[Paul’s] thrice-repeated prayer for the removal of the ailment was answered, not by his deliverance from it, but by his receiving the necessary grace to bear it – not simply to live with it but to be thankful for it. If his ministry was so effective despite this physical weakness, then the transcendent power was manifestly God’s, not his own. Infirmities like this were welcomed, together with the other hardships…if they were the condition on which the power of the risen Christ operated through him. They constantly reminded him not so much of his own inadequacy as of the total adequacy of Christ, in whom, when he was personally most weak, he knew himself to be most strong.

F.F. Bruce

CATEGORY	CUISINE	TAG	YIELD
Dairy			1	Servings

INGREDIENTS

48		Cockles
110	g	Butter
110	g	Flour
900	ml	Milk
	pn	Pepper
	pn	Nutmeg
1	tb	Double Cream

INSTRUCTIONS

1. Scald the cockles in hot water and as they open pick them out of their
shells and put into a large bowl and leave to one side. 2. Put butter in
the stew pan and as it melts add the flour and milk. 3. Add the seasonings
and stir on a medium heat and boil gently for 15 minutes. 4. Remove from
heat and add a generous tablespoon of cream, 5. Put the cockles in a warmed
tureen dish and the pour the liquid and serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“There’s more hope for murderers than the self-righteous”