Sin is not an option for the believer. How can you continue in sin when that sin was paid for in the torn flesh of Jesus? How can you look longingly upon Satan’s offerings when the cross of Christ is in front of your eyes? Christ’s love constrains our hearts to seek holiness. The fact that sin has no lasting benefits remains true, but it is not simply because sin doesn't pay that you are to turn your back on the tempter. The fact that sin will not get you what you really want in life is not nearly a powerful enough defense to guard you against the attractiveness of Satan’s lies and the fickleness of your heart. Only a deep grasp of the gospel has the power to bring about deep change in your heart. It is knowing the terrible price that has already been paid for your sin that enables you to say no to sin.

Iain Duguid

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		Basics, Stocks, Masterchefs, New york	2	Quarts

INGREDIENTS

2	tb	Oil, vegetable
6	lb	Bones, beef, meaty
2	md	Onions, trimmed, quartered don't peel
2	lg	Carrots, peeled, trimmed coarsely chopped
2		Celery, stalks, trimmed, coarsely chopped
1		Leek, trimmed, halved lengthwise, coarsely chopped, (white and green parts)
4		Garlic, cloves, unpeeled
1	bn	Parsley, stems
2	c	Water, plus more as needed
2	md	Tomatoes, fresh or canned, cored, coarsely chopped
1/2	ts	Thyme, dried, or
3		Thyme, sprigs
2		Bay leaf
2		Cloves
3/4	ts	Salt, coarse
8		Peppercorns

INSTRUCTIONS

Preheat oven to 450 F.
Put the oil in a roasting pan and heat briefly in the oven.
Add the bones to the oil in the pan, toss to coat and roast for
35    minutes.
Add the onions, carrots, celery, leek, garlic and parsley,
tossing them all to coat with fat.  Roast 30 minutes longer.
Remove the pan from the oven and transfer the bones and
vegetables to a clean stockpot.  Drain off as much of the fat as
possible.
Place the roasting pan over medium-high heat (use 2 burners if
necessary), and add 2 cups of cold water and boil briefly.  Scrape
up all of the browned bits into the water.
Transfer the liquid to the stock pot and add enough cold water to
cover.  Bring slowly to a boil, skimming off all of the froth that
forms.
Lower the heat and add tomatoes, thyme, bay leaves, cloves and
salt.  Simmer uncovered for 6 to 8 hours adding water as necessary
just to cover the ingredients.  Skim whenever necessary.
Add peppercorns for the last 15 minutes of the simmering.
Strain the "soup" into a large bowl through a colander lined with
a double layer of dampened cheesecloth.  Gently press the solids to
extract all of the liquid, and discard the solids.
Pour the stock into containers for storage and label and date
them.
The stock will "keep" for up to 3 days in a refrigerator, and up
to 6 months in a freezer.
Source:  New York's Master Chefs, Bon Appetit Magazine
:  Written by Richard Sax, Photographs by Nancy McFarland
:  The Knapp Press, Los Angeles, 1985
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

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