Honey Mustard-glazed Carrots

Take care never to impute the vain imaginings of your fancy to Him [the Holy Spirit]. I have seen the Spirit of God shamefully dishonored by persons – I hope they were insane – who have said that they have had this and that revealed to them. There has not for some years passed over my head a single week in which I have not been pestered with the revelations of hypocrites or maniacs. Semi-lunatics are very fond of coming with messages from the Lord to me, and it may spare them some trouble if I tell them once for all that I will have none of their stupid messages… Never dream that events are revealed to you by heaven, or you may come to be like those idiots who dare impute their blatant follies to the Holy Ghost. If you feel your tongue itch to talk nonsense, trace it to the devil, not to the Spirit of God. Whatever is to be revealed by the Spirit to any of us is in the Word of God already – He adds nothing to the Bible, and never will. Let persons who have revelations of this, that, and the other, go to bed and wake up in their senses. I only wish they would follow the advice and no longer insult the Holy Ghost by laying their nonsense at His door.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
		Ch4, Teletext	4	Servings

INGREDIENTS

1	lb	Carrots
1	T	Oil
1/2	oz	Butter
1/2	T	Brown sugar
1	T	Honey
1/2	T	Lemon juice
1	t	Dijon mustard
		Freshly ground pepper
2	T	Raisins

INSTRUCTIONS

Peel carrots and cut into 1-in/2.5cm bits. Boil until just tender;
drain.  Mix together honey, lemon juice and mustard. Heat oil and
butter in  heavy frying pan.  Fry carrot, stirring, for 3 minutes. Add
in sugar, black pepper,  raisins. Cook, stirring for 2 mins. Stir in
honey mixture. Cook,  stirring, until carrots are glazed - around 2
mins.  Converted by MC_Buster.  NOTES : Serve as a delicious
side-vegetable  Recipe by: Teletext (Ch4)  Converted by MM_Buster
v2.0l.

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