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God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Few things are sapping the strength of the church of Jesus Christ more than the unreconciled state of so many believers. So many have matters deeply imbedded in their craws, like iron wedges forced between themselves and other Christians. They can’t walk together because they do not agree. When they should be marching side by side through this world taking men captive for Jesus Christ, they are acting instead like an army that has been routed and scattered and whose troops in their confusion have begun fighting among themselves. Nothing is sapping the church of Christ of her strength so much as these unresolved problems, these loose ends among believing Christians that have never been tied up. There is no excuse for this sad condition, for the Bible does not allow for loose ends. God wants no loose ends.

Jay Adams

Procrastination, the thief of time, is one of the devil’s most potent weapons for defrauding us of eternal heritage. The habit of “putting off” is fatal to spiritual leadership. Its power resides in our natural reluctance to come to grips with important decisions. Making decisions, and acting on them, always requires moral energy. But the passing of time never makes action easier; quite the opposite. Most decisions are more difficult a day later, and you may also lose an advantage by such delay. The nettle will never be easier to grasp than now.

Oswald Sanders

We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Chocolate Tart With Coffee Bean Syrup

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Dairy			6	Servings

INGREDIENTS

		Shortcrust pastry to line a
		tart tin
250	g	Sugar
50	g	Coffee beans
2	T	Rum
250		Water
212	g	Plain chocolate 70% cocoa
50	g	Unsalted butter
50	g	Caster sugar
1		Egg
2		Egg yolks
1/4	pt	Double cream
45		Milk
		Icing sugar
		Cocoa powder
		Cream to serve

INSTRUCTIONS

Bake the shortcrust pastry blind.  Make the syrup: Heat together the
sugar, water, beans and rum stirring  until the sugar dissolves, then
let it cook gently.  Melt the chocolate and butter in a double boiler
until melted then  mix in the cocoa powder.  Whisk together the eggs,
egg yolks and sugar until light and the  sugar has dissolved.
Carefully mix the egg with the chocolate mix, add milk and cream and
pour into the pastry case. Place into a low oven and cook for 35-40
minutes. Remove and cool. Serve with clotted cream or double cream.
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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 307 Calories From Fat: 103 Total Fat: 11.6g Cholesterol: 111.5mg Sodium: 18mg Potassium: 49.1mg Carbohydrates: 46.9g Fiber: <1g Sugar: 45.2g Protein: 2.6g