Sadly, the unbeliever attempts the whole of his life to quench the unquenchable with something other than God. So, he pursues fame, money, power, wealth, fitness, work, wisdom, education, love, or any other creative thing that can perhaps quiet the desperate cry of his empty soul. But none of the things he finds – whether politics or popularity or creativity or anything else this world offers – can ever answer the call of his heart. He can pursue happiness, but he will never find it. As soon as he acquires one desire it turns into dust – as does the next, and the next day after that, until life finally ends in disappointment (Tom Patton).

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CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Poultry	4	Servings

INGREDIENTS

4		Dried black mushrooms
12		Lily buds
1		Spring chicken
2	sl	Fresh ginger root
3	tb	Oil
1	tb	Soy sauce
2	tb	Sherry
1	c	Stock

INSTRUCTIONS

1. Separately soak dried mushrooms and lily buds.
2. Disjoint chicken; or chop, bones and all, in 2-inch sections. Crush
ginger root. Cut mushrooms in strips. (If lily buds are long, cut in half.)
3. Heat oil in a large heavy pan and brown chicken sections quickly.
4. Add soy sauce, sherry and ginger root, stirring them in to heat and
blend.
5. Meanwhile heat stock separately. Add to chicken, along with mushrooms
and lily buds. Bring to a boil; then simmer, covered, until done (30 to 40
minutes).
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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