Pleasure is the measure of our treasure. How do you measure or assess the value of something you cherish? How do you determine the worth of a prize? Is it not by the depth of pleasure you derive from it? Is it not by the intensity and quality of your delight in what it is? Is it not by how excited and enthralled and thrilled you are in the manifold display of its attributes, characteristics, and properties? In other words, your satisfaction in what the treasure is and what the treasure does for you is the standard or gauge by which its glory (worth and value) is revealed. Hence, your pleasure is the measure of the treasure. Or again, the treasure, which is God, is most glorified in and by you when your pleasure in Him is maximal and optimal.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
	Vegetarian	Dessert	8	Servings

INGREDIENTS

1	c	Sugar
2	c	Water
1/2	c	Fresh lemon juice
1	ts	Grated lemon rind
4 1/2	c	Sugar
4	c	Water

INSTRUCTIONS

BASIC SUGAR SYRUP
Date: Wed, 5 Jun 1996 17:20:55 -0500 (CDT)
From: GCJ4792@ACS.TAMU.EDU
Taken from the June 1994 issue of Cooking Light.
Combine all ingredients in a saucepan, bring to boil.  Cook one minute, or
until sugar disolves, stirring the whole time. Remove from heat, let cool.
Pour mixture into a 13*9*2-inch baking dish:cover and freeze at least 8
hours or until firm. Remove mixture from freezer, and scrape entire mixture
with the tines of a fork until fluffy. Spoon into a container; cover and
freeze for up to one month.
Basic Sugar Syrup: Combine in saucepan, stirring well.  Bring to boil, cook
until the sugar dissolves. (makes 6 cups)
FATFREE DIGEST V96 #156
From the Fatfree Vegetarian recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

A Message from our Provider:

“The real God: don’t settle for substitutes”