braces never stopped her from dancing Life is full of imperfections. I was looking at a picture of my smile today and I noticed how it’s a bit crooked. My bottom left hand side goes up a bit more than my right side. However, I love my smile. I love that my teeth show, myContinue reading “Allowing Your Strengths to Shine in Hospitality”
Tag Archives: Hospitality
Hospitality not Entertaining
What do you think of when you hear the word hospitality? What are the first images that pop in your head? I hope to dispell some of the false notions of hospitality; as well as, redefine and encourage those of you who think you either have the “gift” of hospitality or don’t. I thinkContinue reading “Hospitality not Entertaining”
Thankful with Sweet Potato Goodness (& so much more)
The words that penetrated my soul the most, “my sons were hungry and the only thing I could give them was water.” This was part of a guest speaker’s story. She was a small Honduran woman, measuring a mere 4 feet and 9 inches, but she made up for it with tremendous heart & conviction. Her name, Danubia Orellana Lopez, and she is apart of the Agros village of Brisas del Volcan.
Danubia was the speaker at the Agros International fundraiser dinner Ben and I attended at the end of October. It seemed fitting that we attended just days before we plunged into doing this 30 day challenge. Agros is an amazing organization, who seeks to empower people in Central America & Mexico through micro loans to purchase land. Many of these people, like Danubia, lived in the slums and had to wake up at 2:30 am to walk 2 hours to get to the farm (to which she & her husband worked for someone else), work an 18 hour day and only get paid $.40 a day. She recalls the times when payday arrived and the owner of the land wasn’t there to pay her & her husband. Those were the days when all she could offer her children was water to fill their bellies. She also recalled a time at the age of 14, when her mother only had 3 eggs to feed the 14 kids….I am truly blessed.
I can’t imagine that world. To feel absolutely defenseless and unable to give your children a basic necessity. Agros seeks to extend both physical means to these people who are willing to work REALLY hard to till their land; but, also give them emotional/spiritual means. They come in to teach the people how to cultivate the land, how to educate themselves, how to make financial deals, etc. What Agros does, is tell these people like Danubia, that if they are willing to want something more, then they can have it. More importantly, what Agros does & says to them, “You are worth it! You have value!”
Danubia spoke of telling her mother that she wanted to be a nurse when she grew up. Her mother said, “Danubia, people like us don’t dream, because our hearts just get broken.” After Agros came in to empower Danubia, her family & community, she and other women worked together to make the men realize that they are just as important & valuable as them. And you know what, after the women worked just as hard, the men realized that these women, their women, had dignity & value.
When I think about what Evangitality means–this is it. This is the global representation of it. It’s finding value, dignity & worth in each individual, because they are created in God’s image. It’s empowering them by giving them a hand up, and not a hand out. It’s not entitlement, because there are many people who choose to stay in slums so they can keep their TV or refrigerator. Instead, it’s for the people who want something more, who want to dream. Life without dreams isn’t a life worth living, and Danubia knew this.
Walking back to the hotel that night, I told Ben, “You know, the poor in America aren’t that poor. They still get assistance. They’re not putting their children to bed without food.” It has made me more thankful than ever. And that’s why I give thanks before my meals. I thank God that I have more than enough to fill my family’s bellies. So when I’ve been cranky during this 3o day challenge, or hear people whining about, “Oh, I ONLY get meat, vegetables, limited fruit & nuts, and eggs,” I’m reminded of Danubia’s words, “my sons were hungry and the only thing I could give them was water.” Oh how I have nothing to complain about, and everything to give thanks about.
I’m thankful for simple meals too. So simple it seems almost too good to be true.
A Year Ago: Brown Sugar Cupcakes with Sea Salted Caramel Frosting & Oatmeal Carmelitas
Cinnamon Sweet Potato Goodness (printable recipe)
This is for one sweet potato, but you could easily increase the amount and play with the ingredients. If you’re not a cinnamon fan, sub some nutmeg (but go easy on it) or add some smoked paprika.
Ingredients:
1 sweet potato
1 tsp coconut oil
dash sea salt
2 Tb pecans
sprinkle cinnamon
Directions: Bake a sweet potato on 350 for 30 minutes or so (check a source, I’m that person who pops it in and doesn’t worry about it). Do this the day before if you’re having it for breakfast. Remove the skin and cut up the sweet potato into chunks.
Heat up coconut oil in a skillet on medium heat. Add the sweet potato & salt. Stir around letting it get a bit golden, about 3 minutes. Add some chopped pecans & a sprinkling of cinnamon. Cook for an additional 1 minute or so. Serve and enjoy!
Sour Cream Apple Crumble Bars
I will continue to love Autumn more than any season, and I don’t think it will ever leave, to which I’m grateful. The vibrant colors alone rap my heartstrings (doesn’t take much). And nothing says Fall quite like the wafting aroma of cinnamon, nutmeg, ginger & cloves. Puddle jumping never seemed so invigorating. Then, there’s the visit to the pumpkin patch or apple orchards, while bundled up in “sweater weather” with the crisp air and crunch of the leaves with each step. Oh Autumn, can you stay like this well into late November? Autumn seems to call out, “come inside, bundle up, sip some cider by the fire, and be.”
How they smile for the picture
With the busyness of summer feeling a bit nomadic, Autumn let’s us know that it’s okay to be sedentary, to regroup and develop a game plan (fitting that football is in the Fall) of where you’re going next. I’m reminded of traditions being rekindled or brand new ones beginning. I know our family has been like running one 800 meter to the next without a time to catch our breath, much less time to ‘know’ one another. This season reminds me of how I can make room for the new college student who has moved to town as well; but, it reminds me that if my family is on a constant chase without any reprieve, then it’s pointless.
I rarely make dessert specifically to be eaten after dinner, but sometimes having dessert planned with dinner when you’re not having guests over can be…well, special. And I think making a dessert for my family, unannounced communicates that I think they’re pretty darn special. These Sour Cream Apple Crumble Bars are perfect for that. Plus, they taste better the next day. So, you don’t have to be in the kitchen making dinner & dessert all for the same meal. They’re wonderful, and these little gems are sure to procure you praise for at least a couple of days (reason enough to make them). I would love to hear what you do to usher in Autumn!
A Year Ago: Rarely for the Planned
Sour Cream Apple Crumble Bars (printable recipe)
This recipe is adapted from The Good Cookie cookbook. It reminds me of an apple pie baked from Dutch Mothers in Lynden, WA, but without having to deal with the rolling & chilling that comes from making a pie crust. The key is to let it cool to get the best overall taste.
Crust:
1 1/3 cups unbleached flour
1/3 cup unrefined evaporated cane juice
1/4 tsp salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
2 tsp cold water
3/4 tsp vanilla extract
Apple Filling:
1 pound Jonamac apples; peeled, cored, & sliced into 1/2 inch slices
2 tsp freshly squeezed lemon juice
2 Tb apple juice or cider
2 tsp cornstarch
2 Tb brandy
4 Tb unsalted butter
1/2 cup rapadura sugar
Topping:
1 cup unbleached flour
1/4 cup unrefined sugar (evaporated cane juice)
1/3 cup rapadura sugar
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, melted
Sour Cream Mixture:
1 large egg
1/2 cup sour cream
1/2 tsp ground cinnamon
1/4 tsp salt
Directions:
Make the crust: In a food processor, add the flour, sugar, & salt, combine 30 seconds. Scatter the butter pieces over the flour mixture and process until the mixture resembles coarse meal, pulse 6-8 times. In a small bowl, combine the egg yolk, cold water & vanilla. Then, with the food processor running, add the liquid and combine for 15-20 seconds. Dump the dough into a 9-inch square pan and pat it down evenly with your hands. Bake in preheated oven of 350 for 20 to 25 minutes. Remove to a wire rack to cool.
Make Apple Filling: In a medium bowl, combine the peeled/cored/sliced apples, lemon juice, cornstarch, brandy, & apple juice. Toss it around and set aside.
Melt the butter in a large skillet over medium-high heat. Once the butter is melted, add the sugar to cook. Stirring constantly until there are no more lumps. Add the apple mixture and bring to a boil. Cook for 5 minutes, or till the apples are soft on the outside but still slightly crunchy inside. Empty contents into a bowl and allow to cool completely.
Make the topping: In a small bowl, whisk together the flour, sugars, cinnamon & salt. Add the melted butter and mix with a fork, stirring until the dry ingredients are all moistened. Set aside.
Make the Sour Cream Mixture: In a small bowl, whisk the egg until well blended. Add the sour cream, cinnamon & salt to the whisked egg and whisk till combined.
Assembling the bars: Take the sour cream mixture and combine it with the apple filling. Stir well and spread evenly on the baked crust. Sprinkle the topping evenly over the sour cream apple mixture. Bake for 35 to 40 minutes, until golden brown around the edges and set. Cool the bars completely before serving. You can dive right in if you’d like; however, they taste so much better when they’re completely cooled.
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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).
Not All in the Name: Part 1
Last month, Ben and I were able to attend a public lecture at Regent College in Vancouver, B.C.. I was browsing through the college’s website when I stumbled across a lecture entitled, ‘Food, Culture, & Formation of Christian Identity.’ I thought, “Oh, I totally want to go to this!” So I immediately emailed our sitter to see if she was available and checked with Ben if he would want to go with me.
We’ve both been to a couple of these public lectures and they’re really fantastic. You get to listen to a theologian or an expert in their field of study (but they weave it with theology) lecture for 50 minutes on their topic and then questions. I have always gone away from these events a bit more enlightened on the way the world works. This time it would be on food and what better way to glean about food than from a theologian who will most likely exposit a text, then apply it hermenuetically. The lecturer was Dr. John Barclay. If you google him, you’ll find that he studied under N.T. Wright (an Anglican bishop of Durham and one of the most influential theologians today of the New Testament), which is quite impressive and made me more excited to hear him speak.
So when he got to the platform and began to speak I was ready to take notes. However, some of the first words out of his mouth were not what I expected in the slightest. He said that although his lecture was entitled, ‘Food, Culture, & Formation of Christian Identity,’ his goal was to address global warming. What! What!!! Seriously, how can you title your lecture this and then talk about something so far fetching? Well, I wasn’t about to get up and leave, since we did drive an hour with a border crossing just to get there.
What he said was he proposed to argue that due to our food consumption we could either help or make worse global warming. However, I felt like it wasn’t solely on global warming, but also about how we as Christians consume in regards to food. How do we lead the way when 20% of the world is taking 80% of resources from the world, especially considering we live in the 20%? I will break this up into two posts, as to avoid being long winded. There are lots of thoughts, so please add your input. Ultimately, I believe this topic is about hospitality, because as you read on, you will see that it raises the question, “how do I care for my brother and sister with thanksgiving to God?”
His topic of outline went as the following:
- Setting the Scene
- Food does not matter — or does it?
- Food and the Challenge of Multiculturalism
- A Call for a contemporary Christian Food Taboo
He spoke of how many of the major religions have food taboos. When you look at Judaism, you see many food taboos given to them, which made it hard for others to enter into their community. Food taboos create boundaries of sorts in any of these religions; thus, it restricts who can come in and who cannot. However, the one major religion which breaks away from these food taboos is Christianity.
In the first century church, there is an “abolition of food taboos as a symbol of social boundary-crossing.” In Acts, Peter is told in a vision from the Lord that he is to eat unforbidden food. Peter argues with the Lord, but Jesus continues on to tell him to eat of this food. It was at this moment we can see that the food taboos put upon the Israelites were being reconstructed for the new church.
However, we see in I Corinthians the dilemma of whether a brother or sister should eat (or serve) unclean meat if it makes their brother or sister stumble in their faith. The apostle Paul at first makes it sound as if it does not matter if a brother or sister eats meat used as a sacrifice to an idol, because it was created by the Lord. He cites Psalm 24, “The earth is the Lord’s, and everything in it…,” as a means to back up that this food was created by God, so it cannot be bad, even if it had been sacrificed to idols.
In spite of this, Paul speaks of the danger of eating any food in context of worship of daimonia, which is food under that of idols and gods, or moreover, the issue is not the food but context in consumption. It’s the orientation of food consumption, which means if it’s oriented to daimonia (food under that of idols & gods), than it’s blasphemous, because it’s not under Psalm 24. And Psalm 24 is about thanksgiving to the Lord. Key note here is that everything for the Christian is at stake in orientation, which is, “whether it’s directed in thanksgiving to God?” This was one of the main points throughout the whole lecture, “what is the orientation?,” and “Can this action be given in (Psalm 24) thanksgiving to God?”
Hence, why Paul raises the concern for the weaker brother or sister, because he knows their loyalty to Christ could be weakened by partaking in these daimonia meals. Paul’s ultimate question is that of Christ’s found in the gospel, which is to care for their brother & sister. Are there food substances we enjoy which inhibit or place a barrier between us and them? This is why Paul says, “if food is the cause of my brother’s falling, I will never eat meat.” He is willing to refrain from meat, in order to give thanksgiving to the Lord and care for his weaker brother or sister.
We then see the Lord’s Supper as the epitome of both of these principles: orientation to the Lord and concern for the weak (Note: Dr. Barclay would also call the weak, ‘the hungry’). Christ invites all to come to his meal. He invites all to commune with him and partake of the bread & the wine, in order to find true life. Although the Lord’s supper is an open invitation for all, the wealthy Christians in Corinth were becoming drunk while the poor were left hungry. This infuriates Paul, because they have defiled the very essence and spirit of the Lord’s Supper, which is inclusivity and made it about exclusivity. How than am I like the wealthy? Am I making it easy for all to come, or am I leaving the hungry outside left to their own devices?
Rhythm of Grace
You know that phrase from Jesus where he said, (and I paraphrase) “When you gave clothes to the naked, when you visited the prisoner in jail, when you gave food and drink to the needy, when you visited the sick and needy…you were doing it to ME!” When I think of what this looks like in my life, it makes me wonder a bit. First, because I don’t have much time to do much outside of taking care of my two young girls and tending to family life. Second, it’s so easy to get caught up in an idea and envision what you’ll do; rather, than actually follow through with a plan, because life happens, it’s complex.
But even though life is full of complexties, I still am not, nor cannot be satisfied with either number one or two standing as an excuse to not love through tangible means. It’s not part of my design. I think it goes back to who God designed me to be and what does that mean. What does that practically look like in my current situation? Do I put certain things on hold? What are non-negotiables, regardless of station in life? How do I dance in the rhythm of God’s grace while teaching others the dance?
I think this is where hospitality can come in for me. And as I’ve realized more and more over the years that this notion is far reaching and more all-encompassing than we let it be most the time. It’s beyond the food. It’s beyond an immaculate house. It’s beyond a perfect picture family. It’s beyond answering the “right” way. In my small part of the world, at this moment in time, it means walking alongside someone and making them feel more dignified upon leaving. It’s like Jesus said, “it’s giving the very thing that the person you encounter the thing they need most at that moment (paraphrase again).”
So for some it may be a cooked meal (family with a new baby), for another it could mean watching their kids (single mom in desperate need to get some personal time), while for another it’s simply looking at them in the eye and acknowledging their presence (the beggar on the side of the street). I do think hospitality can include food, because food really does bring people together, but if I simply serve food without love–it’s a lost cause. In fact, this reminds me of a time when friends came over many years ago and there I was bustling about serving our guests and ensuring their needs (more like their bellies) were tended. By the end of the evening, while I was thinking I had been a great hostess, one friend said something to me that pierced my heart and forever made me question the true meaning of hospitality. He said, “Kamille, thanks for the food. Ben, thanks for your hospitality!” Ouch!
What? I prided myself in hospitality. I WAS hospitality. I mean, when people thought of me they think hospitality–right?! Well, not that night and possibly not many nights before that. I started to ask myself why he said that to us. And it dawned on me that I wasn’t being hospitable. What I was doing was more like being a waitress, but I wasn’t stopping to inquire and draw out our guests. However, Ben was doing just that. So at the end of that night began my journey in this very expansive word hospitality.
So, how is it played out at this point in my life? Well, I’m still searching for some more tangible ways, but I do know this. I have been given a great task & call on my life to parent two girls. And I know those two girls have been welcomed into our home, so I ask myself this, “how do I show them the hospitality of Christ in the ordinary goings of life (potty-training, nursing, playing, conversing, etc)?” I’m not 100% sure, but I do know this, I’m trying to move to the rhythm of God’s dance and I think that’s a great place to start.
Backdoor Hospitality 
