God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
We are living in an anxiety-ridden culture. And the amazing thing about it is this is the most indulged, the most lavish society ever. This is the most comfortable society ever. This is the society that has the most, but it seems to be the most angst-ridden, anxious, stressed out and panicked culture ever. We have a massive medical world that exists to do nothing but help people with stress. No worry goes unnamed. No worry goes undefined. No worry goes uncataloged. No worry goes undiagnosed. And no worry goes unmedicated. They just go unrelieved. People live with anxiety. They live with worry. They live with stress. But it’s so common that we don’t even talk about eliminating it. The term is “to manage it.” You take a course, go to a seminar, listen to a lecture, buy a tape on stress management… Then Jesus comes along and says, “I’m not going to teach you how to manage your stress, I’ll eliminate it.”
Accuracy, not to speak of integrity, demands that we develop every possible skill to keep us from declaring in the name of God what the Holy Spirit never intended to convey.
1. Cut each cake of bean curd in 4 to 6 slices. Meanwhile bring water to
a boil.
2. Carefully place bean curd slices, a few at a time, in a sieve. Plunge
into boiling water for 30 seconds; then drain. Arrange on a serving platter
and let cool.
3. Mix soy sauce and peanut oil and pour over bean curd. Serve,
sprinkled with pepper.
NOTE: Bean curd is already cooked and can be eaten as is. The blanching
improves its flavor and texture.
VARIATIONS: For the soy sauce, substitute oyster sauce.
For the peanut oil, substitute 1/2 teaspoon sesame oil. After step 2,
top bean curd with 1/4 cup dried shrimp (soaked) or 2 tablespoons cooked
shrimp, chopped coarsely; and 2 tablespoons scallion, minced. Season as in
step 3, but omit pepper. Then refrigerate, covered, only to chill (about 20
minutes).
In step 3, use mixture as a dip instead of pouring it directly over bean
curd.
In step 3, sprinkle the bean curd with the soy sauce and pepper. Garnish
with 1/2 cup Chinese parsley, chopped, and 2 scallion stalks, shredded.
Then heat the oil until smoking and pour over.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“God specializes in surprise endings”
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