Let us look at our lives in the light of this experience [in 2 Corinthians 12:7-10] and see whether we gladly glory in weakness, whether we take pleasure, as Paul did, in injuries, in necessities, in distresses. Yes, let us ask whether we have learned to regard a reproof, just or unjust, a reproach from friend or enemy, an injury, or trouble, or difficulty into which others bring us, as above all an opportunity of proving how Jesus is all to us, how our own pleasure or honor are nothing, and how humiliation is in very truth what we take pleasure in. It is indeed blessed, the deep happiness of heaven, to be so free from self that whatever is said of us or done to us is lost and swallowed up in the thought that Jesus is all.

Andrew Murray

CATEGORY	CUISINE	TAG	YIELD
		February 19	1	servings

INGREDIENTS

2	lb	Small red potatoes; scrubbed
1	lb	Collards; coarse stems
		; discarded and the
		; leaves washed well
		; and cut into 1-inch
		; pieces
2	tb	Dijon-style mustard
2	tb	Red-wine vinegar
1/3	c	Olive oil
6	sl	Lean bacon; cooked until crisp,
		; drained, and
		; crumbled
3	tb	Thinly sliced scallion

INSTRUCTIONS

In a kettle combine the potatoes with enough water to cover them by 2
inches, bring the water to a boil, and simmer the potatoes 15 to 20
minutes, or until they are tender. Transfer the potatoes with a
slotted spoon to a colander, reserving the cooking liquid, and in the
reserved cooking liquid boil the collards, stirring occasionally, for
10 minutes. Drain the collards in a sieve, refresh them under cold
water, and squeeze them dry in a kitchen towel. In a bowl whisk
together the mustard, the vinegar, and salt and pepper to taste, add
the oil in a stream, whisking, and whisk the dressing until it
emulsified. Quarter the potatoes and add them to the dressing. Add
the collards, pulling them apart to separate the leaves, the bacon,
and the scallion and toss the salad well.
Serves 6.
Gourmet February 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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