Busyness, as I’ve been diagnosing it, is as much a mind-set and a heart sickness as it is a failure in time management. It’s possible to live your days in a flurry of hard work, serving, and bearing burdens, and to do so with the right character and a right dependence on God so that it doesn’t feel crazy busy. By the same token, it’s possible to feel amazingly stressed and frenzied while actually accomplishing very little. The antidote to busyness of soul is not sloth and indifference. The antidote is rest, rhythm, death to pride, acceptance of our own finitude, and trust in the providence of God.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Dairy		Desserts	1	Servings

INGREDIENTS

8	lg	Oranges
2		Envelopes unflavored
		Gelatin
1/2	c	Cold water
1 1/2	c	Sugar
3	tb	Cognac
1 1/2	c	Heavy cream
1	tb	Light brown sugar
1	tb	Grated orange rind

INSTRUCTIONS

Cut tops off oranges & scoop out pulp using grapefruit knife & spoon.
Flute the edges of the orange shells & place them side by side in a
shallow dish. Chop or process the orange pulp. Press through strainer
to remove all pith & skin. This should yield 3 cups of juice. If it
does not make up the difference with additionally squeezed orange
juice. Mix gelatin in cold water, gently heat in heavy saucepan or on
top of a double boiler. When the gelatin has dissolved stir in orange
juice, sugar, Cognac & 1 cup of the cream. Pour the well combined
mixture into the orange cups, chill in the refrigerator for 2-3
hours. To serve: Whip the remaining cream. Garnish each cup with a
dollop of whipped cream & sprinkle with brown sugar & orange rind.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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