God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
The presence of extreme busyness in our lives may point to deeper problems – a pervasive people pleasing, a restless ambition, a malaise of meaninglessness. “Busyness serves as a kind of existential reassurance, a hedge against emptiness,” writes Tim Kreider in his widely read article for The New York Times. “Obviously your life cannot possibly be silly or trivial or meaningless if you are so busy, completely booked, in demand every hour of the day.” The greatest danger with busyness is that there may be greater dangers you never have time to consider.
Here are just a few of the tasks [the deacons] can handle for the church:
1. Collect, account for and distribute the offerings.
2. Maintain the physical properties of the church – buildings, grounds, vehicles, etc.
3. Care for the widows, orphans and other needy members of the body.
4. Pay the church bills.
5. Supervise the benevolence program of the church.
6. Determine the salaries and benefit programs for the church staff.
7. Purchase and supervise the church’s insurance policies.
8. Create and maintain church budgets.
9. Provide care for those members who have physical and financial needs.
10. Supervise building programs.
11. Usher and otherwise assist at the services.
12. Assist the elders in the distribution of the Lord’s Supper.
13. Provide transportation for those members who are not mobile.
Preheat oven to 400°. Coat 8 (6-ounce) ramekins with cooking spray;
sprinkle with 2 tbsp sugar. Place on a baking sheet; set aside.
Combine 1 1/2 cups milk, 3/4 cup sugar, cocoa, flour, and salt in a large
saucepan; cook 5 minutes over medium-high heat, stirring constantly with a
whisk until mixture thickens and comes to a boil. Cook and additional 30
seconds, stirring constantly. Remove from heat; add semisweet chocolate,
stirring until melted. Gradually add chocolate mixture to egg yolks,
stirring well. Return mixture to pan. Cook 2 minutes over medium heat,
stirring constantly. Spoon mixture into a large bowl; cool to room
temperature, stirring constantly.
Beat egg whites and cream of tartar at high speed of a mixer until foamy.
Add 1/3 cup sugar, 1 tbsp at a time, beating until stiff peaks form. Gently
fold one-fourth of egg white mixture into chocolate mixture; gently fold in
remaining egg white mixture. Spoon batter evenly into prepared ramekins.
Bake souffles at 400° for 20 minutes or until puffy and set.
Combine white chocolate and 2 tbsp milk in a small saucepan; cook over low
heat until chocolate melts. Remove from heat; stir in rum. Cut into each
souffle with a spoon; pour 1 tbsp sauce over each souffle. Serve
immediately.
NOTES : Per serving: cals - 289 - 24%ff, fat - 7.8g
Recipe by: Cooking Light - November/December 1997
Posted to recipelu-digest Volume 01 Number 328 by The Taillons
<taillon@earthlink.net> on Nov 29, 1997
A Message from our Provider:
“Jesus: If only you knew . . .”
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