September 3, 2010

Beet Salad Done Right!!

I’ve been suffering from a bit of writer’s block.  In college when it came time to write my history papers I would fumble & fumble with the introduction.  And that’s how it’s been feeling when I sit down to write a new post.  I can’t seem to find just the right words to begin.  But, in a way, it’s exactly how life is going in the here & now.  Take breakfast for instance.  It’s 8:00 and I’m actually showered & ready, so breakfast should be a snap.  Not quite.  When I came downstairs I found my “risen bread” to be not so risen, but quite fallen.  I didn’t want to waste it, so I began thinking what I could do instead.

Then, insert two little girls under the age of four asking for, “Mama, can you put Shortcake Swing on?” Me: “Yes! (still looking baffled at my dough).  And since I didn’t move in .milliseconds I was asked the same question again.  Then, Tayers needed her boots on like sissy.  Oh, but my hands were sticky, so go and wash, help with said boots, then back to dou…oh wait, there’s dirt all over the floor.  Find broom.  Another question asked of me.  Me wondering if I had something I was doing in the kitchen.  By the time I got back the dough was sticking to the board.  Eventually, I made a sad excuse for a breakfast pizza (eggs cooking on top, dough a bit soggy [because it was intended for bread in the first place]); however, the girls didn’t seem to mind.

Oh, what I also forgot to mention was the time when we finally ate…oh about 9:15.  Because what ensued from the time I started to the time I finished, well, I have no clue at this point in the afternoon.  I do know that I lost my marbles at one time with a bit more boisterous mama (some call it shouting) saying, “I need to think!  Out of the kitchen…get out of the kitchen!”  I think I was the one who needed an immediate time out and my apologies & reminding myself in front of the girls how we are to “use our words.”  That’s what my introductions to posts feel like.  My life at present is like the first time I learned to drive stick, a whole bunch of jerking stops not knowing how (or if I should) to begin again.

But you know, I find a bit of solace amidst of all this (granted, it’s almost 8 hours later).  As I was picking up the toys, hats, shoes from the floor for the umpteenth time I thought of the people without kids (whether it be the barren, the empty nester, etc) and how this mere “inconvenience” is full of life.  Our home is full of non-stop chatting, laughter, cries, music, movement & breaths.  The silence is more than appreciated & needed, but there’s something about that little voice after nap, which gladly says, “Hi Mama!”  There’s something about it all that I wish I could stuff it into a bottle so it never fades.  It’s contentment in these little things, that makes a Monday feel like a Friday.  This little salad does just that.  The acidity from the marinated beets, sweetness & licorice blend from the fennel, and the creaminess from the avocado.  You could eat it by itself or put it on top of salad greens.

Beet, Fennel, & Avocado Salad

This salad can be eaten without salad greens, or with.  I found a good washed kind from my Farmer’s Market (had kale, mustard greens, herbs, bibb lettuce).  Be sure you don’t throw out your beet greens.  You can either saute them up with a little minced garlic, olive oil & salt for later.  Or, chop them up to use as part of your salad greens for this here salad.

(printable recipe)

Ingredients:

1 bunch of beets (if you can get a variety sold at a Farmer’s Market–that would be optimal)

4-5 small fennel bulbs (or 2 big ones)

2 ripe avocados

Raw Apple Cider Vinegar

Kosher Salt or Sea Salt

Olive oil

Mixed Greens

Directions:  Chop the beet greens off (save them for later use by steaming or cut up & put as part of your salad).  Scrub the beets, but no need to peel them.  Thinly slice them using a mandoline.  Put them in a bowl and pour enough raw apple cider vinegar to cover them.  Allow them to marinate for minimum 2 hours.  Once your beets have marinated (I marinated mine for 3 1/2 hours), drain them & if you want to barely rinse them, go ahead.

Slice the fennel with the mandoline (think thin as well).  Put them in a ice water bath, then transfer them to a salad spinner to get the water out.  The ice water bath shrinks the fennel, allowing it to be crunchy.

Transfer the beets & fennel into a bowl.  Drizzle some extra virgin olive oil on top, sprinkle with salt & cubed avocados as well.  Lightly mix with your hands.  Place a portion on top of mixed salad greens.  Drizzle with a little bit more olive oil and you’re good to go.

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August 27, 2010

Still Feels Like Summer


I’ve been away from Evangitality lately.  I have lots on my mind & in my heart to share, but when it rolls around 8:00 at night–I’m simply wiped out.  Have I really turned into an alert person in the morning, dare I say, “a morning person?”  With 5:30 wake-up for a 6:00 workout, it’s no wonder by 8:00 pm my mind is numb.  What’s been primary on my list is working on my health & my families’ health, which means I haven’t baked much at all.  We’ve been eating a lot more whole foods here & baking (even with unrefined sugars) doesn’t appeal to me that much.  But don’t worry, because I don’t know if I’ll ever be the person who puts an ad on Craigslist selling off all my baking supplies.

In fact, it’s at times like these when my Kitchenaid is collecting dust & singing melancholy tunes reminding me how much I enjoy creating through baking.  I’ve been taking advantage of summer’s bounty by making use of that 1/2 a cow in our deep freezer, making our own live yeast culture, some pesto cubes, freezer strawberry jam & fermented dill-garlic pickles.  Sounds like a lot, but there are days in between the projects and I typically do one a day.  No need to be supermom here.

What I’m really excited about is the conversation over dinner Monday night with Ben.  He said, “I was thinking and you should buy a camera for yourself.”  “Really, how come?” I replied.  “Well, I know how much you enjoy being able to blog & capture our families’ life through pictures,” he responded.  So with that, I’ve been researching cameras, making a con/pro list and working with what is practical, resourceful (think budget) & most beneficial for years to come.  I’ve narrowed it down to Canon S90 or Nikon D5000, both in separate categories.  I’m leaning toward the Canon simply for monetary constraints & practicality.  I’ll let you know the final consensus.

But, let me leave you with my thank you for choosing to be apart of this journey with me.  I value you not only as readers, but knowing you have equally (if not more) busy lives, peaceful moments and chaotic the next, and you spend some of that valuable life here with me.  So wherever you are, may you know the peace & feel the warm (yet soothing) summer breeze (think 80 degrees no humidity) upon your skin, through your hair & in your soul.

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August 18, 2010

Bulgur, Arugula & Baby Artichoke Salad

I heard my oldest saying, “Mama, I need to go pee!”  I helped her undress from the said leotard that she “needed” to wear as she quickly went about her business to promptly stand up to announce, “Okay mama, let’s go see Miss Jill!”  Miss Jill is her physical therapist (PT) she’s been seeing a couple of times as we are on the waiting list.  How do I put it?  She absolutely loves her “exercises” she does with Miss Jill (a.k.a. gym time).  Isn’t it amazing how exercise is “play & fun” to a child, while it’s “work” to the majority of the population over 18.

As I mentioned in my previous post about joining Jogo (which actually means play), I’ve been amazed at all the body parts being worked, thoughts circulating: “I can’t do that,” when I can and how what I’m doing strengthens core muscles that V is in need of strengthening, as well.  I read this snippet by a Crossfit trainer (who is certified to teach Kids Crossfit) and it made me smile.  When I hear from Jill that V is accepting various movements and shows great signs of improvement; as well as, read articles about individuals who use what seems like “work” to me–is extremely beneficial for people who deal with a myriad of special needs–I’m beyond grateful.  It’s amazing how exercise is so much more than looking good in swimsuits, or fitting in smaller clothing, or feeling affirmed by Hollywood’s standards.  When I look at my little girl, it’s allowing her a chance to function with others, manipulate common objects we, with full functioning central nervous systems, take for granted (using a fork, zipping, drawing, etc).

Then, I think about heaven.  I see people with physical disabilities.  There is this young man who has some mental disability in town, but loves dancing.  You’ll see him at the local events with music dancing to his rhythm.  I smile and I see him in heaven dancing with full range of motion, no inability–just complete freedom.  I know our daughter’s disabilities really are minute compared to others, but I delight in seeing her blossom through PT & I delight in knowing that someday, God’s redemptive love will transcend it all (not just her, but all of us).  So in this here & now, we try to bring acts of God’s redemptive love to others.  I see Jill doing that for our daughter.  I see our good friends the Pells (whom I’ll talk more about in a later post) who, like many, adopted their son from Ethiopia.  If my eyes are open a bit bigger, then I see it in so many places.

And as you either experience through giving or receiving this redemptive love, maybe you can do it around a shared meal of this wonderful salad.  It’s great even the next day.  Ben after eating it said, “by looking at it you think, this is healthy.  And, when you taste it you know it’s healthy, but not in a bad way,” which in a simple way is—it’s healthy without lacking flavor.

Bulgur, Arugula, & Baby Artichoke Salad (printable recipe)

You could easily put some toasted walnuts with this salad.  If you don’t have walnut oil, then just use olive oil.  I really like the addition of preserved lemons, but you can easily substitute lemon zest.  Canned artichoke hearts would work fine, but I would plead with you to make use of baby artichokes if they’re available in your area.  And this would easily work as a main dish salad & perfect for gatherings.

Ingredients:

4 cups water
2 cups medium grind bulgur
6 baby artichokes
2 medium carrots
1 small onion, thinly sliced in crescent-like shape
1-2 lemons
2 Tb chopped preserved lemons or 3-4 Tb of fresh lemon zest
olive oil
walnut oil
kosher salt
freshly ground pepper

Artichokes: Preheat your oven to 400 degrees.  Line a baking sheet with parchment paper & set aside.  Baby artichokes don’t have all that choke part like the big ones, so cut off the stems, along with a 1/4 inch of the bottom.  Cut off 1/4-1/2 inch off tops.  Quarter the artichokes and remove the outer leaves, until you see the leaves that don’t have any green on them (don’t worry too much if the tops are a bit green).  Put them in a bowl and squeeze with lemon to prevent browning as you prepare the rest.  Put all the prepared artichokes on the lined baking sheet with the insides facing up, drizzle with olive oil so they’re coated and sprinkle with kosher salt.  Roast for 20 minutes or so, check for doneness.  Once finished, transfer to a dish leaving the parchment lined sheet available for further roasting.  Increase heat to 415 degrees.

Bulgur:While the artichokes are roasting, bring 4 cups of water to a boil.  Once the water hits a boil, add your bulgur; stir & cover.  Cook for 10 minutes.  Remove from heat & drain excess water.  Using a fine-mesh sieve, cool with cold water and gently squeeze out excess water.  Transfer to a serving bowl.

Onions: Slice onions in half with the root attached to both ends of your halves.  Then, with a chef knife, thinly slice with the grain into crescent shapes (don’t cut on the part as if you were making half onion rings).  Place on used parchment sheet and roast for 7-10 minutes.  Do not use any oil.  Once done, transfer to a bowl.

Carrots: Peel carrots, then shave them into long, thin slices.  Put on parchment lined sheet and toast for about 2 minutes.

Arugula: Remove stem part, wash & spin out excess water.  Cut into large chunks.

Putting it altogether: If you want to slice the roasted artichokes in half you can.  Remove the outer leaf if it’s too tough.  Add the chokes to the cooked bulgur.  Add the arugula & carrots.  Mix together with tongs.  Add minced preserved lemon or lemon zest.  Drizzle with walnut oil (about 2-3 Tb) & squeeze juice from lemon.  Combine with tongs.  Add a bit more oil to taste, along with salt & pepper.  Top with onions & serve.

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August 9, 2010

Zucchini Walnut Anise Sandwich Cookies

Before I get to these lovelies, (which I’m sure you’re dying to try) I have been reminiscing of high school gym class.  Worst yet, first day of gym class as a freshman.  Oh, and it’s co-ed.  For me, nothing could have been worse.  I wasn’t uncoordinated or even the last to be picked for teams in gym, so it wasn’t about that portion.  It was about the vulnerability.  That ever-present reality of who you were standing there in rows, waiting for warm up in that all too often awkward gym uniform, while  sizing up who could be below you.  It wasn’t like your academic classes, where you could hide your test scores or become the shadow on the wall (at least you were in your full clothing to say the least).

But gym class.  For the dreadfully modest, awkward body shapes, and lack of strengthened muscles–it was like watching the “all humiliation channel.”  And for a person who has never been the “jock,” I think that’s what working out/exercising can be like at times.  So when I was considering joining Jogo Crossfit, it was as if all these fears of 9th grade gym class flooded my system.  Was I going to be able to keep up?  How out of shape am I?  What if I can’t do the exercises required?  What if people are sizing me up?  Oi Vye!  The night before my first class I got those butterflies in my stomach (along with the multiple questions).

Yet, what I found was something so different.  When we were set up doing running warm ups, I was without a partner, which meant I would run by myself.  I was fine with this, but so surprised by one of my fellow Jogo teammates, that he came back to run every single warm up with me.  He did double time.  Everyone was encouraging me saying, “Good job!”  But not in that, “we’re saying this because we have to” way, but in the, “I’ve been there, we’ve all been there..and you’re honestly doing a good job,” way.  I never thought you could be hospitable in a gym setting, but I feel like I found it here.  It’s community being embraced.  It’s working as hard as you can without sizing someone up and encouraging others toward the goal.  It’s vulnerability and allowing others to see my weaknesses, while embracing where I’m at without comparison.

It’s hard, really hard, but good.  In fact, I think it was due to me getting some hardcore exercise that gave me energy to make these here cookies.  I’ve had them on the dock in my memory bank for a while and I think I hit a home run with them.  They make use of the ever abundant summer zucchini (so why just use it for zucchini bread?).  The honey-anise cream cheese brings it together with great harmony.  I love the soft taste of zucchini with the licorice-fennel taste of the anise and crunch of the walnuts.  And if you just exercised a bit, then these whole wheat & unrefined sugar treats won’t make you feel like it was done in vain.  So what are you waiting for?

Zucchini Walnut Anise Sandwich Cookies (printable recipe)

These cookies have an every so subtle hint of anise, which pairs lovely with the summer zucchini & honeyed cream cheese.  And by using whole wheat flour you feel a bit healthier eating more than one cookie.  Use a box grater for the zucchini and be sure to squeeze out the water, as zucchini is full of it.

Zucchini Walnut Anise Cookies:

1 1/4 cup whole wheat pastry flour

1/2 cup quick cooking oats

1/2 tsp ground cinnamon

1/4 tsp freshly grated nutmeg

1/2 tsp baking soda

1 tsp kosher salt

1/2 cup unsalted butter, slightly softened

1/2 cup Sucanat sugar

1/4 cup rapadura sugar

1 large egg, room temperature

1/2 tsp anise extract flavoring

1 1/4 cup grated zucchini, squeeze out the additional water

2/3  cup toasted & chopped walnuts

Honey-Anise Cream Cheese Frosting

8 ounce cream cheese

1/4 cup honey, mild flavor

2 tsp anise extract

Directions: Pre-heat oven to 350.  Combine all the dry ingredients into a small bowl.  Beat the butter for 30 seconds on medium speed in an electric mixer with the paddle attachment.  Add in both sugars & beat on medium speed for another 30 seconds.  Scrape the sides down.  With the mixer on low-speed, add the egg & anise extract.  Mix until combined.  While the mixer is still on low-speed, slowly add the dry ingredients and mix until completely combined.  Squeeze out the water in the zucchini before you add it to the dough. Add the zucchini and mix until it is evenly distributed.  Then, add the walnuts and briefly mix just until they are combined.

On parchment lined sheets, drop one tablespoon of dough at a time, 1 to 1 1/2 inches apart.  Bake for 12-14 minutes.  Put on a wire rack to cool for 5 minutes, then transfer to foil or parchment sheet.

Make frosting: Put cream cheese in bowl of an electric mixer and beat for 30 seconds on medium speed.  Add honey & anise flavoring, beat for an additional 30 seconds to 1 minute.

Putting together: Put about 2 Tb of frosting on one upside down cookie and take another cookie (without frosting) and sandwich together.  Makes about 15-20 cookie sandwiches.

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August 4, 2010

Fast Fudge Cake

This morning I woke up to body aching everywhere, but don’t feel too bad on my account, because it’s due to starting a new exercise routine–not the stomach bug.  Ben has been going to this little gym in town for about 4-5 months, along with my friend Jordan (who is the official unofficial recruiting agent) who encouraged him to join.  As I’ve been dealing with anxiety, irritable stomach issues and most likely burnout–I felt like it was as good of a time as any to join the gym.  But why so sore you ask?  Well, this little gym packs quite the punch.  It’s not your typical gym of doing the routinized circuit or swiping your card and heading towards the elliptical machine.  It’s an all over cardio workout that relies heavily on weight-bearing activities.

Before you join you attend what they call Basecamp.  It is either broken into two days or one day of 2 1/2 hours, where one of the gym’s coaches teaches you all the exercises/workouts, ensuring you learn technique.  The first thing I did was jumping rope.  And I thought, “jumping rope–seriously, that’s a snap.”  100 jumped ropes.  What I failed to realize is that I haven’t jumped rope since I was about 10.  I hit about 65 and went mental.  Then, from 65 to 80, I believe I did a culmination of either hitting my own head with the rope, getting tangled in my foot, etc.  Suffice to say, I was humbled.  The coach said, “you’re thinking about it too much.”  True!  Well, that was just the beginning and we went on to doing multiple variations of squats, lifts, push-ups, pull-ups, & weight-bearing.  So every single ounce of my body got worked.

My legs felt like jelly and mind you we have two flights of stairs, so walking down them feels like I’m an 85-year-old woman.  It’s good though.  I know it’s going to be hard, but I tell myself a couple of things to prepare myself.

1. It’s a break from being mom.

2. This too shall pass.

3. I went through labor twice without meds, so no workout could be harder than that.

4. I want something better for my life in terms of mental, emotional & physical stamina, which I want my girls to have, so I know taking time for myself in this area is critical.

I haven’t been baking lately.  In part, it’s due to not having much of a sweet tooth; but, mainly I haven’t had much time or creativity lurking.  This is something I made a while back, but I still remember the moistness of the cake.  It’s a easy to make and honestly, if you’re pressed for time–you could add the wet ingredients in one bowl and then add the dry ingredients in with it (making it a one-bowl cake).  I hope you are finding and making time for yourself.

Fast Fudge Cake (printable recipe)

This recipe is adapted from Fine Cooking magazine.  I had a little ganache already made up in my fridge, so my cake had a thin glaze a top.  Regardless, it turned out wonderfully and if you want to serve with just whipped cream, powdered sugar and fresh berries–it would suit it well.

Ingredients:
4 1/2 oz (1 cup) unbleached all-purpose flour
1 oz. (1/4 cup plus 2 Tb) unsweetened natural cocoa powder
1/2 tsp baking soda
1/2 tsp kosher salt
1/4 lb (1/2 cup) unsalted butter, melted and warm
1 1/4 cups packed light brown sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
1/2 cup hot water

Ganache:
1/2 lb bittersweet chocolate or semisweet, chopped up
1 cup heavy cream

Directions: Preheat oven to 350.  Grease & flour or grease & line with parchment either an 8×2- or 9×2-inch round cake pan.  Set aside.

In a small bowl, whisk together the flour, cocoa powder, baking soda & salt.  Sift only if the cocoa continues having lumps after whisking.

In a large bowl, combine the melted butter and brown sugar with a wooden spoon or spatula.  Add the eggs & vanilla, stirring till combined well.  Add the dry ingredients, just till moistened.  Pour the hot water over the batter and stir just until it’s completely incorporated.

Scrape the batter into the prepared pan.  For an 8×2-inch pan, bake 35 to 40 minutes or till a toothpick inserted comes out clean.  For a 9×2-inch pan, bake for about 30 minutes, or till a toothpick inserted comes out clean.  Cool on a wire rack for 10 minutes, then run a thin knife along the edge and invert the pan onto a plate.  Invert it again back onto the rack to cool completely.

Making the Ganache: Chop up your chocolate into bite sized pieces and put into a heat proof bowl and set aside.  Heat up the cream over medium heat.  Once it starts to boil, remove from the heat and pour over the chocolate in the bowl.  Allow the cream & chocolate to sit for about 45 seconds.  Whisk the chocolate & cream together until the cream is completely incorporated and the ganache is smooth & a just slightly thick.

Putting the Cake together: Once the cake is cool, put foil under the wire rack to catch any drippings from the ganache.  Pour the ganache over the cake allowing it to go down the sides.  You can also allow the cake cool completely cool in the pan and make half of the ganache and pour it on top while in the pan.  Let the cake with ganache set for about an hour.

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July 25, 2010

Sandwich Cookie Bakery & Lemon Lavender Shortbread Cookies

Lemon Lavender Shortbread Cookies

Before I tell you about these wonderful little gems, let me digress.  I have this little dream of opening a bakery.  It’s a fantasy really, because in reality I know I will most likely not ever do it.  The realism side in me shines brightly during these visions of grandeur.  I see the long hours, the upfront costs and the early morning hours.  So, someone else with the will can go ahead of me and follow their dream.  However, if I did open a shop that I truly believe would succeed, it would be a Sandwich Cookie Bakery Shop. Cupcakes are so seven years ago, but cookies in sandwich form are going to be popping up.  I’m convinced of it.  If you stroll around the blogosphere, it’s all about the “whoopie pie,” which people loosely tie with what I deem as the coveted Sandwich Cookie.

If you’re in the mood for a cupcake without the all too often top heavy frosting, then make some of these sandwich cookies I’ve made over the past year.

Rhubarb Sandwich Cookies with Strawberry Cream Cheese Frosting

Homemade Graham Cracker Sandwiches

Pumpkin Whoopie Pies

Lemon Cookies with Coconut & Lemon Filling

Make Your Own Oreos

My Little Debbie Oatmeal Pies

Tomorrow is my birthday and I thought providing another cookie recipe would be a fantastic addition to your day, especially since I haven’t added any new recipes lately.  I baked for a woman’s tea this past week through Ben’s financial company, which was a nice break from motherhood and a time to have people ‘ooo’ & ‘aww’ over my food (so easy to win me over).  And since it was an afternoon tea, I knew a butter shortbread cookie would be great; but, a Lemon Lavender Butter Cookie would be perfect.  So now to the recipe.

Lemon Lavender Shortbread Cookie (printable recipe)

This recipe has also been used to make the Orange Cardamom Cookies & Bursting with Delight Lime Cookies .  Both of those had an icing on top and these Lemon Lavender Cookies would be perfect with a honey glaze.

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 tablespoons grated lemon zest
  • 1 1/2 teaspoons culinary lavender
  • 1 teaspoon salt
  • 2 sticks (1/2 pound) unsalted butter, softened
  • 3/4 cup sugar
  • 1 large egg yolk
  • 2 tablespoons heavy cream

Make dough:
Whisk together flour, lemon zest, lavender, and salt.

Beat butter and sugar with an electric mixer until pale and fluffy, then beat in yolk and cream. At low speed, mix in flour mixture in 3 batches just until a dough forms. Put the dough on parchment paper.

Mound the dough together and roll into a log. Once you get a basic log shape, position the dough in the middle of the parchment. Then, take the parchment that’s north of the dough and cover it over the dough. Take a bench scraper and push the edge of it at the base of the parchment covered dough, trying to make a concentric log. Roll the log so the parchment covers the whole thing and twist the edges. Refrigerate for 3 hours to overnight.

Cut and bake cookies:
Preheat oven to 350°F with rack in middle.

Remove firm dough. Unroll the parchment so the dough is still sitting on top of the paper. Place on a cutting board. Cut the dough into 1/8 inch. Transfer cookies to a parchment-lined large baking sheet, arranging them 1 inch apart.

Bake until edges are golden-brown, 12-15 minutes. Cool on baking sheet 5 minutes, then slide cookies, still on parchment, onto a rack to cool completely.

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July 22, 2010

Know Who You Are

Have you ever noticed how you look through those rose-colored glasses at other people’s lives and think, “I can’t possibly do everything that person does? They must be ‘Superhuman!’” The thing is, when you boil it down, those glasses you’re looking through are a facade. Whether you are looking through rose-colored glasses at someone else or yourself, it’s dangerous.

When it comes to hospitality, genuine, life-breathing hospitality. I think it’s absolutely necessary to know who YOU are. Take off the glasses and look at your strengths & your weaknesses. Don’t try to be Cinderella’s step sisters shoving & stuffing your feet into shoes 5x’s too big or small. Wear the ones that fit comfortably, regardless if the pair you really want are a bit tight–it’s not worth it.

I have been suffering from anxiety, which reared its ugly head last week. I’m not exactly sure why it came up and it’s not gone completely. It has given me a greater insight into mental & emotional discrepancies, along with a greater capacity to extend grace. Not only grace for others, but for myself. I’ve begun to see more of who I am, what I’m capable of and what I need to lay aside. We’re only given one life and to try to be someone other than who God designed us to be is criminal.

There are those of us who have the natural ability to engage in conversation, know what questions to ask and how to put people at ease. If you’re not this person, the notion of being hospitable seems scary & daunting. Some people have a big home, which lends itself for natural hosting possibilities. I think when we allow all the shortcomings limit our ability to extend evangitality, then we get sidetracked from our wonderful, glorious gifts, talents & strengths.

During the giveaway I asked what you would like to see here on Evangitality. There were some great ideas & thoughts, but as I began thinking about them what kept coming back is what I believe to be the most fundamental…KNOW WHO YOU ARE before all else. We can go through life wearing shoes that aren’t our own, fulfilling our identity with various roles (student, teacher, a professional, parent, child, spouse). All the while we neglect to embrace who God designed us to be.

During one of my weakest moments last week I was listening to the Message translation of Psalm 2. I could barely hear anything as I was running on the treadmill, but these were the words I heard:

Let me tell you what God said next.
He said, “You’re my son (daughter),
And today is your birthday.
What do you want? Name it:

I began weeping big tears. In the midst of utter brokenness and feeling of abandonment, in the pit is when I heard God the loudest. He again was reminding me that my worth in life is nothing based on my talents & merit. He made me and delights in me. It’s like the first time we laid eyes upon our daughters–they were a glimpse of heaven.

So I encourage you to take off the rose-colored glasses and look around at your life’s scenery. Rather than look at what you don’t have or how you’ve failed in life. Know who you are and embrace it. Wear the shoes that fit. Don’t try to be someone you’re not. When I think of my girls growing up, I want to ensure they don’t feel like we are comparing them to one another. Our prayer is that we would love them the way God designed them to be and they would blossom into their own person. When you begin to love who you are and know who you are, you will be more free to accept grace & extend grace. And that, is fundamental in extending hospitality (or evangitality as I call it).

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Filed under Christian Hospitality, Hospitality, My Journey, Spirituality

July 11, 2010

Winner

Before I announce the winner of The Cake Bible, I wanted to let you know how thankful I was to read your stories of trials, triumphs, discoveries, and journey of hospitality. I’ve been beyond blessed & encouraged. Thank you for sharing, even some of the vulnerable parts.

Your stories and/or comments also inspired & motivated me to continue walking & engaging this life of Christ-like hospitality. I have more ideas for future posts, too. Keep sharing your stories & encouraging one another through them.

As for the winner of the coveted cookbook. I happen to know, this person loves to bake a lot (perhaps more than me). She is a gracious individual & is on her feet taking care of her home, loving her family tremendously well & I’m sure not too many dull moments with a 3 year old, almost 21 month old & an almost 2 month old.

So congratulations Paige on winning The Cake Bible!

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July 9, 2010

The Cake Bible Giveaway

Only one day left to enter the giveaway.  Below you’ll find a review I wrote a year ago of the highly acclaimed cookbook by Rose Levy Beranbaum, The Cake Bible.  If there was one cookbook on cakes you could ever own, this should definitely be it, because the recipes are thorough, and range from more simple to complex.  Beranbaum is the Queen of Baking and by the end you will be able to make homemade fondant to an amazing Sour Cream Banana Cheesecake.  Don’t miss out on the free giveaway ending tomorrow, July 10th at 7pm Pacific Time.

‘The Cake Bible’ by Rose Levy Beranbaum. This was one of my very first specialty cookbooks given to me for my 21st birthday from Ben. I feel like you either love it or hate it. The in-betweeners don’t have that much to say, which adds to the persuasion of buying the book (just take a look at Amazon reviews here).

This is a very lengthy and at times exhausted textbook of sorts on cakes. If you’re only mediocrely interested in cakes, don’t buy it, because you will only get frustrated and annoyed. Also, if you don’t really care about the “how’s & why’s” of good cake production, please skip over it and move on (stick with your Betty Crocker cookbook). Beranbaum did her master’s thesis paper on the topic of “sifting flour,” so this lady is quite the novice when it comes to flour, baking and the final production we call cake.

Since baking is a science, she treats it as such and doesn’t skimp on the procedures to get to the very best possible end product. I find her ‘Pastry Bible Cookbook’ much more tedious than her ‘Cake Bible’ hands down. However, it’s her tedious nature that leads to excellent results and the reader (interpreter of sorts) of the recipe is given very detailed instructions to get the same results Beranbaum wants for you.

Another thing I like is how she divides her recipes into the following:

1. Butter Cakes (she goes through chocolate butter cakes and then non-chocolate butter cakes)
2. Genoise Cakes (same with chocolate and non-chocolate)
3. All other types of cakes (banana, cheesecake, zucchini, etc)
4. Speciality Cakes (she uses the recipes from #1 & #2 for these)
5. Fillings, frosting, etc.
6. Tips on Decorating
7. Equipment
8. Making cake for a crowd (here she guides you in making wedding cakes or how to adjust a butter chocolate cake to serve 8 to serve 24).
9. Directory & Index

In most of her recipes she gives you a little story as to what inspired the cake or what makes it special. I tend to like this, because I find cooking and baking (and everything in life) to be centered around story. We tell a story in everything we do; whether or not, we are actually speaking. Just think, when you were a kid, did you eat something special at your grandma’s house or maybe a local shop and that taste & smell has never left you? Then, as an adult you taste & smell it again. It invokes a memory, a story you get to remember and possibly tell. This is what cookbook authors do when they convey their recipes to you.

I also like how each of her cake recipes will tell you what frosting, fillings, or adornments work well with it (and it’s typically more than one option). She also tells you how long it will last and if you can freeze it.

I have also been impressed with the results of her cakes in my own kitchen. Most of the time people douse the cake with frosting and make the cake all about the frosting, when really the cake is the star. Her cakes are definitely the star and make one rethink the bake from a box concept.

She also gives you measurement in American Standard, Weight & Volume. Her ingredients list can be hard to manuever around at first and the formatting could use some sprucing up for sure. However, this book is more than 20 years old. The pictures are a bit dated as well when it comes to decorations, but I also appreciate that it’s not all fondant covered wedding cakes, because it just doesn’t taste as good as buttercream.

If you’re into baking cakes or want to explore this arena a bit more, than check it out from your local library and let me know what you think.

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July 7, 2010

Sugar Snap Pea & Mint Risotto

The long-awaited summer has arrived (granted it could go away by next week, because this is the Pacific Northwest).  Ben says Memorial Day is the official unofficial start of summer (in theory), while the reality of high temps, constant summer & glorious outdoor water play dates begin after Fourth of July.  Our plans for the day include: sunscreen bodies, water, smoothies & bare feet.  I don’t want to be doing much when it comes to cooking over the stove top, so please forgive me for this recipe on a week like this, which cries for salads, quick sandwiches, and anything cool.

But, I made this while the weather was partly sunny and I had a plethora of some of the best sugar snap peas I’ve tasted.  We have this little garden/farm, Joe’s Garden, which is quintessential Bellingham.  Bouquets of sweet peas in early summer, lettuce heads the size of three grocery store kind ($1.25) and a cornucopia of bounty come August (eggplant, tomatoes, summer squash, basil, potatoes, peaches, etc).  The sugar snap peas had just been picked and we brought home a bag.  They were crunchy & sweet.  A week later they was still some left in my fridge and they had not lost their crunch–amazing.  If you live in Bellingham and you’ve never been–you must go.  If you’re coming from out-of-town, do yourself a favor and stop by.

I had to use these snap peas along with the abundance of mint we have to make a risotto.  My friend Lindsey puts little ideas in regards to food of what I should make and then I set to the task.  We had a similar risotto using sugar snap peas, but it used a basil cream.  I really felt the addition of mint would be more refreshing, and it didn’t fail me.  Take advantage of the small season of sugar snap peas by eating a couple on the way home and making this risotto.

Sugar Snap Pea & Mint Risotto (printable recipe)

1 vidialia onion with greens, chopped
2 garlic cloves
2 Tb olive oil
1 Tb unsalted butter

2 cups arborio rice, risotto
1/2 cup dry white wine
5-6 cups vegetable broth
1/2 – 3/4 cup freshly grated Parmigiano Reggiano
kosher salt to taste

3/4 -1 cup sugar snap peas, cut into thirds
1 -2 Tb freshly chopped mint

Directions: Put vegetable broth in a small pot & heat.  You will want it to be warm when you add it to the rice for later.  Put a lid on the pot to keep it warm.

In a large pan, heat oil & butter on medium heat.  Add onions & garlic, saute till fragrant and onions softened, about 4 minutes.  Add a pinch of salt & mix.  Add the arborio rice and stir to coat.  Cook for about 30 seconds while stirring.  Add the white wine and stir.  Once the rice has absorbed the wine, add one cup of vegetable broth.  Stir and allow the rice to soak up the broth.  Continue adding one cup at a time and allowing the rice to soak it up.  This will take about 25 minutes.  When you have about 1 -2 cups left of broth, add the sugar snap peas.

Taste throughout to see how much salt you need.  The rice should be a little al dente.  Remove from heat and add freshly grated Parmigiano Reggiano & stir.  Add the chopped mint.  Taste & see if you need more salt.  Serve straight from the stove.  Garnish with more Parmesan & mint.

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