My last post confirms my deepest suspicions; I should not be reading the list today. Following Fr. Barnes' comments on atonement, I'll note that the Greek word in the scriptures for "repent" didn't mean remorse, but rather implied a "redirection". Rethinking my recent posts; I redirect my emphasis:

Lime-Cooked Salmon With Salad
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From a friend in Key West - since it's hot here, and warm up north, and the Good Lord knows it must be hot in Oz:

skinless salmon fillets -- diced
fresh green limes or key limes
3/4 cup diced Vidalia onions
3/4 cup diced garden fresh tomatoes
1 bunch fresh cilantro -- coarsely chopped
1 small tomatillo -- diced
1 clove garlic -- crushed
fresh chile peppers
olive oil
fresh rosemary -- crushed

Make some nice skinless Salmon fillets.
Dice the fillets into 1/4 inch cubes, about 1/2 to 3/4 cup or more.
Put into a bowl.
Squeeze the juice of enough fresh, green limes or key limes, to just cover the salmon.
Stir every half-hour, for about 4 to 8 hours until the meat is done.

While you're waiting, dice up about 1/2 to 3/4 cup of nice Vidalia or Hana, Maui onions.
Dice some chives.
Dice about 1/2 to 3/4 cup of nice garden fresh tomatoes.
Coarsely chop a nice fresh bunch of Cilantro.
Dice one small Tomatillo.
Crush one clove of garlic.
Add a small amount of your favorite chilies, if you want;
but be careful not to overwhelm the delicacy of the Salmon.
Get out your freshest, nicest tasting Olive oil, flavored or not.

You may have noticed that the acid in the lime juice is actually "cooking" the salmon.
No, really! When the Salmon is "done", drain off and reserve the lime juice.
Mix in all of the other ingredients, except the olive oil.
With a little of the lime juice and a little of the Olive oil, make a dressing for the Salmon.
Fresh crushed Rosemary is a nice garnish and a very good flavoring for the dressing.