God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
It’s a funny thing about us human beings: not many of us doubt God’s existence and then start sinning. Most of us sin and then start doubting His existence.
Stick with your work. Do not flinch because the lion roars; do not stop to stone the devil’s dogs; do not fool away your time chasing the devil’s rabbits. Do your work. Let liars lie, let sectarians quarrel, let critics malign, let enemies accuse, let the devil do his worst; but see to it nothing hinders you from fulfilling with joy the work God has given you. He has not commanded you to be admired or esteemed. He has never bidden you defend your character. He has not set you at work to contradict falsehood (about yourself) which Satan’s or God’s servants may start to peddle, or to track down every rumor that threatens your reputation. If you do these things, you will do nothing else; you will be at work for yourself and not for the Lord. Keep at your work. Let your aim be as steady as a star. You may be assaulted, wronged, insulted, slandered, wounded and rejected, misunderstood, or assigned impure motives; you may be abused by foes, forsaken by friends, and despised and rejected of men. But see to it with steadfast determination, with unfaltering zeal, that you pursue the great purpose of your life and object of your being until at last you can say, “I have finished the work which Thou gavest me to do.”
Ingredients:
1 lb of ground turkey dash(es) of ground allspice
dash(es) of ground cinnamon 2 cloves garlic, finely
chopped carrots, sliced lenghtwise, and ~3 in long
green onions asparagus butter olive oil 5+ cups
prepared couscous
Double Mustard Sauce:
I made this by making up a thick white sauce,
replacing about 1/2 the milk with a grey mustard, and
adding mustard powder to taste. I then adjusted the
thickness with milk. Brown the meat, and add spices to
taste.
Steam the veggies, then saute briefly in butter and
oil.
I found the timing worked best if I started the
couscous and sauce ahead of time, then did the meat
and veggies almost simulatneously, since they both go
fairly quickly.
Serve by putting a bed of couscous on the plate, pour
a line of sauce down the center, and meat over the
sauce. The veggies go on either side of the plate.
I think I ended up using between one and two cups of
couscous (cooked) per serving. Depends on how hungry
you are I guess.
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From: lisas@princeton.edu (Lisa S. Lewis)
Source: Fantastic Foods brand couscous
Converted by MMCONV vers. 1.40
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Hope is being able to see that there is light despite all of the darkness. #Desmond Tutu”
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