It is easy to criticize and find fault with the conduct of kings, and write furious articles against them in newspapers, or make violent speeches about them on platforms. Any fool can rip and rend a costly garment, but not every man can cut out and make one. To expect perfection in kings, prime ministers, or rulers of any king, is senseless and unreasonable. We would exhibit more wisdom if we prayed for them more, and criticized less.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats		Main dish, Meats	8	Servings

INGREDIENTS

3	tb	Bacon drippings
1	c	Chopped onion
1/2	c	Chopped bell pepper
1	c	Finely chopped parsley
1	c	Dry white wine
1	tb	Finely chopped garlic
1	tb	Soy sauce
2	lb	Audouille – or other heavily smoked sausage Louisiana hot sauce or ground cayenne pepper to taste
1	ts	Salt (or to taste)
6	md	Potatoes, thinly sliced

INSTRUCTIONS

Heat the bacon drippings in a large, heavy saucepan over medium high heat,
and saute the onions, bell pepper, and parsley, stirring occasionally until
the onions are clear. Add the wine, garlic, soy sauce, and andouille, and
mix well.  Add the salt and hot sauce and stir. Add the potatoes, stir,
cover, reduce the heat to low, and simmer, stirring occasionally until the
potatoes are tender, about 30 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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