The measure of a church, the character of a church is not made known, by how well it entertains young people; the character of a church is made known by how well it embraces old people. The character of a church is not how well it can capture the lighthearted, who are alive and young; its how well it can capture and hold the heart broken...the grieving. How does it deal with the suffering? How does it deal old age? How does it deal with cancer How does it deal with love?...loving people at the worst times of life? That's the measure of a church. Anybody can draw a crowd; anybody can put on an event. Anybody can do a rock concert and attract young people who are just looking for the next gig. The measure of a church is, how does it sustain relationships with people all the way to the grave...fully embrace them, love them, right unto death. That's the measure of a church... The measure of this church can not be known by sitting here on a Sunday and listening to this that's going on up here... The measure of this church is seen in the hardest times of life, the most grievous times of life, the agonies of life, long drawn-out slow deaths or terrible accidental deaths; and how this church embraces people at the low points and the hard points of life. That's the measure of a church.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Dairy	Vietnamese	Vietnamese, Seafood, Ceideburg 2	4	Servings

INGREDIENTS

2	lb	Squid, cut into rings
1	c	Coconut milk
2		Cloves garlic, chopped
6	tb	Fish sauce
3	tb	Peanuts, finely chopped
		Juice of 1 lime
		Cayenne to taste
1	ts	Sugar

INSTRUCTIONS

No country of origin, but I'm betting on Vietnam this time, mainly
from the dip.
Coconut milk is easily made if you have a blender or food processor.
Boil 1 1/2 cups water.  Pour it over 1 1/2 cups of fresh or dry grated
coconut.  Beat it in the food processor or blender for at least 1
minute. Strain it through a sieve or through cheesecloth.  Marinate
the squid for 1 hour in coconut milk to which you have added the
garlic. Prepare the coals and skewer the squid.
To make the dipping sauce which makes this dish so distinctive,
combine the fish sauce, peanuts, sugar, lime juice and the cayenne.
Grill the squid for about 3 minutes on one side.  When brown, turn
over and barbecue 3 minutes more.
Serve accompanied by the dipping sauce.
This recipe will produce tasty grilled fish if you use firm varieties
such as swordfish, sea bass or halibut, cutting the steaks or fillets
into large squares.
This dish serves 4 to 6 as part of a larger meal.
From "The International Squid Cookbook" by Isaac Cronin, Aris Books,
Berkeley, Ca. 1981 ISBN 0-915572-61-3
Posted by Stephen Ceideberg; February 22 1993.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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