Garlic Soup (old Style)

If we would stop treating Sunday as a second Saturday, one more day to run to Home Depot, one more day for the kids’ soccer games, another day for getting ready for Monday, if we would rediscover Sunday as The Lord’s Day, focusing on Him for just one day each week, what would be the immediate impact between today and one year from today? By one year from today, we will have spent 52 whole days given over to Jesus. Seven and a half weeks of paid vacation with Jesus. He’s a good King. Maybe we should put Him first in our weekly schedules. Not fit Him into the margins of our busy weekends, but build our whole weekly routine around Him.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Meats			1	Servings

INGREDIENTS

200	g	Bread from 2 days, special
		country bread
80	g	Pork fat, or olive oil
2		Cloves of garlic
		Salt and warm water
1	t	Paprika powder as before…
		pimenton

INSTRUCTIONS

In a mud pan put the pork fat and fry the garlic cloves, get them
toasted and in a mortar smash them with the paprika powder, adding  the
fat (or oil) from the pan melting well all. In the mud pan, now,  put
the bread in pieces and cover with the warm water, and keep on  fire
for a while, then adding the contents of the mortar with salt  and keep
on fire about 10 mins with high fire, watching the soup with  the wood
spoon.... then reduce the fire to minimum and keep for 15  mins. Serve
the soup in same mud pan.  Wine: Any Tempranillo grape or Tinto Fino
grape Posted to FOODWINE  Digest 08 Oct 96  From:    TAS
<supplies@EXT.STEP.ES>  Date:    Wed, 9 Oct 1996 13:32:13 +0200

A Message from our Provider:

“It will work out perfectly – if you let Jesus take control”