Because those in the world are so quick to live vicariously through their children, to catalog their successes in conversation and on social media, we Christians are tempted to follow suit. We want to show the world that our following in the pathway of Christ doesn’t make us losers, but that in fact we are empowered for even greater successes. We Christians herald our outspoken athletes and our teenage pop stars and in turn highlight whatever headlines our own children garner. Our standards, however, ought to be different. Our faith isn’t a better path to a better life, as the world defines it. It is instead a different path, a different life, and a different understanding of what we mean by better. We cherish academic success, but smart, I’m sorry to report, is not listed among the fruit of the Spirit. Neither is pretty, wealthy, athletic, musical. There is nothing wrong with those things, nothing wrong with excelling in those things. They are not, however, the goal. They are not the measure of success for those called to pick up their cross and follow Him.

R.C. Sproul Jr.

CATEGORY	CUISINE	TAG	YIELD
	English	English	4	Servings

INGREDIENTS

		Middle gammon
2	x	Bay leaves
2	ts	Cloves
2	tb	Golden syrup
2	tb	Demerara sugar
1/2	pt	Cider
1		Tn peach halves
		Chopped chives

INSTRUCTIONS

Total  cooking time:  allow  20 minutes per pound plus 20 minutes
extra. Wash the joint, place in a saucepan, cover with water, add the
bay leaves and bring to the boil. Cover and simmer for half total
cooking time. Remove from the pan and discard liquid. Set oven to
375/F or Mark 5. Remove the skin from joint, score the fat and press
in the cloves. Place in a roastina tin, pour the syrup over the fatty
sides and sprinkle with the sugar. Add 1/2 pint cider to the tin and
bake for remainder of cooking time. Baste with the liquid 2 or 3
times. Twenty minutes before the end of cooking time add the peach
halves, reserving the juice, and sprinkle with chopped chives. When
cooked, remove the joint and the peaches. Add the peach juice to the
tin and boil rapidly to reduce to make a sauce; serve separately.
FIV1.'V77
Posted to the mm-recipes mailing list by "ray.watson"
<[email protected]>
Hi All
Taken from a booklet called Favourite Peak District Recipes. The Peak
District is a beautiful part of  the UK and if you get the chance
take a trip there.
Happy Cooking Ray
Posted to MM-Recipes Digest V3 #244
Date: Sat, 7 Sep 1996 10:19:03 -0500
From: [email protected] (S.Pickell)

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