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"Fornication" is unequivocally stated to be the only legitimate ground for which a man may put away his wife. The word used here is the more generic term for sexual uncleanness, namely fornication (porneia). This term may be used of all kinds of illicit sexual intercourse and may apply to such on the part of unmarried personas, in whose case the sin would not be in the specific sense of adultery. But though it is the generic word that is used here (cf. also Matt. 19:9), it is not to be supposed that the sense is perplexed thereby. What Jesus sets in the forefront is the sin of illicit sexual intercourse. It is, of course, implied that such on the part of a married woman is not only fornication but also adultery in the specific sense, for the simple reason that it constitutes sexual infidelity to her spouse. And this is the only case in which, according to Christ's unambiguous assertion, a man may dismiss his wife without being involved in the sin which Jesus proceeds to characterize as making his wife to be an adulteress.
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    • Black Bean Sauce Squid

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    CATEGORY CUISINE TAG YIELD
    Seafood, Grains, Vegetables Chinese Chinese, Seafood, Ceideburg 2 1 Servings

    INGREDIENTS

    1 lb Squid, cleaned Chinese-style (see below)
    2 tb Fermented, salted black beans (available at Asian groceries)
    2 Cloves garlic, minced
    2 tb Rice wine, or 2 Tbs mirin or sherry
    1 ts Ginger, grated
    2 Scallions, chopped into 1/2-inch pieces
    1 Tb regular soy sauce
    1 ts Sugar
    1 ts Cornstarch dissolved in
    1 tb Water
    2 tb Vegetable oil

    INSTRUCTIONS

    Many people shy away from dishes with names like Black Bean Sauce
Squid because they think it involves the preparation of a complicated
sauce. In fact it is quite easy.  The black beans themselves,
fermented and salted when you buy them, are the sauce.  All you do is
add a little rice wine to make a paste.  Then it's just like any
other stir-fry++a couple of minutes of high-heat cooking,
continuously stirring, and the dish is done.
Prepare black bean sauce mixture by adding to the beans:  rice wine,
soy sauce and sugar.  Let sit for 15 minutes.
Saute garlic and ginger in the oil over medium heat in a heavy frying
pan or wok until garlic is slightly browned.  Turn up heat.  Add
squid and scallions.  Stir-fry for 30 seconds.  Pour in black bean
sauce mixture, and cook for 2 minutes.  Add cornstarch and, when
sauce thickens, remove from heat and serve.
[Score squid diagonally at three quarter inch intervals.  Turn and
repeat at right angles to original cuts.  Don't cut all the way
through the squid body.  Cut each scored squid body into three or
four pieces. When cooked, the squid will roll up and the
crosshatching will catch and hold the sauce. It's much easier to do
than to describe.  S.C.]
From "The International Squid Cookbook" by Isaac Cronin,
Aris Books, Berkeley, Ca. 1981 ISBN 0-915572-61-3
Posted by Stephen Ceideberg; February 22 1993.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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