God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
The oldest and most revered tactic for avoiding the misery of guilt is religion. This tactic may be the most deceptive because it comes closest to the truth. It recognizes what the intellectual and physical strategies generally ignore: that the ultimate cause of guilt is that there is a righteous God whose will for his creatures is ignored or defied. It recognizes that under every pang of conscience in the human soul there is the silent, often unexpressed conviction, 'I have gone against God.' The means that religion has developed to deal with this guilt is to try to placate or appease God with good works or religious ritual. Religious people know they owe God a great debt for their disobedience. But they often make the terrible mistake of thinking they can pay it back through good works and the performance of religious duties.
The genuine evidence of the Holy Spirit’s influence in a person’s life is not material prosperity, mindless emotionalism, or supposed miracles. Rather, it is sanctification: the believer’s growth in spiritual maturity, practical holiness, and Christlikeness through the power and leading of the Holy Spirit (as He applies biblical truth to the hearts of His saints). A true work of the Spirit convicts the heart of sin, combats worldly lusts, and cultivates spiritual fruit in the lives of God’s people.
Good quality chocolate (use the kind called plain chocolate in the U.K. and bittersweet, semisweet, dark in the U.S.)
14
oz
Sponge fingers (U.K.) or ladyfingers (U.S.) – these can be found in Italian groceries; some bakeries, and some supermarkets. If you can't find them you can substitute slices of sponge cake.
1
pt
Cooled espresso or very strong black coffee
5
tb
Rum
INSTRUCTIONS
From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>
Date: Sun, 28 Jul 1996 00:38:38 EDT
Beat the cream until thick. Melt the chocolate in a bowl over a pan of hot
water and let it cool a little, then beat it into the cream. Use a cake
tin (pan) with a detachable bottom or line an ordinary tin with foil or
cling-film (plastic wrap), so that the cake can be lifted out easily. Mix
the coffee and rum together and dip the sponge fingers into the mixture for
a few seconds, so that they are moist but not soggy. Line the bottom of the
tin with the fingers. Spread a layer of cream on top and repeat with 2 more
alternating layers of sponge and cream. Serve chilled or frozen. It
defrosts in a few minutes.
Recipe is from _Mediterranean Cookery_ by Claudia Roden.
EAT-L Digest 27 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”
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