Pleasure is the measure of our treasure. How do you measure or assess the value of something you cherish? How do you determine the worth of a prize? Is it not by the depth of pleasure you derive from it? Is it not by the intensity and quality of your delight in what it is? Is it not by how excited and enthralled and thrilled you are in the manifold display of its attributes, characteristics, and properties? In other words, your satisfaction in what the treasure is and what the treasure does for you is the standard or gauge by which its glory (worth and value) is revealed. Hence, your pleasure is the measure of the treasure. Or again, the treasure, which is God, is most glorified in and by you when your pleasure in Him is maximal and optimal.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Dairy		Frostings, Chocolate	1	Servings

INGREDIENTS

5 1/2	oz	Unsweetened chocolate
1 1/3	c	Sugar
1	c	Whipping cream
1/2	c	Unsalted butter; softened
1	tb	Pure vanilla extract

INSTRUCTIONS

Cut the chocolate into small pieces and set aside. Combine the sugar and
cream in a heavy 3-quart pan, stirring to dissolve. Bring to a boil, then
cook for 6 minutes from the time it comes to a boil. Remove from the heat
and add the chocolate and butter, stirring until melted. Add the vanilla.
Refrigerate until well chilled, but not solid. Stir vigorously with a
wooden spoon until it is a soft spreadable consistency.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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