Behind Christ

When I was old I saw that I
Had much I knew and much I'd seen
And wise was I for all that I
Had read, had thought,
Had said, had bought,
Had learnt, had taught,
Had done, had been
And all my creed
Was: I will lead

Now I am young and see that he
Is boundless Adam, man indeed
And great is he for all that he
Has made, has shown,
Has dared, has done,
Has seen, has come,
Has felt, has freed
And I must go
So: Lead me now

It's too long since I was here

It's been too long since I was here - sorry!

For a change I've put some public photos on facebook - if you want to see more I usually make them friends only so you'll have to join, but these you should be able to see regardless: http://cambridge.facebook.com/album.php?aid=20836&l=99e65&id=670216802

Things that have happened recently include:

• My first deaconing (i.e. assisting up front for the service, on this occasion robed, a real thrill :) )
• My first preaching slot at my attachment slot (as far as I know, no-one stormed out afterwards)
• My first proper essay (OK, OK, you had it much tougher)

The college communion service was very interesting, as I was on the planning team. Happily I didn't have anything too responsible to do, so I was able to have fun taking piccies, some of which were used in various guises. Here's a selection.

Jeremy’s Tasty Tiffin

Basic recipe (makes Aga ½ roasting tin / c. 8” square tin full)

• 1 large (250g+) packet of Digestives or Rich Tea biscuits

Line tin with Bake-o-glide or grease well.

Break biscuits into small chunks (don’t crush – aim for lots of chunks, not lots of crumbs!) and put into a large mixing bowl.

• 2 large handfuls of raisins, 2 of quartered glace cherries, ½ of mixed peel (or grated zest of one orange), 2 of coconut

Mix well in to the smashed biscuits

• 100g butter, 4 tbs Golden Syrup, 200g chocolate, 1 tbs cocoa powder

Melt gently together in a saucepan.

Pour onto the dry ingredients and stir well to make sure the biscuits are coated and the fruit well distributed.

Spread into the tin and press well down – essential to make it cut well later!

Cover with cling film and refrigerate for at least 3 hours.

Cut into squares or bars to taste

Variants

Florentine tiffin

Use soft brown sugar instead of chocolate in the mix; use 1 handful of halved almonds (or whole hazelnuts) instead of some of the fruit. After chilling for at least an hour melt 300g of chocolate in a bain marie and pour over the top. Return to the fridge to set.

Caribbean tiffin

Use half and half Golden Syrup and Black Treacle; instead of raisins use a mix of dried tropical fruit (pineapple, mango, papaya).

My tiffin

This recipe is a great base to experiment! The only rule is to use dry ingredients in pieces of roughly the same size to make it easy to mix everything well. Let me know if you come up with a winning combination!