Our external delights, our ambition and reputation, and our human relationships – for all these things our desires are eager, our appetites strong, our love warm and affectionate, our zeal ardent. Our hearts are tender and sensitive when it comes to these things, easily moved, deeply impressed, much concerned, and greatly engaged. We are depressed at our losses and excited and joyful about our worldly successes and prosperity. But when it comes to spiritual matters, how dull we feel! How heavy and hard our hearts! We can sit and hear of the infinite height, and depth, and length, and breadth of the love of God in Christ Jesus, of His giving His infinitely dear Son – and yet be cold and unmoved!... If we are going to be emotional about anything, shouldn’t it be our spiritual lives? Is anything more inspiring, more exciting, more loveable and desirable in heaven or earth than the gospel of Jesus Christ?... The gospel story is designed to affect us emotionally – and our emotions are designed to be affected by its beauty and glory. It touches our hearts at their tenderest parts, shaking us deeply to the core. We should be utterly humbled that we are not more emotionally affected than we are.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Eggs	Niger	Toohot01	1	servings

INGREDIENTS

4		Ancho chiles; wiped clean,
		Toasted; stemmed, seeded, finely chopped
3	tb	White wine vinegar
1	tb	Vegetable oil
1/2	sm	Onion; finely chopped
3		Garlic cloves; minced
1	ts	Ground cumin
1/2	ts	Salt
1/4	ts	Freshly-ground black pepper
2	lg	Egg yolks
1 1/4	c	Olive oil

INSTRUCTIONS

In a small bowl, combine the chiles julienne and the vinegar and
leave to soak for 1 hour. Meanwhile, in a small heavy skillet heat
the vegetable oil over medium heat. Add the onion and saute, stirring
occasionally, for 6 to 7 minutes, or until translucent. Add the
garlic and the cumin and cook for about 2 minutes more, until the
garlic has released its aroma. Remove from the heat and cool to room
temperature. In a large bowl, combine the vinegar and chile mixture,
the salt, pepper, and egg yolks. With a balloon whisk, whisk together
until completely smooth, then continue whisking as you drizzle in the
olive oil, very slowly at first, whisking until all the oil is
absorbed and the mayonnaise is emulsified. Transfer to a bowl and
stir in the onion-garlic mixture. Cover and refrigerate if not using
right away, for up to 1 week. This recipe yields 1 1/2 cups.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6235 broadcast
04-04-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-16-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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