Name: Sweet and Sour Cucumber Relish (Taeng Kwa Brio
Ingredients: Stephen Ceideburg; 2 lg Cucumbers, peeled, halved lengthwise and sliced thinly; 1 sm Red onion, peeled, halved and sliced thinly; 1/2 ts Dried red chili flakes (or more); 4 tb Granulated sugar; 1/2 c Water; 5 tb White vinegar; 1/2 ts Salt

Augustine rightly said, 'Fear is the response of the human heart when its one thing is threatened.' God has blessed all of our lives with many good things. We are to enjoy them and acknowledge God in gratitude, but we dare not make these good things our 'one thing', for in doing so, they become idols in our hearts. Like Augustine said, when we foolishly make these good things our one thing, fear will result when they are threatened. As a matter of fact, fear, worry, and anxiety are a good indication that we have created idols and feel in danger of losing them. Therefore, Christ's goal is to pull our heart away from these false gods and place our heart on the true God. Do you remember how Jesus praised Mary over Martha? Why? Because she chose God as her one thing. 'But the Lord answered and said to her, ';Martha, Martha, you are worried and bothered about so many things [and they were good things!]; but only one thing is necessary, for Mary has chosen the good part, which shall not be taken away from her ';' (Lk. 10:41-42). So when God is our one thing, we never need to fear because our one thing is never threatened nor will He ever be removed from our presence.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
	Thai	Sauces	6	Servings

INGREDIENTS

		Stephen Ceideburg
2	lg	Cucumbers, peeled, halved lengthwise and sliced thinly
1	sm	Red onion, peeled, halved and sliced thinly
1/2	ts	Dried red chili flakes (or more)
4	tb	Granulated sugar
1/2	c	Water
5	tb	White vinegar
1/2	ts	Salt

INSTRUCTIONS

Here's an excellent side dish to go with Satay, grilled fowl or meats,
fish--just about anything you can imagine.
Sweet and Sour Cucumber Relish (Taeng Kwa Brio Wan)
Toss the cucumber, onion and chili flakes together in a bowl. In a small
saucepan, over low heat, dissolve the sugar in the water. Remove from heat
and stir in the vinegar and salt. Pour this mixture over the veggies. Stir
and refrigerate until served.
From "The Original Thai Cookbook" by Jennifer Brennan GD/Perigee, published
by Putnam. 1981.
This a is quick 'n' easy dish that's refreshing--good for a barbecue on a
hot summer day. Some of the sucessful variations that I've tried have been:
Rice vinegar for white, add thinly sliced red or green hot chilis, use palm
sugar instead of granulated.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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