Where once there was trust, with joy, honesty and spontaneity, now there might be aloofness, guardedness, even resentment. To make matters worse, attempts at reconciliation can be ignored or even refused. That is when, it seems to me, it is time to turn away. Turning away is not our first response, of course. But it must be a valid, if undesirable, option. After all, we can’t force people to be open, to talk, to reconsider. Until the Holy Spirit changes hearts — I have reluctantly concluded that there really is a time to turn away. Yes, it is a defeat for the gospel. But what else can one do? All that’s left is trusting the Lord, referring the matter to the judgment seat of Christ, who alone sees all things perfectly... Sometimes all one can do is not make a situation worse. That’s hard. But the Lord can do amazing things with brokenhearted people who have nothing left but a longing for His glory in this messy world.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		New, Text, Import	1	Servings

INGREDIENTS

1 1/4	c	All-purpose flour
1/4	c	White sugar
1/2	c	Unsalted butter, chilled
2	lg	Egg yolks
1/4	c	Finely ground almonds
1	ts	Almond extract
		Ice water
3/4	c	Salted butter
1	c	Dark brown sugar,; firmly packed
1/3	c	Honey
3	tb	Heavy cream
1	ts	Vanilla extract
1	pk	Miniature semisweet chocolate chips

INSTRUCTIONS

PASTRY
FILLING
Pastry: combine flour, sugar and butter with pastry cutter until dough
resembles a coarse meal. Add yolks, ground almonds, and extract. Slowly add
ice water until dough can be shaped into a ball. Flatten dough into a disk.
Wrap tightly and chill until firm. On floured board, roll out dough to 1/4
inches. Cut into 4 inch rounds to fit 3 1/2 inch tart pans. Press gently
into pans and chill 15 minutes. Preheat oven to 400. Remove tart shells
from refrigerator and prick bottoms with fork. Bake 15 minutes or until
edges turn golden brown. Cool to room temperature.
Filling: mix together butter, brown sugar, and honey in heavy saucepan and
cook over medium heat until sugar dissolves. Turn heat to high and boil
without stirring 2 minutes or until bubbly. Remove from heat and stir in
cream and vanilla and cool 5 minutes. Pour caramel mixture into tart shells
and cool. Sprinkle with miniature chocolate chips.
Recipe By     :THE DESSERT SHOW SHOW #DS3003
Posted to MC-Recipe Digest V1 #259
Date: Sat, 26 Oct 1996 00:12:04 -0400
From: Meg Antczak <meginny@node1.frontiernet.net>

A Message from our Provider:

“To dyslexic atheist: There is a dog”