God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
There has been a wonderful alteration in my mind, in respect to the doctrine of God's sovereignty, from that day to this… God's absolute sovereignty… is what my mind seems to rest assured of, as much as of anything that I see with my eyes… The doctrine has very often appeared exceeding pleasant, bright, and sweet. Absolute sovereignty is what I love to ascribe to God… God's sovereignty has ever appeared to me, [a] great part of His glory. It has often been my delight to approach God, and adore him as a sovereign God.
On March 6, 1857, the Supreme Court, in Dred Scott vs. Stanford, ruled that no act of Congress or territorial legislature could make laws banning slavery. The fundamental argument was that slaves are not free and equal persons but the property of their masters. The ruling is analogous to Roe vs. Wade because today no state may make a law banning abortion to protect the unborn. The argument is similar: basically because the unborn are at the sovereign disposal of their mothers and do not have personal standing in their own right. There was no consensus in this country on the personhood and rights of salves. We were split down the middle. But the issue was so fundamental that the states went to war, and in the end the Lincoln administration overturned the Dred Scott decision. And today, 130 years later, we look back with amazing consensus and marvel at the blindness of our forefathers.
Cod with Bok Coy and Burnt Orange-Star Anise Sauce
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CATEGORY
CUISINE
TAG
YIELD
Meats
Asian
6
Servings
INGREDIENTS
8
lg
Oranges
7
tb
Butter; chilled
1
tb
Oil
1
tb
Rice vinegar
6
Whole star anise*
2
ts
Fresh ginger; peeled, minced
6
Cod or sea bass fillets; (6-ounces each)
2
tb
Butter
4
ts
Garlic; minced
12
Baby bok choy
2
c
Chicken stock or canned low-salt broth
INSTRUCTIONS
BOK CHOY WITH GARLIC
Using vegetable peeler, remove peel (orange part only) in long pieces from
6 oranges. Cut peel into 2 x 1/4 inch strips. cut oranges in half squeeze
enough juice to measure 2 1/4 cups. Melt 1 tablespoon butter with 1
tablespoon oil in heavy large skillet over high heat. Add peel and stir
until peel turns dark brown on edges, about 4 minutes. Add 2 1/4 cups
orange juice, vinegar, star anise and ginger and boil until reduced to thin
sauce consistency, about 12 minutes. Remove sauce from heat.
Preheat oven to 450°F. Sprinkle fish with salt and pepper. Melt 1
tablespoon butter in large skillet over high heat. Add 3 fish fillets; cook
until golden, about 1 minute per side. Transfer fish to rimmed baking
sheet. Repeat with 1 tablespoon butter and remaining fish. Bake fish until
cooked through, about 4 minutes.
Transfer fish to plates. Remove star anise from sauce. Bring sauce to
simmer. Add 4 tablespoons butter; whisk just until melted. Season with salt
and pepper. Serve fish with sauce and bok choy.
*Brown star-shaped seed pods available at Asian markets and specialty food
stores.
For the Bok Choy: Melt butter in heavy large skillet over high head. Add
garlic; saute 1 minute. Add bok choy and stock; simmer until bok choy is
tender, turning occasionally, about 8 minutes. Season with salt and pepper.
Printed in Bon Appetit April 1998
Typed and Busted by Carriej999@AOL.com 4/98
Recipe by: Arrows, Ogunquit, Maine
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 10,
1998
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