God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
As with many things in life, there are extremes in the area of exercise. Some people focus entirely on spirituality, to the neglect of their physical bodies. Others focus so much attention on the form and shape of their physical bodies that they neglect spiritual growth and maturity. Neither of these indicates a biblical balance. First Timothy 4:8 informs us, “For physical training is of some value, but godliness has value for all things, holding promise for both the present life and the life to come.” Notice that the verse does not negate the need for exercise. Rather, it says that exercise is valuable, but it prioritizes exercise correctly by saying that godliness is of greater value.
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Duck and Wild Mushroom Gumbo
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CATEGORY
CUISINE
TAG
YIELD
Vegetables, Meats
1
Servings
INGREDIENTS
2
tb
Vegetable oil
1
lg
Duck; (about 5 pounds), cut into 8 pieces
2
ts
Rustic Rub
2
ts
Plus 3/4 cup vegetable oil
3/4
c
Flour
2
c
Chopped onions
1
c
Chopped bell peppers
1
c
Chopped celery
2
c
Sliced assorted wild mushrooms; such as shiitakes, oysters, or chanteralles
1
tb
Minced garlic
Salt and cayenne pepper
1/2
ts
Dried thyme
3
Bay leaves
2
qt
Beef stock
2
c
Water
2
c
Cooked white rice
2
tb
Chopped green onions
INSTRUCTIONS
EMERIL LIVE SHOW #EMlA36
In a large pot, heat the 2 tablespoons of vegetable oil. Season the duck
pieces with Rustic Rub. When the oil is hot, sear the duck pieces for 2
minutes on each side. Remove the duck from the oil and set aside. Combine
the remaining oil and flour in the pot. Stirring the mixture constantly for
12 to 15 minutes, making a medium brown roux, the color of peanut butter.
Add the onions, bell peppers, celery, and duck pieces. Reduce the heat to a
simmer and cook for 10 minutes. Add the mushrooms and garlic. Season with
salt and cayenne. Add the thyme and bay leaves. Cook the mixture, stirring
often, for 5 minutes. Add the broth and water. Bring the mixture up to a
boil and reduce to a simmer. Cook for 2 hours. Ladle the gumbo into shallow
bowls and garnish with the rice and green onions. Serve with crusty bread.
Yield: 4 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 19, 1998
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