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

Creation, as done often in Scripture, is personified as always responding rightly to God. Verse 13 and 28 of Psalm 104 talk about creation being satisfied, creation obeying God (verse 19) and creation waiting on God (verse 27). Verse 32, “He looks at the earth, and it trembles; He touches the mountains, and they smoke.” This speaks of a reverent response from creation simply due to a look or touch from its Creator. Obviously, creation does not think for itself, but the point is that God has hardwired creation to bring Him glory. And that not only shines light on God’s glory but is also casts shame on the human race. Reason being is because we have been created above the rest of creation with the ability to think for ourselves and for the distinct purpose of glorifying God. And while inanimate creation is satisfied with God, obeys God, waits on God and respects God, quite often humans, who should be first in line for the aforementioned do exactly the opposite (cf. Gen. 6:6).
Randy Smith

Something happens that produces tension and you responds in sinful fear, which increases the tension and produces an even greater fear response. Even more tension is produced with still another fear response greater than before. This cycle can go on, feeling as if it will never end, until panic has overwhelmed you and physical symptoms are in charge rather that sound-mind thinking. The more you try not to fear, the more fearful of the fear you become and the more you feel controlled by it.
Sherry Allchin

    • Bittersweet Chocolate Coated Truffles

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    CATEGORY CUISINE TAG YIELD
    Dairy, Grains Ghirardelli, Candies, Christmas 12 Servings

    INGREDIENTS

    Basic Truffle Recipe:
    4 oz Ghirardelli Bittersweet Chocolate
    2 tb Butter, cut up
    2 tb Heavy whipping cream
    1 1/2 tb Liqueur (to 2 Tbsp)
    Chocolate Coating for Truffles:
    4 oz Ghirardelli Bittersweet Chocolate
    2 ts Peanut, almond, or walnut oil

    INSTRUCTIONS

    DIRECTIONS: For Truffles: In double boiler, melt
broken chocolate, stirring constantly. (Or microwave 2
1/2 to 3 minutes on medium.) Remove chocolate from
heat; blend in butter. Stir in cream, then liqueur.
Combine with chopped nuts or candied fruit if desired.
Chill 10-15 minutes, stirring frequently until thick
enough to hold a shape. Drop by heaping teaspoon or
#70 scoop onto foil lined baking pan. Shape round, if
desires. Cover and freeze 20-30 minutes to set
truffles firm for dipping with chocolate. For a
variety of truffles, repeat the recipes using liqueurs
such as Grand Marnier, Amaretto, Kahlua, Creme de
Menthe.
For Coating: Melt chocolate as directed in basic
truffle recipe. Remove from heat and stir in oil. Cool
chocolate to 85-90-F for dipping. Dip cold, firm
truffle into melted chocolate, holding with a fork and
spooning with several coats of chocolate. Place each
onto foil lined baking pan. Decorate top with nuts,
candied fruit, etc. Chill at least 2 hours to set
chocolate. Roll in Ghirardelli Ground Chocolate, if
desired. Place into tight container and store in cool,
dry place to age for several days. Coats 12 truffles.
Source: Recipes from Ghirardelli Chocolate Company of
San Francisco
From: Sallie Austin
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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