Name: Soupe Au Pistou
Ingredients: 300 g Bacon; 3 c White beans; 1 c String beans; diced; 1 Carrot; diced; 3 Potatoes; peeled and, diced; 3 Tomatoes; peeled, seeded and, chopped; 1/4 lb Grated parmesan cheese; 2 Garlic cloves; crushed; 1/2 c Olive oil; 1/4 lb Small pasta; 15 lg Basil leaves; 1 ts Oregano; Salt and pepper; to taste

Proud people tend to talk about themselves a lot. Proud people tend to like their opinions more than the opinions of others. Proud people think their stories are more interesting and engaging than others. Proud people think they know and understand more than others’. Proud people think they’ve earned the right to be heard. Proud people think they have glory to offer. Proud people, because they are basically proud of what they know and of what they’ve done, talk a lot about both. Proud people don’t reference weakness. Proud people don’t talk about failure. Proud people don’t confess sin. So proud people are better at putting the spotlight on themselves than at shining the light of their stories and opinions on God’s glorious and utterly undeserved grace.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Soups	1	Servings

INGREDIENTS

300	g	Bacon
3	c	White beans
1	c	String beans; diced
1		Carrot; diced
3		Potatoes; peeled and, diced
3		Tomatoes; peeled, seeded and, chopped
1/4	lb	Grated parmesan cheese
2		Garlic cloves; crushed
1/2	c	Olive oil
1/4	lb	Small pasta
15	lg	Basil leaves
1	ts	Oregano
		Salt and pepper; to taste

INSTRUCTIONS

1. Scald bacon, and place in a stock pot with 3 liters water.
2. Bring to a boil and add white beans and carrot.Simmer covered until
beans are almost cooked.
3. Add string beans and potatoes. And continue cooking uncovered over
medium heat.
4. Add pasta and cook until pasta is done. Check seasonings.
5. In a small bowl blend tomatoes, garlic , basil and oregano and crush
into a paste.
6.Start adding the olive oil as if for a mayonnaise, alternating with the
cheese until both have been incorporated.
7. Transfer the tomato mixture to a serving tureen and dissolve it with a
little of the boiling soup. Pour rest of soup into mixture and cover. Let
stand 5 minutes to infuse.
Serve hot
Tastes even better the next day.
NOTES : Other vegetables may be added, such as zucchini, Napa cabbage
etc...
Recipe by: Miriam P. Posvolsky   ( ELLE, Fiches) Posted to TNT - Prodigy's
Recipe Exchange Newsletter  by Leon & Miriam Posvolsky <miriamp@pobox.com>
on Aug 12, 1997

A Message from our Provider:

“Quit griping about your church; if it was perfect, you couldn’t belong.”

When Paul says, “If the dead are not raised, let us eat and drink,” he does not mean, “Let’s all become lechers.” He means, there is a normal, simple, comfortable, ordinary life of human delights that we may enjoy with no troubling thoughts of heaven or hell or sin or holiness or God – if there is no resurrection from the dead. And what stunned me about this train of thought is that many professing Christians seem to aim at just this, and call it Christianity. Paul did not see his relation to Christ as the key to maximizing his physical comforts and pleasures in this life. No, Paul’s relation to Christ was a call to choose suffering – a suffering that was beyond what would make atheism “meaningful” or “beautiful” or “heroic.” It was a suffering that would have been utterly foolish and pitiable to choose if there is no resurrection into the joyful presence of Christ… Judge for yourself. How many Christians do you know who could say, “The lifestyle I have chosen as a Christian would be utterly foolish and pitiable if there is no resurrection?”

John Piper