nineteen65

My fondest memories of my grandpa are of him in his garden. It was a modest vegetable plot, that he kept meticulously maintained. Many afternoons during late summer I would find him standing in the jungle of tomato plants, pinching the tops of the plants with his finger and thumb-his way of encouraging them to direct their energies toward the swelling fruits. He would talk to me about the different varieties, how to remove the bottom part of the plant that was browning and look for those nasty worms (which I refused to touch!) I loved the smell of the discarded branches. They were warm, green, and deeply aromatic. It is the scent that is the essence of deepest summer.

My grandpa liked to grow beef steak tomato’s that would grow to the size of a clenched fist. He also grew a cherry tomato called Gardener’s Delight, many of which never made it as far as the salad bowl. We would pick the ripest and devour them in the hand. If the sun had been particularly relentless that summer the initial snap of sharpness, backed by a deep, mellow sweetness would require neither salt nor pepper. I developed a fondness for them, a certain wonder. My enjoyment may have been heightened simply because I had a hand in their upbringing.

  Now that I have my own garden, I like to experiment with different varieties, traditional as well as heirloom. I have especially enjoyed growing a cherry tomato called Sungold. If you can only grow one tomato, this has to be the one. Sweet-sharp, small, golden fruit with masses of flavor. I have a Green Zebra with the fruit just setting on, its amber and green strips and crisp flesh are delicious in salads. The San Marzano is looking quite promising right now and is a rather cute addition to the garden.

Cooking with fresh tomatoes can be a revelation to those who have been led along the canned tomato route. Although convenient a canned tomato lacks the sweet-sharp quality of a fresh one.  Rarely is a cooked tomato a star in my dishes as much as it’s a part of the chorus. A thinly sliced tomato on top of a square of puff pastry and a crumble of goat cheese then baked off is a delight. A roasted cherry tomato can be wonderful once it surrenders its juices. The smoky flavor can’t be beat when topped on a crusty piece of bread, drizzled with olive oil and torn basil.

This soup is a celebration of summer. It is a simple soup that takes hardly any time at all to prepare and barely a half hour on the stove, then puréed to a thick, pulpy broth in the blender. The lion’s share of the soup is devoted to yellow tomato’s but I also added a few heirloom white and yellow carrots. They add an earthy sweetness and give a little backbone to this soup. This is a coarse-textured soup, as bright and cheerful as a pitcher of sunflowers. As the last ladle was poured into a bowl someone mentioned it would have been good chilled. But by that time it was too late to try.  Shannon

A lovely Summer Soup 2 Tbsp. olive oil 2 Tbsp. butter 1 medium onion, sliced 1 small leek, white and light green parts, sliced Pinch of salt 2 cloves garlic, peeled and sliced 2 pounds ripe yellow tomatoes, washed, cored, sliced 3 carrots, peeled and sliced 1 Tbsp. white rice Bay leaf 1 small sprig of thyme For serving: Chives, finely cut (optional) Toasted pumpkin seeds (optional) Sunflower sprouts (optional) Warm a heavy bottom pan over medium-high heat.  Add the olive oil and 1 tablespoon butter. Add the onion, leek and a pinch of salt. Cover and cook until soft but not brown. Add water to keep from browning if necessary. Add the garlic and cook for 2 minutes. Add the tomatoes, carrots, rice and herbs. Cook over medium heat, stirring occasionally until the tomatoes fall apart. Add 1 cup of water and the 1 tablespoon of butter. Continue cooking for another 10 minutes, until the rice is tender. Remove the herbs. Carefully ladle the soup into a blender not more than one-third full. Blend until smooth, about 1 minute. Pass the puréed soup through a medium strainer to remove skins and seeds. Taste for salt. Add more water if the soup is too thick. Serves 6-8 Garnish the soup with finely cut chives, toasted pumpkin seeds and sunflower sprouts

My fondest memories of my grandpa are of him in his garden. It was a modest vegetable plot, that he kept meticulously maintained. Many afternoons during late summer I would find him standing in the jungle of tomato plants, pinching the tops of the plants with his finger and thumb-his way of encouraging them to direct their energies toward the swelling fruits. He would talk to me about the different varieties, how to remove the bottom part of the plant that was browning and look for those nasty worms (which I refused to touch!) I loved the smell of the discarded branches. They were warm, green, and deeply aromatic. It is the scent that is the essence of deepest summer.

My grandpa liked to grow beef steak tomato’s that would grow to the size of a clenched fist. He also grew a cherry tomato called Gardener’s Delight, many of which never made it as far as the salad bowl. We would pick the ripest and devour them in the hand. If the sun had been particularly relentless that summer the initial snap of sharpness, backed by a deep, mellow sweetness would require neither salt nor pepper. I developed a fondness for them, a certain wonder. My enjoyment may have been heightened simply because I had a hand in their upbringing.

  Now that I have my own garden, I like to experiment with different varieties, traditional as well as heirloom. I have especially enjoyed growing a cherry tomato called Sungold. If you can only grow one tomato, this has to be the one. Sweet-sharp, small, golden fruit with masses of flavor. I have a Green Zebra with the fruit just setting on, its amber and green strips and crisp flesh are delicious in salads. The San Marzano is looking quite promising right now and is a rather cute addition to the garden.

Cooking with fresh tomatoes can be a revelation to those who have been led along the canned tomato route. Although convenient a canned tomato lacks the sweet-sharp quality of a fresh one.  Rarely is a cooked tomato a star in my dishes as much as it’s a part of the chorus. A thinly sliced tomato on top of a square of puff pastry and a crumble of goat cheese then baked off is a delight. A roasted cherry tomato can be wonderful once it surrenders its juices. The smoky flavor can’t be beat when topped on a crusty piece of bread, drizzled with olive oil and torn basil.

This soup is a celebration of summer. It is a simple soup that takes hardly any time at all to prepare and barely a half hour on the stove, then puréed to a thick, pulpy broth in the blender. The lion’s share of the soup is devoted to yellow tomato’s but I also added a few heirloom white and yellow carrots. They add an earthy sweetness and give a little backbone to this soup. This is a coarse-textured soup, as bright and cheerful as a pitcher of sunflowers. As the last ladle was poured into a bowl someone mentioned it would have been good chilled. But by that time it was too late to try. ~Shannon

A lovely Summer Soup 2 Tbsp. olive oil 2 Tbsp. butter 1 medium onion, sliced 1 small leek, white and light green parts, sliced Pinch of salt 2 cloves garlic, peeled and sliced 2 pounds ripe yellow tomatoes, washed, cored, sliced 3 carrots, peeled and sliced 1 Tbsp. white rice Bay leaf 1 small sprig of thyme For serving: Chives, finely cut (optional) Toasted pumpkin seeds (optional) Sunflower sprouts (optional) Warm a heavy bottom pan over medium-high heat.  Add the olive oil and 1 tablespoon butter. Add the onion, leek and a pinch of salt. Cover and cook until soft but not brown. Add water to keep from browning if necessary. Add the garlic and cook for 2 minutes. Add the tomatoes, carrots, rice and herbs. Cook over medium heat, stirring occasionally until the tomatoes fall apart. Add 1 cup of water and the 1 tablespoon of butter. Continue cooking for another 10 minutes, until the rice is tender. Remove the herbs. Carefully ladle the soup into a blender not more than one-third full. Blend until smooth, about 1 minute. Pass the puréed soup through a medium strainer to remove skins and seeds. Taste for salt. Add more water if the soup is too thick. Serves 6-8 Garnish the soup with finely cut chives, toasted pumpkin seeds and sunflower sprouts

My fondest memories of my grandpa are of him in his garden. It was a modest vegetable plot, that he kept meticulously maintained. Many afternoons during late summer I would find him standing in the jungle of tomato plants, pinching the tops of the plants with his finger and thumb-his way of encouraging them to direct their energies toward the swelling fruits. He would talk to me about the different varieties, how to remove the bottom part of the plant that was browning and look for those nasty worms (which I refused to touch!) I loved the smell of the discarded branches. They were warm, green, and deeply aromatic. It is the scent that is the essence of deepest summer.

My grandpa liked to grow beef steak tomato’s that would grow to the size of a clenched fist. He also grew a cherry tomato called Gardener’s Delight, many of which never made it as far as the salad bowl. We would pick the ripest and devour them in the hand. If the sun had been particularly relentless that summer the initial snap of sharpness, backed by a deep, mellow sweetness would require neither salt nor pepper. I developed a fondness for them, a certain wonder. My enjoyment may have been heightened simply because I had a hand in their upbringing.

  Now that I have my own garden, I like to experiment with different varieties, traditional as well as heirloom. I have especially enjoyed growing a cherry tomato called Sungold. If you can only grow one tomato, this has to be the one. Sweet-sharp, small, golden fruit with masses of flavor. I have a Green Zebra with the fruit just setting on, its amber and green strips and crisp flesh are delicious in salads. The San Marzano is looking quite promising right now and is a rather cute addition to the garden.

Cooking with fresh tomatoes can be a revelation to those who have been led along the canned tomato route. Although convenient a canned tomato lacks the sweet-sharp quality of a fresh one.  Rarely is a cooked tomato a star in my dishes as much as it’s a part of the chorus. A thinly sliced tomato on top of a square of puff pastry and a crumble of goat cheese then baked off is a delight. A roasted cherry tomato can be wonderful once it surrenders its juices. The smoky flavor can’t be beat when topped on a crusty piece of bread, drizzled with olive oil and torn basil.

This soup is a celebration of summer. It is a simple soup that takes hardly any time at all to prepare and barely a half hour on the stove, then puréed to a thick, pulpy broth in the blender. The lion’s share of the soup is devoted to yellow tomato’s but I also added a few heirloom white and yellow carrots. They add an earthy sweetness and give a little backbone to this soup. This is a coarse-textured soup, as bright and cheerful as a pitcher of sunflowers. As the last ladle was poured into a bowl someone mentioned it would have been good chilled. But by that time it was too late to try. ~Shannon

A lovely Summer Soup 2 Tbsp. olive oil 2 Tbsp. butter 1 medium onion, sliced 1 small leek, white and light green parts, sliced Pinch of salt 2 cloves garlic, peeled and sliced 2 pounds ripe yellow tomatoes, washed, cored, sliced 3 carrots, peeled and sliced 1 Tbsp. white rice Bay leaf 1 small sprig of thyme For serving: Chives, finely cut (optional) Toasted pumpkin seeds (optional) Sunflower sprouts (optional) Warm a heavy bottom pan over medium-high heat.  Add the olive oil and 1 tablespoon butter. Add the onion, leek and a pinch of salt. Cover and cook until soft but not brown. Add water to keep from browning if necessary. Add the garlic and cook for 2 minutes. Add the tomatoes, carrots, rice and herbs. Cook over medium heat, stirring occasionally until the tomatoes fall apart. Add 1 cup of water and the 1 tablespoon of butter. Continue cooking for another 10 minutes, until the rice is tender. Remove the herbs. Carefully ladle the soup into a blender not more than one-third full. Blend until smooth, about 1 minute. Pass the puréed soup through a medium strainer to remove skins and seeds. Taste for salt. Add more water if the soup is too thick. Serves 6-8 Garnish the soup with finely cut chives, toasted pumpkin seeds and sunflower sprouts

My fondest memories of my grandpa are of him in his garden. It was a modest vegetable plot, that he kept meticulously maintained. Many afternoons during late summer I would find him standing in the jungle of tomato plants, pinching the tops of the plants with his finger and thumb-his way of encouraging them to direct their energies toward the swelling fruits. He would talk to me about the different varieties, how to remove the bottom part of the plant that was browning and look for those nasty worms (which I refused to touch!) I loved the smell of the discarded branches. They were warm, green, and deeply aromatic. It is the scent that is the essence of deepest summer.

My grandpa liked to grow beef steak tomato’s that would grow to the size of a clenched fist. He also grew a cherry tomato called Gardener’s Delight, many of which never made it as far as the salad bowl. We would pick the ripest and devour them in the hand. If the sun had been particularly relentless that summer the initial snap of sharpness, backed by a deep, mellow sweetness would require neither salt nor pepper. I developed a fondness for them, a certain wonder. My enjoyment may have been heightened simply because I had a hand in their upbringing.

  Now that I have my own garden, I like to experiment with different varieties, traditional as well as heirloom. I have especially enjoyed growing a cherry tomato called Sungold. If you can only grow one tomato, this has to be the one. Sweet-sharp, small, golden fruit with masses of flavor. I have a Green Zebra with the fruit just setting on, its amber and green strips and crisp flesh are delicious in salads. The San Marzano is looking quite promising right now and is a rather cute addition to the garden.

Cooking with fresh tomatoes can be a revelation to those who have been led along the canned tomato route. Although convenient a canned tomato lacks the sweet-sharp quality of a fresh one.  Rarely is a cooked tomato a star in my dishes as much as it’s a part of the chorus. A thinly sliced tomato on top of a square of puff pastry and a crumble of goat cheese then baked off is a delight. A roasted cherry tomato can be wonderful once it surrenders its juices. The smoky flavor can’t be beat when topped on a crusty piece of bread, drizzled with olive oil and torn basil.

This soup is a celebration of summer. It is a simple soup that takes hardly any time at all to prepare and barely a half hour on the stove, then puréed to a thick, pulpy broth in the blender. The lion’s share of the soup is devoted to yellow tomato’s but I also added a few heirloom white and yellow carrots. They add an earthy sweetness and give a little backbone to this soup. This is a coarse-textured soup, as bright and cheerful as a pitcher of sunflowers. As the last ladle was poured into a bowl someone mentioned it would have been good chilled. But by that time it was too late to try. ~Shannon

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My fondest memories of my grandpa are of him in his garden. It was a modest vegetable plot, that he kept meticulously maintained. Many afternoons during late summer I would find him standing in the jungle of tomato plants, pinching the tops of the plants with his finger and thumb-his way of encouraging them to direct their energies toward the swelling fruits. He would talk to me about the different varieties, how to remove the bottom part of the plant that was browning and look for those nasty worms (which I refused to touch!) I loved the smell of the discarded branches. They were warm, green, and deeply aromatic. It is the scent that is the essence of deepest summer.

My grandpa liked to grow beef steak tomato’s that would grow to the size of a clenched fist. He also grew a cherry tomato called Gardener’s Delight, many of which never made it as far as the salad bowl. We would pick the ripest and devour them in the hand. If the sun had been particularly relentless that summer the initial snap of sharpness, backed by a deep, mellow sweetness would require neither salt nor pepper. I developed a fondness for them, a certain wonder. My enjoyment may have been heightened simply because I had a hand in their upbringing.

  Now that I have my own garden, I like to experiment with different varieties, traditional as well as heirloom. I have especially enjoyed growing a cherry tomato called Sungold. If you can only grow one tomato, this has to be the one. Sweet-sharp, small, golden fruit with masses of flavor. I have a Green Zebra with the fruit just setting on, its amber and green strips and crisp flesh are delicious in salads. The San Marzano is looking quite promising right now and is a rather cute addition to the garden.

Cooking with fresh tomatoes can be a revelation to those who have been led along the canned tomato route. Although convenient a canned tomato lacks the sweet-sharp quality of a fresh one.  Rarely is a cooked tomato a star in my dishes as much as it’s a part of the chorus. A thinly sliced tomato on top of a square of puff pastry and a crumble of goat cheese then baked off is a delight. A roasted cherry tomato can be wonderful once it surrenders its juices. The smoky flavor can’t be beat when topped on a crusty piece of bread, drizzled with olive oil and torn basil.

This soup is a celebration of summer. It is a simple soup that takes hardly any time at all to prepare and barely a half hour on the stove, then puréed to a thick, pulpy broth in the blender. The lion’s share of the soup is devoted to yellow tomato’s but I also added a few heirloom white and yellow carrots. They add an earthy sweetness and give a little backbone to this soup. This is a coarse-textured soup, as bright and cheerful as a pitcher of sunflowers. As the last ladle was poured into a bowl someone mentioned it would have been good chilled. But by that time it was too late to try. ~Shannon

A lovely Summer Soup 2 Tbsp. olive oil 2 Tbsp. butter 1 medium onion, sliced 1 small leek, white and light green parts, sliced Pinch of salt 2 cloves garlic, peeled and sliced 2 pounds ripe yellow tomatoes, washed, cored, sliced 3 carrots, peeled and sliced 1 Tbsp. white rice Bay leaf 1 small sprig of thyme For serving: Chives, finely cut (optional) Toasted pumpkin seeds (optional) Sunflower sprouts (optional) Warm a heavy bottom pan over medium-high heat.  Add the olive oil and 1 tablespoon butter. Add the onion, leek and a pinch of salt. Cover and cook until soft but not brown. Add water to keep from browning if necessary. Add the garlic and cook for 2 minutes. Add the tomatoes, carrots, rice and herbs. Cook over medium heat, stirring occasionally until the tomatoes fall apart. Add 1 cup of water and the 1 tablespoon of butter. Continue cooking for another 10 minutes, until the rice is tender. Remove the herbs. Carefully ladle the soup into a blender not more than one-third full. Blend until smooth, about 1 minute. Pass the puréed soup through a medium strainer to remove skins and seeds. Taste for salt. Add more water if the soup is too thick. Serves 6-8 Garnish the soup with finely cut chives, toasted pumpkin seeds and sunflower sprouts

Few things make a house feel like a home more than a lively kitchen, where the delightful smell of something bubbling away on the stove, gently greets you as you enter. Or a fire crackling away in the distance drawing you further in on a cold rainy day. And then there are the little things that add just the right amount of coziness and warmth to a home, the light of candles flickering, music in the background, and a comfortable place to sit with blankets at hand for snuggling. I think that's why I love the idea of home so much, creating that mood that is inviting and welcoming, a place of refreshment and relaxation.

Today is a day for staying in, it's cold and rainy, quite rare for southern California. So for lunch this Thai Green Chicken Curry soup was the perfect meal. The base of this soup is chicken stock and coconut milk. Sometimes I make my own chicken stock and sometimes I buy it, today I took the lazy route and used the purchased variety. The outcome was still much appreciated by the hungry mouths, the warming effect of the green curry and the uplifting notes of the fresh lime were completely satisfying.  I recommend serving this over some simple brown rice and topped with fresh cilantro. -s

Thai Green Chicken Curry Soup

1 1/2 lb. skinless, boneless chicken thighs, cut into 1/2 inch strips

2 Tbsp. peanut or grapeseed oil

1 yellow onion, cut into 8 wedges

1 small red bell pepper, seeded and cut into matchsticks

2 small carrots, peeled, cut into 1-inch chunks

1/2-inch piece of fresh ginger, peeled and minced

2 garlic cloves

1 can unsweetened coconut milk

3 Tbsp. Thai green curry paste

2 cups chicken stock

2 Tbsp. Asian fish sauce

2 handfuls baby spinach leaves

1/2 cup loosely packed cilantro leaves

1 tsp. black sesame seeds

1 lime, cut into wedges

brown rice for serving (optional)

In a soup pot over medium heat, warm the oil.  Add the onion, bell pepper and carrot and saute until beginning to soften, about 3 minutes. Stir in ginger and garlic and saute until fragrant, about 30 seconds. Transfer to a plate.

Few things make a house feel like a home more than a lively kitchen, where the delightful smell of something bubbling away on the stove, gently greets you as you enter. Or a fire crackling away in the distance drawing you further in on a cold rainy day. And then there are the little things that add just the right amount of coziness and warmth to a home, the light of candles flickering, music in the background, and a comfortable place to sit with blankets at hand for snuggling. I think that's why I love the idea of home so much, creating that mood that is inviting and welcoming, a place of refreshment and relaxation.

Today is a day for staying in, it's cold and rainy, quite rare for southern California. So for lunch this Thai Green Chicken Curry soup was the perfect meal. The base of this soup is chicken stock and coconut milk. Sometimes I make my own chicken stock and sometimes I buy it, today I took the lazy route and used the purchased variety. The outcome was still much appreciated by the hungry mouths, the warming effect of the green curry and the uplifting notes of the fresh lime were completely satisfying.  I recommend serving this over some simple brown rice and topped with fresh cilantro. -s

Thai Green Chicken Curry Soup

1 1/2 lb. skinless, boneless chicken thighs, cut into 1/2 inch strips

2 Tbsp. peanut or grapeseed oil

1 yellow onion, cut into 8 wedges

1 small red bell pepper, seeded and cut into matchsticks

2 small carrots, peeled, cut into 1-inch chunks

1/2-inch piece of fresh ginger, peeled and minced

2 garlic cloves

1 can unsweetened coconut milk

3 Tbsp. Thai green curry paste

2 cups chicken stock

2 Tbsp. Asian fish sauce

2 handfuls baby spinach leaves

1/2 cup loosely packed cilantro leaves

1 tsp. black sesame seeds

1 lime, cut into wedges

brown rice for serving (optional)

In a soup pot over medium heat, warm the oil.  Add the onion, bell pepper and carrot and saute until beginning to soften, about 3 minutes. Stir in ginger and garlic and saute until fragrant, about 30 seconds. Transfer to a plate.

The act of gathering is most simply meeting together, either for a social or festive purpose.  I'm certain we can all testify to many gatherings we've attended as well as had in our own homes over the years. But when does the act of gathering turn into hospitality? I believe it starts in the heart, where through the act of generosity, warmth and kindness, our guests, visitors or strangers are welcomed.

The idea of hospitality is very close to my heart. But my true understanding of hospitality has taken me many years to learn. For a long time it meant perfection. My home cleaned from top to bottom (even in places where no one would even see).  Everything from the menu, table setting, flowers were planned out and if something didn't go to plan, well then I was in knots. My poor family also suffered under these requirements that left no room for error. It was exhausting. The combination of me being on the verge of a breakdown and my family on edge because of said breakdown didn't leave a lot of room for true welcoming and generosity. The effort that went into making it more of a performance overshadowed any real opportunity for true hospitality.   

Over the years, as some of my rough edges have smoothed out, I've learned two primary lessons in particular that relate to hospitality. One would be the idea of showing hospitality to my family first not saving it up for others. Caring more about the people in my home than the perfection. Trying to create a warm and cozy home that is welcoming and where they find grace and love. My hope is to make the idea of hospitality an everyday occurrence. For me this can be done in simple ways. The first of which is a clean home, and by clean I mean picked up. I've loosened up over the years on the over-the-top cleaning sessions that would take an entire day and have eased into a more manageable schedule. I try to do a little everyday, a load of laundry or two, dusting one room, cleaning the bathroom counter and mirror. But for me the thing that keeps my home calm and welcoming is when my heart is in that place of generosity. An attitude of welcoming, thinking about others and pouring into them. 

Creating a mood with fresh flowers, candles, and music can also set the tone of your home. When your home is beautifully lit and lovely music is playing it can woo those you love into that safe place where rest and restoration can begin. As women, we are powerful atmosphere changers in our homes, but it's probably worth repeating that even the most breathtaking floral arrangement can't replace the grace and love you can offer to those around you. Caring about the people and not the perfection is where it all begins.-s

The act of gathering is most simply meeting together, either for a social or festive purpose.  I'm certain we can all testify to many gatherings we've attended as well as had in our own homes over the years. But when does the act of gathering turn into hospitality? I believe it starts in the heart, where through the act of generosity, warmth and kindness, our guests, visitors or strangers are welcomed.

The idea of hospitality is very close to my heart. But my true understanding of hospitality has taken me many years to learn. For a long time it meant perfection. My home cleaned from top to bottom (even in places where no one would even see).  Everything from the menu, table setting, flowers were planned out and if something didn't go to plan, well then I was in knots. My poor family also suffered under these requirements that left no room for error. It was exhausting. The combination of me being on the verge of a breakdown and my family on edge because of said breakdown didn't leave a lot of room for true welcoming and generosity. The effort that went into making it more of a performance overshadowed any real opportunity for true hospitality.   

Over the years, as some of my rough edges have smoothed out, I've learned two primary lessons in particular that relate to hospitality. One would be the idea of showing hospitality to my family first not saving it up for others. Caring more about the people in my home than the perfection. Trying to create a warm and cozy home that is welcoming and where they find grace and love. My hope is to make the idea of hospitality an everyday occurrence. For me this can be done in simple ways. The first of which is a clean home, and by clean I mean picked up. I've loosened up over the years on the over-the-top cleaning sessions that would take an entire day and have eased into a more manageable schedule. I try to do a little everyday, a load of laundry or two, dusting one room, cleaning the bathroom counter and mirror. But for me the thing that keeps my home calm and welcoming is when my heart is in that place of generosity. An attitude of welcoming, thinking about others and pouring into them. 

Creating a mood with fresh flowers, candles, and music can also set the tone of your home. When your home is beautifully lit and lovely music is playing it can woo those you love into that safe place where rest and restoration can begin. As women, we are powerful atmosphere changers in our homes, but it's probably worth repeating that even the most breathtaking floral arrangement can't replace the grace and love you can offer to those around you. Caring about the people and not the perfection is where it all begins.-s

The act of gathering is most simply meeting together, either for a social or festive purpose.  I'm certain we can all testify to many gatherings we've attended as well as had in our own homes over the years. But when does the act of gathering turn into hospitality? I believe it starts in the heart, where through the act of generosity, warmth and kindness, our guests, visitors or strangers are welcomed.

The idea of hospitality is very close to my heart. But my true understanding of hospitality has taken me many years to learn. For a long time it meant perfection. My home cleaned from top to bottom (even in places where no one would even see).  Everything from the menu, table setting, flowers were planned out and if something didn't go to plan, well then I was in knots. My poor family also suffered under these requirements that left no room for error. It was exhausting. The combination of me being on the verge of a breakdown and my family on edge because of said breakdown didn't leave a lot of room for true welcoming and generosity. The effort that went into making it more of a performance overshadowed any real opportunity for true hospitality.   

Over the years, as some of my rough edges have smoothed out, I've learned two primary lessons in particular that relate to hospitality. One would be the idea of showing hospitality to my family first not saving it up for others. Caring more about the people in my home than the perfection. Trying to create a warm and cozy home that is welcoming and where they find grace and love. My hope is to make the idea of hospitality an everyday occurrence. For me this can be done in simple ways. The first of which is a clean home, and by clean I mean picked up. I've loosened up over the years on the over-the-top cleaning sessions that would take an entire day and have eased into a more manageable schedule. I try to do a little everyday, a load of laundry or two, dusting one room, cleaning the bathroom counter and mirror. But for me the thing that keeps my home calm and welcoming is when my heart is in that place of generosity. An attitude of welcoming, thinking about others and pouring into them. 

Creating a mood with fresh flowers, candles, and music can also set the tone of your home. When your home is beautifully lit and lovely music is playing it can woo those you love into that safe place where rest and restoration can begin. As women, we are powerful atmosphere changers in our homes, but it's probably worth repeating that even the most breathtaking floral arrangement can't replace the grace and love you can offer to those around you. Caring about the people and not the perfection is where it all begins.-s

The act of gathering is most simply meeting together, either for a social or festive purpose.  I'm certain we can all testify to many gatherings we've attended as well as had in our own homes over the years. But when does the act of gathering turn into hospitality? I believe it starts in the heart, where through the act of generosity, warmth and kindness, our guests, visitors or strangers are welcomed.

The idea of hospitality is very close to my heart. But my true understanding of hospitality has taken me many years to learn. For a long time it meant perfection. My home cleaned from top to bottom (even in places where no one would even see).  Everything from the menu, table setting, flowers were planned out and if something didn't go to plan, well then I was in knots. My poor family also suffered under these requirements that left no room for error. It was exhausting. The combination of me being on the verge of a breakdown and my family on edge because of said breakdown didn't leave a lot of room for true welcoming and generosity. The effort that went into making it more of a performance overshadowed any real opportunity for true hospitality.   

Over the years, as some of my rough edges have smoothed out, I've learned two primary lessons in particular that relate to hospitality. One would be the idea of showing hospitality to my family first not saving it up for others. Caring more about the people in my home than the perfection. Trying to create a warm and cozy home that is welcoming and where they find grace and love. My hope is to make the idea of hospitality an everyday occurrence. For me this can be done in simple ways. The first of which is a clean home, and by clean I mean picked up. I've loosened up over the years on the over-the-top cleaning sessions that would take an entire day and have eased into a more manageable schedule. I try to do a little everyday, a load of laundry or two, dusting one room, cleaning the bathroom counter and mirror. But for me the thing that keeps my home calm and welcoming is when my heart is in that place of generosity. An attitude of welcoming, thinking about others and pouring into them. 

Creating a mood with fresh flowers, candles, and music can also set the tone of your home. When your home is beautifully lit and lovely music is playing it can woo those you love into that safe place where rest and restoration can begin. As women, we are powerful atmosphere changers in our homes, but it's probably worth repeating that even the most breathtaking floral arrangement can't replace the grace and love you can offer to those around you. Caring about the people and not the perfection is where it all begins.-s

"You will keep in perfect peace him whose mind is steadfast, because he trusts in you.”

Isaiah 26:3

This idea of living unoffended seems to be a theme recently. I have the privilege of doing life with some amazing women and this idea of refusing to be offended keeps coming to the surface in our conversations and has become a character trait we desire to be realized in our lives. You might be asking “why?” The answer in a nut shell is peace. That strong tangible presence of peace in our personal lives and in our relational interactions. Is it even possible? The answer, yes. But not in our own strength. We need the Lord’s help to truly see victory in this area.

To unpack this idea of offense here is a definition:  resentful or annoyed, typically as a result of a perceived insult. Synonyms: upset, insulted, hurt, wounded, angry, resentful, exasperated, irritated, huffy. I think we can all agree that we’ve been at least one if not all of those at one time or another.

So what is the result of being offended?  

The result of being offended starts small, like a simmering pot. But the longer the pot simmers and the offense is allowed to develop low-lying anger then turns into unforgiveness, which then is compounded into bitterness and resentment. Then with these strongholds securely in place, emotional walls are erected and there begin the divisions between us.  We become on- edge, defensive, and the environment to develop authentic relationships becomes challenged, to put it lightly.

In Ephesians 6:12 Paul says that our battles and “struggles are not against flesh and blood but against the unseen forces of evil”.  There is an enemy and he is referred to as a “roaring lion looking for someone to devour” (1 Peter 5:8).  Unforgiveness is a strategic design craftily implemented by our enemy to outwit us, to cripple our effectiveness in prayer and our power to stand against him victoriously. He desires to use every opportunity to bring old wounds to mind, as well as the people, events, and circumstances that caused them. He will try to ensure that your heart is hardened with anger and bitterness, shackled through unforgiveness. One way or another, he’s out to steal your peace. And a life without peace is a life that is unprotected, and unable to move forward.

Peace isn’t the absence to chaos or trouble, but rather an overall, deeply entrenched sense of harmony, health, and wholeness in the midst of trouble. In fact, true peace is best detected and measured against the backdrop of the storms in our lives. When instability abounds, yet you remain steadfast; when disappointment and confusion are near, yet you’re capable of walking with Spirit infused confidence, stability and steadiness. This is a peace beyond comprehension!

Only God’s peace can dig in deep enough to offer the kind of anchoring, grounding and security we need, keeping us from being knocked over and being undone by a formidable enemy. If you’re wondering how to get a hold of this peace, here is the key. First, you must choose to cultivate and activate it in your life. Isaiah 26:3-4 says “The mind He keeps in perfect peace is the one that’s steadfast on Him, because it trusts in Him. Since the Lord God is an everlasting rock we can trust Him forever.”

When our mind is squared on Him, the peace of God expands within us. It stabilizes our runaway emotions, centers our minds, guides our footsteps and even overflows into our relationships with others. Thankfulness and gratitude to God activates peace in our lives.

So whenever fear and anxious thoughts begin to creep in, turn your attention to the Lord. Pray and trust Him. Be grateful. And then watch the peace of God, which you cannot even begin to explain swell in your heart and mind.

I’m not sure how this Blackberry Balsamic Chicken fits into all of these thoughts. But here is one idea. Maybe gather a group of friends over this meal and begin a conversation on what it might look like to live unoffended or activating the peace of God in your life “which exceeds anything we can understand” (Philippians 4:7).-s

Blackberry Balsamic Chicken

1/4 cup extra-virgin olive oil

zest and juice of one lemon

1 Tbsp. Dijon mustard

1 Tbsp. honey

1 garlic clove, peeled

1 Tbsp. fresh thyme leaves

kosher salt and freshly ground black pepper

1 whole chicken, cut into 8 pieces

For the Blackberry Balsamic Glaze

2 tsp. extra-virgin olive oil

1 garlic clove, minced

1 shallot, minced

1 cup blackberries

1/2 cup balsamic vinegar

1/4 cup honey

kosher salt and freshly ground black pepper

Directions:

In a bowl, combine the olive oil, lemon zest and juice, mustard, honey, garlic, thyme, salt and pepper.  Transfer to a resealable plastic bag. Place the chicken inside the bag and coat evenly with the marinade. Seal tightly and store in the refrigerator for an hour.

Meanwhile, heat the olive oil in a small saucepan and stir in the garlic and shallots until tender, about 2 minutes.  Add the blackberries, balsamic vinegar, and honey.  Bring to a boil over medium-high heat, then lower and simmer uncovered for 10-15 minutes until sauce thickens and reduces slightly.  Season with salt and pepper.

"You will keep in perfect peace him whose mind is steadfast, because he trusts in you.”

Isaiah 26:3

This idea of living unoffended seems to be a theme recently. I have the privilege of doing life with some amazing women and this idea of refusing to be offended keeps coming to the surface in our conversations and has become a character trait we desire to be realized in our lives. You might be asking “why?” The answer in a nut shell is peace. That strong tangible presence of peace in our personal lives and in our relational interactions. Is it even possible? The answer, yes. But not in our own strength. We need the Lord’s help to truly see victory in this area.

To unpack this idea of offense here is a definition:  resentful or annoyed, typically as a result of a perceived insult. Synonyms: upset, insulted, hurt, wounded, angry, resentful, exasperated, irritated, huffy. I think we can all agree that we’ve been at least one if not all of those at one time or another.

So what is the result of being offended?  

The result of being offended starts small, like a simmering pot. But the longer the pot simmers and the offense is allowed to develop low-lying anger then turns into unforgiveness, which then is compounded into bitterness and resentment. Then with these strongholds securely in place emotional walls are erected and there begin the divisions between us.  We become on- edge, defensive, and the environment to develop authentic relationships becomes challenged, to put it lightly.

In Ephesians 6:12 Paul says that our battles and “struggles are not against flesh and blood but against the unseen forces of evil”.  There is an enemy and he is referred to as a “roaring lion looking for someone to devour” (1 Peter 5:8).  Unforgiveness is a strategic design craftily implemented by our enemy to outwit us, to cripple our effectiveness in prayer and our power to stand against him victoriously. He desires to use every opportunity to bring old wounds to mind, as well as the people, events, and circumstances that caused them. He will try to ensure that your heart is hardened with anger and bitterness, shackled through unforgiveness. One way or another, he’s out to steal your peace. And a life without peace is a life that is unprotected, and unable to move forward.

Peace isn’t the absence to chaos or trouble, but rather an overall, deeply entrenched sense of harmony, health, and wholeness in the midst of trouble. In fact, true peace is best detected and measured against the backdrop of the storms in our lives. When instability abounds, yet you remain steadfast; when disappointment and confusion are near, yet you’re capable of walking with Spirit infused confidence, stability and steadiness. This is a peace beyond comprehension!

Only God’s peace can dig in deep enough to offer the kind of anchoring, grounding and security we need, keeping us from being knocked over and being undone by a formidable enemy. If you’re wondering how to get a hold of this peace, here is the key. First, you must choose to cultivate and activate it in your life. Isaiah 26:3-4 says “The mind He keeps in perfect peace is the one that’s steadfast on Him, because it trusts in Him. Since the Lord God is an everlasting rock we can trust Him forever.”

When our mind is squared on Him, the peace of God expands within us. It stabilizes our runaway emotions, centers our minds, guides our footsteps and even overflows into our relationships with others. Thankfulness and gratitude to God activates peace in our lives.

So whenever fear and anxious thoughts begin to creep in, turn your attention to the Lord. Pray and trust Him. Be grateful. And then watch the peace of God, which you cannot even begin to explain swell in your heart and mind.

I’m not sure how this Blackberry Balsamic Chicken fits into all of these thoughts. But here is one idea. Maybe gather a group of friends over this meal and begin a conversation on what it might look like to live unoffended or activating the peace of God in your life “which exceeds anything we can understand” (Philippians 4:7).-s

Blackberry Balsamic Chicken

1/4 cup extra-virgin olive oil

zest and juice of one lemon

1 Tbsp. Dijon mustard

1 Tbsp. honey

1 garlic clove, peeled

1 Tbsp. fresh thyme leaves

kosher salt and freshly ground black pepper

1 whole chicken, cut into 8 pieces

For the Blackberry Balsamic Glaze

2 tsp. extra-virgin olive oil

1 garlic clove, minced

1 shallot, minced

1 cup blackberries

1/2 cup balsamic vinegar

1/4 cup honey

kosher salt and freshly ground black pepper

Directions:

In a bowl, combine the olive oil, lemon zest and juice, mustard, honey, garlic, thyme, salt and pepper.  Transfer to a resealable plastic bag. Place the chicken inside the bag and coat evenly with the marinade. Seal tightly and store in the refrigerator for an hour.

Meanwhile, heat the olive oil in a small saucepan and stir in the garlic and shallots until tender, about 2 minutes.  Add the blackberries, balsamic vinegar, and honey.  Bring to a boil over medium-high heat, then lower and simmer uncovered for 10-15 minutes until sauce thickens and reduces slightly.  Season with salt and pepper.

“Now finish the work, so that your eager willingness to do it may be matched by your completion of it according to your means” 2 Corinthians 8:11

It had to be done. The pantry was groaning, calling out for some much needed attention. I’ve tried to ignore it, quickly opening the door grabbing the necessary ingredients for whatever I was making and then just as quickly closing the door again. Yes, it was time for…the pantry cleaning.  This is the time when I discover not one but three partially used jars of cumin, two of which were expired. A package of corn husks and a myriad of dried chilies for when I thought I was going to learn how to make tamales…never happened. Jars of beans, grains and rice have so filled the shelf that if you look straight on seems to bow a little in the center under the weight. And I don’t even want to tell you how many bottles of different vinegars, bags of nuts and packages of pasta I have. Arg.

After some much needed organizing, and I experienced a some relief from the frustration and remorse, I set my aim to be more determined than ever to make the most of my pantry and use of what I have on hand. It’s time to get creative with those pantry staples. 

As I was going through all of the cans, jars and bottles of ingredients I realized I have so much. Thinking through how many different things can be made with all the grains, beans, cans of tomatoes, tuna, olives, pasta, etc. I just needed to do an inventory on what I have.

This got me thinking about everything I have been given. Not in the stocked pantry sense, but in the ways God has gifted me, and gifted you. What He has given us and the ways in which we can be used. The trouble is for me, I can become discontent with what I’ve been given and sometimes I get dissatisfied with the task at hand. Maybe I’m not seeing the results I was hoping for or it’s just harder than I originally thought and it’s just not that exciting any more. Can you relate?

I have a group of about twelve women that come to my house every Wednesday night for a Bible study. Last week was our first meeting after the holidays and we are starting a new study.  As has been our tradition I put out a challenge for them. I ask them to seek God, asking Him what is the one thing He wants them to come away with, maybe something to start doing or even stop doing. Time and time again God has been faithful, showing me the ‘one thing’, but recently it has seemed to take longer than usual. For the last couple of weeks, I’ve been asking God “What is the one thing you want to show me?” silence. “What would you like me to start doing? Or stop doing?” crickets.

Then a couple of days ago I was reading in 2 Corinthians 8 and came across verse 11 “Now finish the work, so that your eager willingness to do it may be matched by your completion of it, according to your means.” That verse practically jumped off the page. That was it, that was the ‘one thing’. I believe God was impressing upon my heart to continue doing those things He has already placed before me. And believe me, I can list off what they are with no hesitation.  It’s just that they’re not new or exciting. They are the same things He has been asking me to be faithful in for many months now. It reminded me of the verse in Luke 16 in the parable of the shrewd manager, where Jesus says “if you are faithful in the little things, you will be faithful in the large ones.” I need to be faithful with what is in front of me, with what I’ve been given.  To do the 'one thing' with renewed passion and resolve, an intentionality that they deserve. This verse is my reminder that when I’m settling into mediocrity or fighting feelings of inadequacy that stop any forward movement. I need to remember those things I’ve committed to do.  And also, that God will by the power of His Spirit enable me to accomplish those things according to His will.  But it starts with me, choosing to stay focused and intentional.

God has profoundly gifted us. We are made in such a way to make a difference in our sphere of influence and in the world around us.  Some of those ways might be public and seen by many. Some may be hidden within the walls of our homes. But one is not more important than the other. God doesn’t ask us to be faithful with something we haven’t been given, only those things that have been entrusted to us.

So I will stay the course, pursuing the goal in front of me.  And in my kitchen I will commandeer my pantry, and put to good use all that I have, and make something delicious! This lentil and cilantro salad the perfect celebration of some of those pantry items that have been neglected. This is a healthy and satisfying lunch all on its own, or a side next to a roast chicken or a simply cooked piece of fish. It can be served warm or cold and will last for a few days in the fridge. I hope you might be inspired to look a little more closely at all you've been given as well, in your pantry or more importantly what you've been given from the Lord.-s

Lentil and cilantro salad

3 celery stalks

1 cup black or green lentils

1 small carrot, coarsely chopped

1 small onion, coarsely chopped

2 thyme sprigs

1 fresh bay leaf

½ cup extra-virgin olive oil

2 cups (loosely packed) cilantro, coarsely chopped

1 tbsp red wine vinegar

Micro-greens (optional) to serve

“Now finish the work, so that your eager willingness to do it may be matched by your completion of it according to your means” 2 Corinthians 8:11

It had to be done. The pantry was groaning, calling out for some much needed attention. I’ve tried to ignore it, quickly opening the door grabbing the necessary ingredients for whatever I was making and then just as quickly closing the door again. Yes, it was time for…the pantry cleaning.  This is the time when I discover not one but three partially used jars of cumin, two of which were expired. A package of corn husks and a myriad of dried chilies for when I thought I was going to learn how to make tamales…never happened. Jars of beans, grains and rice have so filled the shelf that if you look straight on seems to bow a little in the center under the weight. And I don’t even want to tell you how many bottles of different vinegars, bags of nuts and packages of pasta I have. Arg.

After some much needed organizing, and I experienced a some relief from the frustration and remorse, I set my aim to be more determined than ever to make the most of my pantry and use of what I have on hand. It’s time to get creative with those pantry staples. 

As I was going through all of the cans, jars and bottles of ingredients I realized I have so much. Thinking through how many different things can be made with all the grains, beans, cans of tomatoes, tuna, olives, pasta, etc. I just needed to do an inventory on what I have.

This got me thinking about everything I have been given. Not in the stocked pantry sense, but in the ways God has gifted me, and gifted you. What He has given us and the ways in which we can be used. The trouble is for me, I can become discontent with what I’ve been given and sometimes I get dissatisfied with the task at hand. Maybe I’m not seeing the results I was hoping for or it’s just harder than I originally thought and it’s just not that exciting any more. Can you relate?

I have a group of about twelve women that come to my house every Wednesday night for a Bible study. Last week was our first meeting after the holidays and we are starting a new study.  As has been our tradition I put out a challenge for them. I ask them to seek God, asking Him what is the one thing He wants them to come away with, maybe something to start doing or even stop doing. Time and time again God has been faithful, showing me the ‘one thing’, but recently it has seemed to take longer than usual. For the last couple of weeks, I’ve been asking God “What is the one thing you want to show me?” silence. “What would you like me to start doing? Or stop doing?” crickets.

Then a couple of days ago I was reading in 2 Corinthians 8 and came across verse 11 “Now finish the work, so that your eager willingness to do it may be matched by your completion of it, according to your means.” That verse practically jumped off the page. That was it, that was the ‘one thing’. I believe God was impressing upon my heart to continue doing those things He has already placed before me. And believe me, I can list off what they are with no hesitation.  It’s just that they’re not new or exciting. They are the same things He has been asking me to be faithful in for many months now. It reminded me of the verse in Luke 16 in the parable of the shrewd manager, where Jesus says “if you are faithful in the little things, you will be faithful in the large ones.” I need to be faithful with what is in front of me, with what I’ve been given.  To do the 'one thing' with renewed passion and resolve, an intentionality that they deserve. This verse is my reminder that when I’m settling into mediocrity or fighting feelings of inadequacy that stop any forward movement. I need to remember those things I’ve committed to do.  And also, that God will by the power of His Spirit enable me to accomplish those things according to His will.  But it starts with me, choosing to stay focused and intentional.

God has profoundly gifted us. We are made in such a way to make a difference in our sphere of influence and in the world around us.  Some of those ways might be public and seen by many. Some may be hidden within the walls of our homes. But one is not more important than the other. God doesn’t ask us to be faithful with something we haven’t been given, only those things that have been entrusted to us.

So I will stay the course, pursuing the goal in front of me.  And in my kitchen I will commandeer my pantry, and put to good use all that I have, and make something delicious! This lentil and cilantro salad the perfect celebration of some of those pantry items that have been neglected. This is a healthy and satisfying lunch all on its own, or a side next to a roast chicken or a simply cooked piece of fish. It can be served warm or cold and will last for a few days in the fridge. I hope you might be inspired to look a little more closely at all you've been given as well, in your pantry or more importantly what you've been given from the Lord.-s

Lentil and cilantro salad

3 celery stalks

1 cup black or green lentils

1 small carrot, coarsely chopped

1 small onion, coarsely chopped

2 thyme sprigs

1 fresh bay leaf

½ cup extra-virgin olive oil

2 cups (loosely packed) cilantro, coarsely chopped

1 tbsp red wine vinegar

Micro-greens (optional) to serve

“Now finish the work, so that your eager willingness to do it may be matched by your completion of it according to your means” 2 Corinthians 8:11

It had to be done. The pantry was groaning, calling out for some much needed attention. I’ve tried to ignore it, quickly opening the door grabbing the necessary ingredients for whatever I was making and then just as quickly closing the door again. Yes, it was time for…the pantry cleaning.  This is the time when I discover not one but three partially used jars of cumin, two of which were expired. A package of corn husks and a myriad of dried chilies for when I thought I was going to learn how to make tamales…never happened. Jars of beans, grains and rice have so filled the shelf that if you look straight on seems to bow a little in the center under the weight. And I don’t even want to tell you how many bottles of different vinegars, bags of nuts and packages of pasta I have. Arg.

After some much needed organizing, and I experienced a some relief from the frustration and remorse, I set my aim to be more determined than ever to make the most of my pantry and use of what I have on hand. It’s time to get creative with those pantry staples. 

As I was going through all of the cans, jars and bottles of ingredients I realized I have so much. Thinking through how many different things can be made with all the grains, beans, cans of tomatoes, tuna, olives, pasta, etc. I just needed to do an inventory on what I have.

This got me thinking about everything I have been given. Not in the stocked pantry sense, but in the ways God has gifted me, and gifted you. What He has given us and the ways in which we can be used. The trouble is for me, I can become discontent with what I’ve been given and sometimes I get dissatisfied with the task at hand. Maybe I’m not seeing the results I was hoping for or it’s just harder than I originally thought and it’s just not that exciting any more. Can you relate?

I have a group of about twelve women that come to my house every Wednesday night for a Bible study. Last week was our first meeting after the holidays and we are starting a new study.  As has been our tradition I put out a challenge for them. I ask them to seek God, asking Him what is the one thing He wants them to come away with, maybe something to start doing or even stop doing. Time and time again God has been faithful, showing me the ‘one thing’, but recently it has seemed to take longer than usual. For the last couple of weeks, I’ve been asking God “What is the one thing you want to show me?” silence. “What would you like me to start doing? Or stop doing?” crickets.

Then a couple of days ago I was reading in 2 Corinthians 8 and came across verse 11 “Now finish the work, so that your eager willingness to do it may be matched by your completion of it, according to your means.” That verse practically jumped off the page. That was it, that was the ‘one thing’. I believe God was impressing upon my heart to continue doing those things He has already placed before me. And believe me, I can list off what they are with no hesitation.  It’s just that they’re not new or exciting. They are the same things He has been asking me to be faithful in for many months now. It reminded me of the verse in Luke 16 in the parable of the shrewd manager, where Jesus says “if you are faithful in the little things, you will be faithful in the large ones.” I need to be faithful with what is in front of me, with what I’ve been given.  To do the 'one thing' with renewed passion and resolve, an intentionality that they deserve. This verse is my reminder that when I’m settling into mediocrity or fighting feelings of inadequacy that stop any forward movement. I need to remember those things I’ve committed to do.  And also, that God will by the power of His Spirit enable me to accomplish those things according to His will.  But it starts with me, choosing to stay focused and intentional.

God has profoundly gifted us. We are made in such a way to make a difference in our sphere of influence and in the world around us.  Some of those ways might be public and seen by many. Some may be hidden within the walls of our homes. But one is not more important than the other. God doesn’t ask us to be faithful with something we haven’t been given, only those things that have been entrusted to us.

So I will stay the course, pursuing the goal in front of me.  And in my kitchen I will commandeer my pantry, and put to good use all that I have, and make something delicious! This lentil and cilantro salad the perfect celebration of some of those pantry items that have been neglected. This is a healthy and satisfying lunch all on its own, or a side next to a roast chicken or a simply cooked piece of fish. It can be served warm or cold and will last for a few days in the fridge. I hope you might be inspired to look a little more closely at all you've been given as well, in your pantry or more importantly what you've been given from the Lord.-s

Lentil and cilantro salad

3 celery stalks

1 cup black or green lentils

1 small carrot, coarsely chopped

1 small onion, coarsely chopped

2 thyme sprigs

1 fresh bay leaf

½ cup extra-virgin olive oil

2 cups (loosely packed) cilantro, coarsely chopped

1 tbsp red wine vinegar

Micro-greens (optional) to serve

“Now finish the work, so that your eager willingness to do it may be matched by your completion of it according to your means” 2 Corinthians 8:11

It had to be done. The pantry was groaning, calling out for some much needed attention. I’ve tried to ignore it, quickly opening the door grabbing the necessary ingredients for whatever I was making and then just as quickly closing the door again. Yes, it was time for…the pantry cleaning.  This is the time when I discover not one but three partially used jars of cumin, two of which were expired. A package of corn husks and a myriad of dried chilies for when I thought I was going to learn how to make tamales…never happened. Jars of beans, grains and rice have so filled the shelf that if you look straight on seems to bow a little in the center under the weight. And I don’t even want to tell you how many bottles of different vinegars, bags of nuts and packages of pasta I have. Arg.

After some much needed organizing, and I experienced a some relief from the frustration and remorse, I set my aim to be more determined than ever to make the most of my pantry and use of what I have on hand. It’s time to get creative with those pantry staples. 

As I was going through all of the cans, jars and bottles of ingredients I realized I have so much. Thinking through how many different things can be made with all the grains, beans, cans of tomatoes, tuna, olives, pasta, etc. I just needed to do an inventory on what I have.

This got me thinking about everything I have been given. Not in the stocked pantry sense, but in the ways God has gifted me, and gifted you. What He has given us and the ways in which we can be used. The trouble is for me, I can become discontent with what I’ve been given and sometimes I get dissatisfied with the task at hand. Maybe I’m not seeing the results I was hoping for or it’s just harder than I originally thought and it’s just not that exciting any more. Can you relate?

I have a group of about twelve women that come to my house every Wednesday night for a Bible study. Last week was our first meeting after the holidays and we are starting a new study.  As has been our tradition I put out a challenge for them. I ask them to seek God, asking Him what is the one thing He wants them to come away with, maybe something to start doing or even stop doing. Time and time again God has been faithful, showing me the ‘one thing’, but recently it has seemed to take longer than usual. For the last couple of weeks, I’ve been asking God “What is the one thing you want to show me?” silence. “What would you like me to start doing? Or stop doing?” crickets.

Then a couple of days ago I was reading in 2 Corinthians 8 and came across verse 11 “Now finish the work, so that your eager willingness to do it may be matched by your completion of it, according to your means.” That verse practically jumped off the page. That was it, that was the ‘one thing’. I believe God was impressing upon my heart to continue doing those things He has already placed before me. And believe me, I can list off what they are with no hesitation.  It’s just that they’re not new or exciting. They are the same things He has been asking me to be faithful in for many months now. It reminded me of the verse in Luke 16 in the parable of the shrewd manager, where Jesus says “if you are faithful in the little things, you will be faithful in the large ones.” I need to be faithful with what is in front of me, with what I’ve been given.  To do the 'one thing' with renewed passion and resolve, an intentionality that they deserve. This verse is my reminder that when I’m settling into mediocrity or fighting feelings of inadequacy that stop any forward movement. I need to remember those things I’ve committed to do.  And also, that God will by the power of His Spirit enable me to accomplish those things according to His will.  But it starts with me, choosing to stay focused and intentional.

God has profoundly gifted us. We are made in such a way to make a difference in our sphere of influence and in the world around us.  Some of those ways might be public and seen by many. Some may be hidden within the walls of our homes. But one is not more important than the other. God doesn’t ask us to be faithful with something we haven’t been given, only those things that have been entrusted to us.

So I will stay the course, pursuing the goal in front of me.  And in my kitchen I will commandeer my pantry, and put to good use all that I have, and make something delicious! This lentil and cilantro salad the perfect celebration of some of those pantry items that have been neglected. This is a healthy and satisfying lunch all on its own, or a side next to a roast chicken or a simply cooked piece of fish. It can be served warm or cold and will last for a few days in the fridge. I hope you might be inspired to look a little more closely at all you've been given as well, in your pantry or more importantly what you've been given from the Lord.-s

Lentil and cilantro salad

3 celery stalks

1 cup black or green lentils

1 small carrot, coarsely chopped

1 small onion, coarsely chopped

2 thyme sprigs

1 fresh bay leaf

½ cup extra-virgin olive oil

2 cups (loosely packed) cilantro, coarsely chopped

1 tbsp red wine vinegar

Micro-greens (optional) to serve