jesus — what a privilege! It was enough. Now I could leap and sing for joy as one whom Jesus was honoring with a participation in His sufferings.
God's goodness is that He is the perfect sum, source, and standard (for Himself and His creatures) of that which is wholesome (conducive to well-being), virtuous, beneficial, and beautiful.
Seafood: Lobster; Scallops, Halibut; Mussels, etc.
1/4
c
Olive Oil
1/4
c
Dry White Wine
2
Cloves Garlic; Pressed
1/4
ts
Saffron
1/4
lb
Angel Hair
1
c
Fumet
1
Carrot; Blanched & julienned
1
Rib Celery; Blanched & Julienned
Sauce Rouille
INSTRUCTIONS
From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM>
Date: Fri, 12 Jul 1996 08:47:35 -0800
Cut the fish into serving size chunks. Scrub all the shellfish but leave
their shells intact. Cut up the lobster and remove the shells. Combine
the olive oil, wine, saffron and garlic. Marinate the seafood in the olive
oil mixture until needed. To prepare, pour the fumet over the fish and
marinade mixture. Cook the angel hair pasta in salted boiling water until
al dente. Simmer until the shells (on clams, oysters, scallops or mussels)
open. Place the angel hair in the bottom of a soup bowl. Pour the broth and
seafood over it. Garnish with the blanched julienned vegetables. Serve with
small rounds of toast coated with Sauce Rouille.
EAT-L Digest 12 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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