We have the mistaken notion that evangelism is a choreographed set of ideas well laid out, perfectly transitioned and flawlessly presented. Forget it. It’s not this way. Many of us have tried this with frustration. It is much better to think of evangelism the way the Bible does – “sowing the seed” in any way you can. Any of us can do that. Ever seen a weed grow in an otherwise barren parking lot? Somehow the seed got there and flourished. The simple word in the right place, or the tract well-placed might be the means God uses. Well-oiled presentations frustrate because there is no room for serious questions and discussion on the one hand, and it rules out the less verbal among us, on the other. Rejoice over even the smallest of advances! You are sowing the seed.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Dairy		La times, Latimes1	1	servings

INGREDIENTS

1	c	Carrot juice
20		Baby carrots; peled
2	tb	Maple syrup
1/4	ts	Salt; preferably coarse
1/3	c	Whipping cream
1 1/2	ts	Lemon juice

INSTRUCTIONS

Cook carrot juice, carrots, maple syrup and salt in saucepan over
medium heat until carrots are soft and tender, about 20 minutes. Add
whipping cream and lemon juice and stir well to blend. Strain through
mesh strainer. Yields 1 cup.
Each tablespoon: 45 calories; 169 mg sodium; 5 mg cholesterol; 2
grams fat; 8 grams carbohydrates; 1 gram protein; 0.61 gram fiber
Comments: This sauce is best served cold or at room temperature. You
might want to garnish the sauce with crunchy toasted coconut,
currants rolled in spicy sugar (sugar mixed with nutmeg, cinnamon and
allspice) or bits of crystallized ginger.
Recipe Source: Los Angeles Times - 04-14-1999 Recipe from Amy
Pressman, who founded the Old Town Bakery in Pasadena, CA
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
Converted by MM_Buster v2.0l.

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