What has exceedingly hurt you in time past, nay, and I fear, to this day, is lack of reading. I scarce ever knew a preacher who read so little. And perhaps, by neglecting it, you have lost the taste for it. Hence your talent in preaching does not increase. It is just the same as it was seven years ago. It is lively, but not deep; there is little variety; there is no compass of thought. Reading only can supply this, with meditation and daily prayer. You wrong yourself greatly by omitting this. You can never be a deep preacher without it, any more than a thorough Christian. Oh begin! Fix some part of every day for private exercise. You may acquire the taste which you have not; what is tedious at first will afterward be pleasant. Whether you like it or not, read and pray daily. It is for your life; there is no other way; else you will be a trifler all your days, and a pretty, superficial preacher. Do justice to your own soul; give it time and means to grow. Do not starve yourself any longer. Take up your cross and be a Christian altogether. Then will all the children of God rejoice (not grieve) over you, and in particular yours.

John Wesley

CATEGORY	CUISINE	TAG	YIELD
Dairy		Cklive04	4	servings

INGREDIENTS

8		Baby artichokes
		Salt; as needed
6	tb	Lemon juice
1	tb	Flour
1/4	c	Extra-virgin olive oil
3		Garlic cloves; minced
1	ts	Red pepper flakes
3/4	lb	Large shrimp; shelled, deveined
		Freshly-ground black pepper; to taste
1	tb	Fresh oregano; finely chopped
1/2	c	Crumbled feta cheese

INSTRUCTIONS

Fill a large saucepan with enough cold water to cover the artichokes
and stir in 1 tablespoon salt, 3 tablespoons lemon juice and 1
tablespoon flour. Cut off and discard the stems of the artichokes,
bend back the outer leaves until they snap off close to the base and
trim the tops, dropping the artichokes as they are trimmed into the
water. Simmer the artichokes, weighted with a heatproof dish or pie
plate to keep them immersed, for 12 minutes, or until the bottoms are
tender when pierced with a knife, and drain them. Cut each artichoke
in half and reserve. In a large skillet heat 2 tablespoons of olive
oil over moderate heat and cook the garlic and red pepper flakes for
1 minute. Add the shrimp and cook for 2 to 3 minutes until just pink.
Transfer shrimp to a side plate. Add the remaining oil to the skillet
and heat until hot. Add the artichoke halves. Season with salt and
pepper and stir in remaining lemon juice. Toss to combine and heat
until the artichokes are just warm. Return the shrimp to the skillet.
Sprinkle in oregano and toss to coat. Adjust seasoning, if necessary.
Serve warm topped with crumbled feta cheese. This recipe yields 4
servings as a first course.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD
NETWORK - (Show # CL-8843 broadcast 03-18-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
09-30-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.

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