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Humble Pie Recipe
Andy Bustanoby
(C) February 19, 2005

     Have you ever wondered where the expression "eating humble pie" came
     from?  Back in the colonial days of America, the English elite ate
     only the best of meats.  The poor folk ate the leftovers of the
     slaughter--kidneys, intestines, heart, liver.  Though the word
     "humble" was a corruption of the French word for animal viscera, the
     culinary genius of the poor produced "humble pie" out of this.  It
     was all boiled until tender, mixed with suet, apples, currants,
     sugar, salt, and spices such as mace, cloves and nutmeg.  It was
     such an enduring tradition that cookbooks until the 19th century
     carried the recipes.

     It was a foregone conclusion, then, that humble pie would enter the
     common vocabulary, and its meaning would be enlarged.  When an
     uppity person was forced to admit a wrong, it was said that he was
     forced to eat humble pie.  The implication was that now he was
     eating like the rest of us common folk--a humbling experience for
     the elite know-it-all.

     As I mused on this, I thought of the spiritual implications.  The
     Apostle Paul came to mind--the apostle who called himself the least
     of the apostles (1 Cor. 15:9) and less than the least of the saints
     (Eph. 3:8).  I also thought of his explanation for joy in
     suffering--suffering produces perseverance, perseverance, character,
     and character, hope (Rom. 5:3-4).  Then I remembered his bidding
     farewell to the elders of the church at Ephesus, saying, "You know
     the whole time I was with you, from the first day I came into the
     province of Asia, after what manner I have been with you in all
     seasons.  I served the Lord with great humility and with tears and
     trials happening to me by the plots of the Jews" (Acts 20:19).

     I wondered how a "spiritual recipe" for a humble pie filling might
     go (store-bought crust permissible).

     It might go like this:
     * Using the largest kettle you have available, fill with fresh
     * Cover with tears.
     * Add sorrow.
     * Thicken with plots.
     * Bring to a simmer.
     * Add tears as needed to cover the mix.

     Simmer until hardships are tender, sorrow palatable, mix thickened,
     and you detect an aroma, as delicious as humility itself, rising
     from this exquisite dish.

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