And as I looked upon that corpse [of Jesus], I heard a footstep, and wondered where it was. I listened, and I clearly perceived that the murderer was close at hand. It was dark, and I groped about to find him. I found that, somehow or other, wherever I put out my hand, I could not meet with him, for he was nearer to me than my hand would go. At last I put my hand upon my breast. “I have thee now,” said I; for lo! he was in my own heart! The murderer was hiding within my own bosom, dwelling in the recesses of my inmost soul. Ah! Then I wept indeed, that I, in the very presence of my murdered Master, should be harbouring the murderer, and I felt myself most guilty while I bowed over His corpse, and sang that plaintive hymn: “Twas you, my sins, my cruel sins, His chief tormentors were; each of my crimes became a nail, and unbelief the spear.” My sins were the scourges which lacerated those blessed shoulders, and crowned with thorns those bleeding brows. My sins cried, “Crucify him! Crucify him!” and laid the cross upon his gracious shoulders. His being led forth to die is sorrow enough for one eternity; but my having been His murderer is more, infinitely more grief, than one poor fountain of tears can express

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables	California	Sauce	16	Servings

INGREDIENTS

8		Dried red chiles (see note)
4	c	Water
2	tb	Flour
2	tb	Vegetable oil
2		Cloves (large) garlic; chopped
1	pn	Dried oregano
1	ts	Cider vinegar

INSTRUCTIONS

Date: Fri, 22 Mar 1996 15:48:29 -0500
From: Walt Gray <waltgray@mnsinc.com>
Here is one that I really like. It works well on Chiles Rellanos.
Wearing gloves, use a small knife to remove chile stems and seeds, then
wash the chiles well. Place in a saucepan with the water and bring to a
boil over high heat; boil for 5 minutes, then allow to sit for 10 to 15
minutes. Whirl the water and chiles in a food processor or blender, in
batches if necessary, for 20 to 30 seconds, or until the skins are finely
chopped. Pass through a strainer, pressing the chile pieces through with a
wooden spoon. In a medium skillet, make a roux by combining the flour and
oil. Saute over low heat for 2 minutes, then add the garlic, chile mixture,
oregano and vinegar. Stir well and simmer for 15 to 20 minutes. The sauce
will keep in the refrigerator, tightly covered, for about 5 days, or it can
be frozen for 2 to 3 months.
NOTE: For a spicy sauce, use 1 New Mexico and 7 California chiles.
Eliminate the New Mexico chile for a milder sauce.
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