Through no fault or choice of my own, I am unable to express my sexuality in the beauty and intimacy of Christian marriage, as God intended when He created me a sexual being in His own image. To seek to do this outside of marriage is, by the clear teaching of Scripture, to sin against God and against my own nature. As a committed Christian, then, I have no alternative but to live a life of voluntary celibacy. I must be chaste not only in body, but in mind and spirit as well. Since I am now in my 60’s I think that my experience of what this means is valid. I want to go on record as having proved that for those who are committed to do God’s will, His commands are his enablings... My whole being cries out continually for something I may not have. My whole life must be lived in the context of this never-ceasing tension. My professional life, my social life, my personal life, my Christian life - all are subject to its constant and powerful pull. As a Christian I have no choice but to obey God, cost what it may. I must trust Him to make it possible for me to honor Him in my singleness. That this is possible, a mighty cloud of witnesses will join me to attest. Multitudes of single Christians in every age and circumstance have proved God’s sufficiency in this matter. He has promised to meet our needs and He honors His word. If we seek fulfillment in Him, we shall find it. It may not be easy, but whoever said that Christian life was easy? The badge of Christ’s discipleship was a cross. Why must I live my life alone? I do not know. But Jesus Christ is Lord of my life. I believe in the sovereignty of God, and I accept my singleness from his hand. He could have ordered my life otherwise, but He has not chosen to do so. As his child, I must trust His love and wisdom.

Margaret Clarkson

CATEGORY	CUISINE	TAG	YIELD
Meats			8	Servings

INGREDIENTS

1 1/2	lb	Each: red potatoes, Idaho potatoes, scrubbed
1		1/2 cups chicken stock or reduced-sodium chicken broth (up to 1)
1/2	c	(1 stick) unsalted butter
		Salt, freshly ground pepper to taste

INSTRUCTIONS

Cut unpeeled potatoes into quarters. Place potatoes in large pan & add
water to cover. heat to a boil; cook until tender, 20-25 minutes. Drain
thoroughly & return potatoes to pan. Smash potatoes with potato masher or
wooden spoon, leaving some lumps intact. Place over low heat & gradually
mix in chicken stock or broth, adding just enough to make fluffy texture.
Cut butter into pieces and mix in lightly. Add salt & pepper to taste.
Serve hot.
Per serving: Calories: 205, Sodium: 30 mg., Fat: 6 g., Carbs: 35 g.,
Cholesterol: 15 mg., Protein: 4 g.
Also in the recipe text: "Lumps & bits of potato peel are part of this
recipe's charm. Chef Mark Tatschi says you can make them as chunky or
smooth as you like."
Posted to FOODWINE Digest 31 October 96
Date:    Thu, 31 Oct 1996 12:58:12 -0600
From:    "Jennifer C. Kosco" <[email protected]>

A Message from our Provider:

“To ignore God is the height of selfishness”