Name: Yorkshire Pudding
Ingredients: 2 Eggs; 1/2 ts Salt; 1 c Flour; 1 c Milk; 1 Egg white; room temperature; 2 tb Unsalted butter; melted

God wants us to follow a recurring pattern of intense work and then rest, intense work and then rest, and so forth. Whatever view one takes of the Sabbath, surely the six days of work and the one day of rest embedded in the creation remain relevant in some sense. Any routine of life that is unsustainable long-term cannot be of God. He calls us to work. But he also calls us to rest, in order to work most fruitfully. What sets us apart is this. We rest, in order to work; we do not work, in order to rest. We who believe the gospel are not living for the weekend, but for The End. In the meantime, we figure out rhythms of life that make fruitful labor sustainable.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy		Biscuits, Meats	6	Servings

INGREDIENTS

2		Eggs
1/2	ts	Salt
1	c	Flour
1	c	Milk
1		Egg white; room temperature
2	tb	Unsalted butter; melted

INSTRUCTIONS

In a blender, blend the eggs, salt, flour and milk for 30 seconds. Chill
the mixture, covered, for 30 minutes.
Preheat the oven to 450 degrees F, and place a muffin pan in the oven so
that it is hot when the batter is ready. In a small bowl, beat the egg
white to soft peaks, and fold into chilled mixture.
Grease the hot muffin pan with the melted butter. Pour in the batter,
filling them about half full. Bake for about 20 minutes, until the pudding
is puffed and browned.
Yield: 6 servings
Recipe by: Two Hot Tamales
Posted to recipelu-digest Volume 01 Number 288 by "Diane Geary"
<[email protected]> on Nov 22, 1997

A Message from our Provider:

“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”