Pride is subtle and shape-shifting. There is more of it at work in our hearts than we know, and more of it pulsing through our busyness than we realize. Pride is the villain with a thousand faces: People-pleasing, Pats on the back, Performance evaluation, Possessions, Proving myself, Pity, Poor planning, Power, Perfectionism, Position, Prestige and Posting. Here’s the bottom line: of all the possible problems contributing to our busyness, it’s a pretty good bet that one of the most pervasive is pride. It’s okay to be busy at times. You can’t love and serve others without giving of your time. So work hard; work long; work often. Just remember it’s not supposed to be about you. Feed people, not your pride.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Grains			1	Servings

INGREDIENTS

3	tb	Unsalted butter; at room temperature
1 1/2	ts	Grated lemon zest
1/3	c	Olive oil
1		Jalapeno pepper; seeded and minced
3/4	c	Pine nuts; toasted, (see Note)
6	c	Fresh or frozen baby lima beans; (about 2 pounds)
1 1/4	c	Water
		I lemon ; Juice of
3/4	tb	Coarse sea salt
1/2	ts	Freshly ground black pepper
8		Green onions; thinly sliced
1/2	bn	Fresh mint; leaves only, cut into chiffonade

INSTRUCTIONS

TOO HOT TAMALES SHOW #TH 6219
Mash the butter together with the lemon zest and set aside. In a large
heavy skillet heat the olive oil over medium heat. Add the jalapeno, pine
nuts, lima beans, water, lemon juice, salt, and pepper. Bring to a boil,
stirring occasionally, then reduce the heat so that the liquid is
simmering. Simmer uncovered for about 8 minutes, until the beans have
absorbed all the liquid. If the beans are still not tender and they have
absorbed all the water, add a little more hot water. When the beans are
tender, stir in the green onions and remove from the heat. Stir in the
lemon butter and the mint, taste for seasoning, and serve immediately.
Yield: 6 servings
Note: To toast pine nuts, preheat the oven to 350 degrees. Spread the nuts
on a cookie sheet and toast in the oven until golden, about 15 minutes. Set
aside to cool.
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 16, 1998

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