Questions to ask a pro-choice legislator: 1. Are you willing to explain why a baby's right not to be killed is less important than a woman's right not to be pregnant? 2. Are you willing to explain why most cities have laws forbidding cruelty to animals, but you oppose laws forbidding cruelty to human fetuses? Are they not at least living animals? 3. Are you willing to explain why government is unwilling to take away the so-called right to abortion on demand even though it harms the unborn child; yet government is increasingly willing to take away the right to smoke, precisely because it harms innocent non-smokers, killing 3,000 non-smokers a year from cancer and as many as 40,000 non-smokers a year from other diseases? 4. And if you say that everything hangs on whether the fetus is a human child, are you willing to go before national television in the oval office and defend your support for the 'Freedom of Choice Act' by holding in your hand a 21 week old fetus and explaining why this little one does not have the fundamental, moral, and constitutional right to life? Are you willing to say to parents in this church who lost a child at that age and held him in their hands, this being in your hands is not and was not a child with any rights of its own under God or under law?

John Piper

CATEGORY	CUISINE	TAG	YIELD
Dairy		Candies, Desserts	40	Servings

INGREDIENTS

2 3/4	lb	Bittersweet chocolate
2	c	Heavy cream
2	oz	Orange liqueur
2	oz	Almond liqueur
1	ts	Vanilla extract
6	oz	Softened unsweetened butter
1/4	c	Cocoa powder
		Parchment paper
1	lb	Dark baker's chocolate
		Melted white chocolate
		(optional)

INSTRUCTIONS

Shave chocolate into tiny pieces; set aside. In a large saucepan,
blend together cream, liqueurs and vanilla and heat until the cream
begins to scald; remove from heat. Add the chocolate pieces and whisk
for 2 to 3 minutes or until the ganache is satiny and smooth, with no
lumps of cream or chocolate. Transfer ganache to a bowl and allow to
cool (at room temperature) below 90 degrees. Cut butter into small
pieces and add, piece by piece, to the ganache, stirring well. Allow
ganache to cool and become somewhat firm. Line a baking pan with
parchment paper. Using a SMALL ice cream scoop, shape ganache into
mounds and place them on the parchment. Refrigerate until set. Dust
hands with cocoa powder; shape each mound into uniformly-shaped balls
and refrigerate.
Melt chocolate in a double boiler. Arrange two sheets of parchment
paper on work surface. Drop a truffle into melted chocolate, retrieve
with fork and tap the truffle 4 or 5 times against the surface of the
chocolate to get rid of the excess. Then scrape the sides of the pan
with the fork and drag the fork (with the truffle on it) across one
sheet of parchment paper to remove more chocolate. Place the finished
truffle on the clean parchment; repeat with remaining truffles. If
desired, use melted white chocolate to pipe designs onto tops of
truffles.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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