The counter-intuitive truth that the depressed person needs to hear isn’t “you’re really a wonderful person,” but rather, “you’re more sinful and flawed than you ever dared believe.” When he bemoans that he’s “such a failure,” we should agree with him, at least on one level. We should all agree that we’re all failures to the point that the perfect Son of God had to die before we would be able to have fellowship with Him… In a nutshell, we have to intentionally consider Jesus, especially during those dark hours we’re tempted to think only of ourselves. And although every one of us needs a daily dose of Gospel-recapitulation, those of us who feels the blows of Giant Despair need it even more.

Elyse Fitzpatrick

CATEGORY	CUISINE	TAG	YIELD
Meats		October 199	1	servings

INGREDIENTS

4		Bacon slices
1/3	c	All purpose flour
1	ts	Salt
1/4	ts	Ground pepper
1/8	ts	Ground dried thyme
12	oz	Sliced calf's liver
1	sm	Onion; chopped
1/4	c	Canned beef broth
1/4	c	Port wine
2	tb	Red wine vinegar

INSTRUCTIONS

Cook bacon in heavy large skillet over medium-high heat until crisp.
Transfer bacon to paper towel to drain. Discard all but 2 tablespoons
fat from pan. Crumble bacon.
Combine flour, salt, pepper and thyme in shallow dish. Add liver and
turn to coat; shake off excess. Heat fat in skillet over medium-high
heat. Add liver and cook until tender and brown on both sides, about
5 minutes. Transfer liver to plate; cover with foil and keep warm.
Add onion to skillet and saute until golden, about 5 minutes. Mix in
broth, Port and vinegar. Boil mixture until reduced to sauce, about 2
minutes. Season to taste with salt and pepper. Pour sauce over liver.
Sprinkle with bacon and serve.
Serves 2.
Bon Appetit October 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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