Stick with your work. Do not flinch because the lion roars; do not stop to stone the devil’s dogs; do not fool away your time chasing the devil’s rabbits. Do your work. Let liars lie, let sectarians quarrel, let critics malign, let enemies accuse, let the devil do his worst; but see to it nothing hinders you from fulfilling with joy the work God has given you. He has not commanded you to be admired or esteemed. He has never bidden you defend your character. He has not set you at work to contradict falsehood (about yourself) which Satan’s or God’s servants may start to peddle, or to track down every rumor that threatens your reputation. If you do these things, you will do nothing else; you will be at work for yourself and not for the Lord. Keep at your work. Let your aim be as steady as a star. You may be assaulted, wronged, insulted, slandered, wounded and rejected, misunderstood, or assigned impure motives; you may be abused by foes, forsaken by friends, and despised and rejected of men. But see to it with steadfast determination, with unfaltering zeal, that you pursue the great purpose of your life and object of your being until at last you can say, “I have finished the work which Thou gavest me to do.”

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Grains		Beverage	1	Servings

INGREDIENTS

1	lb	Almonds; shelled
2	c	Vodka
1/2		Vanilla beans
1/2	c	Sugar
1/2	c	Water
1	ts	Vanilla extract
1/2	ts	Glycerin

INSTRUCTIONS

From: Bobb1744@aol.com
Date: Sun, 21 Apr 1996 22:13:52 -0400
Recipe By: Red Fla
Coarsely chop the almonds by hand or in a food processor ( a blender will
chop them too fine). This should yield 1 1/3-1 1/2 cups chopped nuts.
Combine the nuts, vodka, and vnilla bean in a 1 quart Mason jar. Seal the
jar, shake to mix, and set it aside in a cool, dark place for at least 10
days.
Strain the liquor through a fine sieve into a 4 cup glass measuring cup and
discard the residue in the sieve. Rinse the sieve and the Mason jar
thoroughly. Fit the sieve with a damp coffe filter and strain the flavored
vodka back into the jar. Combine the sugar and water in a small saucepan.
Bring to a boil over low heat, stirring until the sugar dissolves. Continue
to boil for 2 minutes, until a clear syrup forms. Remove the pan from the
heat and cool to room temp.
When the syrup is cool , add it to the Mason jar. Add the vanilla and
glycerin. Seal the jar and shake it gently to blend. The liqueur can be
transferred to a decanter.
The almond Liqueur should be ready to drink in 2-3 days and has a shelf
life of 2-3 weeks. NOTES
: Yield-2 cup.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #53
From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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