Church of Jesus Christ and Mary Magdalene: Jack and Lily Recipebook

Wednesday, 9 June 2010

Jack and Lily Recipebook

JACK AND LILY:

SURVIVORS' RECIPES

IN BIBLICAL DIMENSIONS

OR:

JESUS' WAY TO FEED THE FIVE THOUSAND

IN FAITH, HOPE AND LOVING-KINDNESS

IN A HEAVENLY KITCHEN HEARTH ON EARTH

THIS COOKING BOOK IS IN MEMORY OF JACK AND LILY, WHO WERE

KILLED SHORTLY AFTER THEIR WEDDING IN A COUNTRY CHURCH IN 1936.

IT IS A LOVING INSIGHT INTO THE PREPARATION TIME

OF A BRIDE AND A BRIDEGROOM IN VERY TRYING TIMES IN THE WORLD,

WHICH THEY BOTH PAID FOR WITH THEIR LIVES AS MILLIONS OF OTHERS

DID BY THE HAND OF MAN, WHO HAD RATHER OBEYED THE COMMANDS

AND TEMPTATIONS OF THE DEVIL AND THE GOLDEN CALF AND COW INSTEAD

OF FEARING GOD AND FOLLOWING HIS COMMANDMENTS THAT HAD BEEN EVEN

MADE MORE SIMPLE BY HIS BELOVED BEGOTTEN SON JESUS CHRIST, WHO SPOKE

WITH THE VOICE OF HIS ETERNAL SACRED HEART: 'LOVE YOUR NEIGHBOUR AS

YOURSELF', AND 'REMEMBER ME IN THE MYSTERY OF MY WONDERFUL SACRAMENT

A MEMORIAL OF MY PASSION, SO THAT YOU CAN FEEL THE EFFECTS OF MY REDEMPTION

ALWAYS IN YOUR LIVES OF MY BODY AND BLOOD.'

IT IS SIMPLE: SIMPLY MAKE DO WITH WHAT YOU HAVE

ALREADY IN YOUR KITCHEN, AND BUY THE REST ACCORDINGLY TO YOUR BUDGET,

AND TRUST IN THE VOICE OF GOD TO SEND YOU THE RIGHT

INTUITION AS TO MEASURE AND INGREDIENTS AND COMPOSITION.

I NEVER KNOW, WHAT IS AROUND THE CORNER IN OUR LIFE, SO I BEGIN

THE DAY LISTENING TO JESUS' VOICE, ESPECIALLY, IF I HAVE TO FEED

UNKNOWN NUMBERS IN EXCESS OF THE FIVE THOUSAND AND OF MY

BUDGET. JACK AND ME ARE GETTING MARRIED SOON, AND I SPEND MY

DAYS THINKING, HOW I CAN COOK HIM YUMMY MEALS ON LITTLE MONEY

AND WITH THE FEW THINGS WE CAN AFFORD, AND HOW I WILL ALSO BE

ABLE TO ALWAYS HAVE ENOUGH FOR THE NEEDS OF OUR GUESTS, WHOM HE

INVITES AROUND OUR TABLE. HOSPITALITY IS A WONDERFUL GIFT OF GOD TO

MAN, AND JESUS ALWAYS MAKES SURE THAT IF OUR INTENTIONS ARE PURE

AND IF WE ARE NOT GREEDY THAT THERE IS ALWAYS ENOUGH TO FEED ANYBODY,

WHO IS NEEDY.

SO, FOR EXAMPLE, INSTEAD OF OIL I HAVE COME TO REDISCOVER THE CHEAPER

BUT ALSO VERY TASTY ALTERNATIVE OF BEEF DRIPPING OR CHICKEN FAT

OR LARD THAT IS LEFT OVER BY OTHER MEALS. AN IMPORTANT INGREDIENT TO HAVE

IN STOCK ARE ONIONS AND GARLIC, AND IF YOU HAVE A LITTLE BIT OF SPACE ON YOUR

WINDOW SILL OR EVEN ON A BALCONY OR IF YOU ARE LUCKY AND HAVE A GARDEN, THEN

GROW YOUR OWN HERBS, WHICH WILL ALWAYS ENHANCE THE FLAVOURS OF ANY COOKED

FOOD OR SALAD.

FOR NATURAL DEEP COLOUR IN YOUR GRAVY AND FOR A FEAST OF TASTE TRY TO

USE F.EX. PAPRIKA AND DARK COCOA AS BASIC INGREDIENTS, AND FOR A MORE INTENSE

NUANCE AND ALSO FOR MANY HEALTH REASONS USE SPICES LIKE CLOVES, STAR ANISSEED,

AND CINNAMON. IT IS NOT AN ACCIDENT THAT EVEN IN THE EARLY WORLD EXPLORING CRUISES

THE SHIPS CARRIED THESE SPICES WITH THEM TO ALSO COUNTERACT MANY A DISEASE, AS

HERBS AND SPICES CAN ACT AS MEDICINE ALSO AS THEY ARE ANTI-VIRAL AND ANTI-INFLAMMATORY. SO YOU SEE, COOKING CAN EVEN KEEP YOU HEALTHY ALSO, IF YOU

ARE WITH JESUS ON A SHIP IN HIS HOLY SEE.

HERE IS MY BASIC RECIPE FOR CHOCOLATE SAUCE THAT IS WONDERFUL WITH ANY MEAT

OR SIMPLY AS A DIP OR WITH POTATOES, RICE OR PASTA:

CHOCOLATE SAUCE:

IF YOU HAVE ANY MEAT AND/OR VEGETABLES THAT YOU WANT TO COOK IN THIS SAUCE, SIMPLY ADD IT AT THE POINT, WHEN YOU HAVE MIXED THE ONIONS WITH THE SPICES.

YOU SLICE ONIONS TO YOUR LIKING, FRY THEM IN ANY KIND OF FAT YOU HAVE UNTIL THEY ARE

SLIGHTLY GOLDEN; THEN ADD PAPRIKA, DARK COCOA, CLOVES, STAR ANISSEED AND CINNAMON,

AND WHATEVER YOU ALSO HAVE IN STOCK AND FANCY LIKE CHILLI OR LAVENDER ETC.

STIR EVERYTHING UNTIL THE DARK SPICES HAVE EVENLY COVERED THE ONIONS AND YOU MIGHT

ADD ALSO TOMATOES OR ANY OTHER VEGETABLES YOU LIKE AND COVER THEM ALSO EVENLY WITH THE SPICES BY STIRRING. MAKE SURE THAT YOU STIR EVERYTHING QUICKLY AND HAVE COLD WATER READY TO ADD TO THE MIXTURE AND LET IT FIRST BOIL, THEN SIMMER UNTIL YOU FEEL IT HAS THE RIGHT CONSISTENCY FOR YOUR DISH.

THE WONDERFUL ADVANTAGE OF A GRAVY LIKE THIS IS THAT YOU CAN

MAKE IT LAST LONGER BY ADDING MORE WATER AND SPICES OR OTHER

INGREDIENTS AND YOU CAN ALSO JUST SERVE IT WITH BREAD, WHEN YOU

START TO RUN OUT. IT IS ALSO SUITABLE TO BE SERVED AS A COLD SALAD WITH

RICE OR PASTA. IF YOU HAVE ANY LEFTOVER GRAVY, SIMPLY FREEZE IT OR KEEP IT

IN THE FRIDGE OR IN A COOL PLACE.