The answer is simple: for myself, I do not believe that it is appropriate that I spend my time defending my name. My name is nothing – who really cares about it? And I am not called to waste precious hours and energy in fighting off every person with a laptop who wants to have a pop at me. As a Christian, I am not meant to engage in self-justification any more than self-promotion; I am called rather to defend the name of Christ; and, to be honest, I have yet to see a criticism of me, true or untrue, to which I could justifiably respond on the grounds that it was Christ’s honour, and not simply my ego, which was being damaged. I am called to spend my time in being a husband, a father, a minister in my denomination, a member of my church, a good friend to those around me, and a conscientious employee. These things, these people, these locations and contexts, are to shape my priorities and my allocation of time. Hitting back in anger at those who, justly or unjustly, do not like me and for some reason think the world needs to know what they think of me is no part of my God-given vocation. God will look after my reputation if needs be; He has given me other work to do.

Carl Trueman

CATEGORY	CUISINE	TAG	YIELD
		Soups	4	Servings

INGREDIENTS

2	lb	Ripe peaches
3		Whole cloves
3		Allspice berries
3		Cardamom pods
2	c	Freshly squeezed orange juice
3	tb	Fresh lime juice; or to taste
3	tb	To 4 tb honey or brown sugar (or to taste)
1	ts	Ground cinnamon
1	ts	Ground ginger
1	c	Nonfat yogurt
1	tb	Diced candied ginger
		Sprigs of fresh mint for garnish

INSTRUCTIONS

Drop the peaches in a pot of boiling water and boil for 30 seconds. Rinse
them under cold water and slip off the skins. Pit the peaches and coarsely
chop them. Tie the cloves, allspice, and cardamom in cheesecloth (or wrap
in foil and pierce with fork). Combine the peaches, spice bundle, orange
juice, lime juice, honey, cinnamon, and ginger in a heavy saucepan. (The
amount of honey needed well depend on the sweetness of the peaches.) Simmer
for 5-10 minutes, or until the fruit is very soft. Remove the spice bundle
and let the soup cool to room temperature. Puree the soup in a blender and
chill.  Just before serving, whisk in the yogurt and candied ginger.
Correct the seasoning,adding honey and lime juice to taste. Serve in glass
bowls or wine goblets, garnishing each with a sprig of mint. Serves 4-6.
Origin: Cookbook Digest July/August Shared by: Sharon Stevens.
Posted to MC-Recipe Digest V1 #182
Date: Sat, 3 Aug 1996 08:41:20 -0400
From: CarolAnnn@aol.com

A Message from our Provider:

“Plan ahead — It wasn’t raining when Noah built the ark.”