It is true that God is good and that in the world under His control bad things happen – at least bad things happen from the human perspective. When I discipline my child, it might seem like a bad thing from his vantage point, but it is a good thing from mine. When a nation wins a just war, it might seem bad from the enemy’s side, but it is good for the world. So at least part of the problem is perspective. Are we saying something is bad from God's perspective or man’s?

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
		Info, Mine, Recipes	1	Info

INGREDIENTS

INSTRUCTIONS

An Experiment Illustrating the Logic Behind Matching Food and Wine  by
Josh Eisen  The Recipes:  White Bean Soup  :1 1/2   c  dried white
beans  :           -soaked 8 hours  :           -or overnight  :      
-drained and rinsed  :4       c  water  :4       md garlic clove(s),
peeled  :1       lg sprig rosemary  :           salt and pepper to
taste  Put beans in large heavy pot and cover with 4 cups cold water.
Add  garlic and rosemary sprig. Gently simmer, covered, for an hour, or
until beans are tender. Remove the rosemary sprig. If you like, pure  1
or 2 cups of the beans and add it back to the soup. Add salt and
pepper to taste. Yield: 6 cups  Infused Olive Oil  :1/4     c  olive
oil  :1       tb minced garlic  :1       tb minced sage  :1       tb
minced rosemary  :2       tb minced flat-leaf parsley  :1/4     c
extra-virgin olive oil  :           salt and pepper to taste  In a
small pot, heat the regular olive oil. Add the garlic and herbs.  When
the oil begins to sizzle, turn off the heat and let it sit; the  herbs
will have turned bright green. Allow th oil to cool a bit and  add the
extra-virgin olive oil. Stir and add salt and pepper to  taste. The
mixture should be heavily seasoned, as a small amount will  flavor each
bowl of soup. Yield: 2/3 cup  Sofregit  :1/3     c  extra-virgin olive
oil  :1       c  chopped onion  :1       tb minced garlic  :1       c
plum tomatoes, peeled  :           -seeded and chopped  :          
-(fresh or canned)  :1       tb minced flat-leaf parsley  :1       tb
minced sage  :           salt and pepper to taste  Heat a heavy saut
pan and pour in the olive oil. When the oil is hot,  add the onions and
cook over low heat until they turn soft and golden  brown, about 20
minutes. Stir in the garlic and cook until it begin  to color slightly,
about 5 minutes. Add the tomatoes and cook slowly  until they begin to
blend with the onions, about 20 minutes. Add the  parsley and sage and
cook for another 10 minutes. Add salt and pepper  to taste. Yield: 1
1/4 cups  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“God loves each of us as if there were only one of us. #Augustine”