We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

According to the opening chapters of 2 Corinthians we see the progression from trials to the resultant joy. Consider how Paul’s life was filled with hardship: “Affliction” (1:4), “abundant…suffering” (1:5), “burdened excessively, beyond...strength” (1:8), “sentence of death within ourselves” (1:9), “sorrowful” (2:1), “affliction and anguish of heart” (2:4), “afflicted [and] perplexed” (4:8), “persecuted [and] struck down (4:9), “constantly being delivered over to death” (4:11), “beatings...imprisonments...tumults...labors...sleeplessness...hunger” (6:5), “dishonor [and] evil report” (6:8), “dying [and] punished (6:9) and “having nothing (6:10). And that only takes us through chapter 6! And might I add that most if not all of this was related to his faithful service to Christ. So how can you go from this agony to praise to God? Answer: It was Paul knowing that Christians need to “walk by faith [and] not by sight” (5:7). And it’s this faith that recalls that every promise of God is fulfilled to us in Christ (1:20). We know we are “established…and anointed…in Christ” (1:21). We are “sealed” and given “the [Holy] Spirit in our hearts as a pledge” (1:22). We are “reconciled to God” (5:20). As a result of these truths, we “do not lose heart” (4:1) because we are [controlled by] the love of Christ” (5:14)and through our trials we are learning in those trials to “trust [more]...in God who raises the dead” (1:9). So therefore while we are “sorrowful” as a result of trials, we are because of God's promises 'always rejoicing' (6:10).

Randy Smith

We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Tarte Au Citron With A Caramel Crust

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy			4	Servings

INGREDIENTS

1		450 gram pkt shortcrust
		pastry sheets
2		Lemons
2		Eggs
50	g	Caster sugar
50	g	Ground almonds
75	g	Caster sugar
3	T	Water
150		Double cream
1		Lemon and a mint sprig to
		decorate
1		Punnet strawberries
30	g	Light brown sugar
100		Marsala
1		Bunc mint

INSTRUCTIONS

Preheat the oven to 220c/425f/Gas 7.  1 Unroll the pastry and use to
line four 11.5cm/4in tart tins. Line  with greaseproof paper and baking
beans. Transfer to the oven and  bake blind for 6-7 minutes.  2 Grate
and juice the two lemons. Crack the two eggs into a large  bowl and add
50g/2oz caster sugar. Using an electric whisk, whisk the  mixture for 2
minutes until light and foamy. Fold in the ground  almonds, lemon rind
and juice.  3 Remove the tartlet cases from the oven and remove the
paper and  beans. Pour in the lemon filling then return to the oven for
8  minutes until set.  4 For the Caramel Cream: Place the remaining
caster sugar in a small  pan with the water and heat over a low heat
until the sugar  dissolves. Increase the heat and allow it to boil
rapidly until it  turns golden.  5 Heat a small pan and add the Marsala
and sugar. Reduce on a high  heat until syrupy. Meanwhile, pour the
double cream into a small pan  and heat gently. Do not allow to boil.
Remove the caramel from the  heat and whisk into the hot cream.  6 Add
the strawberries to the pan with the Marsala. Chop the mint and  add to
the strawberries. Remove the tarte au citrons from the oven  and from
their cases and place one onto the serving plate.  7 Spoon some compote
in the middle of the tart. Sprinkle over the  icing sugar and spoon
around the caramel cream. Dot more compote  around the edge and
decorate with a sprig of mint.  Converted by MC_Buster.  Recipe by:
Can't Cook Won't Cook  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 855 Calories From Fat: 537 Total Fat: 60.2g Cholesterol: 93mg Sodium: 371.7mg Potassium: 221mg Carbohydrates: 64.6g Fiber: 3.4g Sugar: 2.1g Protein: 15.7g