Category Archives: Hospitality

Zucchini Walnut Anise Sandwich Cookies

Before I get to these lovelies, (which I’m sure you’re dying to try) I have been reminiscing of high school gym class.  Worst yet, first day of gym class as a freshman.  Oh, and it’s co-ed.  For me, nothing could have been worse.  I wasn’t uncoordinated or even the last to be picked for teamsContinue reading “Zucchini Walnut Anise Sandwich Cookies”

Local, Seasonality, Farmer’s Markets

I don’t know what it’s like in your neck of the woods, but here in Bellingham, many people within the community adhere to a buy local, seasonal, fresh food, know the source of your food, truly organic & natural sort of lifestyle.  I’ve mentioned here & here about the book Animal Vegetable Miracle, which is both inspiring & thought provoking when it comes to eating seasonally & locally.  It wasn’t until recently that I actually watched Food Inc.  I know, I know–I figured I knew the jist of it & had read other books about the subject, so I wasn’t in any rush to watch it.  Plus, it’s one of those films that you really need to be in the right mindset to sit down to watch.  And in case you’re not much of a reader, or in general you haven’t viewed it yet–then please do. I think it will make you question the sources of your food & what you can do about providing yourself, your family & others with truly good food.

Food Inc Poster

I wouldn’t call myself an animal rights activist and I’m definitely not just an herbivore.  However, I think over the years in reading Genesis & seeing one of God’s commands to Adam & Eve was being a steward of the Earth–it’s about treating the source of our food well.  In looking at the Israelite tradition of sacrificing an animal, they were given specific instructions from God on how to be humane about the kill & use the whole animal (meaning they did not let this animal die for nothing & throw away the animal’s meat).  Well, after viewing Food Inc. I wasn’t comfortable seeing how the chickens, pigs, & cattle were treated, in order to give food to the masses.  It was as though sanctity of life was thrown to the wind.  The chickens were bred to get fat more quickly than is actually right, in order to produce more chickens in less amount of time.  Meanwhile, these overstuffed birds are too big to walk more than a couple steps.

But the part that hit me the most as a mom was seeing a mom who’s son died after eating a burger on a family vacation, due to e.coli found in the meat.  Her son, Kevin, was around the same age as my oldest.  It made me think of stopping eating fast food in general, where I’m getting my meat sources, & how much would it cost to get meat sources from local families/businesses.

On Meat: I know that when you look at grass-fed beef, open-range/pastured chicken & eggs, & pork–it can get rather expensive.  At least upfront costs are much more expensive.  However, if you take seriously the command in the garden to be stewards of the Earth and look at factory-raised chicken going for $4.00 for a whole broiler–they aren’t factoring in:

  1. environmental impact
  2. health implications upon the consumer
  3. the farming practices of raising the chicken
  4. the money going back into the community you live

I’m sure there are other hidden cost factors that I haven’t mentioned as well.  One option is searching your farmer’s market, 4-H, or internet for local resources of buying a share of a beef cattle, pork, broiler chickens & turkeys.  You can typically buy a quarter, half or whole beef cattle & pork, while buying the whole chicken or turkey.  As for the beef & pork, it is cheaper to buy the whole versus the quarter.  In which case, you could go in with another family (or more).  Check out Eat Wild to find out what is available near your home.

Pastured eggs

On Eggs: Our family probably goes through two – three dozen eggs a week.  We don’t buy as much meat, so I make up in the protein department with eggs.  My oldest absolutely loves them and I’m happy both my girls are runny yolk lovers (is there anything better?).  If you are fortunate to raise your own hens to get eggs–well more power to you.  Here are a couple things to note about egg terminology:

  1. Just because it says “Organic,” does not imply that the hens are free roaming, or even see daylight.  It’s unfortunate to see how this word is more of a marketing plow than standing for the spirit of the word.
  2. Cage-free does not mean the hens are free roaming either.  Nor does it mean they see daylight, get outdoors–it simply means they don’t live in a “cage.”
  3. Free-Range, you would think this would mean the hens are free roaming; however, it’s not necessarily true.  Some just might; but, it is more along the lines of the hens living in a barn with the doors open to a limited bit of outdoor space.  This does mean they get to go out; yet, it could also mean the door is only open at certain times, which limits their intake of bugs & insects to enrich the yolk.  This could also mean that they are in a caged area outside to protect them from predators.
  4. Pastured eggs means the farmer allows the chicken to be outside everyday.  You would have to ask the farmer as to how long they are outside.  The hens eat earthworms, bugs, & other protein enriching critters, which enriches their eggs.  For more info on pastured eggs, go here.

The right is pastered egg

I bought two dozen eggs at the Farmers Market this Saturday.  Today I poached eggs for breakfast and the yolk was totally superior to the other types of eggs I have bought in the past.  It was a bright orange color, while other eggs have been a pale yellow.  One thing I do know is how much more expensive it can be to buy pastured eggs versus factory farmed eggs (sometimes a $3.00 difference).  Here are pastured egg farms in Whatcom County:

On Local & Seasonality:  I really do delight in going to the Farmers Market in Bellingham.  It’s more than just vegetables, artisans, farmers, etc.  It’s the experience.  I have a bit of a ritual in going with my three year old.  We both have our baskets and I look at what is available (in season), while seeing what I actually need in our house.  If you are one who is an aesthetic, than know that you can only use a fraction of what you buy.  I can easily get overwhelmed by the peak of the season availability.

We buy a $1.00 brown sugar shortbread cut out cookie with icing on top from Mt. Bakery about midway through the trip.  We check out what single flower we can get (or find on the ground).  And then, I want to get vegetables that will be out of season before I know it and savor it.  I have been only buying a small portion, in order to spend my money on the best of the best.  Asparagus for instance.  It only has about a 5-6 week window, so we get it.  Eggs are always used in our house, so I buy two dozen.  When strawberries become available, that will be on my list.  I’ve been thinking a lot about eating the fruit & vegetables when they are available and having it constantly in our home while we can.  There is such a difference from eating strawberries farm-direct in June versus ones shipped from Mexico in February.  This is what I’ve been trying to do in our family.

However, is that to say we haven’t eaten strawberries from California recently?  No.  I guess I just don’t make a habit out of it, but I do buy them when my three year old puts them in her little “customer-in-training” cart.  Because I value her want & need to be my helper at the grocery store.

We have used a produce delivery service, Dandelion Organic, which I have been very pleased with.  I have chosen a delivery every other week.  They have a personal bin & a harvest bin.  We get the personal bin and it’s full of organic produce.  They give a list of recipes, in case you don’t know what do with sunchokes, kale raab, or beets.  I have been getting this delivery for over a year now & I’ve been impressed with them a lot.  I might be ending our delivery for a while, because I am wanting to get a CSA instead.

CSA stands for Community Supported Agriculture.  It is basically buying a share of the farm.  There are variations as to how much you want to buy, how long you want it to extend to, and if you want to add extras.  Here are some CSA options in Whatcom County:

  1. Holistic Homestead
  2. Cedarville Farm
  3. Alpenhorn Farm
  4. F.A. Farm
  5. Bellingham Country Gardens

You can go to Community Food Co-op for a complete listing, as some do not have a website, but have information on their farm.

This whole eating healthy, living in an economically unstable environment, making ends meat is a tough paradigm to live under.  My friend Hilary said to me a while back about her friend saying, “Well, buying organic or locally is a nice idea, but not everyone can afford to do that.”  She replied, “Yeah, I know, but maybe it’s up to those of us who can, in order to bring the costs down.”  That has got me thinking about what is my role in this Slowfood/buy local/in season/organic movement.  What do I compromise and what do I not?  Do I buy pastured eggs, but not organic milk?  Do I buy grass-fed beef, while not caring as much about organic produce?  It is hard to draw a line.

What I do know is I am called to be a steward of the Earth.  There are many non-Christ followers doing a better job at this than Christ followers, and that’s a shame when given the Genesis story of the creation.  I’ve seen many blogs devoted to eating this way (Christian and non) and I cannot help but think, how do they afford it?  What is unreasonable & reasonable when it comes to buying food?  Considering your family budget, do you think buying organic or grass-fed or pastured meat is even an option?  How have you made it work?  Do you do most of the preparation of your food–how much time does that take you?  Please add to the discussion.

Receiving the Gifter

Our church body has been going through I Corinthians since September.  I have to say that it’s been a wonderful & fulfilling process digging through this letter.  It hasn’t been a quick study, which makes me feel like I have bypassed those awkward first couple of dates and now I’m building a relationship.  One thing we as a large body are doing is memorizing this passage in the Lenten season:

So whether you eat or drink or whatever you do, do it all for the glory of God. Do not cause anyone to stumble, whether Jews, Greeks or the church of God— even as I try to please everyone in every way. For I am not seeking my own good but the good of many, so that they may be saved.  Follow my example, as I follow the example of Christ.

Just the night before I was talking to Ben about stuff in my life revolving around this verse.  One of those things was on food and the ability to use it as an idol of sorts, or even use it to snuff other people.  What got me thinking about it was my friend Talia asking us moms at our Thursday morning playgroup about advice on cooking a steak.  I found myself desperately wanting to give my input and mainly so I would continue to be known as the person who is most knowledgeable about food.  I recalled different instances to Ben that I have done this in the past month.

Most of this was due to pride.  However, what got me thinking a bit further was how easy it is to turn on a snobbery about food.  Not only food, but places I will shop, items I will buy, mantras I will endorse.  Food is such a sticky subject when you get right down to it.  It serves a basic need and provides a creative outlet.  It nourishes & sustains; as well as, stimulates & binds.  I love food for all these reasons.  I am convicted by what I choose to buy for my family, trying to ensure quality while maintaining a modesty, if you will, for those who are starving.  I also understand that as you eat more food, your palate broadens and you become more picky about what you will put into your body.

In Bellingham, we have been a “Green” city long before it was vogue.  Composting, buying local, grass-fed, organic weren’t just marketable clichés, but a way of life for many.  And as we’ve been studying the church of Corinth and some of their issues it has got me thinking about how as a Christian our issues may be different, but attitude has not.  In looking at my culture in my town, these “organic, buy-local, free-range, farmer’s market from the Earth” values are good.  It is both the Christian and the non, seeking to be stewards of the Earth.  However, where I feel like I personally have gone astray is when I’ve taken these inherently good values and made them more important than the person giving a gift.  Let me break it down into a simple story if you’re not tracking with me.

My mom said to me about four years ago that she could get some gift cards from her work (due to some reward thing) for Wal-Mart, which could go towards anything I needed for our first child (I was pregnant at the time).  Now, many people shop at Wal-Mart, but at this moment in time, and then, I don’t–due to moral convictions.  However, what I said in response to my mom is what I would define as a snobbery, which is putting my “values” ahead of the person.  I told her that I wouldn’t really want the gift card, because I don’t want to support Wal-Mart and what they stand for.  In my ignorance, I was thinking I was stomping on feet of injustice.  But really–I was stomping on the generosity of my mother trying to give anything she had for me.  I was putting what I would call a good value ahead of the person.  I was lacking love.

It’s exactly as the writer says in the thirteenth chapter of I Corinthians, “If I give all I possess to the poor and surrender my body to the flames, but have not love, I gain nothing.”  Whenever I put my own agenda, values, or convictions (even if they’re good) ahead of a person who is created in the likeness of God, I defecate on them, because I lack love.  When I snub off a gift of factory farmed chicken, tasteless steak, plastic made toy, dessert from a box, or even (shall I say it) coffee from Folger’s, if I have let these stand above the person, I have lacked love.

But…I don’t want to end with you (or me) thinking it is never okay to hold to standards we’ve set forth.  For me, I have a standard of eating cake from scratch for instance.  However, if my friend invited us over for dinner and she made it from a box, I’m not going to say, “no thanks,” because of it.  Instead, I’m going to delight that my friend loved me enough to prepare something for me; regardless, if it meets my standards, because she meets God’s standards and that’s what love is.  Because I want to receive the gifter more than the gift (yes I know gifter is not a word).

So as any good friend (that I hope to be, even if we’ve never met), I want to share this tangible gift, which comes in the form of creamy, semi-modest, yet flavorful tomatoey (c) goodness.  I have made it a couple times, but the most memorable was for a group of graduating college Seniors for their banquet.  The director of the group had been to many of these banquets over the years and told me this main dish (and the dessert Panna Cotta with Balsamic Strawberries) was the best Senior Banquet meal he had ever had (that’s at least 20 years worth).

Creamy Tomato Sauce with Pasta (printable recipe)

This is an easy gift to give and I doubt many people would refuse it.  It has depth of flavor, creamy, great texture and invites you to serve up another bowl.  Recipe is adapted from Cooks Illustrated.

Ingredients:

  • 3 Tb unsalted butter
  • 1 ounce prosciutto, minced (about 2 Tb)
  • 1 small onion, diced fine (about ¾ cup) [I used shallots this time around]
  • 1 bay leaf
  • pinch of red pepper flakes
  • Kosher salt
  • 3 medium garlic cloves, minced
  • 2 Tb tomato paste
  • 2 ounces oil-packed sun-dried tomatoes, drained, rinsed, patted dry, and chopped coarse
  • ¼ cup plus 2 Tb dry white wine
  • 2 cups plus 2 Tb crushed tomatoes (from one 28-ounce can) [I used whole tomatoes and crushed them in the pan]
  • 1 pound pasta (use a short pasta, ziti, penne, or fusilli)
  • ½ cup heavy cream
  • ground black pepper
  • ¼ cup chopped fresh basil leaves
  • Grated Parmesan cheese, for serving

Directions

1.Melt butter in medium saucepan over medium heat.  Add prosciutto, onion, bay leaf, pepper flakes, and ¼ teaspoon salt; cook, stirring occasionally, until onion is very soft and beginning to turn light gold, 8 to 12 minutes.  Increase heat to medium-high, add garlic, and cook until fragrant, about 30 seconds.  Stir in tomato paste and sun-dried tomatoes and cook, stirring constantly, until slightly darkened, 1 to 2 minutes.  Add ¼ cup wine and cook, stirring frequently, until liquid has evaporated, 1 to 2 minutes.
2.Add 2 cups crushed tomatoes and bring to simmer.  Reduce heat to low, partially cover, and cook, stirring occasionally, until sauce is thickened, 25 to 30 minutes.
3.Meanwhile, bring 4 quarts water to boil.  Add pasta and 1 Tb salt and cook until al dente. Reserve ½ cup cooking water; drain pasta and transfer back to cooking pot.
4.Remove bay leaf from sauce and discard.  Stir cream, remaining 2 Tb crushed tomatoes, and remaining 2 Tb wine into sauce; season to taste with salt & pepper.  Add sauce to cooked pasta, adjusting consistency with up to ½ cup pasta cooking water.  Stir in basil and serve immediately.  Top with Parmesan.

Crafting Hospitality

Last night as I was pulling the pork apart, I was reminded of my soon to be brother-in-law’s art show back in August. You see, if you’ve ever met Bob without a long sleeve shirt on or a jacket, you are sure to notice the tatoo of a pig on his forearm. It’s quite catching and then a conversation into the land of pork and all things so wonderful around this magnificent of animals comes protruding forth. Bob is marrying my sister-in-law Amber(Ben’s sister) and I can wholeheartedly say how much we all love him and are very thankful he is joining the family. Not only can we talk food shop, but he knows a thing or two about pottery & ceramics.

It was in August that he had his senior project (via art show)/presentation, where he spoke briefly about his ceramic creations, we toured his exhibit, we ate his pulled pork (that he smoked), drank bourbon & whiskey, and had a wonderful time in doing it. What struck me most (that I have yet to encapsulate until now) on that idyllic Seattle summer evening was what Bob spoke about in regards to his work. He said (paraphrasing) that he viewed his pottery as a form of hospitality. He chooses to create cups, bowls, decanters–some of the more practical items with clay, in order to serve the food he loves (pulled pork, bourbon, waffles for post-Christmas breakfast) for people he loves.

It is through his passion of creating, molding, glazing & firing clay with his hands that he is creating unique forms of hospitality. We as the recipients get a taste of appreciation eating and drinking off these tangible pottery pieces. Bob delivers a bit of his passion & hard work (all forms of hospitable acts) to us. So if you’re one of those people wondering “how in the world can I deliver a bit of hospitality?” I would suggest making a special meal that took a bit more time for your family or guests, pulling out the nicer dinnerware just because, or even lighting candles to communicate that we can intertwine ordinary & sacred time together. Seeing that we take the time to give attention to details occasionally throughout our week.

So, if you’re up for it…you could make this indoor pulled pork. I’m telling you right now that it takes time, but the end result is full reward. When I was pregnant with my youngest I got addicted to pulled pork sandwiches. And ya know that craving has yet to leave my system and I have yet to find a place in Bellingham that satisfies what I’m looking for. However, after eating this last night, I feel like I’ve found it. I was in line at the grocery store and I saw the Cooks Illustrated magazine with the words ‘Indoor Pulled Pork’ and knew I had to buy it, because I don’t have a smoker and C.I. rarely fails me. Well, after a total of 6 1/2 to 7 hours I finally got rewarded for my hard work (more like my patience). This would fall under the category of a comfort yet special dinner with a touch of Southern goodness.

Indoor Pulled Pork (printable recipe)

I think pulled pork topped with slaw is not only quintessential, but essential. These two have a symbiotic relationship, so don’t forget to top it with slaw. I used pork shoulder rather than pork butt and chose the Lexington Vinegar Sauce mainly because I had all the ingredients for it versus the other two options. I would wager to say that you wouldn’t be able to tell that this was cooked without the use of a smoker.

Pork:

1 cup plus 2 tsp salt
1/2 cup plus 2 Tb sugar
3 Tb plus 2 tsp liquid smoke
1 boneless pork butt (5 lbs), cut in half horizontally or pork shoulder strips
1/4 cup yellow mustard
2 Tb ground black pepper
2 Tb smoked paprika
1 tsp cayenne pepper

Lexington Vinegar Barbecue Sauce

1 cup apple cider vinegar
1/2 cup ketchup
1/2 cup water
1 Tb sugar
3/4 tsp salt
3/4 tsp red pepper flakes
1/2 tsp ground black pepper

  1. FOR THE PORK: Dissolve 1 cup salt, 1/2 cup sugar, and 3 tablespoons liquid smoke in 4 quarts cold water in large container.  Submerge pork in brine, cover with plastic wrap, and refrigerate for 2 hours.
  2. While the pork brines, combine mustard and remaining 2 teaspoons liquid smoke in small bowl; set aside.  Combine black pepper, paprika, remaining 2 tablespoons sugar, remaining 2 teaspoons salt, and cayenne in second small bowl; set aside.  Adjust oven rack to lower-middle position and heat oven to 325 degrees.
  3. Remove pork from brine and dry thoroughly with paper towels.  Rub mustard mixture over entire surface of each piece of pork.  Sprinkle entire surface of each piece with spice mixture.  Place pork on wire rack set inside foil-lined rimmed baking sheet.  Place piece of parchment paper over pork, then cover with sheet of aluminum foil, sealing edges to prevent moisture from escaping.  Roast pork for 3 hours.
  4. Remove pork from oven; remove and discard foil and parchment.  Carefully pour off liquid in bottom of baking sheet into a fat separator (or a big enough bowl and use a baster to get the liquid below the fat) and reserve for sauce.  Return pork to oven and cook, uncovered, until well browned, tender, and internal temperature registers 200 degrees on instant-read thermometer, about 1 1/2 hours.  Transfer pork to serving dish, tent loosely with foil, and let rest for 20 minutes.
  5. FOR THE SAUCE: While pork rests, pour 1/2 cup of defatted cooking liquid from fat separator (or from baster) into medium bowl; whisk into sauce ingredients.
  6. Shred pork either with your hands or with two forks into bite-sized pieces.  Toss with sauce and serve on warm rolls topped with coleslaw.

Making the Lexington Vinegar Barbecue Sauce: Combine all the ingredients in a bowl with 1/2 cup of defatted cooking liquid and whisk to combine.

Easy Coleslaw:

1/2 head of cabbage, thinly sliced with chef knife

1 peeled carrot, grated

1/4 cup mayonnaise

1/8 cup (2 Tb) buttermilk

2-3 Tb honey

1 Tb dijon mustard

splash of apple cider vinegar, regular vinegar, or lemon (basically you need an acid)

salt to taste

Mix all the dressing ingredients together and taste.  If it tastes too much like mayo, then add a bit more honey, vinegar & salt.  Dump on the sliced cabbage and grated carrot and toss.

Banana Macadamia Praline Scones

This morning I woke up at 6:00 after going to bed rather late, because I wanted to bring some scones to the worship team I’m blessed to be apart of and where I would be joining at 7:30 this morning (as well as leave some warm, freshly baked scones for my little family).  I love scones for their multifaceted ability and what I might deem as “kitchen sink baking.”  And let me tell you that the scones I made were fantastic with chopped up apples, toasted walnuts, dried cranberries, buttermilk, & making use of whole wheat flour.  However, the sun wasn’t out by the time these came out of the oven and honestly, I needed to get going, so no time for a photo and no recipe for them.

Lucky for you is that I made a different scone last weekend, which were the essence of freshly baked banana bread, except in scone form (does it get any better on a lazy Saturday morning?).  I didn’t get to linger in the aroma of these too long after pulling them out of the oven, because they quickly got devoured by my carbohydrate frenzied daughters. 

A bit of a transition from scones to some of what I’ve been reflecting on this week.  There’s really no easy transition, but an abrupt bump in the road and steering toward another course sometimes.  This would be one of those times.  I have to share that a week ago I went to bed thinking I would delete this blog, cut my losses and call it a good run.  I’ve been discouraged in writing posts, looking at other people’s blogs, and then coming back to evangitality asking myself, “What in the world am I doing with this blog?”  And further asking, “does anyone even read this?…why am I writing?…and who am I writing for?”

And being a thin-skinned, sensitive type, I tend to read into things that aren’t there and over analyze and stop being who I’m designed to be and try to be something I’m not (leading to further insecurities).  So as I was about to hastily pull the plug, a dear friend sent a message to me on Facebook about this blog.  And ya know what, it wasn’t anything profound or big, but a simple reminder for me to take a step back and reflect.  I needed to reflect upon what inspired me in the first place to start this evangitality blog thing (the name which some people cannot pronounce) and get back to that.

So I’ve spent a week not feeling any need to put up a new post, but simply be.  After a conversation with Ben (and many with God after that), he mentioned how I have to ask myself what I want to convey.  He said, “do you want it to become a food blog?  What’s your mission with it?”  Well, I haven’t completely narrowed it down; however, I do know that I’ve felt like I’ve jumped around and haven’t always stayed on track.  What I have figured out is that I am not and never was intending this to solely be a food blog.  There about a zillion food blogs out there and although I absolutely love baking & cooking–I’m not wanting to sign up for being one in a zillion at this point (stubborn maybe).  However, I will still be posting recipes, because it’s a means of hospitality, but I don’t want to limit this to simply food posts.

But I do want this blog to be centered around hospitality, exploring the theoretical aspects of it and practical, sharing stories from my experience and stories of other people who serve as inspirations to further walk this road of evangitality.  I hope you will join me and give me feedback along the way.  I hope you will share your stories of walking out evangitality or people who have walked before or alongside you in these footsteps.  And here’s what evangitality is about

Evangitality is about living out Christ in practical ways, through the monotonous, humdrum of life. It is taking evangelism, which is sharing the ‘good news,’ and mixing it with a welcoming, caring, loving, and safe environment, which we might call ‘hospitality.’

So maybe the next time you are wanting to extend evangitality to someone you know needs to hear this, may I suggest you bring these scones with you, because I’m pretty sure that helps build an instant bridge.

Banana Macadamia Praline Scones (printable version)

These scones were adapted from my Simply Scones book.  Instead of using 100% all-purpose flour, I split it in half using whole wheat pastry flour as well.  If you love banana bread, then these scones will hit that “curl up on the couch-with a cup of coffee-sitting in your pajamas” spot.


Ingredients:

  • ¼ cup granulated sugar
  • 2 Tb brandy or water
  • ¾ cup lightly salted macadamia nuts
  • 1 ¼  cups all-purpose flour
  • 1 ¼ cups whole wheat pastry flour
  • 1/3 cup firmly packed light brown sugar
  • 2 ½ tsp baking powder
  • ¼ tsp salt
  • 1/3 cup unsalted butter, chilled
  • 1 cup mashed ripe banana (2 large bananas)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tsp turbinado sugar for sprinkling

Preheat oven to 375.  Line a baking sheet with parchment paper.

Lightly oil a 10-inch diameter circle on a baking sheet or put down a silipat.  In a small heavy saucepan, stir together the granulated sugar and brandy (or water).  Cook over medium heat, stirring constantly, until the sugar dissolves.  Increase the heat to high and bring the mixture to a boil.  Cook without stirring for 4 minutes, or until the mixture turns amber and caramelizes.  Immediately stir in the macadamia nuts and stir to coat the nuts with the syrup.  Immediately scrape the mixture onto the prepared baking sheet or silipat. Cool for 20 minutes or until hardened.  Transfer the mixture to a cutting board and chop the praline.

In a large bowl, stir the flour, brown sugar, baking powder, and salt.  Cut the butter into ½-inch cubes and distribute them over the flour mixture.  With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs.  In a small bowl, stir together the bananas, eggs, and vanilla.  Add the banana mixture to the flour mixture and stir to combine.  The dough will be sticky.  Stir in praline.

Take the dough and drop it on the parchment lined baking sheet (about baseball size).  Sprinkle with the turbinado sugar and bake for 25-30 minutes.  Once you start smelling the wonder that comes from banana bread take it out and set it on a cooling rack.  Serve warm and be careful to not eat all of them too quickly.

Makes about 8 scones

Palace Temple & Hospitality

When I think about hospitality and what that really looks like…I typically find myself watching other people to see what they’ve come up with.  And on Friday night as Ben and I were sitting in a living room listening to the story of a lady we both know, it was at that moment that I took a mental picture.  I take these pictures of moments that I don’t want to forget.  Unless it’s really standout, I most often forget if I don’t write it down.  Well, here I am, writing it down…it being the story of Trudy & John and The Whatcom Dream.

I’ve heard Trudy’s story a couple times now, but it’s still phenomenal to me.  She grew up knowing & using the welfare system.  Not thinking much about what future she could have, she bought into the system and became a product of all she knew.  There wasn’t a way out until she encountered T.W.D.  However, T.W.D. was more than an organization, but it was people who met Trudy & John where they were.  T.W.D. teaches financial classes to empower those who are financially destitute to give them a hope, yet not a handout.  Trudy would call herself a sassy young woman with the mouth of a sailor (both verbally & what went in).

But, as the members of T.W.D. met her where she was at, she also soon realized that Jesus wanted to meet her where she was at.  She and John got married, started serving the Lord, and moved out of Bellingham’s renown poorest/highest crime rate neighborhood into safe suburbia.  But (yes there’s always a ‘but’), God told her that she needed to move back to the neighborhood where she came from and be evangitality to meet the people where they were at.

So they packed up their stuff, sold their place, and bought the little pink house which was once a well-known meth house on the Texas block.  They were redeeming the evil for the good.  Fast forward ahead and Trudy & John still live in that old meth house, except they have been living out true hospitality to their neighbors & neighborhood.  They have started a community garden, host bonfires, and simply go out through their neighborhood to know the people who live there.  People flock to John & Trudy.  And I think it’s because they emanate a pure goodness.

What struck me on Friday night was something new as Trudy spoke.  She & John are shining lights in their neighborhood and I know they genuinely love their neighbors.  Their authenticity is what makes them so attractive.  But what got me was this…I shouldn’t feel guilty that I’m not living in the “ghetto” doing hard core hospitality.  However, I began to ask God, “what would you have us do and where?”  You see, when you hear stories like Trudy’s you cannot help, but want to pack up all your stuff and give it away for the less fortunate.  Yet, I don’t think that’s necessarily the answer all the time (sometimes yes, most the time…no).  Do I have the answer for myself and my family?  No.

But, what I do know, at this very moment is this.  I truly believe that wherever I find myself, in whatever circumstance, I need to seek out contentment.  When I think about Ben and my dream to own a house suitable for hospitality I can get discouraged.  However, when I think about what we are blessed with…the size really doesn’t matter.  Isn’t it more about making due with what you have?  And when I recall my formative years, it’s not about the size, style, or aesthetic quality of the house which gave me hospitality.  No, it was the about the size of the heart, the style in grace and the attention to detail that the person gave me (as a person worthy of dignity), which brought me hospitality.  It didn’t even matter how immaculate their house was, but how they preserved me as a person.

And that’s what spoke to me the most on Friday night.  Trudy is speaking worth into these people’s lives.  She is doing opposite of what the money changers were doing in the temple 2000+ years ago when Jesus turned over their tables.  She is viewing each person as God’s Palace Temple and that’s not anything to be taken lightly.

But where do I find my place to extend hospitality these days?  Honestly, (and I hope this isn’t a cop out) I think a vast majority comes in the form of mothering.  How do I treat my children as God’s Palace Temple on an hourly basis?  Although most of my time is dedicated to this life-long journey of mothering at the moment, I am constantly seeking where else I can meet people where they are at to reassure them that they too are God’s Palace Temple, which I think is the very core of genuine hospitality.

Split Pea Soup

One of the things I love about food is it’s ability to create emotions and stories (well I guess that’s two).  I’m sure we can all recall those certain foods, which caused stomach upset.  Or better yet are the foods we ate once and have endlessly tried to recreate or capture that moment again.

Split Pea was the former in my food story recollection bank for many years.  It was New Year’s Eve and I was seven years old.  Our church had a Talent Show and being the center of attention seeker I am, I had a performance in mind.  I practiced the song endlessly in my room, in the car and anywhere life found me.  Well, wouldn’t you know it, come New Year’s Eve Eve…I came down with the stomach bug.  No one else in my family did.

And somehow our good family friend offered to have me stay at their house, so my mom could attend the event.  I was in the second day of sickness, so I wasn’t feeling as bad or in need of my mom.  Although I was sad about missing out on the Talent Show, I was happy to spend the night at Mr & Mrs Sievert’s house.  That is until she said she made some split pea soup, which was rare because I was not a picky eater.  However, this was green mush that looked like what comes out of a body, not to be consumed.  It tainted my view of split pea for sometime.  But I’m glad to say that it all changed when my housemate made it in college using some ham from their family farm (does it get any better?).

What are some of your food stories or emotions?  Ones you’ve run away from, ones that resurfaced (like the split pea) and you enjoyed, or ones you’ve tried to recreate?

Split Pea Soup (printable recipe)

This is such a forgiving soup.  If you want to use some chicken or vegetable broth instead, go ahead.  If you want more vegetables or less, go ahead.  You can make it vegetarian easily, but I would recommend using some or all vegetable broth in place of the water, in order to give it that extra depth of flavor.  If you are needing to serve more than 10 people, simply increase the split peas and water amount (ratio of water to split peas–2 or 2 1/2 cups to 1 cup).

Ingredients

  • 1 yellow onion, medium chop
  • 3 cups cubed ham, (I bought ham steaks from Costco, which is sold in three round slabs, 98% fat free but tasty)
  • 4 large carrots, peeled and sliced into 1/8 inch slices
  • 3 cloves garlic, minced
  • 2 cups yukon potatoes, peeled and cut into 1/4 inch cubes or chunks
  • 2 teaspoons kosher salt
  • 2 1/2 – 3 cups dried split peas
  • 8-10 cups cold water
  • 2 bay leaves
  • salt & pepper to taste

Preparation

  • In a dutch oven or large stock pan, add cubed ham & chopped onions over medium heat.  Cook, stirring occasionally.  If your meat or onion is sticking to the pan, then add olive oil.  I didn’t need any, because of the condensation from the meat & onion.  Cook until onions are softened and the some of the ham browns a bit.
  • Add minced garlic, cook for 30 seconds while stirring.  Then, add the carrots, potatoes & salt and cook for 1-1 1/2 minutes.  Add the dried split peas and pour 6 cups of cold water on top.  If the peas & vegetables are not completely covered by water, keep adding one more cup of cold water until they are covered.  Add the bay leaves.  Cover & cook over medium heat, stirring occasionally, until soup begins to bubble.  Once it bubbles, turn heat to low and simmer–keeping it covered.  You can still stir occasionally and checking to see if you need to add more water.  It will take about an hour to an hour and a half to cook to completion.
  • The soup will be done once the split peas turn to mush.  Season with salt & pepper to taste.  Discard the bay leaves and serve warm.  This makes enough for 8-10 servings, so leftovers are a given for a family of four.  Once the soup is refrigerated, it will congeal and you can simply add some water to reconstitute it.

Quicky Sticky Biscuits

I recall a moment in time when our dear friend Hilary asked Ben, “Benny, what would be your top 10 books of all time?”  Now, as my husband is a an avid reader as aforementioned, it would seem difficult to find a top 10.  In fact, he just told me yesterday that he checked out the most books from the library than anyone else in his whole elementary school (back when he was in elementary school).  But, he quickly named one off the top of his head (which is another hard thing for my introverted husband to do…he’s more methodical about his ideas & words), 7 Habits of Highly Effective People.

If I could summarize what it is that he likes about it (as do I), I would say it’s a book of self-discovery put into action.  It helps you find out who you are, what you are capable of and putting it into practice.  This is huge for Ben.  And as I’ve been married to him for 7 1/2 years now and a mother of two, I have SO appreciated this philosophy on life.  It helps with focusing on the areas of life which are important, but not urgent.  An example of this would be setting a date night with Ben, because although the dishes, laundry & bills are the urgent items in life…having uninterrupted time with my spouse is important for the long haul.  It’s learning to not live life putting out the fires (searching at 5:00 what to make for dinner, searching for a snack 20 minutes too late as your child (or you) screams their head off).

As we approach the New Year, our family is writing up a Mission Statement, in order to live in the Important, but not Urgent.  We are seeking to know what is best for our family and what aligns with our values, dreams & beliefs and not some other family.  Our mission statement will give us direction for our long term goals and help us navigate in our short term goals.  It is also mailable, because visions change course and we need to adaptability.  I not only want to create a haven for Ben & the girls (and other children we might be blessed with), but also for people outside of it.  For our extended family, friends, and the stranger & neighbor who we barely know.  My life has been richly blessed by people who extended kindness, grace & overwhelming care when I needed it most.  And sometimes it was surrounding a dinner table with food, while other times it was around a dinner table with a listening ear & loving embrace.

I hope you would be encouraged by the people who have done the same for you, or how you have been that person in times of need.  May 2010 bring you clarity of perspective, dreams to dream & a dinner table open for an invitation.  Maybe these Quicky Sticky Biscuits will cut through the awkwardness and create a yummy slice of hospitality.

Quicky Sticky Biscuits (printable recipe)

Recipe is adapted from the book, Sticky, Chewy, Messy, Gooey by Jill O’Connor.  These biscuits are not for the faint at heart.  They are rich & buttery and they’re not ashamed to show it.  If you’re looking for something light or watching your figure, be warned, as these biscuits will blow your 2010 resolution diet out the window.  BUT, they are definitely amazing and worth bringing to a family brunch (so you won’t be tempted to eat too many).

For the Sticky Pecan Sauce:

1 cup firmly packed light brown sugar

1/2 cup dark corn syrup

3/4 cup (1 1/2 sticks) unsalted butter

1 1/2 cups chopped pecans or walnuts, toasted

For the Biscuits:

4 cups bleached all-purpose flour

2 tablespoons baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons salt

1 cup (2 sticks) very cold or frozen unsalted butter, cut into 16 pieces

1 1/2 to 2 cups cold buttermilk (I used 2 cups)

For the Topping:

1/2 cup granulated sugar

1 teaspoon ground cinnamon

1 stick (4 ounces) unsalted butter, melted (depending on how rich you want them, use 1/4 cup for less rich)

POSITION A RACK IN THE MIDDLE OF THE OVEN AND PREHEAT TO 425F.  Grease a 9×13 inch pan with softened butter or spray with nonstick cooking spray.

TO MAKE THE SAUCE: Combine the brown sugar, corn syrup, and butter.  Melt over low heat.  When the butter is melted, increase the heat to high and bring to a gentle boil.  Cook, uncovered, until the mixture thickens, 3-5 minutes.  Stir in the chopped nuts.  Pour the mixture into the prepared pan and spread evenly.  Set aside.

TO MAKE THE BISCUITS: In a large bowl, stir together the flour, baking powder, baking soda and salt.  Cut the butter into the flour with a pastry blender (if you don’t have a pastry blender than use two butter knives to cut the butter).  Blend until most of the mixture looks like coarse crumbs, with some of the bits of butter the size of small peas.

MAKE A SHALLOW WELL IN THE CENTER OF THE FLOUR MIXTURE AND POUR IN 1 1/2 CUPS OF THE COLD BUTTERMILK (I used the whole 2 cups at this point).  Use a fork to blend the buttermilk into the flour to create a soft dough.  If the dough seems too dry as you are stirring it, add the remaining 1/2 cup buttermilk.  Turn the dough out onto a lightly floured work surface and knead a few times to make sure it comes together.  Pat the dough into a 3/4 inch thick rectangle.  Use a sharp chef’s knife or bench scraper to cut the dough into 12 square biscuits.

TO MAKE THE TOPPING: In a small bowl, stir together the granulated sugar and cinnamon.  Brush the tops of the biscuits with some of the melted butter and sprinkle with some of the cinnamon-sugar.  Place the biscuits, evenly spaced, cinnamon-sugar-side down, into the pecan syrup-lined pan.  Brush the tops (once the bottom) of the biscuits with more melted butter and sprinkle with a little more cinnamon-sugar.

BAKE THE BISCUITS UNTIL GOLDEN BROWN AND PUFFY, and the sticky pecan sauce is bubbling around them, 15-17 minutes (it took more like 23-25 minutes for me).  Cool slightly, then place a large serving platter over the top of the pan and invert it.  Remove the pan and allow the pecan sauce to fall around the biscuits.  Use a small spatula to scrape any residual syrup from the pan onto the biscuits.  Serve immediately (but they taste pretty darn good hours later).

Host as Guests and “Fried” Potatoes with Kale & Onion

I came across the following quote months ago and saved it in a file.  As I came across it today it got me thinking…

Good hosts discover the divine mystery in hospitality—
that as they welcome strangers, they are themselves beloved
guests of God’s grace.

Is it really true that hospitality is more for the host than for the guest?  While in Ellensburg for Thanksgiving we get free movie passes, which is about the only time we go to the movies ($9.00 for a movie!).  We saw “The Blind Side,” which is based upon a true story.  Aside from being an exceptionally great film (seriously, it was a mixture of wonderful & horrible–the kind of horrible that makes you realize life isn’t pretty), there were many moments I got choked up & cried.  The Blind Side” depicts the story of Michael Oher, a homeless African-American youngster from a broken home, taken in by the Touhys, a well-to-do white family who help him fulfill his potential (synopsis taken from here).

Leigh Anne Touhy, the mom, took Michael in as her own.  What she was doing was saving him from the plane crash of a life he would have if he stayed in the projects.  However, she realized was Michael was in essence saving her.  He as the guest caused her to rethink a family history of racism, status in the elite, and safety living on the right side of the tracks.  She needed him maybe more than he needed her.  Grace.

It’s too easy to view a stranger or guest as a project.  To think that my “love” and “generosity” will change the person & I’ll feel better about myself.  Except, what I find in the end is that even in the midst of what seemingly is a “good deed,” ends up becoming a grace revealed.  This morning’s breakfast reminds me of a grace revealed as a modest, yet appetizing goodness.  It is fit for a king in more of backdoor sort of way.

“Fried” Potatoes with Kale & Onion (printable recipe)

Ingredients

  • 1 small yellow onion, cut in thin half moons
  • 3-4 rather big Yukon Gold Potatoes, cut into quarters, then thinly sliced
  • 2-3 Tablespoons olive oil/canola oil mixture
  • 1-2 Tablespoons sea salt
  • 5 leaves black Kale, rib cut off & cut leaves into bite-sized pieces
  • 2-4 Tablespoons water

Put 1 Tb of oil into pan over medium heat.  Heat oil for about one minute, then add onion slices.  Add about 1 teaspoon salt to onions.  Cook until the a bit of browning occurs on the onions.  Add thinly sliced potatoes, along with 1 more Tb of oil.

Stir occasionally to avoid sticking or burning (if you need to add more oil, do so).  Add 2 teaspoons of salt. You’ll cook the potatoes for about 15-20 minutes.

Add the kale, along with 3 Tablespoons water.  Stir around and cook without a lid for 30 seconds.  Then, put a lid on top of potatoes & kale and cook for an additional 2 minutes or so.  The lid is creating steam, which will in return steam the kale.  My lid goes directly on top of the potatoes as it is smaller than the rim of the pan.

Remove from heat, add salt to taste & pepper.  Serve by itself, or it you’re like my daughter…with ketchup.

Roasting a Chicken or Cleaning Carpet

I love birth stories.  I especially love being able to make a meal for a newly sleep deprived mother who has NO idea of what she just got herself into, because I’ve been there.  And what I appreciated the most after having my oldest was the abundance of food delivered each night and the various people “oooing & awwwing” over my beautiful baby.  Seriously, what could be better?  Sleep, but we all know that’s not gonna happen, so might as well take the food.

Well, I had two roasting chickens that I planned on roasting at the same time (one for our family and one for my friend).  And after we ate our chicken, I would use the carcass to make some chicken stock.  Both girls were sound asleep still at 4:00, which is a miracle in and of itself and gave me some extra time to cook.  But as any mother would tell you, all good things must come to an end and reality sets in.  The end of nap time  makes me feel like Cinderella when the clock strikes midnight and my dress turns to rags and coach turns to a pumpkin…and I become mama again.

This mama had her almost three year old to tend to and slowly got her entertained with a new dollhouse.  I let her be, in order to get my youngest who was crying.  Note to self: never underestimate the capabilities of a little girl who’s middle name is “monkey business.”  As I was changing a diaper, I was thinking how everything was going according to schedule.  The chicken would be done in about five minutes, my cranberry crostata (which I’ll post at a later date) was cooling on the counter, daddy would be home in less than 10 minutes (date night after dinner) and I would get to visit my friend’s newborn baby boy shortly.

Then, I hear a monkey pants coming up the stairs going on & on about something.  And as I turn to see what she’s talking about my mouth drops.  I hurriedly set my youngest back in the crib and picked up my oldest to head to the bathtub.  What she was saying was, “I painted on myself, I painted on my clothes!”  She has absolutely no guile in her bones.  She definitely stopped chanting her fresco debut once I stripped her down and got the water running, which turned into cries of, “I want my blankie!”

All this to say…the chickens turned out well, but we didn’t eat together as a family, because I had to get some cleaner at the store.  Our date night was obliterated, since my husband and I were stuck spending our evening trying to scrub the food coloring gel out of the two flights of stairs and carpet in the basement (oh yes, she was painting herself with pink food coloring gel to resemble frosting).  My eldest, a.k.a. monkey pants, went to bed with painted on pink socks, pink/reddish hands, and one bright pink cheek.  And I forgot to tell Ben to save the carcass, so when I got home from dropping off the dinner and picking up the cleaning supplies I asked, “You didn’t throw away the chicken carcass, did you?”  My destiny for the evening was sealed and that was the last straw.  I felt like stamping my feet, throwing myself on the ground and flail about, but I’m the grown up right.

Instead, I took a couple deep breaths, nursed my youngest, said goodnight to monkey pants and started blotting the pink stains with my hubby.  We soon waved the white flag of defeat, because this pink stain might just be here to stay (the carpet cleaners are closed for the night…we’ll see tomorrow).  As Ben and I breathed in the lovely fumes of various cleaners we were using, I asked Ben, “What could be worse?”  He said, “Being in the hospital right now with Veronica, because she got into something that was toxic.”  I liked hearing that.

It made cleaning the carpet even more therapeutic and peaceful.  It’s only carpet, and Lord knows there’s probably going to be more stains to add to the pink punk rock hue.   And although we missed our date night,  I was thankful that it was only food coloring gel and not something worse.  I was even thankful for the great story this would be for years to come.  It’s moments like these that keep me on my toes as a mother and I know when I look back 20 years from now, I’ll take the pink carpet over delicious chicken any day of the week.