So, what’s so bad about complaining? One – it reveals a thankless heart. How much easier is it to complain about the two things we don’t have as compared to being grateful for the thousands of things we do have? How can we follow the commands to rejoice always (Phil. 4:4) and be thankful for all things (1 Thes. 5:18) if there is a mere morsel of complaining in our hearts? Two – complaining reveals greater sins. Why do we complain? Because we are jealous that someone has what we want. Because we are selfish that things are not going our way. Because we are discontent and unsatisfied in Christ’s sufficiency. And three – complaining distrusts the sovereignty of God. Complaining implies that God made a mistake; that He not ruling the world with perfect justice and wisdom and quite frankly, we could do a better job. That He’s personally unloving and unkind to us. Can we rightly accept the fact that God has a good plan for our lives, or do we complain in believing ours is better and thus cast doubt on our sovereign Creator?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains	Asian	Food networ, Food4	4	servings

INGREDIENTS

4		Asian pears
500	g	Rocket leaves
500	g	Baby spinach or watercress
500	g	Frisee
300	g	Roquefort cheese
100	g	Pine kernels; (lightly toasted)
50	g	Asst herbs
50	ml	Olive oil
50	ml	Walnut o
500	g	Coriander
200	ml	Olive oil
100	ml	Walnut oil
2	tb	White wine vinegar
50	ml	Whipping cream
		Seasoning

INSTRUCTIONS

CORIANDER OIL
WALNUT DRESSING
First make the coriander oil by liquidizing the olive oil and
coriander together - after the coriander has been blanched in salt
water and refreshed in ice cold water.
Next comes the walnut dressing, by adding the oil to the cream slowly
and whisking. When all the oil is added, let down with white wine
vinegar to taste and to pouring consistency. Finally season.
Into a deep mixing bowl place the rocket, baby spinach and frisee,
add the cheese and nuts. Sprinkle in the herbs and season to taste.
Add 4 tbsp of walnut dressing and finally add the Asian pear, making
sure the ingredients are handled carefully so as not to bruise the
produce.
With the remaining pears, core them and sieve them into 1 cm slices
and arrange on the plate.
Place a pastry ring over the pears and build the salad upwards to the
desired height. Remove the ring carefully and drizzle a little walnut
dressing round the plate. Cut through the dressing with your
coriander oil and the salad is complete.
Note: Always pick and soak the salad leaves in salt water and leave
for one hour. This cleans the leaves and makes them crisper.
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