Augustine rightly said, 'Fear is the response of the human heart when its one thing is threatened.' God has blessed all of our lives with many good things. We are to enjoy them and acknowledge God in gratitude, but we dare not make these good things our 'one thing', for in doing so, they become idols in our hearts. Like Augustine said, when we foolishly make these good things our one thing, fear will result when they are threatened. As a matter of fact, fear, worry, and anxiety are a good indication that we have created idols and feel in danger of losing them. Therefore, Christ's goal is to pull our heart away from these false gods and place our heart on the true God. Do you remember how Jesus praised Mary over Martha? Why? Because she chose God as her one thing. 'But the Lord answered and said to her, ';Martha, Martha, you are worried and bothered about so many things [and they were good things!]; but only one thing is necessary, for Mary has chosen the good part, which shall not be taken away from her ';' (Lk. 10:41-42). So when God is our one thing, we never need to fear because our one thing is never threatened nor will He ever be removed from our presence.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
		Cooking liv, Import	1	Servings

INGREDIENTS

2		Peaches
1		Nectarine
1/4	c	Sugar
1/2	c	Water
2	ts	Fresh lemon juice
2	ts	Southern comfort; or to taste
1	pn	Cinnamon
1/4	c	Sliced blanched almonds; toasted lightly

INSTRUCTIONS

In a large saucepan of boiling water blanch the peaches and the nectarines
for 30 seconds, drain them, and let them cool. Peel, pit, and slice the
fruit. In a large saucepan combine the sugar with 1/2 cup water, bring the
mixture to a boil, stirring, and simmer it for 4 minutes. Add the fruit and
the lemon juice and simmer the mixture for 15 to 20 minutes, or until the
fruit is soft. Stir in the Southern Comfort, a pinch of salt, and the
cinnamon. In a blender or food processor blend the mixture until it is
smooth, transfer the puree to a bowl, and stir in the almonds. Serve the
sauce warm.
Yield: 1 1/2 cups
Recipe by: Cooking Live Show #8951
Posted to MC-Recipe Digest V1 #785 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Sep 17, 1997

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