If you keep burning the candle at both ends, sooner or later you will indulge in more and more mean cynicism – and the line between cynicism and doubt is a very thin one. Of course, different individuals require different numbers of hours of sleep: moreover, some cope with a bit of tiredness better than others. Nevertheless, if you are among those who become nasty, cynical, or even full of doubt when you are missing your sleep, you are morally obligated to try to get the sleep you need. We are whole, complicated beings; our physical existence is tied to our spiritual well-being, to our mental outlook, to our relationships with others, including our relationship with God. Sometimes the godliest thing you can do in the universe is get a good night’s sleep – not pray all night, but sleep. I’m certainly not denying that there may be a place for praying all night; I’m merely insisting that in the normal course of things, spiritual discipline obligates you get the sleep your body needs.

D.A. Carson

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy		Cooking liv, Import	1	Servings

INGREDIENTS

1	lg	Onion; chopped
1/4	c	Vegetable oil
1	lg	Red bell pepper; cut into 1/4 inch
		Trips
		Strips
2		Boiling potatoes; (about 1 pound),
		Eeled an nd cut in
		/2 inch cubes
2		Zucchini; (about 1 pound), scrubbed, halved lengthwise, and cut crosswise into 1/2 inch slices
10	oz	Frozen corn; thawed
1/3	c	All-purpose flour
4	c	Chicken broth
2	c	Milk
1/8	ts	Cayenne; or to taste
10	oz	Extra-sharp cheddar grated; (about 3 1/2 cups)

INSTRUCTIONS

In a heavy kettle cook the onion in the oil over moderately low heat,
stirring, until it is softened, stir in the bell pepper, the potatoes, the
zucchini and the corn, and cook the mixture, stirring, for 3 minutes. Add
the flour and cook the mixture, stirring for 3 minutes. Add the broth in a
stream, stirring, and stir in the milk, the cayenne, and salt and black
pepper to taste. Bring the mixture to a boil and simmer it, uncovered,
stirring occasionally, until it has thickened. Add the Cheddar in 5
batches, stirring after each addition until it is melted, but do not let
the soup come to a boil or the cheese will separate.
Yield: about 11 cups, serving 6 to 8
NOTES : Recipe courtesy Gourmet Magazine
Recipe by: Cooking Live Show #CL9041
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<[email protected]> on Feb 7, 1998

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