Shredded flesh against unforgiving wood, iron stakes pounded through bone and wracked nerves, joints wrenched out of socket by the sheer dead weight of the body, public humiliation before the eyes of family, friends, and the world – that was death on the cross, “the infamous stake” as the Romans called it, “the barren wood,” the maxima mala crux. Or as the Greeks spat it out, the stauros. No wonder no one talked about it. No wonder parents hid their children’s eyes from it. The stauros was a loathsome thing, and the one who died on it was loathsome too, a vile criminal whose only use was to hang there as a putrid, decaying warning to anyone else who might follow his example. That is how Jesus died.

Greg Gilbert

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Carrots, Soups	4	Servings

INGREDIENTS

1	lb	Carrots
3	c	Chicken stock; (3 to 4)
1		Bay leaf
1		Orange; (juice and zest)
		Sour cream
		Chopped chives

INSTRUCTIONS

Peel carrots. Cut in small pieces. Add small amount chicken stock and bay
leaf. Microwave on high for 10 to 15 minutes or cook on stove top until
tender. Meanwhile remove orange skin, zest (not white part) and cut in
small pieces. Juice orange. Set aside, when carrots tender, remove bay
leaf. In blender or food processor puree carrots, orange juice and zest.
Add chicken stock to carrot and orange mixture. Heat. Serve hot with dollop
of sour cream and sprinkled with chopped chives.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 24,
1998

A Message from our Provider:

“The art of love is God at work through you. #Wilferd A. Peterson”