Name: Poutines Rapees
Ingredients: 1/2 lb Salt pork, fatty; 10 Potatoes; finely grated; 4 Potatoes; cooked & mashed Salt & Pepper

Thinking of birthdays raises an important question. Some of our most significant events – birthdays, weddings, anniversaries, funerals – honor particular people. At those times, how do we demonstrate that God is at the heart of every celebration? Can we honor God appropriately while focusing so much attention on people? How do we keep God at the center? We can answer those questions in various ways. Paul said, “In Him we live and move and have our being” (Ac. 17:18); “For from Him and through Him and to Him are all things. To Him be glory forever. Amen” (Rom. 11:36). Through Him we have birth and life and every thing and every person in our lives. So God is the reason we have anything to celebrate. He is the ultimate source of our celebrations. As we read in James 1:17, “Every good gift and every perfect gift is from above, coming down from the Father of lights with whom there is no variation or shadow due to change.” When we realize that the child, spouse, the life, the friends, the family are all gifts from our Father, it makes every celebration a “thanksgiving” day, a time to express our heart of thanks to God. Saint Augustine said something that might help us when we worry that making much of a person might somehow be competition for our love of God. “For he loves Thee too little who loves anything together with Thee, which he loves not for Thy sake.” In other words, as my husband explains, “If created things are seen and handled as gifts of God and as mirrors of His glory, they need not be occasions of idolatry – if our delight in them is always also a delight in their Maker.” Thinking about a few special days might help us see how much this truth can play out.

Noel Piper

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		Vegetables, Desserts	6	Servings

INGREDIENTS

1/2	lb	Salt pork, fatty
10		Potatoes; finely grated
4		Potatoes; cooked & mashed Salt & Pepper

INSTRUCTIONS

Soak the pork overnight in cold water to remove the salt, and cut into
cubes. Extract the water from the grated potatoes by putting them in a
cotton bag and squeezing vigorously. Mix the mashed potatoes with grated
potatoes. Season with salt and pepper. Roll the potato mixture into balls
resembling small snowballs. Make a hole in the centre of the potato ball
and add 1 Tbsp of the salt pork. Close the hole and roll the poultines in
flour. Gently drop the poultines 2 or 3 at a time, into a large pot of
boiling salted water, ensuring that the water is kept at a rolling boil.
Simmer the poultines for 2-3 hours. Eat the poultines hot with butter, salt
and pepper, or as a dessert with sugar and molasses. MAKES: 6 POULTINES
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”