God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
The core role of a husband is to be a servant-leader, leading as Christ leads and loving as Christ loves. The wife's core response to this leadership is submission. The core role for a wife is to be a helper-homemaker, filling the gaps in her husband's life and prioritizing her life around home and family. The husband's core response to his wife is praise and honor.
If there lurks in most modern minds the notion that to desire our own good and earnestly hope for the enjoyment of it is a bad thing, I submit that this notion has crept in from Kant and the Stoics and is no part of the Christian faith. Indeed, if we consider the unblushing promises of reward and the staggering nature of the rewards promised in the Gospels, it would seem that Our Lord finds our desires not too strong, but too weak. We are half-hearted creatures, fooling around with drink and sex and ambition when infinite joy is offered us, like an ignorant child who wants to go on making mud pies in the slum because he cannot imagine what is meant by the offer of a holiday at the sea. We are far too easily pleased.
CRUST
MOUSSE
GANACHE
From: AUNTIEFIFI@aol.com (Mimi Markofsky)
Date: Sun, 14 Apr 1996 01:54:06 -0400
Recipe By: Jeffrey Smith (Chef Tag/Free Press 11/19/95)
CRUST: Line a 9 x 13" cake pan with parchment paper. Melt milk chocolate in
a double boiler. Stir peanut butter into melted chocolate. Place crushed
corn flakes in a bowl and stir chocolate/peanut butter mixture over them,
mixing well. Spread mixture evenly into prepared pan and cool in
refrigerator.
MOUSSE: Melt semisweet chocolate in a double boiler. Cream butter and sugar
in a mixer fitted with a paddle, beating until light and fluffy. Add sifted
cocoa powder and mix well. Scrape down bowl and add chocolate. Continue
mixing and add egg yolks, one at a time, beating well after each addition.
Fold in heavy cream that has been beaten to firm peak. Mix well to
incorporate, leaving no white streaks in the chocolate. Spread mousse over
crust. Chill about 2 hours, until set. Cut into desired size bars (1 x
4-1/2 " cuts will yield about 2 dozen bars) with a sharp knife dipped in
hot water. Place bars on a cooling rack that has been placed over a clean
baking sheet. If bars are soft, place rack in freezer until ganache is
ready. (Bars may be completed at this time or coated with ganache)
GANACHE: Melt chocolate in double boiler. Mix sugar and heavy cream in a
small saucepan and bring mixture to a slow boil over low heat (be careful
not to scorch the cream). Pour cream over chocolate and stir with a whisk
to incorporate, making sure all the chocolate is melted. Strain mixture to
remove any pieces of unmelted chocolate. Let cool for about 1 hour. Pour
ganache over firm bars to coat. Refrigerate for 1 hour to firm ganache.
MC-RECIPE@MASTERCOOK.COM
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