God wants us to follow a recurring pattern of intense work and then rest, intense work and then rest, and so forth. Whatever view one takes of the Sabbath, surely the six days of work and the one day of rest embedded in the creation remain relevant in some sense. Any routine of life that is unsustainable long-term cannot be of God. He calls us to work. But he also calls us to rest, in order to work most fruitfully. What sets us apart is this. We rest, in order to work; we do not work, in order to rest. We who believe the gospel are not living for the weekend, but for The End. In the meantime, we figure out rhythms of life that make fruitful labor sustainable.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Seafood	Italian	Seafood, Italian	6	Servings

INGREDIENTS

1	lb	Medium shrimp
1	lb	Scallops
1/2	c	Olive oil
1/3	c	Parsley, chopped
3		Garlic cloves, minced
1/2	c	Dry breadcrumbs
		Salt
		Pepper
		Lemon wedges

INSTRUCTIONS

Shell and devein shrimp.  Wash shrimp and scallops under cold running
water.  Pat dry with paper towels. In a large bowl, combine oil, parsley,
garlic, breadcrumbs and salt and pepper to taste. Add shrimp and scallops
to mixture.  Mix until well coated.  Let stand 1 hour. Preheat broiler.
Remove shrimp and scallops from marinade. Gently press some extra
breadcrumb mixture onto the shrimp and scallops. Place alternately on 6
metal skewers.  Put skewers under hot broiler. Broil 2 minuts or until
golden. Turn skewers over and broil on other side 2 minutes or until
golden.  Serve immediately with lemon wedges.
Source:  Northern Italian Cooking, Biba Caggiano
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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