The nature and depth of human pride are illuminated by comparing boasting to self-pity. Both are manifestations of pride. Boasting is the response of pride to success. Self-pity is the response of pride to suffering. Boasting says, 'I deserve admiration because I have achieved so much.' Self-pity says, 'I deserve admiration because I have suffered so much.' Boasting is the voice of pride in the heart of the strong. Self-pity is the voice of pride in the heart of the weak. Boasting sounds self-sufficient. Self-pity sounds self-sacrificing. The reason self-pity does not look like pride is that it appears to be so needy. But the need arises from a wounded ego. It doesn't come from a sense of unworthiness, but from a sense of unrecognized worthiness. It is the response of unapplauded pride. Christian Hedonism severs the root of self-pity. People don't feel self-pity when suffering is accepted for the sake of joy.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Grains		Home3	1	servings

INGREDIENTS

1/4	c	Ground espresso coffee
1	c	Water
1/2	lb	Whole almonds
1/2	lb	Whole hazelnuts or filberts
1 3/4	c	Sugar
3/4	c	Unsweetened cocoa powder
1	tb	Cinnamon
1	pn	Pepper
2	tb	Nut liqueur or grappa
1	ts	Vanilla extract
1/4	ts	Almond extract
		Sugar for dusting

INSTRUCTIONS

Directions: Make a strong coffee by bring water to a boil and
stirring in the ground coffee. Allow to boil for a few seconds.
Remove from heat and add a few spoonfuls of cold water to gather the
grinds or strain. Let cool to room temperature. Toast the nuts
together in a 450 degree oven for 10 minutes. Remove the skins when
cool. Finely chop the nuts and place in a large bowl. Add the
remaining dry ingredients to the bowl and mix well. Place the liqueur
and extracts into a measuring cup. Pour enough coffee into the
measuring cup so that it equals 1/2 cup. Make a well into the nut
mixture in the bowl and pour the coffee into the center. Mix together
to form a tight paste. Add more coffee in small amounts if too dry.
Cover a work surface with waxed paper. Working with wet hands, roll
the mixture into small balls and place on paper. When all truffles
are formed, dust them in a coating of sugar. Yields 40 truffles.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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