The Bible never discusses this psychological fact of human unhappiness in marriage when it discusses the inviolability of marriage and when it forbids divorce. Christians in our day need to face this fact, for fact it is. To put it as bluntly as the Bible does, the Lord is as much as saying, I know you are unhappy but your unhappiness does not change your obligation to your marriage. I know you think your life would be much better if you were out of this marriage or could have another woman for your wife, but that does not in any way diminish your obligation to remain faithful to your wife... Listen, "The Lord knows our frame. He remembers that we are dust." He is full of a perfect sympathy for the trials and tribulations of human life. There can be no thought of His not caring for the pain caused to his children who find themselves in a loveless marriage. He wants us to be happy. But, he wants us to be holy even more! And, the fact is, there are a great many things that are very hard to do in the Christian life but which Christians must do, come wind, come weather. No one can read the Bible and conclude that the Lord would never ask his children to suffer for his sake, to make sacrifices for His sake, even punishingly difficult sacrifices.

Robert Rayburn

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

2		Duck carcasses; (about 4 pounds)
1	tb	Olive oil
		Salt
		Freshly ground black pepper
3	c	Chopped onions
1 1/2	c	Chopped carrots
1 1/2	c	Chopped celery
1		Head of garlic; split in half
6		Bay leaves
1	c	Dry red wine
1/4	c	Tomato paste
		About 3 quarts water
10		Sprigs of fresh thyme
8		Sprigs fresh parsley
1	ts	Black peppercorns

INSTRUCTIONS

EMERIL LIVE SHOW #EMIB01, SMOKIN' SOUPS, STEWS AND RAGOUTS
Duck Stock: Break and crack the carcass. In a large stock pot, heat the
vegetable oil. Season the bones with salt and pepper. Add the bones to the
pot and brown for about 10 minutes, stirring often. Add the onions,
carrots, celery, garlic, and bay leaves. Season the mixture with salt. Cook
until the vegetables are soft, about 5 minutes, stirring often. Add the
wine and tomato paste and stir to mix. Cook for 5 minutes, stirring
occasionally. Add the water. Put the thyme, parsley sprigs, and peppercorns
in a piece of cheesecloth, tie it together with kitchen twine, and add it
to the mixture. Bring the mixture to a boil. Skim off any cloudy scum that
rises to the surface. Reduce the heat to medium and simmer, uncovered, for
3 hours. Strain through a fine-mesh strainer and cool. Refrigerate
overnight and remove any congealed fat from the surface. The stock can be
stored in the freezer for 1 month.
Yield: about 6 cups
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 22, 1998

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