What are some traits that mark an Olympian? 1. They have a “whatever-it-takes” attitude. They’ve made the decision to pay any price and bear any burden in the name of victory. 2. They have a plan to push forward when they encounter obstacles. They know facing adversity is part of being successful. 3. They have strict accountability. 4. They consider “very good” (or worse, “good enough”) to be “bad.” They are driven to perform at an elite level. 5. They set high goals for themselves. Motivation is keeping your eyes on the goal. 6. They are humble to know others can provide advice to make them better. 7. Levels of priorities are set and their life stays in-tune with those priorities. The same single-minded devotion expected from an Olympian is the same single-minded devotion our Savior expects from His followers. Yes, the fruit of sacrifice and self-denial will be different. Yes, the goals and rewards are different. And yes, the source of strength is different. However, the traits that mark an Olympian that I mentioned earlier could also apply to the traits that mark a disciple of Jesus Christ. If anything, we should be more motivated (see 1 Cor. 9:24-27a).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
	Cantabrian	Jude2	1	servings

INGREDIENTS

3	kg	Mussels in shells
25	g	Butter
1	lg	Red pepper
1	lg	Green pepper
6	sm	Onions
3		Cloves garlic
3		Tomatoes
1	c	Dry white wine
2		Bay leaves
2	ts	Minced chilli
1	ts	Paprika
		Salt
		Lemon juice
		Breadcrumbs
		Parsley

INSTRUCTIONS

Clean mussels. Place in a large pan with just enough water to cover
the bottom. Cover and bring to the boil and steam open the mussels.
As soon as mussels have opened, remove from pan.
Cool slightly, remove and discard top shell. Arrange mussels side by
side in an ovenproof dish.
Reserve 1 cup of cooking liquid.
Cut peppers in half. Deseed and dice. Peel and slice onions. Crush
garlic.
Melt butter in a frying pan and saut. peppers for 2 minutes.
Add onions and garlic. Saut. for 3 to 4 minutes over a high heat
stirring to prevent catching.
Blanch tomatoes in boiling water for one minute. Drain and plunge
into cold water.
Peel tomatoes and chop finely. Add to pan. Simmer uncovered for 2
minutes.
Add wine, bay leaves, chilli and paprika. Simmer uncovered for 15
minutes.
Add reserved mussel juice and boil for 5 minutes. Season with salt if
necessary.
Pour sauce over mussels. Sprinkle with breadcrumbs and grill until
golden.
Drizzle over lemon juice and garnish with parsley.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Many people give thanks to God when He gives. Job gave thanks when He took.”