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Let us say something about fasting, because many, for want of knowing its usefulness, undervalue its necessity, and some reject it as almost superfluous; while, on the other hand where the use of it is not well understood, it easily degenerates into superstition. Holy and legitimate fasting is directed to three ends; for we practice it either as a restraint on the flesh, to preserve it from licentiousness, or as a preparation for prayers and pious meditations, or as a testimony of our humiliation in the presence of God when we are desirous of confessing our guilt before him.
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Bread magnifies Christ in two ways: by being eaten with gratitude for His goodness, and by being forfeited out of hunger for God Himself. When we eat, we taste the emblem of our heavenly food – the Bread of Life. And when we fast we say, “I love the Reality above the emblem.” In the heart of the saint both eating and fasting are worship. Both magnify Christ. Both send the heart – grateful and yearning – to the Giver. Each has its appointed place and each has its danger. The danger of eating is that we fall in love with the gift; the danger of fasting is that we belittle the gift and glory in our will-power.
John Piper

Devilled Whitebait

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CATEGORY CUISINE TAG YIELD
Seafood Fish 4 Servings

INGREDIENTS

Stephen Ceideburg
3 tb Flour
2 ts Cayenne pepper
Salt to taste
600 g Whitefish

INSTRUCTIONS

Heat oil for deep-frying. Put 3 tablespoons plain flour in a paper or
plastic bag and add 2 teaspoons cayenne pepper and salt to taste.
In batches, put the whitebait (600 g in total) into the bag and shake until
they are coated with seasoned flour. Shake off excess flour, then deep-fry
for 2 or 3 minutes. Remove from the oil and drain well on kitchen paper.
When all the whitebait have been cooked, put them back into the frying
basket, reheat the oil and plunge the basket back into the hot oil for
another couple of minutes until they are golden. (Depending on the capacity
of your deep-fryer, you may have to do the second cooking in batches as
well.) Drain and turn out into a serving dish lined thickly with paper
napkins. Serve with wedges 6 of lemon.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald, 4/20/93.
Courtesy Mark Herron.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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