Remember still that you are both diseased persons, full of infirmities; and therefore expect the fruit of those infirmities in each other; and make not a strange matter of it, as if you had never known of it before. If you had married one that is lame, would you be angry at her for [limping]? Or if you had married one that had a putrid ulcer, would you fall out with her because it stinketh? Did you not know beforehand, that you married a person of such weakness, as would yield you some manner of daily trial and offense? If you could not bear this, you should not have married her; if you resolved that you could bear it then, you are obliged to bear it now. Resolve therefore to bear with one another; as remembering that you took one another as sinful, frail, imperfect, persons, not as angels, or as blameless and perfect .

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Mexican	Poultry, Mexican, Sauces	4	Servings

INGREDIENTS

1		Chicken (2 1/2- to 3-lb), cut up
1	ts	Dried oregano; crushed
1	tb	Garlic salt
1	ts	Black pepper
2	tb	Red wine vinegar
1	bn	Cilantro; leaves only
1	md	Onion; quartered
2	md	Tomatoes; quartered
1		Green bell pepper, seeded, and chopped
1		Yellow chile; seeded
2	tb	Oil
1	md	Onion; chopped
		Paprika

INSTRUCTIONS

Marinate chicken in mixture of oregano, garlic salt, pepper and vinegar.
Meanwhile, combine cilantro, onion, tomatoes, green pepper and chile in
blender and blend until smooth. Set aside. Heat oil in skillet, add onion
and season to taste with paprika. Cook until onion is tender and golden.
Add cilantro sauce and cook 2 minutes. Add chicken pieces and water to
cover and cook until chicken is tender, about 45 to 55 minutes.
(C) 1992 The Los Angeles Times
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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