You and I come to worship hungry! We must not come with hands full of goodies and gifts, thinking that worship is fundamentally where we serve and feed God… Don’t come to God with a cooked goose on a platter, as if God were hungry. Come with open hands and an empty belly and let Him honor Himself by filling you (Psalm 50:10-12). This sentiment was echoed by Paul in his sermon on Mars Hill: The God who made the world and all things in it, since He is Lord of heaven and earth, does not dwell in temples made with human hands; neither is He served by human hands, as though He needed anything, since He himself gives to all life and breath and all things (Acts 17:24-25). Worship is a feast in which God is the host, the cook, the waiter, and the meal itself.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		Soups, Vegetables	6	Servings

INGREDIENTS

2	c	Defatted beef or chicken stock (Or bouillon
		From cubes)
1		Fennel bulb, about 1 pound
1		Sliver garlic
2	tb	Chopped shallots
1	tb	Lemon juice (or more to taste)
1	pn	Lemon zest
1/2	ts	Dried dillweed (or 1 1/2 teaspoons fresh)
1	ts	Ground coriander
1	qt	Nonfat yogurt

INSTRUCTIONS

Clean and slice the fennel bulb, reserving any greens for garnish. Cook the
fennel in the stock with the garlic and shallots until soft. Puree in a
blender with the lemon juice and zest, and the spices. Strain the puree if
you wish a smoother texture.  Combine well with the yogurt and chill. Serve
garnished with chopped fennel greens or chopped coriander.
Serves six.
[ MID-ATLANTIC COUNTRY; August 1989 ]
Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Man’s way leads to a hopeless end — God’s way leads to an endless hope.”