Name: Fusilli with Corn And Uncooked Tomato Sauce
Ingredients: 1 1/2 tb Red-wine vinegar; 3 tb Olive oil; or to taste; 1/2 c Cooked corn kernels; (cut from about 1; ; ear of corn); 1 lb Tomatoes; seeded and chopped; ; [the secret of this; ; recipe is to use; ; the ripest, most; ; flavorful ones]; 1/4 c Thinly sliced scallion; 1/2 lb Fusilli or other spiral-shaped pasta

What has exceedingly hurt you in time past, nay, and I fear, to this day, is lack of reading. I scarce ever knew a preacher who read so little. And perhaps, by neglecting it, you have lost the taste for it. Hence your talent in preaching does not increase. It is just the same as it was seven years ago. It is lively, but not deep; there is little variety; there is no compass of thought. Reading only can supply this, with meditation and daily prayer. You wrong yourself greatly by omitting this. You can never be a deep preacher without it, any more than a thorough Christian. Oh begin! Fix some part of every day for private exercise. You may acquire the taste which you have not; what is tedious at first will afterward be pleasant. Whether you like it or not, read and pray daily. It is for your life; there is no other way; else you will be a trifler all your days, and a pretty, superficial preacher. Do justice to your own soul; give it time and means to grow. Do not starve yourself any longer. Take up your cross and be a Christian altogether. Then will all the children of God rejoice (not grieve) over you, and in particular yours.

John Wesley

CATEGORY	CUISINE	TAG	YIELD
Grains		August 1993	1	servings

INGREDIENTS

1 1/2	tb	Red-wine vinegar
3	tb	Olive oil; or to taste
1/2	c	Cooked corn kernels; (cut from about 1
		; ear of corn)
1	lb	Tomatoes; seeded and chopped
		; [the secret of this
		; recipe is to use
		; the ripest, most
		; flavorful ones]
1/4	c	Thinly sliced scallion
1/2	lb	Fusilli or other spiral-shaped pasta

INSTRUCTIONS

In a large bowl whisk together the vinegar, the oil, and salt and pepper to
taste and stir in the corn, the tomatoes, and the scallion. In a kettle of
boiling salted water cook the fusilli for 8 to 10 minutes, or until it is
al dente, and drain it well. Transfer the fusilli to the bowl and toss the
mixture well.
Serves 2 (This recipe can be doubled to serve 4).
Gourmet August 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”