I've been there a few times in my life. Most don't understand it. That's understandable. However, it hit home to me when the Apostle Paul said, 'Apart from such external things, there is the daily pressure on me of concern for all the churches' (2 Cor. 11:28). A number of years ago, the pain was so intense that the physical affliction Paul spoke about earlier in 2 Corinthians 11 would have been much preferred. I can take the long hours and the hard work. I can even take the pressures on my family. But the emotional pain is the one and only thing that forever tempts me to throw in the towel. When I feel that way, I can almost hear the Lord saying to me, 'Are you in it for Me or are you in it for yourself?' That's gut-check time. Am I really a servant of Christ (2 Cor. 11:23)?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
	Swiss		1	Servings

INGREDIENTS

Red or swiss chard

INSTRUCTIONS

Soak thoroughly in cold water: 2-3 pounds of red (or Swiss) chard,
including the stems (which are quite tasty when cooked) Get all of the mud
and grit off, unless you like 'crunchy things' in your food.
Slice crosswise into strips and place in a large flat shallow saucepan that
has a lid.  A teflon pan with a glass lid is perfect for this. Add 1 -1/2
cups cold water, one stick butter, and a pinch of salt.
Bring to a boil slowly, then immediately turn the heat down to simmer.
Allow to simmer covered, stirring occasionally until the white stems of the
chard have turned transparent.
Remove from heat; however do not drain the liquid off and stir in one
individual-sized carton of small curd cottage cheese (the kind with chives
is good).  Do not reheat once you have added the cottage cheese, since it
will curdle and separate.
Serve warm in bowls with lots of crusty sourdough bread.

A Message from our Provider:

“Jesus: the ultimate”