Unfortunately, many people think that patience is most predominately demonstrated by someone who has an easy going, laid-back attitude. But, on the contrary, patience is not some passive nuance of someone’s character; it is an active, exhibited virtue. It is a virtue of trust. To exercise trust implies that we are trusting in someone greater than ourselves. It is no wonder the world is so impatient. Those who do not know God can only trust in themselves, for there is no one greater in whom they can place their trust. Their confidence is self-confidence, their esteem is self-esteem, and their reliance is self-reliance… If we trust in ourselves, then we are a hopeless people. But we are the people of God who place our trust in the sovereign Creator and Sustainer of all things. Indeed, we do not know patience apart from Him; we are patient precisely because He is patient toward us, enduring with us to the very end. Therefore, we live coram Deo, for in Him we live, move, and have our being, and in Him our patience is perfected.

Burk Parsons

CATEGORY	CUISINE	TAG	YIELD
Fruits, Eggs, Dairy		Breads	1	Servings

INGREDIENTS

		Fruit (prepared weight) 4 to 6 oz. blueberries, raspberries, or cranberries or 12 oz. (approx.) cherries, peaches, or plums
		Zest from 1 small lemon, grated
2	tb	Sugar, plus additional to sweeten fruit
1/2	c	Unbleached all-purpose flour
1/4	ts	Salt
2		Eggs, any size
1	c	Milk (low-fat, if desired)
1	tb	Unsalted butter
		Confectioners' sugar
		Sour cream (optional)

INSTRUCTIONS

Preheat the oven to 425.  Wash and prepare the fruit. Cherries should be
stemmed and, if desired, pitted. Plums or peaches should be pitted and cut
into bite-sized pieces; commercial cranberries should be cut in half; small
wild cranberries, blueberries, or raspberries need only be picked over to
remove stem pieces and debris.
Make lemon sugar by mixing the lemon zest with the 2 tablespoons sugar in a
small dish.  In a large bowl, sift together the flour and salt. In a small
bowl, beat the eggs gently and whisk in the milk. Add the wet to the dry
ingredients a little at a time, whisking smooth. Stir in the lemon sugar.
Let the batter rest while the fruit is being cooked.
In a 10-inch nonstick skillet, melt the butter over medium heat, coating
the bottom and the sides halfway to the rim. When the butter is bubbling,
add the fruit. Stir until each piece has softened and is coated with
butter, about 2-3 minutes.  Then sprinkle in sugar to sweeten. We use about
2 T of granulated sugar for all fruit except cranberries (which require
about twice as much) and peaches (where we prefer brown sugar). When this
sugar has dissolved and turned into a syrup--about 2 minutes--stir up the
batter and scrape it carefully into the pan over the fruit. Put the skillet
into the oven to bake for about 20 minutes. At this point the clafoutis
will be set, golden brown, and puffed up at the edges. Divide into warmed
bowls, sift a little confectioners' sugar over each, and top if you like
with a spoonful of sour cream.
from Outlaw Cook, by John Thorne with Matt Lewis Thorne
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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