Post Election Thoughts

 I haven’t written on this in a very long time, but I feel compelled to do so today. Our country has been divided and angry for years, and election results just pour fuel onto the fire. How should we, as Christians, act?

Jer 10:23 O LORD, I know the way of man is not in himself; It is not in man who walks to direct his own steps. (NKJV)

Pr 3:5-6 Trust in the LORD with all your heart, And lean not on your own understanding; In all your ways acknowledge Him, And He shall direct your paths. (NKJV)

Ps 131:1 LORD, my heart is not haughty, Nor my eyes lofty. Neither do I concern myself with great matters, Nor with things too profound for me. (NKJV)

Php 2:3 Let nothing be done through selfish ambition or conceit, but in lowliness of mind let each esteem others better than himself. (NKJV)

Heb 12:14-15 Pursue peace with all people, and holiness, without which no one will see the Lord: looking carefully lest anyone fall short of the grace of God; lest any root of bitterness springing up cause trouble, and by this many become defiled; (NKJV)

Ro 12:16-18 Be of the same mind toward one another. Do not set your mind on high things, but associate with the humble. Do not be wise in your own opinion. Repay no one evil for evil. Have regard for good things in the sight of all men. If it is possible, as much as depends on you, live peaceably with all men. (NKJV)

The scriptures are filled with admonition on how we should act towards others, and the way political adversaries conduct themselves is not among them. Let us remember these things!

Php 4:8 Finally, brethren, whatever things are true, whatever things are noble, whatever things are just, whatever things are pure, whatever things are lovely, whatever things are of good report, if there is any virtue and if there is anything praiseworthy--meditate on these things. (NKJV)

Shrimp Scampi and Crunchy Herbed Breadsticks

 I made shrimp scampi for supper tonight using some techniques that I recently saw on a cooking show. Instead of using peeled shrimp, I bought large shrimp in their shells, with tails. After peeling the shrimp, I sautéed the shells, some chopped onion and celery in a little olive oil for a few minutes, until the shells were pink and fragrant and the veggies were wilted. Then I covered them with water, added a bay leaf and some peppercorns and salt, and brought it all to a boil. I simmered the broth for about 20-30 minutes, then strained it and set it aside to use for poaching my shrimp scampi. I've made shrimp scampi many times before, but this batch was the most flavorful I've ever made!

Shrimp Scampi Recipe

12 oz. large shrimp
2-3 Tbsp. minced garlic
1 tsp. dried basil
about 2 cups shrimp stock
1 Tbsp. dried parsley
1 Tbsp. lemon juice
1 Tbsp. cornstarch
salt and pepper to taste
2-3 cups cooked spaghetti

Melt butter in skillet and add garlic and basil. Cook 1 minute. Add broth, shrimp, parsley and season to taste. Cover and cook until shrimp is opaque, about 5 minutes. Stir cornstarch into lemon juice and add to skillet. Cook, stirring, until the sauce thickens. Add drained spaghetti and stir until well coated.

***

I also had some leftover sourdough bread, so I decided to make some crunchy breadsticks to go with the scampi. I sliced the bread about 1" thick, then sliced it into 1/2" strips. I melted a half stick of butter in a large skillet and sautéed about 2 tablespoons of minced garlic, about 1 teaspoon of dried basil and salt (to taste). I added the bread to the skillet and turned each strip until all sides were coated in the herbed butter. I then placed the strips on a baking sheet and baked in a preheated 350 degree oven for about 15 minutes, turning the breadsticks every few minutes, until golden brown. They were SO tasty and crunchy...like fresh herbed croutons, only bigger. 

It's amazing what you can do with leftovers and scraps!

Easy Salad Idea

I love salad! However…I do not particularly like to make salad.

I recently had a jar of leftover Giardiniera veggies from a recipe that I had tried. I wanted a salad with my meal, but didn’t feel like chopping and dicing. So I pulled out a handful of baby spinach (my go-to for salads) and topped it with some of the pickled veggies. It was great! I have used them with my salad every since. I decided to look online to see if I could find a recipe to make my own and came across this one. Since I have a sweet tooth, I made the sweet variety. I’ll have to try to hot one another time. They also make a tasty and healthy snack or side dish.

Basic Giardiniera Vegetables (from Food.com)

·        1 pound Italian green olives, crushed (I didn’t add this to mine)

·        1 large yellow onion, sliced (or 1 cup tiny pearl onions, peeled)

·        1 garlic clove, sliced thin

·        2 carrots, peeled and sliced diagonally

·        1 stalk celery, sliced diagonally

·        2 cups cauliflower, chopped into chunks

·        1 cup broccoli florets, (omit in hot version)

·        1 red bell pepper, cut in chunks

·        ¼ cup hot pepper (or to taste for hot version) – I diced 1 mild jalapeno and put it in mine

Sweet Variation

·        ½ cup white vinegar or dry white wine

·        ½ cup water

·        ¼ cup sugar

·        2 tsp. salt

·        6 peppercorns

·        1 Tbsp. dried dill weed

Hot Variation

·        1 cup water

·        1 cup white vinegar

·        1 Tbsp. salt

Directions for Sweet:

·        Combine all ingredients and refrigerate in a clean, tightly closed glass container for 2 days.

Directions for Hot:

·        Combine water, vinegar and salt and boil for about a minute.

·        Pour hot liquid over vegetables, leaving ¼” head space and cover.

·        Allow to pickle in a cool place for 2-3 weeks before using.

 

 

Soup Time!

 One of the things I love about fall (and winter) is that the weather is perfect for making soups/stews/chilis! I am not a fan of canned soup, but I LOVE a good homemade soup! Add some freshly baked crusty bread, and I’m one happy lady!

Since the weather finally turned off chilly this weekend, my meal plan for this week is filled with various soups. This afternoon, I pulled my veggie scraps out of the freezer and have been simmering some broth all afternoon to make a healthy chicken/veggie/noodle soup for supper. (It smells SO good!) I started working on some bagels yesterday, and after letting them rise in the frig for about 24 hours, I boiled and baked them this afternoon. They will make a great accompaniment to our soup tonight. For my soup recipe, use this link: https://www.the-girl-who-ate-everything.com/healthy-vegetable-chicken-soup/

I’m planning to make a pot of venison chili for lunch Tuesday. We got our recipe from some forestry clients of Dennis’ back in the late 70’s. I have tweaked it a little over the years, but it is still our favorite chili. We like to serve it over some kind of starchy grain, such a rice, brown rice, barley or quinoa. (It tends to sit better in tender tummies than eating just chili by itself.) Sprinkle some grated cheddar over the top and serve with saltines, and we have a hearty meal that is sure to please.

Wednesday, I plan to try a new recipe for a dish that I’ve never ever eaten before: posole. I have a recipe modified for an Instant Pot that sounds quite yummy. It is made with chicken, instead of pork, which is better suited to Dennis. Dennis is one of the few people I know who loves hominy, so it ought to be a winner. I can’t wait to try it! Here’s a link to the recipe, in case you’d also like to try it: https://www.365daysofcrockpot.com/instant-pot-easy-posole/

I’m trying another new dish on Friday, Italian Wedding Soup. It is another Instant Pot variation, made with Italian meatballs and orzo pasta. I have a yummy meatball recipe that I plan to use rather than buying frozen. I pretty much love anything Italian, so I know that I’ll like it! Here’s the link for the soup recipe: https://www.365daysofcrockpot.com/instant-pot-italian-wedding-soup/#tasty-recipes-14660

With all of these savory soups being simmered, our house will smell scrumptious all week! (Sorry about that, but I love alliteration!) What are some of your favorite soups?

Freezing guacamole...why did I wait so long to try this?!

 I have tried a lot of kitchen "hacks". Some have worked...others, not. When I find one that is really helpful, I like to pass it along. This is one of those.

I love avocados...especially in guacamole! But it is so hard to find ripe avocados at just the time that you need them. They are either too green or too far gone. Especially now that I'm using Walmart's pick-up service to buy all of my groceries, it is really difficult. I had seen tips for freezing avocados in the past but never got around to trying it. I was planning Mexican food for Stephen's family's visit this past week and knew I'd need several good avocados. When I picked them up several days prior to their visit, they were at the perfect ripeness. I knew they would be rotten by the time I needed them, so it was a good time to give freezing a try.

There were several methods of freezing avocados that I found when I googled it. I decided the one that would work best for me was going ahead and making up my guacamole (minus the fresh onions and tomatoes). I mashed the avocados, squeezed in my lemon (or lime) juice, seasoned it to taste, and then vacuum sealed it and stuck it in the freezer. Then the night before I needed it, I put the frozen pouch in the refrigerator to thaw. When it was time to serve, I just squeezed the now thawed guacamole into a bowl and stirred in my onions and tomatoes. It tasted like it always does, and the avocados were still a bright green color.

I am definitely going to use this tip on a regular basis! I can order my avocados ahead of time, let them ripen to just the right stage, mix it up and freeze it in meal-sized portions. Fresh guacamole available whenever I want it!

Sourdough Biscuits

 As I was preparing dinner today, I decided to go ahead and feed my sourdough starter. I hate to throw away the discard, so I made a last minute decision to bake some sourdough biscuits. This recipe is so quick and easy and tastes delicious...Dennis says it is his favorite sourdough recipe of all time! I substituted self-rising flour, since Dennis accidentally bought a sack of it back when flour was almost impossible to get. Within 30 minutes, I had some hot, made from scratch biscuits to go with our meatloaf and potatoes. This recipe can easily be reduced. I made 3/4 recipe, but could have gotten by making only 1/2. The biscuits are large and filling!

BUTTERY SOURDOUGH BISCUITS

Ingredients:

1 cup Unbleached All-Purpose Flour (or use 1 cup self-rising flour and omit salt and baking powder)

2 teaspoons baking powder 

3/4 teaspoon salt 

1/2 cup (8 tablespoons) cold unsalted butter 

1 cup sourdough starter, unfed/discard* 

*See "tips," below.

Directions:

1.Preheat the oven to 425°F, with a rack in the upper third. Grease a baking sheet, or line it with parchment. 

2.Combine the flour, baking powder, and salt. Work the butter into the flour until the mixture is unevenly crumbly. (I normally do this by hand with a pastry cutter. To save time, I just mixed it with my KitchenAid and the paddle attachment and it did just as well!)

3.Add the starter, mixing gently until the dough is cohesive. 

4.Turn the dough out onto a lightly floured surface (a piece of parchment works well), and gently pat it into a 1"-thick round. 

5.Use a sharp 2 3/8" biscuit cutter to cut rounds, cutting them as close to one another as possible. Pat any scraps together, and cut additional biscuits. (Also to save time, I just patted the dough into a rectangle and used a scraper to cut into squares.)

6.Place the biscuits onto the prepared baking sheet, leaving about 2" between them; they'll spread as they bake. 

7.Bake the biscuits in the upper third of your oven for 20 to 23 minutes, until they're golden brown. 

8.Remove the biscuits from the oven, and serve warm. Or cool completely, wrap in plastic, and store at room temperature for several days. Freeze, well-wrapped, for longer storage. 

9.Yield: 6 large (3") biscuits. 

Tips:

Sourdough starters can vary in how liquid they are. If your biscuit dough seems very dry, dribble in a bit of milk or buttermilk until it comes together.

Feel free to make smaller biscuits, if desired; they'll need slightly less time in the oven than the larger biscuits.

A Quick and Easy Dinner Idea

Dennis and I have discovered a good low-carb supper that we really enjoy…a charcuterie board. Of course, they have long been a staple at parties, but I never thought to do one for just the two of us until I read about someone doing it with their family. Since Dennis has to really limit his carbs in the evening, I have struggled with good light dinner ideas. I like variety! And there are just so many ways to fix meat and vegetables without using potatoes, pasta or rice. So we’ve started doing this about once a week and love it! Of course, Dennis is predictable: smoked turkey and cheddar cheese and olives. I also include raw veggies, which we are eating a LOT of these days. (I am SO thankful for baby carrots and sugar snap peas!) I try to include a couple of different kind of cheeses for myself, plus some good sliced ham and maybe some turkey pepperoni. I’m happy with a little honey mustard to dip it all in. (Dennis prefers his plain. Surprise, surprise!) Another bonus is that the clean-up is quick and easy!

What different kinds of meals are you serving since we are spending more time in the kitchen?

Never too late to learn!

After literally years of ignoring the kitchen tip of saving vegetable scraps for making broth, I finally decided to try it a couple of months ago. After filling a gallon ziploc bag that I kept in the freezer, I boiled the scraps (adding some extra onion and garlic) and used the broth to make my Italian Chicken and Veggie Soup. The soup is super flavorful already, but it was even better using the homemade broth!

After another few weeks of saving my scraps, I took them out this morning and boiled them with just an added clove of garlic. After about an hour, I added some frozen chicken thighs and continued cooking until the chicken was tender. I strained the broth, cut up the chicken and added it back in, then chopped some yellow squash, green onions and spinach to add to the broth. I seasoned it with salt, pepper, cumin and green chili powder and cooked about 20-30 minutes. It made a wonderful chicken tortilla soup! I will definitely keep up with this handy tip. The broth is better than store-bought and doesn't cost a thing!

If you want to try my Italian Chicken and Veggie Soup, here is the link to the recipe:
https://strivingtobeatitus2woman.blogspot.com/2013/02/ninth-place-on-my-most-prepared-meal.html

For my Chicken Tortilla Soup:
https://strivingtobeatitus2woman.blogspot.com/2018/05/a-light-healthy-lunch-idea.html

I vary both recipes according to what I have on hand and what mood I'm in. Sometimes I don't want anything tomato based, and the Chicken Tortilla Soup is delicious without the tomatoes. The squash is the star of the show in this recipe!

Happy Cooking!

Product recommendations

I'm not one to jump on the bandwagon when something new comes out. It took me a long time before I decided to buy an Instant Pot. It was after Sheila and Mandy had talked about how much they enjoyed theirs, and Crystal H. posted that they were on a good sale that I decided to get one. It is now one of my most used small kitchen appliances! I love how you can use it to saute, slow cook AND pressure cook. Plus it is great for making yogurt. It is also supposed to be good for proofing bread, although I haven't tried that yet. I love an appliance that is so versatile! The main thing with the Instant Pot is getting over your nervousness about using it and just dive right in. The internet has a ton of recipe ideas for it! I subscribe to one blog that is dedicated to cooking with Instant Pots. She has a lot of helpful hints and well as recipes for pretty much everything! If you want to check out her blog, here's the link: https://www.365daysofcrockpot.com/category/cooking-method/instant-pot/.

The one small appliance that I resisted buying the longest, though, is a vacuum sealer. I can kick myself for putting it off! I finally bought one around the first of this year, and I use it pretty much everyday! I'm either sealing up leftovers for putting them in the freezer or heating up something in them that I had previously frozen. Cooking for two means we have a lot of leftovers! Dennis has never been a big fan of eating leftovers, which is weird to me. He is one of the most boring eaters I know. He has a few things that he really likes and will eat them every day if given the chance (grilled cheese sandwiches, fried eggs, tacos or enchiladas to name a few). But if I cook something for supper, he doesn't want to eat it again for a week or more. So my vacuum sealer saves the day (or the food)!

I have also been preserving the fish that Dennis has been bringing home using my vacuum sealer. I have yet to cook any of the fish, since he is bringing home a mess every week right now. I'm cooking a batch and freezing the rest. The bags hold 2 bream each, which is about a serving for us. So when I am ready to use them, I'll just take out what I need to thaw. They ought to thaw quickly too, since they are a single layer. SO much better than the blocks of ice that we used to freeze fish in! (Those things would take all day to thaw!)

The thing that I really enjoy about it is that one day every week (sometimes two), I just rummage through my leftover basket in the freezer to find something for supper and heat it in a pot of boiling water. Super simple meal! No big mess to clean up either!

So if any of you are worse than I am about putting off buying kitchen gadgets, I really recommend that you get a vacuum sealer! I don't think you'll regret it.

We need to be more like Granny

You hear a lot of complaining these days about having to prepare all of our meals at home and not being able to get out and “do” things. I hate to admit it, but I’ve been guilty of it, as well. Then when I think about my Granny, I feel ashamed of myself and our society as a whole.

Granny ALWAYS fixed three meals a day. She and Granddaddy just didn’t go out to eat. Every great once in a while, they might go get a hamburger. Occasionally, one of their kids would take them out to eat Mexican food or fried catfish. But I’m talking less than a half-dozen times a year, total! Not only did Granny prepare all of their meals, she always washed AND DRIED dishes after every meal. No letting the dishes air-dry for her! She dried and put away every dish. Then she took the rinse water, which was collected in a plastic (at least in my time) dish pan, and watered her flower beds with it.

Granny never learned to drive. So, if she needed something from the grocery store (which was about a mile from her house), she either had to wait for Granddaddy to take her after work or walk. Needless to say, she made the most of her shopping trips. Other than that and going to church 3 times a week, she didn’t get out much…unless someone was needing to be taken care of (like us when Momma was sick and in the hospital). She didn’t really have much time for getting out anyway. She was busy keeping house, mowing the grass (pretty much for the whole block), tending to her garden, taking in ironing, taking care of grandkids and/or the two foster children she took in. In her “free” time, she was sitting at the kitchen table or telephone desk, with her magnifying glass in one hand and her bible in the other. (She did like to listen to “Swap Shop” on the radio while she ironed!)

I spent a lot of time with Granny. As I mentioned, she often came to take care of us when we were younger and Momma was down. I spent as much time as I could in the summertime at her house. Plus every holiday was spent there…along with all of the other cousins and aunts and uncles. In all of that time, I can’t ever remember her complaining about having to cook all of the time or about not being able to get out and around.

Even though Granny was special to all of our family, she was pretty typical for women in her generation. They worked long hard hours and stayed at home most of the time. They lived for serving others…their families, in particular. They exemplified the Proverbs 31 woman. Even though “times have changed”, people still have the same basic needs and wants. Society may have convinced us that we deserve more out of life than our grandmothers (or great-grandmothers) had, but do we really? Is it really so bad to stay home and take care of our families? Do we really need to spend so much of our time on entertainment and other pastimes? Do we really need to be served, rather than serving others?

This was just running through my mind today as I was cleaning up the kitchen after lunch. Thought I’d share it for your perusal. As Ricky would say, “Take it or leave it. It’s your life. Do what you want.”

Cooking 201

I’ve recently gotten into food shows:  not so much the competitions, but the ones that are more instructional. I’m always on the lookout for ideas for meal planning and techniques for cooking. I am NOT a creative cook. I’ve always depended on a good recipe, and just tweaked it as needed to satisfy my family. However, after watching some of these shows, I feel my creative juices start to flow (at least a little).

I also have a tendency to be an unenergetic cook. I really do prefer most food when it is prepared from scratch (although there are some convenience products that are VERY good!). But I don’t always want to go to the effort. Watching these shows reinforces how much better good food that is prepared using good ingredients is than most prepackaged or frozen foods. I also got a lesson, first hand, while recently cooking for Ricky during his low-iodine diet. I made all of his bread from scratch…even hamburger buns and tortillas. I’ve since decided that homemade tortillas are definitely worth the effort! They are SO much better than store bought. I’ve also learned to really enjoy and use my bread machine a lot!

I’ve also been doing some experimenting on some of our old “tried and true” meals. I’ve been trying to use less canned tomatoes and tomato sauce to help with acid reflux. We happen to eat a LOT of meals that include these! I’ve experimented with spaghetti by making a couple of different white sauces (which taste fine, but don’t taste like spaghetti at all) and making an “al fresco” version (which we all really liked, even though Dennis still prefers the traditional marinara type sauce). When I do homemade pizza (which is one meal that I’ve made from scratch for 42 years, because it is definitely worth it!), I’ve started doing one traditional and one white pizza. I think I like it as much as regular, and I LOVE pizza! One thing that I’ve been learning is that fresh ingredients really do make a huge difference.

Something else that I’ve noticed along the way…whenever I’ve been asked in the past if I enjoy cooking, I’ve always answered that I enjoy feeding people…and I do. I love to cook for my family and friends! It has never been the cooking process that I’ve found enjoyable, though. What I’ve always loved is making people happy through good food. As I learn to be more creative and try new techniques, however, I am also learning to enjoy the process more. I don’t just love to feed people anymore, I love to cook!

Don’t get the wrong idea, though. I still enjoy eating out and doing quick and easy meals at times. Even though I enjoy cooking, I DON’T enjoy the inevitable clean-up that follows. (And the more “from scratch” that you prepare, the more clean-up there is!) We actually eat out more now than we ever have (except for when we were busy remodeling)…mostly at lunchtime. But I really enjoy having people around to try new and fun recipes out on. Dennis isn’t exactly an adventurous eater, so having others over gives me more excuses to try new things. I’m really loving having Sheila’s family over. Matt and Caleb are both GREAT to cook for! They love “adventurous food” and they make you feel like a 5 star chef with their compliments.

So what is the purpose of this post? I’m hoping it will encourage you to step out of your comfort zone and try new things. Besides food shows, there are an endless supply of cooking videos on YouTube. Try out different ethnic foods; try different methods of cooking old favorites; be adventurous! You might discover that you enjoy cooking more than you realized…like I did.

A Light, Healthy Lunch Idea

I haven’t posted on here in a while, so I decided to share a recipe with you today. With our new eating habits, I am cooking a LOT more! Rather than our usual sandwiches for lunch, I’m making soup on a regular basis. It is a great way to pack in extra veggies, and Nam loves it!

Our family loves Mexican food, so we usually go to our local Pulidos when we eat out. Since Mexican food is pretty heavy and not diet-friendly, I’ve been ordering their chicken tortilla soup. It is very tasty and is a good, healthy alternative. I decided to try to come up with something similar. We were all pleased with the results, so I thought someone else might want to give it a try.

Chicken Tortilla Soup – serves 4-5

3-4 chicken tenderloins, cut in half lengthwise and sliced thin

½ medium onion, diced

1 large clove garlic, minced

1 tablespoon butter or olive oil

1 quart chicken broth

½ can crushed tomatoes

1 small calabacita squash, cut lengthwise in fourths and then sliced (can substitute zucchini)

1 small yellow squash, cut lengthwise in fourths and then sliced

1 tsp. cumin

¼ - ½ tsp. Creole seasoning

Salt and pepper to taste

Garnish with grated cheese and crushed tortilla chips (avocados would also be great in this)

Melt butter (or heat oil) in soup pot. Add onions and chicken and saute until chicken is no longer pink on the outside. Add garlic and cook one minute, stirring. Add broth, tomatoes, squashes and seasonings. Bring to boil, then cover and reduce heat to simmer. Cook about 15 minutes until chicken is done and vegetables are tender. Ladle into bowls and top with grated cheese and crushed chips.

Enjoy!

The Lost Art of Hospitality

After a very long hiatus, I decided it was time to resurrect this blog. What made me think of this was sitting at the dinner table at Sheila’s on Saturday. We had gone over to spend the day and work on getting some things ready for Josiah. Sheila cooked us a good lunch of enchiladas and beans (with chips and homemade salsa). I tried to remember the last time that I had been to someone else’s house for a meal (other than for potlucks). I couldn’t remember. That really made me sad, because it showcases how society has changed over the years, and hospitality is becoming a lost art. (I’m not discounting potlucks…they are an especially generous form of hospitality! It is just that entertaining individuals/single families is such a valuable way to truly get to know one another.)

In Romans 12, Paul is talking about the different gifts that we have as Christians and how we should utilize them. One of these gifts is hospitality, which is defined as entertaining strangers, and he says that we should be “given” to hospitality. To be given to something means that we actively pursue it…it doesn’t just happen. This same word is used in the following passage:  Let brotherly love continue. Be not forgetful to entertain strangers: for thereby some have entertained angels unawares. (Hebrews 13:1-2 KJV)

In the qualifications of an elder or bishop, one of them is listed as given to hospitality:  A bishop then must be blameless, the husband of one wife, vigilant, sober, of good behaviour, given to hospitality, apt to teach; (1 Timothy 3:2 KJV). In this verse, the word means a lover of or user of hospitality. Even though this is meant for elders, the qualifications of elders are really just exhibiting a mature level of Christianity. This same word is also used in 1 Peter:  And above all things have fervent charity among yourselves: for charity shall cover the multitude of sins. Use hospitality one to another without grudging. (1 Peter 4:8-9 KJV). I included the preceding verse also, because it is love that drives our hospitality. If we have the fervent love for one another that we should have, we will naturally want to show hospitality to one another.

Dennis and I have always loved to entertain. During our early years of marriage, and while the kids were growing up, we frequently had our house filled with guests. Dennis pushed me to entertain even when I didn’t really want to:  the house wasn’t presentable, we really didn’t have room, I didn’t really feel up to it. I learned through those times that it isn’t about having a nice home or going to a lot of effort to impress people…it was about sharing your home (and hearts) with others. I will NEVER forget the time when we had 60 people over for sandwiches in our 14x56 foot mobile home! I was afraid the walls would blow out! Some of the people may have been offended by being crowded into such a small space (when it was time to offer thanks…afterwards, people spread to the out of doors), but I think most of them just enjoyed spending the time together.

However, as society has changed, so have we…to my dismay and embarrassment. When I look back, it has been over 9 months since I’ve had anyone over for a meal or overnight stay, other than Daddy and Bobbie and my kiddos. That truly shames me! It isn’t that spending time with family isn’t important, because it is.  However, Christians are also our family! When I try to evaluate why it has been so long, the excuses that come up are the same old ones that I struggled with in our earlier years:  the house isn’t fit for company (because of our construction); we don’t have room (also because of construction); or I don’t feel like it (I’ve had my hands full with other things). Why have I forgotten the lessons learned when I was younger? Why do I now feel like I need to impress people rather than just open my home and heart to them?

As much as we try to “be in the world, not of the world”, it is hard to avoid succumbing to the pressures of society. Now, more than ever, social media has tried to convince us that we should all have homes that are showplaces. People don’t just host a meal, they make a presentation out of it so they can post it on Instagram or Facebook. Plus we are all “too busy” to have time to spend time with our brothers and sisters in Christ. It seems to be a challenge for a lot of people to carve out a couple of hours on Sunday to assemble to worship God, much less spend several more hours entertaining one another. Again, I am as guilty as the next person. It is too easy to find excuses for not having folks over for a meal…or just to hang out! Shame on us!

If I’m not worried about what Daddy and Bobbie, or my kids and grandkids, think about coming over to displaced furniture and bare concrete floors and more dust than I’d like to admit on everything; then why should it concern me to have others over under the same conditions? Are people really that shallow that they are only interested in seeing a perfect house, or are they more interested in the sweet fellowship that we can enjoy when we share a meal or have overnight guests? We need to move past this! We need to revive the art of hospitality again!

Meditations while Mowing

As I've mentioned before, I'm not fond of mowing.  However, it is one of those mindless activities that allows you to ponder.  This morning I was thinking about our service to others and common excuses used why we don't do more.  I think we tend to get bogged down with our own "stuff".  We focus on our own issues, whether they be emotional or physical, and think we are too tired or feel too bad or can't think about anything else at the time.  Don't get me wrong, I realize that there are times when we are almost paralyzed by our grief...and we need to take the time to grieve!  But often we find ourselves getting "stuck" in our pain.

In the grief class that I'm taking, through CASA, we recently learned about STERBs:  short term energy relieving behaviors.  STERBs are those things that we use to dull or forget our pain.  It can be as harmful as alcohol or as innocuous as exercising or watching tv.  If those things are being used to keep us from facing our grief (grief is sadness over any loss OR CHANGE, not just death of a loved one), they are unhealthy.  I think, however, that sometimes a STERB can be a good thing (obviously NOT drinking or overeating or overspending, etc...).  Sometimes we need a short term break from focusing on our pain.  I believe that focusing on helping someone else with their situation is a great STERB!

One thing that I have learned in my (almost) 56 years of life is that EVERYONE has "stuff"!  Pain is inevitable in this world, and most of us are dealing with a difficult struggle at any given time.  If we constantly focus on our "stuff", we never see how much we can help others.  Some of the best people to offer comfort to someone in pain are those who have also suffered...or those who are also suffering!  Even those with physical limitations can reach out and help others.  One of the most physically "challenged" people I know is Heather.  Her struggles with lupus and her heart condition, as well as all of the colon and kidney problems that she has, leaves her too weak and in pain to get out and do much.  However she has managed on several occasions to help organize and serve at a "soup kitchen".  When she can't leave her house, she still manages to pick up the phone to call and encourage others who are struggling or suffered loss.  Everyone has something that they can offer to others!

So my encouragement for the day is to not get bogged down in your own pain and struggles, but use the compassion and wisdom that you learn through them to reach out to others. 

Philippians 2:1-4 If there be therefore any consolation in Christ, if any comfort of love, if any fellowship of the Spirit, if any bowels and mercies, Fulfil ye my joy, that ye be likeminded, having the same love, being of one accord, of one mind. Let nothing be done through strife or vainglory; but in lowliness of mind let each esteem other better than themselves. Look not every man on his own things, but every man also on the things of others.

365 Days of Thanksgiving

I'm going to challenge myself to finding at least one thing to be thankful for every day for the next year.  I'm not talking about the usual pat things that everyone says.  I'm talking about noticing something every day that happens and thanking God for that blessing.  I think we sometimes overlook the little everyday things that are blessings in our lives.  I want to become more aware of these small (or large) happenings and give thanks to my loving Father for taking care of such "incidentals."

Day 1:  Two things came to my mind this morning.  First, I am so thankful to be able to blow my nose!  Up until a few years ago, when I had sinus surgery, I couldn't do this simple task.  I ended up with a LOT of sinus infections because of it!  Now it is such a relief to be able to relieve myself of that uncomfortable stuffiness!  (Sorry if this is a little gross to anyone, but it is SUCH a blessing!)

Secondly, I'm thankful for our meat slicer that I use to make jerky.  (Today is jerky day!)  It is so nice to quickly and uniformly slice up a hunk of venison for drying into this wonderfully tasty treat. 

1 Thessalonians 5:18  In every thing give thanks: for this is the will of God in Christ Jesus concerning you.

Learning from baby birds

Psalms 81:10 I am the LORD thy God, which brought thee out of the land of Egypt: open thy mouth wide, and I will fill it.

This verse was used in a lesson Sunday.  Although I have read Psalms many times, I don’t remember noticing this verse before.  It really caught my attention this time tho. 

I love this imagery.  A baby bird, when it hears or sees it parent will throw back his head, open his mouth, and eagerly wait to be fed…trusting that the parent bird will deliver.  Isn’t that how God wants us to be…trusting Him and eagerly awaiting Him to fill us.  This is so true on both physical and spiritual levels.

Matthew 6:25  Therefore I say unto you, Take no thought for your life, what ye shall eat, or what ye shall drink; nor yet for your body, what ye shall put on. Is not the life more than meat, and the body than raiment? [26] Behold the fowls of the air: for they sow not, neither do they reap, nor gather into barns; yet your heavenly Father feedeth them. Are ye not much better than they? [27] Which of you by taking thought can add one cubit unto his stature? [28] And why take ye thought for raiment? Consider the lilies of the field, how they grow; they toil not, neither do they spin: [29] And yet I say unto you, That even Solomon in all his glory was not arrayed like one of these. [30] Wherefore, if God so clothe the grass of the field, which to day is, and to morrow is cast into the oven, shall he not much more clothe you, O ye of little faith? [31] Therefore take no thought, saying, What shall we eat? or, What shall we drink? or, Wherewithal shall we be clothed? [32] (For after all these things do the Gentiles seek:) for your heavenly Father knoweth that ye have need of all these things. [33] But seek ye first the kingdom of God, and his righteousness; and all these things shall be added unto you. [34] Take therefore no thought for the morrow: for the morrow shall take thought for the things of itself. Sufficient unto the day is the evil thereof.

Matthew 5:6 Blessed are they which do hunger and thirst after righteousness: for they shall be filled.

I hope to carry that picture in my mind and remember to be like the baby bird, throwing open my mouth (and heart) and allowing God to fill me with His goodness and blessings!

Ironing

I was ironing Ricky's shirts last night and got to thinking....  First of all, ironing always makes me think of Granny.  She "took in" ironing for as long as I can remember...trying to help out with the family expenses.  I can still see her standing in the kitchen in front of her ironing board, listening to Swap Shop on the radio, perspiration trickling down her face.  (No air conditioning in her house...except for a window unit to cool the living room when company came... and a swamp cooler in the guest bedroom.)  To this day, I love the smell of freshly starched laundry.

I began to think about ironing as a metaphor for our purpose as mothers and homemakers.  I mean, isn't that what we do...smooth out the wrinkles?  Of course, literally we care for our family's clothing so they will look nice in public.  (Pr 31:21 She is not afraid of the snow for her household: for all her household are clothed with scarlet.)  But we also "smooth out the wrinkles" in so many more ways.  When the kids or husband come home from a rough day, we try to encourage them and make them feel better.  We send them off with a good meal in their bellies, lunches packed...ready to face their day.  We schedule appointments, buy supplies, clean up after them, etc...."smoothing out the wrinkles"...making their lives run a little easier.  When they can't sleep at night because of stress or emotional pain, we listen patiently and try to lighten their load.  Even when we see them doing something they shouldn't and have to correct them (in meekness - Ga 6:1  Brethren, if a man be overtaken in a fault, ye which are spiritual, restore such an one in the spirit of meekness; considering thyself, lest thou also be tempted.), we are still "smoothing out the wrinkles." 

I think I will approach this less than desirable chore with a different attitude from now on.  As I slide the hot iron across the fabric, I will think about what more I can do to "smooth out the wrinkles" for my family.  Happy ironing!

Col 3:23 And whatsoever ye do, do it heartily, as to the Lord, and not unto men;

Let's round this thing up!

Well, I've finally come to the end of this segment.  (Whew!  Aren't you relieved?!)  Tenth place on my list was a 5-way tie…and all were chicken!  CrockPot Rotisserie Chicken is a good alternative (especially during hot weather) for the Sittin’ Up Chicken that we love so much.  I use the same spice/herb mixture to coat the chicken, put it in my crockpot (that has been sprayed with Pam), cover and set on low (no need to add any liquid).  It produces tender, moist, tasty chicken for dinner, plus provides leftovers for another dish later in the week.  You don’t get the good, crispy skin, which the young’uns really like, which is why I relegate this recipe for days that I don’t want to heat up the house by running the oven.  It is also handy when I'm going to be gone all day. 

I make my Chicken Fajitas using chicken tenderloins (regular size breasts are way too big nowadays!).  I buy them frozen in the 3-pound bag and keep them on hand all the time.  They are SO versatile!  In warm weather we cook them out on the grill, but they can also be cooked up quickly in my George Foreman grill, or stir-fried.  As a special treat, I sometimes substitute jumbo shrimp.  Um mmm!

Chicken Chardon is another fairly new recipe.  It is easy to throw together and cooks up moist and tender.

Chicken Chardon

8 Chicken breasts or tenders

egg

salt and pepper to taste

2 tsp. garlic powder

1 cup bread crumbs

1/2 cup grated Parmesan cheese

1 pound sliced fresh mushrooms

1/2 stick butter, melted

1 Tbsp. fresh lemon juice

1 tsp. chopped fresh (or 1/2 tsp. dried) parsley

Preheat oven to 375 degrees.  In a shallow bowl, beat the egg with salt, pepper and 1 tsp. garlic powder.  In a separate dish, mix bread crumbs with another teaspoon of garlic powder and Parmesan cheese.  Set aside.

Mix together melted butter with lemon juice.  Pour 2/3 of the butter mixture into the bottom of a 9x13 inch baking dish.  Spread mushrooms in an even layer in the bottom of the dish.  Dip each chicken breast into the egg mixture, then into the bread crumb mixture.  Place on top of the mushrooms.  Drizzle remaining butter over chicken and sprinkle with parsley.

Bake uncovered for 45 minutes until chicken is golden brown and juices run clear.

*     *     *

Fantasy Crepes are an old favorite recipe that uses leftover chicken.  Mushrooms and green onions are sautéed in butter, then chicken and grated cheddar cheese are added, and the resulting mixture is rolled up into crepes and baked.  This meal requires a bit more time and effort, but it is well worth it!

Fantasy Crepes
3 eggs, beaten
2/3 cup flour
1/2 tsp. salt
1 cup milk
*******
2 cups (1/4 lb) mushroom slices
1/4 cup sliced green onion

 11/4 cup butter

3 Tbsp. flour

salt and pepper

1 cup milk

2- 1/2 cups cheddar cheese, shredded

1- 1/2 cups cooked chicken, diced

Combine first 4 ingredients and beat until smooth.  Let stand 30 minutes.  For each crepe, pour 1/4 cup batter into a hot, lightly greased 8" skillet (non-stick is preferred).  Cook until underside is lightly browned and top looks dry.  Remove and set aside to cool.  Repeat with remaining batter.

Saute mushrooms and onions in butter; blend in flour and seasonings.  Gradually add milk; cook, stirring until thickened.  Add 1- 1/2 cups cheese, stir until melted.  Stir in chicken. 

Fill each crepe with 1/4 cups mixture; roll up.  Place in 11x7" baking dish.  Bake at 350 degrees for 20 minutes.  Top with remaining cheese; bake until melted.

*     *     *

I have experimented with many stir-fry dishes over the years and have finally settled on my favorite:  Chicken Fried Rice.  Most of the work is in the prep, then everything is stir-fried at the last minute.  It is a good one-pan meal!  (Actually it takes 2 pans, since the rice has to be precooked.)

Benihana Style Fried Rice

chicken breasts or tender, sliced thin

steamed rice

2 eggs, slightly beaten

chopped onion, carrot, green onion (or whatever veggies you prefer)

oil

1/2 tsp. sesame seed (opt)

minced garlic

butter

soy sauce

salt and pepper

Stir fry onions in hot oil in wok for about a minute, add garlic and continue cooking another minute.  Remove from pan and set aside.  Add carrots (and/or other veggies) to hot oil and stir fry until crisp-tender, remove and set aside. 

Add more oil to wok and stir fry chicken until cooked through.  Remove and set aside.

Melt butter in wok.  Add eggs and cook, stirring constantly until done.  Add more butter to pan, melt, and then add rice.  Cook and stir until rice is coated with melted butter and is starting to dry.  Add sesame seed, if desired, and precooked veggies and chicken.  Season with salt, pepper and soy sauce.  Continue to cook and stir until well mixed.

(The secret to its great taste is LOTS of butter!)

*     *    *

Well, I hope you have enjoyed the recipes and getting a peak into our eating habits.  Keeping track of your meals can be really beneficial in providing a good variety of favorite dinners for your family.   Happy cooking (and eating)!

1Ti 6:8 And having food and raiment let us be therewith content.

Diversity: soup, shrimp or meatloaf

Ninth place on my most prepared meal list was another 3-way tie:  Italian Chicken Vegetable Soup, Garlicky Baked Shrimp, and Meatloaf.  The soup is a wonderfully fresh tasting concoction of (lots of) fresh veggies, canned tomatoes, broth and herbs (fresh or dried).  I either cut up chicken breast meat and saute it or used leftover chicken or turkey. 

Italian Chicken Vegetable Soup

chicken breast, cut up (either fresh or leftover)

olive oil (for browning fresh chicken)

2 cans Italian-style diced tomatoes

 6 cups chicken broth

2 cups kale, chopped

2 cloves garlic, minced

1 cup onion, chopped

2 cups baby spinach, chopped

2 small zucchini, cubed

1 med. red bell pepper, chopped

1/4 tsp. red pepper flakes

2 tsp. fresh finely chopped thyme (or 1/2 tsp. dried)

1 tsp. fresh finely chopped oregano (or 1/2 tsp. dried)

salt and pepper to taste

1/4 cup fresh basil leaves  (or about 1 tablespoon dried)

Place all ingredients in a large soup pot.  Cover and bring to boil over high heat.  Reduce heat to low, simmer for about 10 minutes.  Makes enough for a crowd, but is also good leftover.  (I usually half the recipe.)

*     *     *

I never used to cook shrimp, except on VERY special occasions, until after all the kids left home.  Then I started occasionally buying a package of frozen raw shrimp at WalMart and cooking it for Dennis and myself.  Now I serve it at least once a month, either as shrimp scampi or Garlicky Baked Shrimp.  It is a bit pricier than what I normally spend on a meal, but we love shrimp!

Garlicky Baked Shrimp

1 lb. raw shrimp, deveined and peeled

4 cloves garlic, minced

2 Tbsp. white wine

salt and pepper

2 Tbsp. melted butter

1/4 cups Panko bread crumbs

2 Tbsp. fresh Italian-leaf parsley, chopped (or 2 tsp. dried parsley)

half a lemon

Preheat oven to 425 degrees.  In a bowl, combine shrimp, garlic, and white wine.  Stir to combine, then pour into a baking dish and spread out evenly.  Season with salt and pepper.

In another bowl, mix melted butter, Panko and parsley until well combined.  Sprinkle evenly over shrimp in baking dish.   Squeeze lemon juice over all.  Bake until shrimp are pink and opaque, about 15-18 minutes.

 Pr 15:17 Better is a dinner of herbs where love is, than a stalled ox and hatred therewith.

I shoulda been Italian!

There was a 3-way tie for 7th place on my list:  Stovetop Chicken Parmesan, Taco Soup, and Spaghetti.  All three are quick and easy recipes that I've tweaked over the years until I got them the way we like them.  Eighth place was probably my best company dish:  lasagna!  (Have I mentioned that I should have been born Italian?)

I have always loved lasagna, and it has been a favorite meal for guests and family for many years.  However it makes such a LARGE amount that I generally restricted it to when we had company.  Then I discovered lasagna rolls!  I only make up the number I need (generally 1 per person) plus an extra for Ricky to have for lunch.  My recipe for lasagna has also undergone transformations over the years.  I love the recipe that I am currently using.  It has meat cooked in an easy canned tomato sauce, ricotta, provolone, and grated Italian cheeses, and is topped with a white sauce and marinara sauce (out of a jar).  I still go back to the traditional layered lasagna when I cook for company, but it is nice to have a smaller version that I can fix just for us!

Lasagna Rolls

1 lb. ground meat (of course, that means venison around here, but lean beef works well too)
1 tablespoon minced garlic
1 can Italian style diced tomatoes
salt and pepper
basil, oregano, or Italian seasoning
lasagna noodles, cooked
1 carton ricotta cheese (I use low-fat)
1 egg, slightly beaten
provolone cheese
shredded Italian style cheese or mozzarella
1 jar marinara sauce
2 tablespoons butter
2 tablespoons flour
2 tablespoons chicken granules
1 cup half and half or cream
parsley  (chopped fresh, if you have it...dried, if not)

Brown meat in skillet in olive oil, drain, if needed.  Add garlic and cook another minute, stirring.  Add tomatoes to skillet and season with salt, pepper and basil.  Simmer while cooking noodles.

In small mixing bowl, combine ricotta cheese and egg.  Mix well.

Preheat oven to 350 degrees.  Pour a small amount of marinara in shallow baking dish.  Now, make your rolls: Lay a noodle flat on your work surface.  Spread ricotta cheese mixture all along the top.  Tear provolone cheese slice in half and layer over ricotta.  Spoon on some of the meat/tomato mixture and sprinkle with shredded cheese.  Roll up and place, seam side down, in baking dish.  Repeat until all the noodles have been filled and rolled.  Sprinkle with more shredded cheese.  (Freeze any extra meat to use at a later time.)

Make white sauce:  Melt butter in a medium size skillet.  Stir in flour and chicken granules and cook, stirring, for about a minute.  Pour in cream and stir with whisk until sauce thickens.  Remove from heat and stir in parsley.  Pour white sauce over lasagna rolls.  Spoon marinara sauce over white sauce.

Bake for 30-40 minutes, until hot and bubbly.

Serve with a good, hot, crusty bread and a green salad.  Your mouth will love you!

Isa 55:2 Wherefore do ye spend money for that which is not bread? and your labour for that which satisfieth not? hearken diligently unto me, and eat ye that which is good, and let your soul delight itself in fatness.