All is shadow here below! The world is a shadow; and it passes away! The creature is a shadow; and the loveliest and the fondest may be the first to die! Health is a shadow; fading, and in a moment gone! Wealth is a shadow; today upon the summit of affluence, tomorrow at its base, plunged into poverty and dependence! Human friendships and creature affections are but shadows; sweet and pleasant while they last, but, with a worm feeding at the root of all created good, the sheltering gourd soon withers, exposing us to the sun's burning heat by day, and to the frost's cold chill by night! Oh, yes! “Passing Away” is indelibly inscribed upon everything here below! Yet how slow are we to realize the solemn lesson: “What shadows we are, and what shadows we pursue!” Unconverted reader, what is your life but a vapor that passes away?and what are its pursuits but shadows; unreal, unsatisfying, evanescent? Your rank, your wealth, your honors, your pleasures, are but phantoms which appear but for a little while, and then are lost in the deeper shadow of the grave, and the still deeper and longer shadow of eternity! Oh, turn from these dreams and hallucinations, and, as a rational, accountable, immortal being, on your way to judgment, fix your mind upon your solemn, endless future! You are going to die! And, oh, when that dread hour comes, so real and appalling, how will your past life appear?

Octavius Winslow

CATEGORY	CUISINE	TAG	YIELD
Meats		New, Text, Import	1	Servings

INGREDIENTS

2	tb	Butter
1	sm	Onion,; chopped
1/4	ts	Curry powder
2	sm	Carrots, peeled and chopped; (about 1/2 cup)
1 2/3	c	Fresh or canned chicken stock or broth
2/3	c	Quinoa,; rinsed and drained
1/4	ts	Ground cumin
		Salt and freshly-ground black pepper
		Chopped fresh parsley, for garnish

INSTRUCTIONS

Melt butter in a saucepan over medium-low heat. Add onion, curry powder and
carrots and cook 5 minutes. Stir in 2/3 cup of chicken stock. Bring to
boil. Reduce heat to medium-low and cook, covered, 20 minutes. Remove
vegetables from pan with a slotted spoon and puree in a food processor or
blender. Return to pan, add remaining stock, and bring to a boil. Stir in
quinoa, reduce heat, and simmer, covered, over medium-low heat until quinoa
is tender, 12 to 15 minutes. Stir in cumin and season to taste with salt
and pepper. Sprinkle with parsley.~
Yield: 4 servings
Recipe By     :NATHALIE DUPREE SHOW#ND13
Posted to MC-Recipe Digest V1 #301
Date: Thu, 14 Nov 1996 07:43:50 -0500
From: Meg Antczak <meginny@frontiernet.net>

A Message from our Provider:

“Sin: it seemed like a good idea at the time”