This one is so simple that we miss it. Why aren’t we more grateful? There are many answers to that question, but this one is central: we aren’t grateful because we’ve never asked God to give us a grateful heart. By nature we are covetous, greedy, grasping and unhappy. Left to ourselves, we will be just like that rich fool. Generosity isn’t our natural impulse. We aren’t born giving; we’re born getting. Gratitude is not the inborn language of the heart.

Ray Pritchard

CATEGORY	CUISINE	TAG	YIELD
Meats, Fruits, Dairy		Emlive02	1	servings

INGREDIENTS

1 3/4	c	Light or dark chicken stock
2/3	c	Fresh grapefruit juice
1/2	c	Sugar
2	c	Heavy cream
1/2	ts	Light soy sauce

INSTRUCTIONS

Combine the stock, grapefruit juice, and sugar in a shallow
heavy-bottomed saucepan. Cook to the caramel stage; there will be
wisps of smoke coming from the center of the pan. Carefully whisk in
the cream. Allow the mixture to boil and deepen in color. Reduce the
mixture to 1 or 1 1/2 cups, whisking constantly. When it is
caramel-dark, add the soy sauce. Strain through a fine-mesh strainer
and reserve. This recipe yields 1 to 1 1/2 cups of sauce.
Recipe Source: EMERIL LIVE with Emeril Lagasse Recipe adapted from
NORMAN'S NEW WORLD CUISINE by Norman Van Aken - published by Random
House From the TV FOOD NETWORK - (Show # EM-1B11 broadcast
04-27-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
05-01-1998
Recipe by: Norman Van Aken
Converted by MM_Buster v2.0l.

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