Seven Tactics of Temptation: 1. Satan especially likes to tempt us when our faith is fresh, i.e., when the Christian is only recently converted and thus less prepared to know how to resist his seductive suggestions. 2. Satan especially likes to tempt us when our faith feels strongest, i.e., when we think we are invulnerable to sin. If we are convinced that we have it under control, we become less diligent. 3. Satan especially likes to tempt us when we are in an alien environment. 4. Satan also likes to tempt us when our faith is being tested in the fires of affliction. When we are tired, burnt out, persecuted, feeling excluded and ignored, Satan makes his play. His most common tactic is to suggest that God isn’t fair, that he is treating us unjustly, from which platform Satan then launches his seductive appeal that we need no longer obey. 5. Satan especially likes to tempt us immediately following both spiritual highs and spiritual lows. Periods of emotional elation and physical prosperity can sometimes lead to complacency, pride, and a false sense of security. When they do, we’re easy targets for the enemy’s arrows. 6. Perhaps Satan's most effective tactic in tempting us is to put his thoughts into our minds and then blame us for having them. 7. A related tactic of temptation is for him to launch his accusations as if they were from the Holy Spirit. In other words, he couches his terms and chooses his opportunities in such a way that we might easily mistake his voice for that of God.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
		Maincourses, Fall96	1	Servings

INGREDIENTS

3	lb	Unstrippped creacy greens
2		Chunks smoked fatback
1	c	Vinegar
8		Cloves garlic
2	tb	Black pepper
1		Onion; quartered
4	qt	Water
2		Tabasco peppers

INSTRUCTIONS

Creacy greens (barbarea vulgaris, barbarea verna) are a wild member of the
mustard family with a distinctive, tart and peppery taste. Also known as
upland cress, they can be found in fields here in Virginia from late fall
though mid-spring, and can also be bought at roadside stands.  They should
be designated the official green of the South, IMHO.
The way I fix them is similar to collards. Buy or harvest a big mess of
them, at least three pounds. Separate the leaves from the stems (a tedious
process, but well worth it in the end). Save the stems for making pot
likker. Wash in two changes of water, then put into a pot along with all
other ingredients. Bring to a quick boil, then reduce to a simmer and cook
slowly for two to four hours. Remove the greens from the pot, strain the
liquid, and serve the greens. Add stems to the liquid and cook for a few
more hours, adding more fatback and vinegar if desired in order to make
creacy green pot likker. Remove the stems, cool the likker, strain the fat
from the top, and use as a basis for soups, stews, chili, or as a sipping
broth. Dip some cornbread in the likker. I'd even bathe in it, it's so
good!!!
Recipe By     : Tom Solomon
Posted to EAT-L Digest 17 November 96
Date: Mon, 18 Nov 1996 09:35:20 -0800 (PST)
From: Tom Solomon <bigheat@earthlink.net>

A Message from our Provider:

“Some minds are like concrete, thy’re roughly mixed up and permanently set.”