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When we enjoy God, we enjoy Him in His eternity without any flux… Time is fluid, but eternity is stable; and after many ages, the joys will be as savory and satisfying as if they had been but that moment first tasted by our hungry appetites. When the glory of the Lord shall rise upon you, it shall be so far from ever setting, that after millions of years are expired, as numerous as the sands on the seashore, the sun, in the light of whose countenance you shall live, shall be as bright as at the first appearance; He will be so far from ceasing to flow, that He will flow as strong, as full, as at the first communication of Himself in glory to the creature. God is always vigorous and flourishing; a pure act of life, sparkling new and fresh rays of life and light to the creature, flourishing with a perpetual spring, and contenting the most capacious desire; forming your interest, pleasure, and satisfaction; with an infinite variety, without any change or succession; He will have variety to increase delights, and eternity to perpetuate them; this will be the fruit of the enjoyment of an infinite and eternal God.
Stephen Charnock
Candied Walnuts
0
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CATEGORY
CUISINE
TAG
YIELD
Grains
1
Servings
INGREDIENTS
100
g
Walnut halves
225
g
Granulated sugar
1
Juice of orange made up with
150
ml
Water
1
Grated rind of orange
1
ts
Powdered cinnamon
Baking tray
Saucepan
Thermometer
Wooden spoon
Plate
3m sugar paper-bright colors
INSTRUCTIONS
UTENSILS
1. Pre-heat the oven to 180C/Gas Mark 4. 2. Spread walnuts on a baking and
put in oven for 15 mins. 3. Put sugar in pan and add the orange juice.
Dissolve slowly and over a low heat and then bring to the boil and cook
rapidly without stirring until the temperature reaches 116C. 4. Take the
pan off the heat and add the orange rind, cinnamon and walnuts. 5. Stir
until the mixture becomes creamy. 6. Turn out onto a plate and separate the
walnuts. 7. Put into little paper cones as a gift or store in an airthight
container.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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