The masculinity I appreciate as a wife is of far greater value than wealth-earning power. It’s a masculinity that is unashamed of the gospel which is the power of God (Romans 1:16). The unashamed masculinity I enjoy in my home leaves a legacy that is more enduring than prolific fertility. It’s masculinity that fervently loves others from a heart that has been born again, born not of seed which is perishable, but imperishable. True masculinity is reborn through the living and abiding word of God. The unashamed masculinity I love to follow in my home is far more impressive than macho pride. It’s masculinity that is willing to take the painful shrapnel in the battle against his own sin, rather than run from sin and hide in the comfort of silence. It is a masculinity that willingly exposes its life to the iron-sharpening-iron of open and honest male accountability relationships. The unashamed masculinity that guards the hearts in my home puts away rash, cutting words that pierce like a sword. My husband’s Christ-honoring masculinity understands the power of words, and he uses words to bring healing to me and our children. The unashamed masculinity I cherish in my home is such that fixes its eyes on Jesus and turns its eyes away from all the vain things of this world that hold a potent charm over other men. My husband’s Christ-honoring masculinity flees from promises whispered by a hiss. The unashamed masculinity I need in my home is concerned that others find their delight in God. Nothing quite says, “I love you” to me than when my husband is willing to humbly stand up to the things I pursue that obstruct my everlasting joy in God. His loving masculinity reassures me of Christ’s atonement made on my behalf, and of the privilege I have to boldly approach the throne of grace. Unashamed masculinity has less to do with how many horses a man owns, or how fast he can run. Unashamed masculinity is about what a man does with the gospel. Where can you see this unashamed masculinity? You see it whenever a man has peered into the empty tomb and found new motivation to lay down his own life to spread the gospel into the souqs of Casablanca, into the office spaces in Dallas, into the cafes in Geneva, into the shantytowns of Mumbai, into the barrios of Sao Paulo, and into the universities of Toronto.

Gloria Furman

CATEGORY	CUISINE	TAG	YIELD
			100	Servings

INGREDIENTS

2	c	RESERVED LIQUID
6	ga	WATER TO COVER
1	tb	SALT TABLE 5LB

INSTRUCTIONS

1.  BRING WATER TO A BOIL IN STEAM-JACKETED KETTLE OR STOCK POT.
2.  ADD 1 TSP SALT.
3.  ADD VEGETABLES (E.P.) AND BRING WATER BACK TO A BOIL.  COVER AND
COOK FOR INDICATED TIME BELOW OR UNTIL VEGETABLE IS TENDER.
  :
VEGETABLE                         COOKING TIME MINUTES (APPROX)
ASPARAGUS                               10 TO 20
BROCCOLI                                10 TO 15
CABBAGE                                 10
CARROTS, 1/4 IN SLICES                  25 TO 30
CARROTS, 2 IN STRIPS                    20
CAULIFLOWER                             12
CORN-ON-THE-COB (100 EARS)              5 TO 10
GREENS, COLLARD                         20 TO 30
GREENS, KALE                            10 TO 20
ONIONS                                  15 TO 20
PARSNIPS                                20
POTATOES, SWEET                         25 TO 30
POTATOES, WHITE                         20 TO 25
RUTABAGAS                               20 TO 30
SPINACH                                  3 TO 10
SQUASH, SUMMER                          20
SQUASH, FALL AND WINTER                 15 TO 20
TURNIPS                                 20 TO 30
  :
4.  DRAIN VEGETABLES AND RESERVE 2 CUPS OF COOKING LIQUID FOR USE IN STEP
5;
PLACE VEGETABLES IN SERVING PANS.
5.  GARNISH AS DESIRED.  OPTIONAL:  (MELT 1 LB (2 CUPS) BUTTER OR
MARGARINE,
COMBINE WITH RESERVED COOKING LIQUID; POUR AN EQUAL AMOUNT OVER VEGETABLES
IN EACH PAN.)
  :
  NOTE:
1.  SEE RECIPE A00700 FOR CONVERSION FACTOR OF AS PURCHASED (A.P.) TO
EDIBLE PORTIONS (E.P.).
2.  CUT VEGETABLES INTO BIT SIZE PIECES.  COOKING TIME WILL VARY ACCORDING
TO THE THICKNESS (SIZE) OF PIECES.
3.  VEGETABLES SHOULD BE COOKED IN PRESCRIBED AMOUNTS OF WATER TO ENSURE
MAXIMUM AMOUNT OF NUTRIENTS ARE RETAINED.
4.  SCHEDULE COMPLETION OF COOKING FOR FRESH VEGETABLES AS NEAR SERVING
TIME AS POSSIBLE, NEVER MORE THAN 20 MINUTES BEFORE SERVING.
5.  COOK ASPARAGUS, BROCCOLI, CAULIFLOWER, COLLARD, KALE, SPINACH, AND
SQUASH
IN QUANTITIES NO LARGER THAN 50 PORTION BATCHES.
6.  TO COOK IN STEAMER, PLACE VEGETABLES IN PANS.  SEE GUIDELINES FOR STEAM
COOKING VEGETABLES (RECIPE NO. QG6000).  FOLLOW STEP 5.
7.  LEFTOVER LIQUID MAY BE USED IN MAKING SOUPS, SAUCES, AND GRAVIES.
8.  ONE NO. 8 SCOOP MAY BE USED TO PORTION SOME VEGETABLES, E.G. CARROTS,
ONIONS, RUTABAGAS, POTATOES, SQUASH, AND TURNIPS.  SEE RECIPE NO. A00400.
Recipe Number: QG2004
SERVING SIZE: 1 EACH
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“You’ve achieved nothing until you find God”