There's no gridlock with God…no stalemate…no tie game. If a husband and wife have talked things out, but cannot come to agreement on a matter, the Bible teaches that the husband's authority prevails. By divine design God has entrusted to the husband leadership and authority with which to wisely and lovingly rule the household. The husband is not guaranteed the smartest decisions-but God does expect him to exercise leadership in the home and to have the power to veto (break up an impasse with his vote). However, this does not give him the right to be arrogant and to flaunt his authority, or to run roughshod over other family members' feelings. He has no right to refuse to listen to his wife, to withdraw from confrontational discussions, to act in anger, or to act in a non-understanding way (1 Peter 3:7). He has no right to exasperate his children or anyone else in the family. He must love his wife even as Christ loves the church and gave Himself up for it. Because of the Biblical doctrine of ';male headship,' I place (and I believe God places) the brunt of the responsibility for family growth, happiness, and harmony, upon the husband. Since he is the one entrusted with leadership, he is the one chiefly responsible for leading the family towards the goal of Christlikeness (Peter Wise).

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CATEGORY	CUISINE	TAG	YIELD
Meats		December 19	1	servings

INGREDIENTS

3	lg	Onions; (about 3/4 pound),
		; chopped
1		Stick unsalted butter; (1/2 cup)
1	lb	Chicken livers; trimmed
1/4	c	Tawny Port
1/4	ts	Allspice
1	tb	Fresh lemon juice
1/3	c	Fig preserves; (available at
		; specialty foods
		; shops and
		; somesupermarkets),
		; chopped fine
		Toast points or water biscuits as an
		; accompaniment

INSTRUCTIONS

In a large skillet cook the onions in 2 tablespoons of the butter over
moderate heat, stirring, until they are softened and transfer them to
a food processor. In the skillet melt 2 tablespoons of the remaining
butter over moderately high heat until the foam subsides and in it
saute the chicken livers, patted dry and seasoned with salt and
pepper, stirring, for 2 minutes, or until they are browned on the
outside but still pink within. Transfer the livers to the food
processor. Add the Port to the skillet, bring it to a boil, and
deglaze the skillet, scraping up the brown bits, for 1 minute. Add
the Port to the food processor with the remaining 4 tablespoons
butter, softened, the allspice, the lemon juice, and salt and pepper
to taste, puree the mixture until it is smooth, and force it through
a fine sieve into a bowl. Line an oiled 1 1/2-quart terrine or
straight-sided dish with plastic wrap and pour the pate, covered, for
5 hours, or until it is firm. The pate may be made 4 days in advance
and kept covered and chilled. Invert the pate onto a plate,
discarding the plastic wrap, and smooth the top and sides. Spread the
preserves on the top and serve the pate with the toast points or
water biscuits.
Gourmet December 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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