Alioli (garlic-oil) – We Love God!

In America, we have a long history of valuing the concept of the separation of church and state. This idea historically referred to a division of labors between the church and the civil magistrate. However, initially both the church and the state were seen as entities ordained by God and subject to His governance. In that sense, the state was considered to be an entity that was “under God.” What has happened in the past few decades is the obfuscation of this original distinction between church and state, so that today the language we hear of separation of church and state, when carefully exegeted, communicates the idea of the separation of the state from God. In this sense, it’s not merely that the state declares independence from the church, it also declares independence from God and presumes itself to rule with autonomy.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
	Catalan	Sauce	4	Servings

INGREDIENTS

4		Cloves, large fresh garlic
1	pn	Salt
		Olive oil

INSTRUCTIONS

haworth_pedro@prc.com     phaworth@gmu.edu  Yesterday I was digging
through an old footlocker with memories and I  came across a recipe
that I was given by the cook at the boarding  school where I studied in
Barcelona.  This stuff, as I remember, is  really, really good on light
colored meats, i.e. chicken,  rabbit,  pork, fish, etc. I translated it
from Catalan (I was a little rusty)  and initially came up with a
really strange translation, but this is  what I settled on: by Jordi
Pijoan (he always reminded me of  Einstein, but with a cleaver) Escola
Internacional, Sta. Clara,  Barcelona, Espana  In a mortar crush the
four cloves of garlic to a pulp, seasoning them  lightly with a pinch
of salt. Once they form a paste, with your left  hand (that's what the
recipe says) slowly drip olive oil into the  mortar while with your
right hand you continue stirring and crushing  the mixture with the
pestle, keeping in mind to always move the  pestle in the same
direction at a consistent pace. Continue this  procedure until a fine
paste, with good consistency, is formed.  If for any reason the alioli
does not thin (that is, if the paste  does not become very fine), or if
it becomes too light after it has  been mixed, remove it from the
mortar and place in it a piece of  bread to soak up the excess oil. You
then remove the bread and place  the garlic back in the mortar and
begin to slowly drip oil and mix in  a consistent fashion.  I remember
making a batch several years ago where I also added a  chiltepe, but I
really can't remember how it turned out.  I'm going  to try it tonight
and I'll let you guys know.  Please feel free to  experiment and
please, please, post results, suggestions, etc.!!!  CHILE-HEADS
ARCHIVES  From the Chile-Heads recipe list.  Downloaded from Glen's MM
Recipe  Archive, http://www.erols.com/hosey.

A Message from our Provider:

“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 64 Calories From Fat: 60 Total Fat: 6.8g Cholesterol: 0mg Sodium: 73.3mg Potassium: 12.1mg Carbohydrates: <1g Fiber: <1g Sugar: <1g Protein: <1g

In the first years of George Mueller’s Christian life, he spent more time reading the works of men than the Scriptures. Up until the day of his conversion he could not even recall reading one chapter of the Book of books. However, in the ninety-second year of his life he told his biographer that for every page he had read in any other book he was sure that he had proportionately read ten pages of the Bible. During the last twenty years of his life he read through the Scripture four or five times annually. In studying Mueller’s life I have discovered that his devotion and delight in God’s Word was the secret to his faith and life of prayer.

Bill Thrasher