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Few women realize what great service they are doing for mankind and for the kingdom of Christ when they provide a shelter for the family and good mothering - the foundation on which all else is built. A mother builds something far more magnificent than any cathedral - the dwelling place for an immortal soul (both her child’s fleshly tabernacle and his earthly abode). No professional pursuit so uniquely combines the most menial tasks with the most meaningful opportunities. It is hard to locate an aging mother who believes she made a mistake of pouring her life into her children, and it would certainly be more difficult to find a child to testify that his mother loved him and poured herself into his life to his detriment and demise. Homemaking - being a full-time wife and mother - is not a destructive drought of usefulness but an overflowing oasis of opportunity; it is not a dreary call to contain one’s talents and skills but a brilliant catalyst to channel creativity and energies into meaningful work; it is not a rope for binding one’s productivity in the marketplace, but reins for guiding one’s posterity in the home; it is not oppressive restraint of intellectual prowess for the community, but a release of wise instruction to your own household; it is not the bitter assignment of inferiority to your person, but the bright assurance of the ingenuity of God’s plan for complementarity of the sexes, especially as worked out in God’s plan for marriage; it is neither limitation of gifts available nor stinginess in distributing the benefits of those gifts, but rather the multiplication of a mother’s legacy to the generations to come and the generous bestowal of all God meant a mother to give to those He entrusted to her care (Dorothy Patterson).
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Asparagus with Shallots

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vegetables 4 Servings

INGREDIENTS

1 1/2 lb Asparagus
1 ds Salt
3 ts Fragrant peanut oil or olive
2 Shallots, peeled and minced
1 ds Finely chopped parsley

INSTRUCTIONS

Snap off tough ends of asparagus.  If asparagus is thick, old or tough,
peel bottoms.  Add asparagus to pan of boiling salted water. Boil gently
until cooked--bright green and tender--but still firm, about 5 to 8
minutes.  Remove; drain on towel; put on platter and drizzle with oil,
lifting spears to coat.
Sprinkle with shallots and parsley.  Salt slightly.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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