Through no fault or choice of my own, I am unable to express my sexuality in the beauty and intimacy of Christian marriage, as God intended when He created me a sexual being in His own image. To seek to do this outside of marriage is, by the clear teaching of Scripture, to sin against God and against my own nature. As a committed Christian, then, I have no alternative but to live a life of voluntary celibacy. I must be chaste not only in body, but in mind and spirit as well. Since I am now in my 60’s I think that my experience of what this means is valid. I want to go on record as having proved that for those who are committed to do God’s will, His commands are his enablings... My whole being cries out continually for something I may not have. My whole life must be lived in the context of this never-ceasing tension. My professional life, my social life, my personal life, my Christian life - all are subject to its constant and powerful pull. As a Christian I have no choice but to obey God, cost what it may. I must trust Him to make it possible for me to honor Him in my singleness. That this is possible, a mighty cloud of witnesses will join me to attest. Multitudes of single Christians in every age and circumstance have proved God’s sufficiency in this matter. He has promised to meet our needs and He honors His word. If we seek fulfillment in Him, we shall find it. It may not be easy, but whoever said that Christian life was easy? The badge of Christ’s discipleship was a cross. Why must I live my life alone? I do not know. But Jesus Christ is Lord of my life. I believe in the sovereignty of God, and I accept my singleness from his hand. He could have ordered my life otherwise, but He has not chosen to do so. As his child, I must trust His love and wisdom.

Margaret Clarkson

CATEGORY	CUISINE	TAG	YIELD
Dairy		Cakes	16	Servings

INGREDIENTS

3	c	Sugar
2	tb	Light cane syrup (or corn syrup
1	c	Heavy cream
1	ts	Vanilla
1/4	lb	Butter (1 stick)
1 1/2	c	Chopped pecans

INSTRUCTIONS

Place 1-1/2 cups of the sugar into a heavy saucepan, taking care that no
crystals cling to the sides of the pan. Add syrup. Add cream by pouring
down the sides of the pan to wash away any crystals that may have collected
there. Place sauce pan over medium heat and stir as sugar melts. When
mixture boils, place remaining sugar in a heavy saute pan (preferably cast
iron) over medium heat and stir until sugar melts and turns golden brown.
DO NOT LET SUGAR BURN OR IT WILL TASTE BITTER. Add browned sugar to the
mixture in the saucepan. Stir and cook until mixture reaches the soft ball
stage (240 deg).  Add vanilla and pour mixture over chunked butter in a
mixing bowl. Let cool for about 5 minutes, then beat vigourously until
frosting reaches spreading consistency. Add chopped pecans. Frost top of
each layer, stacking one upon the other, then frost side of cake. Freezes
well [but *I'll* never know]. ** The secret of success with this frosting
is in the sugar. After the ingredients have reached the proper temperature,
no sugar crystals can be introduced into the liquid, else the frosting will
be grainy instead of smooth and creamy.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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