The answer is simple: for myself, I do not believe that it is appropriate that I spend my time defending my name. My name is nothing – who really cares about it? And I am not called to waste precious hours and energy in fighting off every person with a laptop who wants to have a pop at me. As a Christian, I am not meant to engage in self-justification any more than self-promotion; I am called rather to defend the name of Christ; and, to be honest, I have yet to see a criticism of me, true or untrue, to which I could justifiably respond on the grounds that it was Christ’s honour, and not simply my ego, which was being damaged. I am called to spend my time in being a husband, a father, a minister in my denomination, a member of my church, a good friend to those around me, and a conscientious employee. These things, these people, these locations and contexts, are to shape my priorities and my allocation of time. Hitting back in anger at those who, justly or unjustly, do not like me and for some reason think the world needs to know what they think of me is no part of my God-given vocation. God will look after my reputation if needs be; He has given me other work to do.

Carl Trueman

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Cakes, Desserts	10	Servings

INGREDIENTS

3		Eggs; Lg
1	c	Sugar
1/3	c	Water
1	ts	Coffee-Flavored Liqueur
3/4	c	Unbleached Flour; OR
1	c	Cake Flour
1/4	c	Cocoa
1	ts	Baking Powder
1/4	ts	Salt
		Cocoa
2	tb	Coffee-Flavored Liqueur
1	c	Whipping Cream; Chilled
3	tb	Powdered Sugar
1	tb	Coffee-Flavored Liqueur
1	ts	Cinnamon Ground

INSTRUCTIONS

~------------------------CINNAMON WHIPPED CREAM---------------------------
Heat the oven to 375 degrees F. Line a jelly roll pan, 15 1/2 X 10 1/2 X 1
inch with aluminum foil or waxed paper, grease generously. Beat the eggs in
a small mixer bowl, on high speed, until thick and lemon colored, about 5
minutes; pour into a larger mixer bowl.  Gradually beat in the sugar. Beat
in the water and 1 tsp of liqueur on low speed. Gradually add the flour,
1/4 cup of cocoa, the baking powder and salt, beating just until the batter
is smooth.  Pour into the jelly roll pan. Bake until a wooden pick inserted
in the center comes out clean, about 12 to 15 minutes. Immediately loosen
cake from the edges of the pan; invert on a towel sprinkled generously with
cocoa.  Carefully remove the foil. Trim off the stiff edges of cake if
necessary.  While hot, carefully roll the cake and towel up, together, from
the narrow end.  Cool on a wire rack at least 30 minutes. Unroll the cake;
remove the towel.  Sprinkle 2 tb of the liqueur over the cake spread with
Cinnamon Whipped Cream; roll up. Sprinkle with cocoa, if desired and
refrigerate until serving time. CINNAMON WHIPPED CREAM: Beat all of the
ingredients in a chilled bowl until stiff.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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