We Love God!

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

In space, astronauts experience the misery of having no reference point, no force that draws them to the center. Where there is no 'moral gravity' – that is, no force that draws us to the center – there is spiritual weightlessness. We float on feelings that will carry us where we were never meant to go; we bubble with emotional experiences that we often take for spiritual ones; and we are puffed up with pride. Instead of seriousness, there is foolishness. Instead of gravity, flippancy. Sentimentality takes the place of theology. Our reference point will never serve to keep our feet on solid rock. Our reference point, until we answer God's call, is merely ourselves. We cannot possibly tell which end is up.

Elisabeth Elliot

What is the rule then? It is: be natural; forget yourself; be so absorbed in what you are doing and in the realization of the presence of God, and in the glory and the greatness of the Truth that you are preaching, and the occasion that brings you together, that you are so taken up by all this that you forget yourself completely. That is the right condition; that is the only place of safety; that is the only way in which you can honour God. Self is the greatest enemy of the preacher, more so than in the case of any other man in society. And the only way to deal with self is to be so taken up with, and so enraptured by, the glory of what you are doing, that you forget yourself altogether.

Martyn Lloyd-Jones

We Love God!

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

Coffee Pots De Creme

January 22, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains, Eggs	Australian	Desserts	8	Servings

INGREDIENTS

600	ml	Thickened cream (2 cartons)
1/2	c	Roasted coffee beans
6		Egg yolks
1/4	c	Castor sugar
2	ts	Tia Maria or Kahlua
2	tb	Slivered almonds
1/4	c	Sugar
1	tb	Water

INSTRUCTIONS

PRALINE
Pour cream into saucepan, bring to the boil, add coffee beans, reduce heat.
Simmer gently 3 minutes, remove from heat, stand for 30 minutes, strain.
Whisk egg yolks, sugar and Tia Maria in a bowl,  whisk in coffee-flavoured
cream.   Pour mixture into individual ovenproof dishes (1/3 cup capacity).
Place dishes into a lamington pan**  Pour enough hot water into the pan
to come half way up the side of the dishes. Cover with foil or lids, bake
in slow oven for about 20 minutes or until mixture is just set. Cool,
refrigerate before serving.
PRALINE: Place almonds into a saucepan, stir constantly over heat until
lightly browned, spread evenly onto a lightly greased oven tray. Combine
sugar and water in same pan, stir constantly over heat without boiling
until sugar is dissolved. Boil rapidly without stirring until mixture turns
golden brown. Remove from heat, allow bubbles to subside, pour over
almonds, chop roughly when set.
Decorate pots de creme with extra whipped cream and praline.
(**  A lamington dish is a wide shallow metal dish for baking)
Source:   Australian Womens Weekly "French Cooking Made Easy" Posted by:
Mike Kear

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“People disappoint. God doesn’t.”