7 A’s of Confession: 1. Address everyone involved and only them. Talk to them about my faults. Do it right away and be persistent. Only talk to people who are part of the problem or part of the solution. 2. Avoid “if”, “but”, “maybe”. That’s just blaming the other party and finding fault with them for my own failure. “If I offended you”, “Maybe I was wrong”, “If you hadn’t said that”, “I’m sorry, but you..” 3. Admit specifically what you did, when possible. 4. Apologize - express your sorrow for your sin 5. Ask for forgiveness. Most people leave this out. The other party might be 99% wrong, but this isn’t about them right now. It’s about your own log. 6. Accept the consequences. Make restitution. It’s what you ought to do. Don’t demand that they pretend nothing happened. 7. Alter your behavior. You won’t be perfect, but you’ll get better. Repent before God (Robert Williams).

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CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Poultry	2	Servings

INGREDIENTS

		~ Menu ~
1/2	lb	Fresh asparagus
1	c	Jasmine rice; cooked
1 1/2	c	Boiling water
4		Dried apricots
1	pk	Vegetable bouillon
1	pn	Sun-dried tomato SplashAE
		Saffron threads; optional
1/2	c	Sliced jicame
2		Skinless boneless chicken breast halves cut in 3" pieces
		Vegetable cooking spray
		Garlic salt, coarse ground with parsley; to taste
2	ts	Cornstarch
2	tb	Fresh orange juice
1/4	c	Chipotle Chutney Dressing (Gourmet)
1	tb	Chopped fresh cilantro
1	tb	Chopped fresh parsley

INSTRUCTIONS

APRICOT CHUTNEY CHICKEN
Here's a light, spicy chicken recipe for a warm-weather evening. - Cut
apricots into strips. Steep in boiling water. Add bouillon, Tomato-Splash
(R) and a few saffron strands.  Let stand. - Cut off 2 egg-sized pieces of
jicame, peel, and cut into bite-sized pieces (1/4" x 1"). Place in bowl,
cover with ice water until needed. - Cut partially frozen chicken into 3"
pieces. Slice through muscle on the diagonal to get thin, tender
medallions. - In medium sized skillet or corrigated griddle, quickly brown
chicken with a little spray oil and garlic salt to taste. - Sprinkle meat
with juice from half an orange.  Move chicken to perimeter of pan. -
Dissolve 2 teaspoons of cornstarch in the bouillon mixture. - Add sauce to
middle of pan.  Stir until thickened. - Drain jicame and add to the pan.
Heat through, about 2 minutes. Stir in the cilantro and parsley. Serve. -
Nice with fresh asparagus and jasmine rice.
from Pat Hanneman's collection aka 'patH'

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