Name: Cajun Coating
Ingredients: 2 Basil; (or less...not fond of dried basil); 2 Oregano; 3 Thyme; 1 Garlic; granules, (powder sucks, IMO); 1 Black pepper; ground, (preferably medium grind; not powdered, not butcher grind); 1 Cayenne pepper; ground; 1 White pepper; ground, (optional); 1 Mustard; ground/powdered; 1/2 Salt - to taste; 1 Paprika - optional; Onion; powder ??,, (optional...I don't use it)

Some Christians repress their emotions as they sing. They fear feeling anything too strongly and think maturity means holding back. But the problem is emotionalism, not emotions. Emotionalism pursues feelings as an end in themselves. It’s wanting to feel something with no regard for how that feeling is produced or its ultimate purpose. Emotionalism can also view heightened emotions as the infallible sign that God is present. In contrast, the emotions that singing is meant to evoke are a response to who God is and what He’s done. Vibrant singing enables us to combine truth about God seamlessly with passion for God. Doctrine and devotion. Mind and heart.

Bob Kauflin

CATEGORY	CUISINE	TAG	YIELD
	Cajun		1	Servings

INGREDIENTS

2		Basil; (or less…not fond of dried basil)
2		Oregano
3		Thyme
1		Garlic; granules, (powder sucks, IMO)
1		Black pepper; ground, (preferably medium grind; not powdered, not butcher grind)
1		Cayenne pepper; ground
1		White pepper; ground, (optional)
1		Mustard; ground/powdered
1/2		Salt – to taste
1		Paprika – optional
		Onion; powder ??,, (optional…I don't use it)

INSTRUCTIONS

RATIO
Well, I just happen to have such...unfortunately, it's in my head and in a
rough ratio format. Nonetheless, I'll give it a shot. BTW, it's based on
the seasoning mix used in <underline>Paul Prudhomme's Louisiana
Kitchen</underline> cookbook; the recipe he gives for coating veggies for
deep frying in the beginning of the book. This recipe is purely
herbs/spices, dried. No fresh nothin' (ain't that a double negative or
something?...I think I used to have a degree in English...sigh..). I use
this mix to blacken things with (that's a danglin' participle :). WATCH
THAT SMOKE! (i.e. do any *real* blackening outside on a very, very hot
grill OR take dem batteries outta the smoke detector and open the
windows...<<g>).
As with all recipes (especially mine <<g>), give it the finger taste; swish
it around in the mouth, don't worry about the salt (can always be added
later, IMO), and if you don't like thyme, for example - the predominant
herb, use less and add more of something else. As it is, it's pretty hot
for non- or mild-chileheads. Always shake it up good and realize that the
powdered stuff (mustard, particularly) is gonna sit on the bottom of the
container so you sorta have to "flip" it to the top.
Hope this does the trick...many uses...
Posted to CHILE-HEADS DIGEST by Inagaddadavida <rael64@earthlink.net> on
May 14, 1998

A Message from our Provider:

“We simply prepare ourselves. God fills us.”