tag:blogger.com,1999:blog-64000414264296966922024-03-13T20:24:47.539+01:00Under the MercyLaurenhttp://www.blogger.com/profile/06230972745365424000noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-6400041426429696692.post-77749663509874568812011-03-19T17:28:00.007+01:002011-03-19T17:56:30.244+01:00Hello, Old FriendI saw my dear friend Mr. Sun today for the first time in awhile. Remember him? You know, he's the central body of our solar system, the planets revolve around him, really hot, makes things grow- got it? It took me awhile to remember, too. It was nice to get reacquainted today. <div>Everyone in Gent was out in full force. It was <i>so</i> crowded. (And yet, unbelievably quiet-- I love this aspect of Flemish culture. There is no way you could have that many Americans in one place and have such a low noise level.)</div><div><br /></div><div>I snapped a few pictures and enjoyed feeling the sun really shine on my face for the first time in months. This Florida girl is ecstatic. My dear friend and fellow Fulbrighter Jessica and I went shopping and sat on the edge of the Graslei drinking fruit smoothies and marveling at the blue sky; it was as if the city had taken on a totally new persona. It was a truly fabulous way to spend a Saturday afternoon.</div><div><br /></div><div><br /></div><div><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/-XncKBR91Pmo/TYTej1d3bwI/AAAAAAAAAG8/7dxcpG4HreE/s320/DSCN0841.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5585834145075392258" /><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-guLH-QgUZ8s/TYTekJoAbzI/AAAAAAAAAHE/WqRq6rEIO9c/s320/DSCN0842.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5585834150486634290" /><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-gb5lWH_BZZ0/TYTekirijOI/AAAAAAAAAHU/M9lalxDtBBg/s320/DSCN0846.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5585834157212339426" /></div>Laurenhttp://www.blogger.com/profile/06230972745365424000noreply@blogger.com2tag:blogger.com,1999:blog-6400041426429696692.post-28315722948166462952011-03-19T01:25:00.010+01:002011-03-19T17:19:47.784+01:00The Lazy-ish Cook: Roasted Beet and Goat Cheese Salad<div style="text-align: left;">I like beets well enough, but am not a huge fan (except in the case of borscht, which I love with every fiber of my being). Anyway, I feel like beet and goat cheese salads pop up on menus pretty frequently so I thought I'd give it a go myself. Also, as winter (finally! finally!) comes to a close, I want to make all those wintery dishes I didn't get around to before the ingredients go out of season again. Hence the beet and goat cheese salad.</div><div><br /></div><div>This recipe is undoubtedly lazy. It was created at about midnight when I realized I had never really gotten around to eating that day and felt pretty weak. Since it was so late and I was tired, I didn't do nearly as much with it as I could have. All in all, though, it was pretty good.</div><div><br /></div><div>So here's what I did:</div><div>I took one fully cooked medium-sized beet (I got pre-cooked fresh beets in the produce section of my favorite bio-food store) and cut it into smallish chunks. I then stuck them in the oven at 220 c, which is about 425 f, for about 15 minutes until they kind of caramelized on the outside. Next time I would make the pieces smaller so that they could dry out and caramelize even more.</div><div><br /></div><div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://4.bp.blogspot.com/-aZb8h7VLEko/TYTVwZ-8wvI/AAAAAAAAAG0/iJSU_yJydo8/s200/DSCN0835.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5585824465431610098" /></div><div>I made a variation of one of my favorite salad dressings by combining almost equal parts of apple cider vinegar and olive oil (maybe 2-3 tsp of each, with slightly more oil perhaps), a teaspoon or so of honey, and as many red pepper flakes as you'd like. I like it pretty spicy. Just whisk it with a fork until the honey is more or less dissolved and the dressing is slightly thickened.</div><div><br /></div><div>For my greens I used <i>veldsla</i> (the Dutch name), which is called <i>salade de blé</i> in French and <i>feldsalat</i> in German. (Belgium being a tri-lingual country, many things are labled in all three languages. I like this because I have three chances to figure out what something is, and it's pretty rare that I'm unsuccessful that way.) I don't recall ever seeing this particular green in the US before, but I assume it's called field salad if we do have it. All that to say: I used <i>veldsla</i>, but any salad green will do.</div><div style="text-align: center;"><br /></div><div>To assemble, I tossed the greens in the dressing and then topped them with goat cheese and walnut pieces, followed by the still-warm beets. And then I dotted this salad, as I do so many things I eat, with balsamic crema. I also toasted and buttered a section of a baguette to go along with it.</div><div><br /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 318px;" src="http://3.bp.blogspot.com/-y86r2RCynd8/TYTUlT03eZI/AAAAAAAAAGs/qyGCdPnG4RM/s400/DSCN0839.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5585823175288519058" /></div><div>Not rocket science or a great culinary creation, but a fast, easy, tasty and healthy solution nonetheless. </div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Laurenhttp://www.blogger.com/profile/06230972745365424000noreply@blogger.com0tag:blogger.com,1999:blog-6400041426429696692.post-72052056343667252792011-03-09T23:06:00.003+01:002011-03-09T23:45:28.946+01:00Lenten Reflection<!--StartFragment--> <p class="MsoNormal">I had a conversation on Monday that totally slapped me in the face.<span style="mso-spacerun: yes"> </span>It stung.<span style="mso-spacerun: yes"> </span>It hurt for a variety of reasons, but the main one was that I got slapped in the face with my own sin.<span style="mso-spacerun: yes"> </span>I was confronted with just how badly things can go when I decide to ignore what I know is right and do things my way.<span style="mso-spacerun: yes"> </span>I get hurt, and I hurt others. </p> <p class="MsoNormal">So now I’m left sitting in a pile of shame and regret, feeling unbelievably stupid, naïve and sad.<span style="mso-spacerun: yes"> </span>And although I could list how I was wronged and hurt, I know that I really have no one to blame but myself.</p> <p class="MsoNormal">Today is Ash Wednesday, which marks the start of Lent.<span style="mso-spacerun: yes"> </span>Growing up in a church that essentially ignored the liturgical calendar, I never had much of a concept of or an appreciation for Lent.<span style="mso-spacerun: yes"> </span>But as I became an adult and my love affair with liturgy blossomed, that changed.<span style="mso-spacerun: yes"> </span>Is it okay for me to say that I look forward to Lent?<span style="mso-spacerun: yes"> </span>Because I do. Lent gives me a focused time each year to reflect on what Easter really means.</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">If I have learned anything over the past year, it’s that the Gospel changes everything.<span style="mso-spacerun: yes"> </span>It affects every single area of life and leaves nothing untouched.<span style="mso-spacerun: yes"> </span>Because I believe the Gospel as presented in the Bible to be true, there’s not a part of me that I can remove from under its influence and use in a way that is contrary to its principles without negative consequences.<span style="mso-spacerun: yes"> </span>This sometimes seems inconvenient at face value because I am not always free to do what I want, but really, it’s incredibly good news.<span style="mso-spacerun: yes"> </span>When I attempt to be my own boss, when I start operating in a self-centered way instead of a Gospel-centered way, the resulting imbalance in my heart always wreaks havoc in my life and, unfortunately, in the lives of those around me.</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">I know that betraying Gospel values will always cause pain.<span style="mso-spacerun: yes"> </span>And yet, over and over, I fail to trust that God has my best interest at heart and decide that I know better or am the exception to the rule.<span style="mso-spacerun: yes"> </span>When that happens, I find myself standing in the middle of the mess I made, horrified that I was so foolish once again, overwhelmed by my failures and weaknesses, by my sinful brokenness.<span style="mso-spacerun: yes"> </span>My shame and regret taunt me and it would be easy to give way to hopelessness.<span style="mso-spacerun: yes"> </span>There are also times when the pain I experience is not of my own doing.<span style="mso-spacerun: yes"> </span>It’s not a result of my own sin, but a result of someone else’s sin, or just a result of the brokenness of this world.<span style="mso-spacerun: yes"> </span>There is no way to escape the death and brokenness around us.<span style="mso-spacerun: yes"> </span>But I don’t give way to hopelessness and I am not overwhelmed by shame, and I don’t despair or become bitter, because Easter is coming.</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Easter is when we celebrate Jesus’ victory over sin and death.<span style="mso-spacerun: yes"> </span>Easter is when Jesus declared “It is finished” and turned the world upside-down.<span style="mso-spacerun: yes"> </span>Easter reverses the natural order of things.<span style="mso-spacerun: yes"> </span>Easter reminds me that God’s powerful and redeeming love is exponentially greater than my most egregious sins.<span style="mso-spacerun: yes"> </span>Because of Easter, we no longer have to be separated from God and we have eternal glory to look forward to.<span style="mso-spacerun: yes"> </span>Because of Easter, I can rest assured that any suffering, no matter how great, is only momentary and will be forgotten in the light of glorious eternity. And just as each Easter marks the end of our Lenten fast, it points to the day when there will be no more sin, or pain, or tears or death. It reminds us that we have a greater hope.</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Easter is pretty unbelievable.<span style="mso-spacerun: yes"> </span>It doesn’t surprise me at all that most people don’t believe it, because it’s so outrageous and fantastic.<span style="mso-spacerun: yes"> </span>I’m thankful that God gave me the grace to believe.<span style="mso-spacerun: yes"> </span>But even for those of us that do believe, it’s pretty difficult to wrap our minds and hearts around.<span style="mso-spacerun: yes"> </span>Lent helps us to do that.</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Lent gives me a chance to reduce distractions, to eliminate some external sources of comfort, and refocus my time and priorities in a way that will focus my attention on what the cross means.<span style="mso-spacerun: yes"> </span>I had not originally planned to share what my Lenten sacrifices would be, but I eventually decided that it would help to illustrate what I’m trying to say and maybe even hold me accountable.<span style="mso-spacerun: yes"> </span></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">First, I’m giving up TV.<span style="mso-spacerun: yes"> </span>I found some websites here that stream American TV online in Europe (um…. maybe a little sketchy), and I got addicted.<span style="mso-spacerun: yes"> </span>I am watching way more TV here than I do at home.<span style="mso-spacerun: yes"> </span>I fall asleep to it and have it on constantly for background noise.<span style="mso-spacerun: yes"> </span>I realized that sometimes I used TV as a way to avoid being quiet and acknowledging my own thoughts and attitudes: having the TV (or in my case, computer) constantly going drowns out my thoughts.<span style="mso-spacerun: yes"> </span>I realize that this is a common problem for people who live alone, and it’s lousy! It robs me of my time to live and explore.<span style="mso-spacerun: yes"> </span>It also keeps me from doing more intellectually and spiritually productive things like reading, practicing effectively, studying the Bible, and praying.<span style="mso-spacerun: yes"> </span>So no TV for me for the next 40 days.<span style="mso-spacerun: yes"> </span>Instead, I have a fantastic booklist of theological gems to help me focus my mind during this time, and I’m committed to praying the Daily Office every morning and evening.</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Second, I’m giving up desserts.<span style="mso-spacerun: yes"> </span>How unoriginal.<span style="mso-spacerun: yes"> </span>But I love, and I mean LOVE, sweets.<span style="mso-spacerun: yes"> </span>Especially chocolate.<span style="mso-spacerun: yes"> </span>To be honest, I really hate how much I love sweets and how hard it is for me to turn them down.<span style="mso-spacerun: yes"> </span>I’m all about la joie de vivre, but moderation is hard for me and my self-control can quickly go out the window when faced with a tasty treat. What I really want is not to quit enjoying God’s gift of chocolate all together but to enjoy it for the marvelous thing that it is, and not a coping mechanism.<span style="mso-spacerun: yes"> </span>For the next 40 days I will not have the possibility of eating chocolate to cheer me up or calm me down.<span style="mso-spacerun: yes"> </span>Instead, I’ll have to do that by praying and exercising—both very good things to do.<span style="mso-spacerun: yes"> </span>Hopefully that will help me to build better habits going forward.</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">The third thing I’m doing is both giving something up and taking something on.<span style="mso-spacerun: yes"> </span>Recently I have been very moved by stories of oppression and martyrdom of my Christian brothers and sisters around the world.<span style="mso-spacerun: yes"> </span>I sometimes feel persecuted because so many people despise my faith and look down on Christians intellectually, but this is such a small price to pay compared to what so many of my brothers and sisters suffer.<span style="mso-spacerun: yes"> </span>I’m fasting one meal per week and praying for the oppressed and persecuted Church worldwide.<span style="mso-spacerun: yes"> </span>It’s such a miniscule thing, but when the hunger pangs strike I can be reminded of how little my Christianity costs me and pray for those who risk it all to follow Jesus.</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">I hope that this Lenten season really helps me to get a greater sense of God’s steadfast and perfect love.<span style="mso-spacerun: yes"> </span>Part of that will be to get a greater sense of my own sinfulness in order to see what Christ died for, and also where I would be without Him.<span style="mso-spacerun: yes"> </span>In a Bible study I was doing recently I was asked to consider where I would be without Jesus, and the thought was so horrifying I couldn’t even write anything down.<span style="mso-spacerun: yes"> </span>May my thankfulness and awareness of His great grace ever increase, comforting me, awing me and urging and enabling me to walk in His ways.</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <!--EndFragment-->Laurenhttp://www.blogger.com/profile/06230972745365424000noreply@blogger.com2tag:blogger.com,1999:blog-6400041426429696692.post-21941216325761612502011-03-03T02:26:00.008+01:002011-03-22T17:46:19.326+01:00Magnificent Gent<div style="text-align: center;"><br /></div>I've been in Gent for almost 6 months. I love it here. <div><br /></div><div>It was something I didn't fully realize for awhile, but now I am totally bummed out every time I think about leaving (though I have about 4 months left). I love the friends I have here, I am so thankful to have found a good church to be involved with, I love all the little specialty shops and bakeries, I love all the amazing art, architecture and history, I love my gym, I love how clean and quiet everything is...I just love my life here! And who could grow tired of walking past this view almost every day?</div><div><div><br /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/-obDMPwe49Jg/TW7wqegHmaI/AAAAAAAAAGk/k_s6W8krj4E/s400/DSCN0755.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5579661600891574690" /></div><div><br /></div><div>I'd like to detail the simple joys of life in Gent in the future, but tonight I just wanted to share that picture with you. I took it on Saturday as I did my weekly exploring and shopping. </div></div><div><br /></div><div>God really does give me immeasurably more than all I could ask or imagine.</div>Laurenhttp://www.blogger.com/profile/06230972745365424000noreply@blogger.com0tag:blogger.com,1999:blog-6400041426429696692.post-3499123527061495402011-02-28T16:46:00.009+01:002011-02-28T18:28:32.538+01:00Back to blogging... from Gent! AND, fabulously decadent Chocolate Mousse<div style="text-align: left;">It's been about a year since I last posted on this blog. I originally started it because a few friends had asked me to share some of my recipes with them, and also so I could share my ideas and finds with my far-flung dear ones. I didn't resume posting when I moved to Belgium in September for my Fulbright, although in some ways it would have been a great way to share my life here. This has been met with some complaints, so I'm starting it back up. So, here's a mishmash of my life here and the things and people I love. And, since I'm required to tell you here and in the "about me" section, this blog in no way reflects the Fulbright Commission, or the Institute of International Education, etc. Actually, I can't remember the exact wording I'm supposed to use and can't find that paper anymore, but anyway, if you are deeply offended by anything I say here it's totally on me and they can't be held responsible for anything stupid that I do or say. Okay?</div><br /><div>What better way to start up my blog from Belgium than with a chocolate mousse? That stuff is everywhere here and boy, do I love it. LOOOOOOVE it. Chocolate mousse is one of the world's perfect foods. It's soft, creamy, chocolatey decadence. I got <a href="http://smittenkitchen.com/2009/10/silky-decadent-old-school-chocolate-mousse/">this recipe</a>, as I get so many recipes, from smitten kitchen. Really, she's great. I have not yet tried the <a href="http://www.davidlebovitz.com/2008/05/perfect-chocola/">Julia Child via David Lebovitz</a> version yet, which I suspect may be a little more traditional, but this was so perfect to me that I am reticent to mess around. In fact, the second time I made it I served it to new friends from Paris and it was met with hearty approval, so I'm going to feel free not to try the other recipe until my curiosity gets the better of me.<br /><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 306px; height: 320px;" src="http://3.bp.blogspot.com/-9XMhymf7B8w/TWvMl2XejdI/AAAAAAAAAGM/iqJJefk8894/s320/DSCN0743.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5578777514049703378" /><br /><div>It should be noted that my dear friend and fellow cellist, Anna Katharina, helped me on my maiden mousse voyage. It would not have been possible without her as I do not have a mixer here! She lugged the appliance from Brussels to Gent, kept me company and helped me make the mousse. Now <i>that's</i> a friend!<br /><br />I made this recipe twice. The first time it was very dense and almost bitter, and I loved it. The second time it was softer and perhaps sweeter, and I loved it.<br /><br />Rather than copy the recipe out here, I'll ask that you just follow the provided link above. I followed it pretty much exactly. Instead, I'm going to give you some pointers that I obtained from experience (the whopping 2 times I made this), and from what I gleaned after quizzing the interwebs.</div><div><br />1. <span style="font-weight:bold;">If you are afraid of raw eggs, or cream, or butter, or liquor, do not make this. Find something else to make. Do not ruin this</span></div><div><span style="font-weight:bold;">perfect creation. </span><span>I'll be honest and admit that I was kind of afraid of the raw eggs myself. But after one bite of this stuff, I was totally over it-- my love for this mousse helped me to see how statistically improbable and fairly insignificant a day or two of vomiting would be. That said, if you are preggers or feeding a very young child, maybe pass this one up for awhile.</span><br /><br /></div><div>2. <span style="font-weight:bold;">The texture of the mousse is dependent on how much you whip the egg whites and the cream, and you probably don't need to whip it was much as you might imagine. </span> The first time I made it we whipped them for a long time, until the cream was starting to almost resemble butter and the whites were well on their way to meringue. I didn't mind the density, which made the chilled mousse almost sliceable, but it's not usually what people are going for with mousse. The second time I did it I still whipped the cream a lot but whipped the egg whites a lot less, and the texture was rich but not too stiff or heavy.</div><div><br /><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://1.bp.blogspot.com/-7IdQ5ozOnZg/TWvOrSvOXqI/AAAAAAAAAGU/6PlVgVAztFw/s200/DSCN0740.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5578779806588100258" />3. <span style="font-weight:bold;">Because there is no added sugar in this recipe, the kind of chocolate you buy will de</span><span class="Apple-style-span" style="font-weight: bold; ">te</span><span class="Apple-style-span" style="font-weight: bold; ">rmine </span><span style="font-weight:bold;">the sweetness of your mousse. It will also affec</span><span style="font-weight:bold;">t the quality, so spring for some decent chocolate.</span> I prefer dark chocolate. I used a Cote d'Or "Noir de Noir" for this, which was 54% cacao, and it was perfect. If you want a very intense, bitter mousse, I guess you could use darker, though almighty Deb at Smitten Kitchen says no more than 60%. You could also use lighter, but what's the point? And if you have the gall to use white, I don't want to know about it.</div><div><br /></div><div>4. <span style="font-weight:bold;">Play around with your liqueur options and measurements.</span> I used cognac like the recipe indicated, and it was great. However, I could see kahlua working really well, or even something fruity like grand marnier or créme de cassis. The first time I made it, the very dense time, I upped the amount of cognac to 2 tablespoons. It gave the mousse a pronounced cognac flavor, and brought out the bitterness of the chocolate. I followed the recipe exactly the second time and kind of missed its presence, though that's purely a personal preference.</div><div><br /></div><div>Happy Moussing! I'm grateful to have this gem in my repertoire now... and am glad that I don't have a mixer with me in Gent so that I won't make this too often :)</div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/-WVGtGhb_7XM/TWvQXy47qgI/AAAAAAAAAGc/4RvTmKGc-HU/s320/DSCN0745.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5578781670644623874" /></div><div><br /></div><div><br /></div><div><br /></div><div style="text-align: center;"><br /></div><div><br /></div><div><br /><br /></div></div>Laurenhttp://www.blogger.com/profile/06230972745365424000noreply@blogger.com4tag:blogger.com,1999:blog-6400041426429696692.post-55719514391570816142010-03-07T03:41:00.001+01:002010-03-07T04:17:30.340+01:00The Lazy-ish Cook: Warm Mushroom Salad with Goat Cheese, Shallots and Almonds<div style="text-align: left;">I love <a href="http://smittenkitchen.com/">smittenkitchen.com</a> . I have gotten untold recipes and recipe inspirations from that blog since I first started reading it almost 2 years ago. It was smittenkitchen that told me I could make a <a href="http://smittenkitchen.com/2009/01/clementine-cake/">cake using whole clementines </a>(yes, rind and all). It was smittenkitchen that gave me the recipe for the <a href="http://smittenkitchen.com/2007/10/butternut-squash-and-caramelized-onion-galette/">PERFECT crust</a> (which she used in a savory galette but which I have used for pretty much everything that required a crust since I discovered it). </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Today, smittenkitchen provided the inspiration for this salad, which has immediately secured a place in my frequently performed repertoire. Absurdly delicious AND healthy? The bite of arugula, the hearty goodness of mushrooms AND the creamy, melty decadence of goat cheese? <i>All in under 10 minutes?</i> I'm a goner.</div><div><br /></div><div>I'm sure that <a href="http://smittenkitchen.com/2010/03/warm-mushroom-salad-with-hazelnuts/">the original recipe is delicious.</a> The only reason I didn't follow it exactly is that I was missing some of the ingredients. So I made some adjustments to the dressing recipe (sorry for my lack of precise measurements... I was hungry!), and also to, well, almost everything. So check out the original if you're interested. Here is my interpretation:</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/_p1q1Ede8v1w/S5MYJ-saUXI/AAAAAAAAAF0/65a90uoCNrk/s400/IMG00067-20100306-1936.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5445722934148223346" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><i>Makes 2 main course servings</i></div><div>3 Tbsp white wine</div><div>extra virgin olive oil</div><div>a splash of balsamic vinegar (1 Tbsp?)</div><div>2 tsp sugar</div><div>two small shallots</div><div><a href="http://www.phillipsmushroomfarms.com/frblend.html">gourmet mushroom blend</a> (I think my package was 4 oz)</div><div>1.5 Tbsp butter</div><div>herbs de provence</div><div>black pepper</div><div>salad greens (I used baby spinach and arugula)</div><div>thinly sliced almonds</div><div>goat cheese</div><div><br /></div><div>1. Toast the almonds. Keep an eye on them!</div><div><br /></div><div>2. Mince one shallot and put in a bowl. Add the wine, balsamic vinegar and sugar. Mix it all together and let it sit.</div><div><br /></div><div>3. Roughly chop the remaining shallot and rinse the mushrooms. Melt the butter in a skillet and add the chopped shallot and mushrooms. Season to taste with herbs de provence and black pepper. Saute until the mushrooms and shallots are done (tender but not mushy).</div><div><br /></div><div>4. Add olive oil to the shallot/wine/balsamic/sugar mixture (probably an equal part of olive oil to the rest of it). Stir until well blended.</div><div><br /></div><div>5. In a salad bowl, toss the greens with the dressing until evenly coated. Divide onto dinner plates and top with the mushrooms and shallots, followed by the toasted almonds. Finally, crumble goat cheese over the top.</div><div><br /></div><div>Enjoy!</div>Laurenhttp://www.blogger.com/profile/06230972745365424000noreply@blogger.com1tag:blogger.com,1999:blog-6400041426429696692.post-33605657172586982282010-02-20T04:58:00.001+01:002010-02-20T07:02:31.872+01:002/3 the joie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_p1q1Ede8v1w/S396vFYmDAI/AAAAAAAAAFs/VDo04aKhWkQ/s1600-h/Photo+on+2010-02-19+at+22.58.jpg"></a><br /><br /><br />My friend Mary and I went to <a href="http://www.urbanflats.net/">Urban Flats</a> recently, which I enjoyed very much. It got me thinking about flatbreads and all the potential deliciousness I could create. See, I enjoy restaurants not only just for what happens right there and then, but the establishment receives bonus points from me (redeemable for absolutely nothing) if I am inspired to create. Urban Flats definitely won on that point and was the impetus for tonight's dinner. <div><br /><div>One thing I am unbelievably thankful for here in Jacksonville is the acquisition of girlfriends. Mary, Sarah and I make up Le Joie de Vivre, which mostly involves eating good food and drinking good wine. I also am so so so so indescribably thankful to have good friends that encourage and pray for me, and who also tell me when I'm being ridiculous (Sarah) or unreasonable (Mary). I need that. So we were totally sad that Sarah was too sick to come for dinner at my place tonight, so Mary and I took this picture:</div><div><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_p1q1Ede8v1w/S39s5dzYVfI/AAAAAAAAAE0/ZNaDbYRz2us/s1600-h/IMG00050-20100219-1944.jpg"><img src="http://3.bp.blogspot.com/_p1q1Ede8v1w/S39s5dzYVfI/AAAAAAAAAE0/ZNaDbYRz2us/s320/IMG00050-20100219-1944.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5440186609395324402" style="cursor: pointer; width: 320px; height: 240px; " /></a></div><div><br /></div><div>Before I share the recipes, I also should give a shout out to good St. Paschal. This statue of St. </div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/_p1q1Ede8v1w/S396vFYmDAI/AAAAAAAAAFs/VDo04aKhWkQ/s200/Photo+on+2010-02-19+at+22.58.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5440201824204622850" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 200px; height: 150px; " /></span><div>Paschal came to live at my house last Sunday and was a gift from one of the kindest, most considerate and most thoughtful people I have the pleasure to know. Anyway, Paschal is the patron saint of chefs and cooks, and he now watches over my kitchen. So far, everything I've made under his watchful eye has been a success!</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>For starters, we had a <b>mixed citrus salad</b> <b>with mint and feta</b> in a dijon dressing. My salad was not as beautiful as the one on the original website, so I will just link you <a href="http://smittenkitchen.com/2010/01/mixed-citrus-salad-with-feta-and-mint/">here </a>and let you enjoy her pictures. I followed the recipe exactly except that I substituted shallot for the red onion, since I'm not a huge fan of raw red onion. To be honest, I thought I wouldn't like this. Even as I made it, I was unconvinced. But my awesome foodie friend Audrey told me I should make it, and one bite convinced me. You should try it, too. (smittenkitchen is one of my favorite food blogs, btw.)</div><div><br /></div><div>The flatbreads were fantastic. I got the recipe for the dough <a href="http://steamykitchen.com/274-no-knead-pizza-dough-pear-and-gorgonzola-flatbread-with-baby-arugula-and-shaved-parmesan.html">here, </a>and it was a tremendous success. I will be using it over and over and over again. Word to the wise: DEFINITELY pre-heat the pan you will cook it on. I did it with one of the flatbreads and not with the other, and the difference was marked. Also, I sprayed the pan with pam, which I highly recommend.</div><div><br /></div><div><b>Flatbread with pear and gorgonzola cheese </b></div><div>I followed the recipe from the website exactly, so I'll just link you <a href="http://steamykitchen.com/274-no-knead-pizza-dough-pear-and-gorgonzola-flatbread-with-baby-arugula-and-shaved-parmesan.html">here</a>. Totally delicious.</div><div><b><br /></b></div><div><b>Flatbread with roasted vegetables, spinach, prosciutto and goat cheese</b></div><div><i>disclaimer: this is a lauren recipe, which means I didn't really measure anything and added things haphazardly as they occurred to me. </i></div><div>1 lb fresh flatbread dough</div><div>Roasted tomatoes (whatever kind you want. I used 4 medium tomatoes- the kind on the vine)</div><div>6 cloves garlic</div><div>2 bell peppers (I used one green, one yellow)</div><div>1/2 yellow onion</div><div>5 oz fresh baby spinach</div><div>2 slices prosciutto</div><div>as much goat cheese as you want (I didn't have very much and would have used more)</div><div>olive oil</div><div>balsamic vinegar</div><div>Salt and pepper</div><div><br /></div><div>Preheat oven to 325. Slice tomatoes and peel and slice garlic. Put tomatoes and garlic on a foil-lined baking sheet and drizzle with olive oil and balsamic vinegar. Add salt and pepper to taste. Pierce bell peppers and rub with olive oil. Put vegetables in oven to roast for about an hour to 90 mins. When the vegetables are done, peel and seed peppers and slice them into thin strips. The tomatoes should be pretty mushy and almost sauce-y.</div><div><br /></div><div> Slice onion into thin strips and saute in olive oil over medium heat until translucent and starting to brown. Remove onions from the pan and put them on a plate. Add the baby spinach to the oil and cook until just wilted.</div><div><br /></div><div> Increase oven heat to 500 and put in your baking sheet. Roll the flatbread dough out per the recipe instructions on the website and put it on the preheated inverted baking sheet. Quickly spread the tomatoes and garlic on the bottom, followed by a layer of onions and peppers. Then spread spinach across the top. Tear prosciutto into smallish pieces and add that. Finally, dot the top with goat cheese. Bake for about 10 minutes. You want the crust to be brown, but be careful that it doesn't burn.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_p1q1Ede8v1w/S39uoU54PRI/AAAAAAAAAFM/270hrt-TrKQ/s1600-h/IMG00051-20100219-1946.jpg"><img src="http://3.bp.blogspot.com/_p1q1Ede8v1w/S39uoU54PRI/AAAAAAAAAFM/270hrt-TrKQ/s320/IMG00051-20100219-1946.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5440188513972141330" style="cursor: pointer; width: 320px; height: 240px; " /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_p1q1Ede8v1w/S39u0iyjhwI/AAAAAAAAAFU/ae_C8BSn40Q/s1600-h/IMG00052-20100219-1947.jpg"><img src="http://3.bp.blogspot.com/_p1q1Ede8v1w/S39u0iyjhwI/AAAAAAAAAFU/ae_C8BSn40Q/s320/IMG00052-20100219-1947.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5440188723857950466" style="cursor: pointer; width: 320px; height: 240px; " /></a></div><div><i>*unfortunately, I didn't get a good picture of the pear gorgonzola flatbread after I added the arugula and shaved parmesan that the recipe calls for. It is definitely an integral part of the recipe and shouldn't be skipped!</i></div><div><br /></div><div>For dessert, I served <b>greek yogurt with honey, fresh blueberries and spiced nuts</b>. </div><div><br /></div><div> To make the spiced nuts, toss them (today I used a blend of almonds, pecans and walnuts) with one egg white, a little bit of water, white sugar, brown sugar, cinnamon, vanilla extract, allspice and nutmeg. When the nuts are totally coated, turn them out onto a baking sheet and bake at 300 for about an hour. (Sorry, another lauren recipe, so no measurements... I just eyeball it. If that makes you nervous, google "spiced nuts" and get approximations from that).</div><div><br /></div><div> To serve, I spooned a little yogurt into a bowl, drizzled generously with honey, and sprinkled the nuts and blueberries around the side. Healthy and tasty! It would make a good breakfast, too.</div><div><br /></div><div><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_p1q1Ede8v1w/S39uPi3MgtI/AAAAAAAAAFE/N-E_XL6LX34/s1600-h/IMG00054-20100219-2030.jpg"><img src="http://4.bp.blogspot.com/_p1q1Ede8v1w/S39uPi3MgtI/AAAAAAAAAFE/N-E_XL6LX34/s400/IMG00054-20100219-2030.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5440188088222253778" style="cursor: pointer; width: 400px; height: 300px; " /></a></div><div><br /></div><div><br /></div><div><br /></div><div>Happy cooking!</div><div><br /></div><div><br /></div><div><br /></div></div>Laurenhttp://www.blogger.com/profile/06230972745365424000noreply@blogger.com2tag:blogger.com,1999:blog-6400041426429696692.post-42937557771832503262009-11-20T09:49:00.002+01:002011-03-22T17:46:44.977+01:00Chicken and Roasted Vegetable Lasagna<div style="text-align: left;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:medium;">I have neglected this blog for so long. I've just been so impossibly </span></span><i><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:medium;">busy</span></span></i><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:medium;">. And I'm so tired of all the stuff and deadlines that I've been dealing with that I'm not going to explain it. I would like to defend myself and say that I have, however, been doing some cooking. It is with great pleasure that I begin filling you in on my culinary adventures here today! (at 4 am. sleep eludes me.)</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:medium;">Tonight's dinner was a tremendous success (if I do say so myself!): my very own lasagna recipe! Well, there may be another one like it out there somewhere. But I haven't seen it, and swear this was something I came up with on my own. It is very, very easy, but somewhat time-consuming. It's also pretty healthy, as lasagnas go. And so very, very tasty. The roasted vegetables and fresh herbs give this such a fresh and complex taste. I hope you'll try it! The one suggestion I got from my tasters this evening was that it could use more garlic. I'm printing the recipe below as I used it, but you might want to up the garlic quantity. I think I will next time (and oh yes, there will be a next time).</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">Chicken and Roasted Vegetable Lasagna</span></span></span></div><div><i><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">makes a 9x13 roasting pan</span></span></i></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><b><i><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">INGREDIENTS</span></span></i></b></div><div><b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">Roasted Vegetables</span></span></b></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">2 medium zucchini</span></span><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">1 italian eggplant</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">1 summer squash</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">2 bell peppers (I used yellow, but any color would work)</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">1-2 Tbsp olive oil</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">Chicken Mixture</span></span></b></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">1 lb ground chicken breast</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">3 cups crushed tomatoes, drained (I actually strained mine to remove as much liquid as possible)</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">4 cloves garlic, chopped</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">one medium onion, chopped</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">1/2 cup white wine</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">2 tsp oregano</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">Black pepper to taste</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style=" font-weight: bold; font-family:'trebuchet ms', serif;font-size:medium;">Ricotta mixture</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">15 oz lowfat ricotta cheese</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">16 oz part-skim shredded italian cheese blend</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">2 eggs</span></span></div><img src="http://4.bp.blogspot.com/_p1q1Ede8v1w/SwZd7njZGHI/AAAAAAAAAEY/DJEXhbhUNmk/s320/before+assembly.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5406111681515952242" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 320px; height: 240px; " /><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">1 cup fresh chopped parsley</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">Tomato Sauce</span></span></b></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">3 cups crushed tomatoes</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">1 small can tomato paste</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">1/2 cup white wine</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">2 tsp oregano</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">1 Tbsp sugar</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">Additional</span></span></b></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">1 bunch fresh basil</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">16 oz part-skim shredded mozzerella</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">1 box no-boil lasagna noodles (I like barilla)</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">Cooking spray (I like Pam)</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><b><i><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">METHOD</span></span></i></b></div><div><b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">Roasted Vegetable Layer</span></span></b></div><div><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">slice zucchini, eggplant and yellow squash into 1/4 inch rounds. Spray a large baking sheet with cooking spray. Pierce bell peppers with a fork or knife and rub with olive oil. Lay the vegetables out on the sheet and toss with 1-2 tbsb of olive oil. Put in the oven to roast at 400 F until very soft (about 40 minutes). After removing them from the oven, put the sliced veggies in a bowl. Let the peppers cool a bit, then peel, de-seed and de-rib them. Chop them up and add to the rest of the veggies.</span></span></span></div><div><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></span></div><div><span><b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">Chicken Layer</span></span></b></span></div><div><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">In a large, deep skillet, saute chopped onion in olive oil over medium heat until it begins to soften. Then add the chicken, taking care to break up any large chunks. Add the garlic and tomatoes. After a minute or two, pour in the wine and as it starts to cook down, add the oregano and black pepper if desired. When the meat is just done, remove from heat and pour contents of skillet into bowl.</span></span></span></div><div><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></span></div><div><span><b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">Tomato Sauce</span></span></b></span></div><div><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">In a skillet or saucepan over medium heat, mix together crushed tomatoes, tomato paste, white wine, sugar and oregano. Let it cook down just a tad and remove from heat.</span></span></span></div><div><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><img src="http://1.bp.blogspot.com/_p1q1Ede8v1w/SwZee2VFOQI/AAAAAAAAAEg/SaWwQYUx9m0/s320/pan+of+lasagna.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5406112286777882882" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 320px; height: 240px; " /></span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><span class="Apple-style-span" style="font-size:medium;"><b><br /></b></span></span></div><div><span><b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style=" ;font-size:medium;">Cheese Layer</span></span></b></span></div><div><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">In a mixing bowl, beat eggs. Add ricotta and italian cheese blend and mix until well-blended. Finally, add the parley and stir just until blended.</span></span></span></div><div><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></span></div><div><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">Wash and tear basil leaves from stem</span></span></span></div><div><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></span></div><div><span><b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">Assembly:</span></span></b></span></div><div><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></span></div><div><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">Spray a 9x13 roasting pan with cooking spray. Cover the bottom of the pan with a thin layer of tomato sauce. Then begin layering:</span></span></span></div><div><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></span></div><div><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">1. lasagna noodles (directions should be on box)</span></span></span></div><div><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"> tomato sauce</span></span></span></div><div><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"> 1/2 of the chicken mixture</span></span></span></div><div><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"> 1/2 of the fresh basil</span></span></span></div><div><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"> 1/2 of the roasted vegetables</span></span></span></div><div><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"> 1/3 of the ricotta mixture</span></span></span></div><div><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></span></div><div><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">2. lasagna noodles</span></span></span></div><div><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"> 1/3 of the ricotta mixture</span></span></span></div><div><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">2/3 cup shredded mozzerella</span></span></span></div><div><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"> </span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">3. lasagna noodles</span></span></span></div><div><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"> tomato sauce</span></span></span></div><div><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"> Remaining chicken mixture</span></span></span></div><div><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">Remaining basil</span></span></span></div><div><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"> Remaining roasted vegetables</span></span></span></div><div><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"> Remaining ricotta mixture</span></span></span></div><div><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></span></div><div><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">4. lasagna noodles</span></span></span></div><div><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">Remaining tomato sauce</span></span></span></div><div><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"> Remaining shredded mozzerella (should be 1 1/3 cups)</span></span></span></div><div><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"> </span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"> I like to let it sit in the fridge for a few hours before baking in order to let the flavors blend. From the refrigerator, it should be baked in a 375 degree oven for about 40 minutes covered in foil, and about 10 minutes without in order to let the cheese brown. Let stand for 10 minutes before cutting. Enjoy!</span></span></span></div></span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/_p1q1Ede8v1w/SwZezOs-Q-I/AAAAAAAAAEo/QBKpd-n4Ai8/s400/lasagna.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5406112636917924834" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div>Laurenhttp://www.blogger.com/profile/06230972745365424000noreply@blogger.com0tag:blogger.com,1999:blog-6400041426429696692.post-71159322469000636372009-09-24T05:20:00.000+02:002009-09-24T06:12:49.729+02:00banana yogurt breadI feel so fabulously Susie Homemaker-ish when I bake. I love the way it smells and it makes me want to put on pearls and vacuum. Today as the banana bread baked, I scoured the kitchen from top to bottom and cleaned one of the bathrooms. Baking is also an EXCELLENT way to procrastinate when I need to practice.<br /><div><br /></div><div>Because the last recipe I posted involved a cream sauce (well worth trying, though!), I felt the need to redeem myself by posting this much healthier recipe. This is based on a great banana bread recipe I found some time ago on the Food Network website. As a general rule, I am not a fan of Emeril Lagasse, but this banana bread recipe of his is really fantastic (original recipe <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/banana-bread-recipe2/index.html">here</a>). I made it several months ago and loved it, so today when I found myself with a few overripe bananas, I decided to make it again. This time I changed a few things in an attempt to be somewhat healthier and in the name of creativity. <i>Most significantly, I omitted all the butter! </i> You can check out the original if you want, and I'm writing my adapted version below.</div><div><br /></div><div><b>RECIPE</b></div><div><b><br /></b></div><div>Slightly more than 1/2 cup lowfat yogurt (I love Activia)</div><div>3 overripe bananas</div><div>1/2 cup lowfat sour cream</div><div>2 large eggs</div><div>1 tablespoon vanilla extract</div><div>1 teaspoon almond extract</div><div>2 cups cake flour</div><div>3/4 cup sugar</div><div>1 teaspoon baking soda</div><div>3/4 teaspoon baking powder</div><div>~1 teaspoon salt</div><div>1 cup chopped walnuts</div><div><br /></div><div>Preheat oven to 350 degrees F.</div><div><br /></div><div>Lightly grease a 9 1/4 by 5 1/4 by 2 1/2- inch loaf pan (I like <a href="http://www.bakersjoy.com/">Baker's Joy</a>)</div><div><br /></div><div>In a mixing bowl, beat yogurt, bananas, sour cream, eggs, vanilla, and almond extract until well blended. Add the sugar and beat thoroughly, followed by the baking powder, baking soda and salt. When the batter is well-beaten and thoroughly blended, add the flour and mix just until the flour is smoothly incorporated (over-beating flour makes it tough). Fold in nuts.</div><div><br /></div><div>Pour batter into loaf pan. Bake until lightly browned a knife stuck in the middle comes out clean, or about an hour. Turn out onto a wire rack to cool completely.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_p1q1Ede8v1w/Srrvnr1FzII/AAAAAAAAAEI/YerYUVwg_fw/s1600-h/loaf+pan+bb.jpg"><img src="http://4.bp.blogspot.com/_p1q1Ede8v1w/Srrvnr1FzII/AAAAAAAAAEI/YerYUVwg_fw/s200/loaf+pan+bb.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5384879769534188674" style="cursor: pointer; width: 200px; height: 150px; " /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_p1q1Ede8v1w/SrrvoH1X9JI/AAAAAAAAAEQ/IyXVBqRKQew/s1600-h/sliced+bb.jpg"><img src="http://4.bp.blogspot.com/_p1q1Ede8v1w/SrrvoH1X9JI/AAAAAAAAAEQ/IyXVBqRKQew/s200/sliced+bb.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5384879777051571346" style="cursor: pointer; width: 200px; height: 150px; " /></a></div><div>Thoughts/Questions:</div><div><ul><li>I felt like my bread got too brown on the edges and top before it cooked through. Suggestions? </li><li>Also, do you think this would work with whole wheat flour?</li><li>If you make this, please give me feedback about the texture. It was tasty, but I am wondering if it's a little chewy. </li><li>I liked this a lot, but I'm wondering how it could be improved (other than using butter!) Please let me know if you have any suggestions!</li></ul></div>Laurenhttp://www.blogger.com/profile/06230972745365424000noreply@blogger.com0tag:blogger.com,1999:blog-6400041426429696692.post-83550499766614898852009-09-21T06:07:00.000+02:002009-09-21T16:02:53.014+02:00Chicken, Spinach and Mushrooms in Spiced Cream Sauce<div style="text-align: left;">Today is my mother's birthday (Happy Birthday, Mom!). Last night I had a little dinner for her, and my father and two close family friends came over as well. I made a bean and potato soup to start and dessert crepes to finish, both of which were a hit. But the star of the evening was this chicken dish.</div><div><br /></div><div>I made this one up as I went along. And normally I run from cream sauce because I just feel so <i>guilty</i> if I put cream on anything. But this was so easy and so tasty that I'm glad I was willing to experiment with it. (Truth be told, I was planning to only have the chicken and veggies but when I put it in the pan, they just seemed so boring and un-birthdayish that I decided to try a cream sauce.) I won't make it frequently, but it will definitely have encore appearances. I'm thankful that I made mental notes as I cooked, because otherwise I probably wouldn't remember how I did this. Though, as always, I didn't really measure anything so the quantities listed below are lose approximations. So, without further ado, here is my new recipe, of which I am very proud.</div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/_p1q1Ede8v1w/SreFWXvNv7I/AAAAAAAAADw/w2ExJJ85MhQ/s200/Lauren%27s+Chicken+Tenderloins+and+Veggies+in+Spiced+Cream+Sauce%5D.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5383918498920382386" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><i>This is not such an appetizing picture-- sorry! I forgot to take a picture before we served our plates. But in the casserole dish with the golden cheese on top, it is actually aesthetically pleasing as well.</i></span></div><div><br /></div><div><b><i>Ingredients </i><span class="Apple-style-span" style="font-weight: normal;">(serves 5-6)</span></b></div>12 chicken tenderloins (I used the frozen packaged Tyson tenderloins)<div>1 pint sliced baby bella mushrooms</div><div>1 lb fresh baby spinach</div><div>5 cloves garlic, roughly chopped</div><div>1 1/2 cups white wine</div><div>1 cup heavy cream</div><div>2 Tbsp butter</div><div>2 tsp (?) cornstarch</div><div>2 tsp (?) nutmeg</div><div>~1 cup grated parmigiano-reggiano (enough to top the dish)</div><div>salt and black pepper to taste</div><div><br /></div><div><b><i>Instructions</i></b></div><div>Preheat oven to 350 degrees F.</div><div><br /></div><div>In a large skillet, bring wine to a simmer and add the chicken tenderloins and a little salt. Cook until the wine reduces slightly and the chicken is almost done (still a little pink in the middle). Remove chicken from pan and set aside. Add the garlic and mushrooms to the pan and cook until mushrooms have softened and darkened slightly. Then begin cooking the spinach in batches, adding more as the previous handful wilts and cooks down. When all the spinach is cooked in the pan, remove from heat and drain most of the liquid. In a casserole dish, spread out the spinach and mushroom mixture with the chicken tenderloins.</div><div><br /></div><div>In a small saucepan over medium heat, melt the butter and add the cream. When the mixture is just scalding, add a heaping tsp (or 2 tsp) of cornstarch and beat well with a whisk until it dissolves. Stir gently until mixture thickens. Add nutmeg to taste (I think I used about 2 tsp). Pour cream sauce over the chicken and vegetables in the casserole dish and top with grated parmigiano-reggiano.</div><div><br /></div><div>Bake at 350 degrees F until chicken is cooked through and cheese is golden, about 25 minutes. Let stand for about 5 minutes and serve.</div><div><br /></div>Laurenhttp://www.blogger.com/profile/06230972745365424000noreply@blogger.com0tag:blogger.com,1999:blog-6400041426429696692.post-60563579164404376922009-09-13T20:09:00.001+02:002009-09-21T06:43:34.264+02:00this conversation actually happened<div><br /></div>Me (talking to my mother about someone I think very highly of): ...and he's just <span class="Apple-style-span" style="font-weight: bold;">SO KIND</span>. And thoughtful and wise... and he's just <span class="Apple-style-span" style="font-weight: bold;">SO KIND</span>. So kind.<div><br /></div><div>Mom: Hmmm... you know, I really don't see you with someone who's <span class="Apple-style-span" style="font-weight: bold;">VERY</span> kind. (<span class="Apple-style-span" style="font-style: italic;">pauses to reflect </span><span class="Apple-style-span" style="font-style: italic;">for a moment.)</span> No, I don't see it.</div><div><br /></div><div>uhhhh..... I'm still working that one out.</div>Laurenhttp://www.blogger.com/profile/06230972745365424000noreply@blogger.com1tag:blogger.com,1999:blog-6400041426429696692.post-2352107602930123672009-09-13T04:16:00.000+02:002009-09-13T04:50:55.462+02:00I'm back!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_p1q1Ede8v1w/SqxcxqInBqI/AAAAAAAAADo/ysyACDGTXog/s1600-h/lauren+in+sozopol.jpg"></a><br />What a wonderful summer I had. In the (hopefully) near future I should have lots of recipes to share because, as is my custom, I made sure to get recipes and tips for the new foods I tried on my travels. I was awed and blessed by the outpouring of hospitality I received everywhere I went, inspired and encouraged artistically and spiritually, and refreshed and recharged by relaxing times with friends in beautiful places. I am perhaps most thankful for the intensity with which I felt God's presence with me and love for me as I went about my work and play. I was constantly reminded of His sovereignty and power which is so beautifully partnered with His perfect love and mercy. But the element of God's character that struck me most during the past months was generosity. God is GENEROUS, friends. So generous. Indescribably, unfathomably generous.<br /><br />Shortly before embarking on my travels I repurchased the Book of Common Prayer (having given my old copy to a friend last year). I love liturgy, and find the prayers and readings that go along with the assigned daily Scripture passages incredibly rich and illuminating. I also find the structure of the morning and evening prayer times helpful as, to be honest, I often have trouble staying focussed and/or moving beyond my immediate felt needs. I took the BCP with me on my trip, and loved using it for morning and evening devotions (though I usually didn't have enough time in the morning to go through everything and almost always passed out at night before I could finish!). Now that I'm settling back in to life here in Jville, I love sitting with my coffee at the breakfast table and going through the BCP readings and Scripture.<br /><br />That said, I want to share two prayers with you right now. Many of you will already have heard them (especially the first prayer, which is a prayer of confession). As I pray these prayers and meditate on God's goodness, I am so convicted and encouraged. Even if you already know them, I encourage you to go through them with fresh eyes and see if God uses them to speak to you.<br /><br /><br /><span style="font-weight:bold;"><span style="font-style:italic;">Most merciful God,<br />we confess that we have sinned against you<br />in thought, word, and deed,<br />by what we have done,<br />and by what we have left undone.<br />We have not loved you with our whole heart;<br />we have not loved our neighbors as ourselves.<br />We are truly sorry and we humbly repent.<br />For the sake of your Son Jesus Christ,<br />have mercy on us and forgive us;<br />that we may delight in your will,<br />and walk in your ways,<br />to the glory of your Name. Amen.</span><br /></span><br /><br /><br /><span style="font-weight:bold;"><span style="font-style:italic;">Almighty God, Father of all mercies,<br />we your unworthy servants give you humble thanks<br />for all your goodness and loving-kindness<br />to us and to all whom you have made.<br />We bless you for our creation, preservation,<br />and all the blessings of this life;<br />but above all for your immeasurable love<br />in the redemption of the world by our Lord Jesus Christ;<br />for the means of grace, and for the hope of glory.<br />And, we pray, give us such an awareness of your mercies,<br />that with truly thankful hearts we may show forth your praise,<br />not only with our lips, but in our lives,<br />by giving up our selves to your service,<br />and by walking before you<br />in holiness and righteousness all our days;<br />through Jesus Christ our Lord,<br />to whom, with you and the Holy Spirit,<br />be honor and glory throughout all ages. Amen.<br /></span></span><br /><br /><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); "><img src="http://4.bp.blogspot.com/_p1q1Ede8v1w/SqxcxqInBqI/AAAAAAAAADo/ysyACDGTXog/s320/lauren+in+sozopol.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5380777662994646690" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238);">Me enjoying the Black Sea in Sozopol, just south of Burgas in Bulgaria</span></div>Laurenhttp://www.blogger.com/profile/06230972745365424000noreply@blogger.com0tag:blogger.com,1999:blog-6400041426429696692.post-72999636473377177772009-07-02T19:56:00.000+02:002009-07-02T20:22:39.052+02:00the lazy-ish cook: best ever simple tomato sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_p1q1Ede8v1w/Skz6fSkojuI/AAAAAAAAADg/ioixAEKpgXc/s1600-h/finished+dish.jpg"></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_p1q1Ede8v1w/Skz4yJAEHCI/AAAAAAAAADQ/aDpvY8U8xbk/s1600-h/tomatoes+and+herbs.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 268px;" src="http://3.bp.blogspot.com/_p1q1Ede8v1w/Skz4yJAEHCI/AAAAAAAAADQ/aDpvY8U8xbk/s320/tomatoes+and+herbs.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5353927597330013218" /></a>I recently made a simple tomato sauce. And by simple, I mean that it has 4 ingredients and is ridiculously easy to make. Olive oil, campari tomatoes, fresh parsley and fresh basil. I can't think of a better tomato sauce.<div><br /></div><div>I made it recently for dinner, and it was simply spectacular. I made the sauce, then tossed it with gnocchi and topped it with freshly grated parmesean. On Sunday, I made it to accompany some spinach-mozzerella ravioli (the first course of a 3-course dinner I made for my parents and uncle). The leftovers from Sunday's sauce are in my fridge as we speak, and I plan to toss it with orzo and serve it with basalmic roasted baby eggplant and asparagus for dinner tonight.</div><div><br /></div><div>This sauce is versatile and incredibly easy. And like many of the best dishes, it's unfussy and showcases the exquisite, fresh flavors of the natural foods.</div><div><br /></div><div>And if your fresh parsley and basil happen to come from your own garden, like mine did, that much the better. :)</div><div><br /></div><div><img src="http://2.bp.blogspot.com/_p1q1Ede8v1w/Skz5-kelbhI/AAAAAAAAADY/PtG98vS4skA/s320/saucey+tomatoes.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5353928910375841298" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 320px; height: 240px; " /></div><div>So, the sauce. Quarter campari tomatoes (as much as you want; My rough estimate is 3-4 per person). Coarsely chop fresh parsley and fresh basil to taste (I used a lot, but then again it's </div><div>free since I'm growing my own).</div><div><br /></div><div>Heat olive oil (1-2 turns of the pan) in a saucepan or deep skillet over medium heat. When it's warm, add tomatoes. Let them simmer until they become "saucey", about 15-20 minutes. Towards the end of the cooking, throw in the herbs and stir until they wilt, but don't overcook.</div><div><br /></div><div><br /></div><div>You could add salt, pepper or lemon juice to the sauce if you're so inclined, but I was happy with it as is.<br /></div><div><br /></div><div>Serve with your favorite pasta and enjoy!</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); "><img src="http://4.bp.blogspot.com/_p1q1Ede8v1w/Skz6fSkojuI/AAAAAAAAADg/ioixAEKpgXc/s320/finished+dish.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5353929472505056994" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><br /></div><div><br /></div>Laurenhttp://www.blogger.com/profile/06230972745365424000noreply@blogger.com2tag:blogger.com,1999:blog-6400041426429696692.post-39217189418041215542009-06-30T21:48:00.000+02:002009-06-30T21:58:31.561+02:00OUCH!My 7-year-old cousin spent the night with me last night. He is absolutely precious and I really enjoyed my time with him. Like most kids, his conception of age is a little off. The following exchange took place while we were talking about how old different people we know are:<div><br /></div><div>Me: Well, how old do you think I am?</div><div><br /></div><div>A: Umm... 63?</div><div><br /></div><div>Me: SIXTY-THREE????? No! How old is your dad?</div><div><br /></div><div>A: 36.<br /></div><div><br /></div><div>Me: Right. So how old do you think I am again? (his dad is about 8 years older than me, and as a child I thought of him as being <span class="Apple-style-span" style="font-style: italic;">way</span> older.)</div><div><br /></div><div>A: 43</div><div><br /></div><div>Me: NO!!! Do you really think I'm older than your dad?</div><div><br /></div><div>A: Yes, aren't you?</div><div><br /></div><div>Me: NO!!!</div><div><br /></div><div>I had been planning to continue graying naturally since hair color is expensive and I like the idea of aging naturally and gracefully in theory. But I'm starting to reconsider.</div>Laurenhttp://www.blogger.com/profile/06230972745365424000noreply@blogger.com2tag:blogger.com,1999:blog-6400041426429696692.post-21753277826716674112009-06-28T05:45:00.000+02:002009-06-28T20:31:04.436+02:00Well, if I called the wrong number, why did you answer the phone?A few days ago, overcome by inertia and the urge to procrastinate, I perused the iGoogle gadgets and further personalized my Google homepage. Now, when a new browser window opens, I am immediately presented not only with the traditional Google search field, but a Wikipedia search field, a word of the day, German word of the day, Spanish word of the day, NYTimes top stories, weather, a box in which to play hangman (which has already robbed me of too much time and will probably be removed soon), pictures of places to see before I die, etc. I'm loving it. I'm also loving a little box entitled "Quotes of the Day", which shares three new quotes a day.<div><br /></div><div>Not all the quotes are great, of course, but some of them have procured a smile or given me a moment of reflection. One of today's quotes made me giggle: "The only winner in the War of 1812 was Tchaikovsky.". I had never heard of its author, Solomon Short, so I <a href="http://www.quotationspage.com/">clicked over</a> to check him out. I was not further intrigued, but did happen upon the name of one of my favorite authors and enjoyed reading some of his quotes. And now, instead of going to sleep like I definitely should be, I am curled up in bed thumbing through a collection of his short stories and blogging about it. Because, gentle readers, I would hate to think you have somehow missed out on James Thurber.</div><div><br /></div><div>James Thurber was best known for his contributions as both a short story writer and cartoonist for The New Yorker, and was a colleague and friend of E.B. White (author of Charlotte's Web and Stuart Little, among other things) and Dorothy Parker.</div><div><br /></div><div>Thurber's writing is clean, simple, sophisticated, elegant, and hilarious. His creativity and wit are matched by few, and his gift of satire is impeccable. Thurber's most famous short stories, fables and cartoons are compiled in a book called <a href="http://www.amazon.com/Thurber-Carnival-Perennial-Classics/dp/0060932872/ref=sr_1_1?ie=UTF8&s=books&qid=1246162754&sr=8-1">The Thurber Carnival.</a> Our family's copy is battered and worn from decades of frequent use (first by my father, then by me). I particularly enjoy the elements of Thurber's writing that provide glimpses into the lives and thoughts of the New York's literary elite during the first half of the 20th century. </div><div><br /></div><div>In case you're curious, here are the titles of some of my favorite Thurber stories (all of which can be found in the Carnival): <span class="Apple-style-span" style="font-style: italic;">Something to Say</span>, <span class="Apple-style-span" style="font-style: italic;">The Departure of Emma Inch</span>, <span class="Apple-style-span" style="font-style: italic;">If Grant Had Been Drinking at Appomattox</span>, <span class="Apple-style-span" style="font-style: italic;">The Greatest Man in the World</span>, and <span class="Apple-style-span" style="font-style: italic;">What Do You Mean it WAS Brillig?</span>. (Truth be told, the last story in this list is actually not very politically correct, as its primary subject is Thurber's difficulty in understanding the way his African-American-- a phrase he did not employ-- housekeeper spoke. However, it is worth remembering that we are all products of our own time and culture, and Thurber was no exception. Whatever unfortunate elements may be present, it is perhaps not necessary to ignore the brilliance in this story because of them. Thurber was doubtless a progressive in his day.)</div><div><br /></div><div>Anyway, if you are so inclined, I urge you to give Mr. Thurber a try. He's an American Genius, that one.</div><div><br /></div><div>I'll leave you with a quote by Thurber himself on his writing later in life:<br /></div><div> "With 60 staring me in the face, I have developed inflammation of the sentence structure and definite hardening of the paragraphs."<br /></div><div><br /></div>Laurenhttp://www.blogger.com/profile/06230972745365424000noreply@blogger.com0tag:blogger.com,1999:blog-6400041426429696692.post-65530042669924749722009-06-25T05:21:00.000+02:002009-06-25T05:51:14.173+02:00chess squares **AWESOME GUEST BLOGGER!!!**<span class="Apple-style-span" style="color: rgb(0, 102, 0);">Laziness is when you have an amazingly perfect and charming blog post written by someone else and you don't get around to posting it. In my defense, I've been pretty busy. But still. This is inexcusable. Also, I was </span><strike><span class="Apple-style-span" style="color: rgb(0, 102, 0);">incredibly unlucky</span></strike><span class="Apple-style-span" style="color: rgb(0, 102, 0);"> totally blessed that my computer bit the dust and wouldn't even turn on, but was magically resuscitated by a Genius at the Genius Bar. It now has a new battery and a new lease on life. So now that things have calmed down a bit <span class="Apple-style-span" style="font-style: italic;">and</span> my computer is functioning once more, I am back on track.</span><div><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 102, 0);">A little over a week ago, I used my friend's recipe to make chess squares for a housewarming party. As I anticipated, they were a huge hit. So I asked my friend to share the recipe with you. </span></div><div><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Clay is a dear friend, and his blog post warmed my heart and brought a huge smile to my face. The things he writes below are Gospel truth, and remind me very much of the small West Florida (bordering Alabama and Georgia) town where my parents grew up and where some of my extended family still resides. In fact, my dad often talks about the chess pie my great-grandmother used to make. Clay's chess squares make the tastebuds dance and soothe the soul (and broaden the hips, but let's not think about that). Enjoy!<br /></span><br /></div><div>~~~~~~~~<br />First of all, let me express my thanks to Lauren for the opportunity to write on this blog. I appreciate any opportunity I get to write or talk about my southern roots, which weren’t fully appreciated until I had reflected on them from a strange and foreign land – a land not flowing with pimento cheese and banana croquettes; a land often called The Big Apple. Well just reading that nickname you know it has to be the north…if that apple were below the Mason-Dixon line, it would be quickly baked into a cake with a nice glaze or at the very least dipped into some caramel sauce. This is a clear demonstration of the southern culinary ideology that I love so dearly and cling to in spite of the health stores I walk past in New York City. Southern “comfort food” is just that…comforting.<br /><br />One thing that you need to understand about southern comfort cuisine is that it perhaps reaches its pinnacle under any given church steeple in the south on a Sunday at 12:15 (the invitation went long, in spite of the smell of homemade rolls wafting into the sanctuary) when a congregation gathers to share the most beautiful of occasions – a pot-luck meal. This is the moment that all of the older church ladies have their chance to shine. They’ve been waiting and planning for this all week. Correction: they’ve been preparing for this since they opened their first block of cream cheese! The time has finally arrived for them to put on display their full culinary prowess! This is not just a gathering for food, it’s an all-out competition. You see, as soon as the last pot-luck ended, preparations began for the next event. When someone goes through the food line and asks, “Who made this dish, it looks fantastic,” then the cook has just made it to the semi-finals; when the dish goes home empty, the cook has made the medal stand; and when someone asks the cook for the recipe, it’s cooking gold…<br /><br />These ladies have been searching for and creating new recipes for months now. Testing, trying, tweaking until that casserole comes out of the oven in a perfect blend of cheese, butter, and substance (such as broccoli or pineapple). Their dish must be divine – cooking is their spiritual gift you know…<br /><br />All kidding aside, it is important, however, to note that the traditional pot-luck (a full-out display of excess) does not simply fall into categories of competition or meeting physical needs, but instead represents needs that run much deeper – needs that reach into the realms of the emotional and social variety. When a pot-luck is shared, there is laughter, there are stories told, there is advice given, there are experiences that are shared, and ultimately, there are friendships that are deepened. This is camaraderie and fellowship in their purest and most decadent forms.<br /><br />So with these words I offer a couple of recipes in the southern tradition, laden with butter and love. If you happen to use one of these recipes and have the great fortune to go home from your first pot-luck with an empty dish, by all means, don’t rest on your laurels! One of the church-ladies is already pulling a new rhubarb pie out of the oven!<br /><br />Chess Squares<br />1 box yellow cake mix (lemon cake mix is also quite good)<br />1 stick of melted butter (oh yeaaaah!)<br />4 eggs<br />8 oz. cream cheese<br />1 lb. powdered sugar<br />1 tsp. vanilla<br /><br />Mix the cake mix, melted butter, and 1 egg (a soft dough will form). Press this mixture into a greased 9x13 inch pan. In a separate bowl, cream until fluffy the cream cheese and remaining 3 eggs. Add the powdered sugar and vanilla. Pour this mixture over the crust already in the pan. Bake at 325 degrees for 45 minutes or until golden brown.<br /><br />Pineapple Casserole<br />2 cans chunk pineapple, drained<br />1 c. sugar<br />6 Tbsp. flour<br />1 c. grated sharp cheddar cheese<br />1 tube Town House crackers, crumbled<br />1 stick margarine, melted<br /><br />Mix sugar and flour and then add pineapple and cheese. Pour into a 2-quart casserole dish. Spread crumbled crackers over top. Pour melted margarine over the crumbs. Cook at 350 degrees for 30 minutes.</div>Laurenhttp://www.blogger.com/profile/06230972745365424000noreply@blogger.com3tag:blogger.com,1999:blog-6400041426429696692.post-18004226196457887662009-06-12T04:49:00.001+02:002009-06-12T06:09:06.365+02:00pollo casero and gnocchi with spinach in wine sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_p1q1Ede8v1w/SjHTO6q7-DI/AAAAAAAAADE/vLY9z3T1KOQ/s1600-h/tupperware+plating.jpg"></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_p1q1Ede8v1w/SjHSLAbQZOI/AAAAAAAAAC8/5wAxd9xMfP8/s1600-h/almost+done!.jpg"></a>A few weeks ago, I was intrigued by a recipe in a book I was thumbing through at Barnes and Noble. Because I am broke and ghetto, I copied it down on the back of a receipt I had in my bag (whilst glancing furtively around me, convinced that should I be caught doing such a terrible--or at least tacky--thing, I would suffer great public humiliation and possible prosecution). I have been meaning to make it for awhile, but just never got around to it. The opportunity presented itself when I decided to take a meal over to my friend Sarah's house. Her <span class="Apple-style-span" style="font-style: italic;">new</span> house. That she <span class="Apple-style-span" style="font-style: italic;">owns</span>. She took a break from painting and all the other moving-into-a-new-house work and ate and chatted with me. I made the chicken and created a recipe for a side dish that incorporated gnocchi, which, devotees will remember, I love. Here are the recipes and my thoughts on both:<div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">(My goal in cooking this was to feed my friend, my mom, and me for dinner, to leave gnocchi leftovers with my friend, and to have enough chicken for my parents and I to eat again at least once during the weekend. So the ingredients listed below make a good amount of food.)</span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;">Pollo Casero</span></div><div>I liked this chicken well enough (I am not a huge fan of meat. My mother, who has a discerning palette, gave it rave reviews.) and decided to share it. And because I clearly lifted the recipe from somewhere else, I found it online and am linking it <a href="http://www.foodandwine.com/recipes/chicken-with-piquillos">here</a>. Full credit for this goes to Mario Batali.<div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); "><img src="http://4.bp.blogspot.com/_p1q1Ede8v1w/SjHSLAbQZOI/AAAAAAAAAC8/5wAxd9xMfP8/s200/almost+done!.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5346285319200204002" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(255, 0, 0);">almost done!</span></div><div><br /></div><div>The only things I did differently were to add black pepper to the rub, drastically reduce the amount of salt, and to return the discarded garlic to the pan when I added the peppers. Oh, and I used a jar of roasted red peppers instead of piquillo peppers. Other than that, it's a go.<br /></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Gnocchi with Spinach in Wine Sauce</span></div><div>To be honest, I'll have to say I was a little proud of this. It was simple and tasty, and went nicely with the chicken. I will definitely be making this again, and will eat it on its own without chicken. (honestly, chicken is just so gross to work with raw. I hate cooking meat, and find the product rarely worth the effort.) Anyway, I am glad that I'm blogging about it so that I'll actually have a written record of what happened here tonight. I'd like to recreate it.</div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic; font-weight: bold;">Ingredients*</span>:</div><div><span class="Apple-style-span" style="font-style: italic;">~2 tablespoons butter</span></div><div><span class="Apple-style-span" style="font-style: italic;">1 shallot, finely chopped</span></div><div><span class="Apple-style-span" style="font-style: italic;">5 cloves of garlic, roughly chopped</span></div><div><span class="Apple-style-span" style="font-style: italic;">1/2 cup white wine</span></div><div><span class="Apple-style-span" style="font-style: italic;">1/2 chicken broth</span></div><div><span class="Apple-style-span" style="font-style: italic;">salt and pepper to taste</span></div><div><span class="Apple-style-span" style="font-style: italic;">2 bags of fresh baby spinach</span></div><div><span class="Apple-style-span" style="font-style: italic;">1 bag of frozen gnocchi (16 oz)</span></div><div><span class="Apple-style-span" style="font-style: italic;">drop of olive oil </span></div><div><br /></div><div>For the gnocchi: put a large(ish) pot of water on to boil with a tad of olive oil in it. The water will be ready by the time the spinach mixture is finishing, and you can dump the gnocchi in then.</div><img src="http://3.bp.blogspot.com/_p1q1Ede8v1w/SjHQ0cnCteI/AAAAAAAAACs/tZxaiW3f6pE/s200/liquid+reducing.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5346283832117212642" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 200px; height: 150px; " /><div><br /></div><div>For the spinach and sauce: Melt butter in a saucepan over low heat. When the butter is melted but not bubbling vigorously, stir in the shallot. When the shallot is starting to soften, add in the chopped garlic and salt and pepper. When the shallot and garlic are obviously cooked and about to begin browning, pour in the wine and chicken broth. Raise heat to medium and let the liquid reduce some. </div><div><br /></div><div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); "><img src="http://1.bp.blogspot.com/_p1q1Ede8v1w/SjHRgaeQmGI/AAAAAAAAAC0/uevDQgICgHg/s200/finished+sauce.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5346284587457747042" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 200px; height: 150px; " /></span><div>While the liquid reduces, steam baby spinach in a skillet with less than 1/4 cup water. When it's just wilted, add to the sauce mixture. Remove from heat.</div><div><br /></div><div>Pour gnocchi into the boiling water. Let it cook until it rises to the top (about 2-3 minutes). Drain immediately and return to pot. Stir in spinach and sauce mixture until gnocchi is well coated and spinach is evenly distributed. Finally, stir in freshly grated parmesean to taste.</div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">*to make this vegan, replace butter with olive oil, replace chicken broth with vegetable broth, and omit the parmesean.</span></div><div><br /></div><div>Sorry for the terrible plating of the finished product. That was actually in a tupperware dish that I put my mom's dinner in! I took it to her so that she'd have a meal waiting for her when she finished teaching. Convenient, yes. Aesthetically pleasing, no.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); "><img src="http://2.bp.blogspot.com/_p1q1Ede8v1w/SjHTO6q7-DI/AAAAAAAAADE/vLY9z3T1KOQ/s320/tupperware+plating.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5346286485886466098" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><br /></div><div><br /></div></div>Laurenhttp://www.blogger.com/profile/06230972745365424000noreply@blogger.com0tag:blogger.com,1999:blog-6400041426429696692.post-20423673959787235222009-06-10T17:31:00.000+02:002009-06-10T18:21:17.551+02:00I'm having a love affair......with <a href="http://sunshineburger.com/index2.html">Sunshine Burgers</a>. I have been really into these patties of goodness recently. The taste, the texture, the purity, oh my. For the sake of perspective, I will admit that as far as love affairs go, this one is not spectacular. But as far as healthy, easy food goes, however, these burgers are amazing, and I am indeed having a love affair with Sunshine Burgers.<div><div><div><br /></div><div>Yesterday, I had a Sunshine Burger for lunch on a toasted english muffin smeared with somewhat overripe avocado and dijon mustard. That sandwich is definitely in my top-5 of all time now. In the past, I have also topped them with caramelized onions and Spanish goat cheese, which was a big hit. My young cello student's mother (who introduced me to these burgers) serves them on millet rolls with more traditional burger toppings. But honestly, these are so good, they don't need to be dressed up very much. I guess that's another thing that makes them so ideal: they stand alone well but are also excellent foundations for more elaborate and adventurous creations.</div><div><br /></div><div>If you check out the website, you will see that there are several different varieties of Sunshine Burgers. I have only purchased the original and garden herb varieties, and I liked them both. My mom, however, made me one at her house that I thought was kind of gross (sorry, Mom). Unfortunately, I can't give you adequate cautionary information because she threw away the box and forgot which ones she had purchased. I'm guessing it was the Southwest one, but I could be wrong. </div><div><br /></div><div>Anyway, below is a picture of the package. The word blocked by the glare (sorry I didn't notice it before) is "vegan". I also took a picture of the ingredients, because you should be really, really impressed by them. Notice how pure and simple it is. No chemicals! I usually cook them in a skillet, though it generally doesn't take as long as the box indicates. Enjoy!</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_p1q1Ede8v1w/Si_ZSlCGBhI/AAAAAAAAACU/JXKxCEI_TRM/s1600-h/sunshine.jpg"><img src="http://2.bp.blogspot.com/_p1q1Ede8v1w/Si_ZSlCGBhI/AAAAAAAAACU/JXKxCEI_TRM/s320/sunshine.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5345730195913836050" style="cursor: pointer; width: 320px; height: 240px; " /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_p1q1Ede8v1w/Si_Z74PwPFI/AAAAAAAAACk/EMXWSI3y-60/s1600-h/sunshine2.jpg"><img src="http://1.bp.blogspot.com/_p1q1Ede8v1w/Si_Z74PwPFI/AAAAAAAAACk/EMXWSI3y-60/s320/sunshine2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5345730905446038610" style="cursor: pointer; width: 320px; height: 240px; " /></a><br /></div></div></div>Laurenhttp://www.blogger.com/profile/06230972745365424000noreply@blogger.com1tag:blogger.com,1999:blog-6400041426429696692.post-67766215844055857612009-06-08T21:28:00.000+02:002009-06-09T05:31:19.437+02:00the lazy-ish cook: broccoli and couscous and carrots and hummus.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_p1q1Ede8v1w/Si1rhaLNHPI/AAAAAAAAACM/UhTkfu4dph4/s1600-h/IMG00067-20090608-1241.jpg"></a><div><span class="Apple-style-span" style="font-style: italic;">Disclaimer: I am aware that the "recipe" I posted below is not a real recipe, nor gourmet food, nor terribly creative. It's just an idea that may provide inspiration when overwhelmed by the I-am-totally-starving-and-tired-and-don't-want-to-cook-and-anyway-can't-come-up-with-an-idea-for-a-quick-and-healthy-meal-monster.</span></div><div><br /></div>Sometimes, I get hungry. and tired. and lazy.<div><br /></div><div>combined, those three elements are a surefire nutritional disaster. So, I am trying to stockpile recipes and ideas that I can rely on when hunger and fatigue strike simultaneously. The requirements are: healthy and uses primarily whole foods (no mixes), is obscenely easy, is ready for consumption in less than 20 minutes, and will not make me loathe myself for 2 days after I eat it.</div><div><br /></div><div>Today's was a winner. On the table in less than 15 minutes!!!</div><div><br /></div><div>Preheat oven to 425-ish. Spray a small pan with nonstick spray (I like organic Pam). Take some ready-to-eat fresh broccoli florets and place them in the pan. Drizzle with a teaspoon of olive oil and toss with salt and pepper. Stick it in the oven for around 10 minutes (however long you like it, about 10 minutes is good for me).</div><div>Prepare a serving of couscous according to package directions (I like Near East brand).</div><div>While the couscous is sitting covered and the broccoli is finishing up, put a spoonful of hummus on a plate alongside some ready-to-eat fresh baby carrots.</div><div>Put the couscous in a bowl, top with the broccoli, and enjoy with the hummus and carrots.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); "><img src="http://2.bp.blogspot.com/_p1q1Ede8v1w/Si1rhaLNHPI/AAAAAAAAACM/UhTkfu4dph4/s320/IMG00067-20090608-1241.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5345046554464820466" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div>Laurenhttp://www.blogger.com/profile/06230972745365424000noreply@blogger.com3tag:blogger.com,1999:blog-6400041426429696692.post-13027793314217587122009-06-06T06:01:00.001+02:002009-06-11T01:46:47.059+02:00there's gonna be a floody, floody<div>This year I've been serving in children's worship at the church I'm attending while in Florida. Usually I am just around to lead the singing and to run crowd control the rest of the time, but during the month of June I will be teaching the Bible story as well. The curriculum we were using earlier in the year was nice, but was a bit lacking in substance (don't waste time, people-- give 'em straight-up theology from day 1!). So until we figure out what's happening next, I'm just using various stories from the <a href="http://www.amazon.com/Jesus-Storybook-Bible-Every-Whispers/dp/0310708257">Jesus Storybook Bible</a>, which I love.<br /></div><div><br /></div><div>For some reason, I have had Noah on the brain recently. I'm not sure why. Perhaps it's because of all the torrential downpours we've had around here. Torrential downpours that occur day after day after day after day after day after.... you get the picture. Anyway, I decided to go with Noah for this week since <a href="http://www.biblegateway.com/passage/?search=genesis%206-9&version=31">his story</a> kept popping relentlessly into my head. </div><div><br /></div><div>It's a familiar story to everyone who was raised in church, and it's an easy story to do with children: the building of a boat, the animals, the rain, the rainbow. There are also fun songs that go along with the story (<a href="http://www.lyricsondemand.com/miscellaneouslyrics/childsongslyrics/riseandshinelyrics.html">like the one referenced in the title of this post</a>). We talk about God's promises, and fun is had by all. To be honest, I originally felt like it was a wee bit lazy to do such an easy story, and decided to do some more personal study in the hopes of deepening my understanding and thus improving the lesson I would teach. </div><div><br /></div><div>As I contemplated good old Noah and his floating menagerie throughout the week, I was impacted far beyond my expectations. (Scripture is just so <span class="Apple-style-span" style="font-style: italic;">rich</span>!) The last time I read through Genesis was probably about 4 years ago, and I don't remember that these chapters made a particular impression. But this time-- WOW! How convicting and humbling...and encouraging.</div><div><br /></div><div>The first thing that struck me on this reading was how off I had been about the logistical facts of the story. I guess my basic theological points were accurate, but the whole "40 days and 40 nights" thing had me thinking that Noah, his family, and the animals were in the ark for 40 days and nights. Being in cooped up in an ark for that long would have been dreadful. I would have hated the boredom, the smell, the motion, the darkness, the fear, the lack of privacy, and the unvarying company. But when I actually took the time to read the passage closely, I realized that while it <span class="Apple-style-span" style="font-style: italic;">rained</span> for 40 days and 40 nights, they were <span class="Apple-style-span" style="font-style: italic;">in </span>the ark <span class="Apple-style-span" style="font-weight: bold; ">for over a year!!!</span><span class="Apple-style-span" style="font-weight: bold; font-style: italic;"> </span>I can't even imagine how unspeakably awful it must have been. I can, however, imagine my reaction to it had I been inside: "God, You saved me for <span class="Apple-style-span" style="font-style: italic;">this???</span> Are you <span class="Apple-style-span" style="font-style: italic;">kidding??? </span>Gee, thanks a lot! I would have rather drowned!" Sadly, I can so vividly imagine my probable reaction because it too closely resembles the real reactions of my ungrateful heart.</div><div><br /></div><div>I also spent some time thinking about what it meant that after everyone who should have been in the ark was inside, <span class="Apple-style-span" style="font-weight: bold;">God</span> shut the door. Not Noah or one of his sons, but it was God who sealed them safe and sound inside. It was a reminder to me that God is my true Protector and Provider. So often I make plans and try to create situations that I think will give me security instead of relying on God's faithfulness and goodness. And in reality, all the safety nets I create for myself are more like spider webs. Sometimes I think if I could only do something to make myself more beautiful or more talented or more intelligent or more kind, then I would be okay. But God is the only source of my protection and provision; the only source of my salvation. Nothing I do, no matter how great, will ultimately protect and save me. I know that it's obvious to Christians, but when I genuinely examine my heart, I realize how shallow and fragile my understanding of this important truth really is.</div><div><br /></div><div>Also, God gave Noah and his family instructions and when they followed them, God was able to protect and provide for them. Had Noah refused to build the ark, he would not have been safe. If he had decided to leave the ark as soon as the rain subsided, he would not have been safe. Not only that, but Noah and his family remained inside the ark even after it seemed clear that the land was dry; they did not leave until God gave His permission to do so. This kind of stalwart obedience can only stem from a deep faith and great wisdom that inspires awe in me. </div><div><br /></div><div>As I pondered this, I was reminded of some of my favorite imagery from the Psalms. Often, the psalmists invoke the image of God's hand being on us, or us sitting in His hand. I love the picture of myself sitting in the hollow of His hand. I imagine myself planted there securely as I trust and obey, safe from all the dangers, threats, and anxieties that are swirling about beneath His grip. I rest there contentedly, basking in His loving gaze and confident in His strength and wisdom, knowing that no evil can befall me as long as I am in His hand.</div><div><br /></div><div>But as I examined my own heart in the light of the story of Noah, I realized that this beautiful picture is rarely--if ever-- reality. Not that it's not possible, of course. Ideally, I would be resting in God's hand like that. But I don't. More accurate imagery would be that of a petulant toddler who is being prevented from doing something and held against his will. Imagine a blotchy, red, sweaty, tear-stained face, a voice hoarse from screaming, clothes wet with drool and tears, a body exhausted from kicking and writhing in anguish, and a mind irrationally tormented with desires for control and the opportunity to do that which is not beneficial. That's what I look like. More optimistically, I could perhaps see myself sitting in His hand, peering anxiously over the edge at the dangers and wondering just how I am going to take care of all those problems. Very seldom do I actually <span class="Apple-style-span" style="font-style: italic;">rest</span> in His grip, and it's usually not until after I have exhausted myself from kicking and screaming.</div><div><br /></div><div>The ark was certainly not pleasant. It may have not seemed like such a great reward for a (very long) lifetime of faithfulness and obedience. But it was how God protected Noah and his family. It was the best thing for them. And even as I see the story of my life unfold and am astounded by the amazing opportunities that God gives me, I am too often unthankful and resentful for the roads the journey takes me down. I've had some really hard things in my life. While I have been blessed abundantly, few things have come without struggles-- some of them profound. Unfortunately, I easily become angry or despondent when it seems like my obedience has led me to yet another place I'd rather not be. But then sometimes He gives me these moments of sparkling clarity when I get to see how things are working together: a friend who blessed me or whom I was able to bless, a lesson I learned, a skill I developed, how I was protected from harm, how I was forced to do a 180 degree turn and go in a completely new direction, and, sometimes, how I was able to have time for much needed rest and reflection instead of continuously charging ahead. When I am able to glimpse just a small part of the "why", I am humbled, awed and thankful for a God who is so powerful and wise and yet is so personal and loving. I am also deeply ashamed and sorrowful for my grotesque lack of faith in light of all that He has done. May these tiny glimpses be instructive to me as I grow in faith and wisdom and learn to rest in His protection.</div><div><br /></div><div>So, Sunday morning, I'll talk about Noah with the children. We'll sing silly songs and make animal noises (will I regret opening that door?) and rejoice in God's promises. Hopefully, our faith will be renewed and our resolve to obey will be strengthened. And most importantly, I hope that each one of us leaves that room tomorrow more deeply in love with our gracious God and more able to rest competely in His hand.</div><div><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: bold; ">Sing with me now</span><span class="Apple-style-span" style="font-weight: bold; ">! </span></div><div style="text-align: center;">(c'mon, you know you want to)</div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic; font-weight: bold;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic; font-weight: bold;">...So, rise and shine</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic; font-weight: bold;">And give God the glory, glory</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic; font-weight: bold;">Rise and shine</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic; font-weight: bold;">And give God the glory, glory</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic; font-weight: bold;">Rise and shine and (clap)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic; font-weight: bold;">Give God the glory, glory</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic; font-weight: bold;">Children of the LORD!</span></div><div style="text-align: center;"><br /></div>Laurenhttp://www.blogger.com/profile/06230972745365424000noreply@blogger.com1tag:blogger.com,1999:blog-6400041426429696692.post-11582858038073226652009-06-04T06:05:00.000+02:002009-06-11T01:43:16.242+02:00gnocchi with vegetables and cannellini beans<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_p1q1Ede8v1w/SidUDaKRHrI/AAAAAAAAAB8/9De0QgiJSLk/s1600-h/dinner.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_p1q1Ede8v1w/SidUDaKRHrI/AAAAAAAAAB8/9De0QgiJSLk/s320/dinner.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5343331900437110450" /></a>I like frozen gnocchi. A lot. It took me awhile to discover these tasty morsels. See, I have enjoyed gnocchi in restaurants for a very long time (a particular favorite is at Max SoHa in NYC). But whenever I made it at home, I used dried gnocchi and it was always disgusting. Then, one day last year, I serendipitously happened upon a bag of frozen gnocchi in a grocery store near my last apartment in Harlem. I happily discovered that frozen gnocchi has a tender, fluffy suppleness that rivals fresh gnocchi. And while I readily admit that frozen gnocchi isn't better than fresh, it is an adequate substitute (at least until I attempt to make gnocchi from scratch!). <div><br /></div><div>I hadn't made any gnocchi dishes for awhile, but was recently inspired and decided to have a go. It was a success, and I am sure I will be making many more gnocchi dishes in the near future.<div>This dish was inspired by a picture that I saw in a magazine. I didn't read the accompanying recipe; I just saw a picture of gnocchi with zucchini and tomatoes, and this was born. (Sorry for my questionable units of measurement.)<br /></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">gnocchi with vegetables and cannellini beans</span></div><div><br /></div><div>chop up: 1 medium zucchini, 1 medium carrot, 6 campari tomatoes, 2 spring onions, 6 cloves of garlic, fresh basil (about 8 leaves), and most of a container of baby bella mushrooms.</div><div><br /></div><div>You will later add a few generous handfuls of fresh baby spinach, a can of cannellini beans, some wine, black pepper, scant tablespoon sugar, 1/3 jar of tomato sauce, and a package of frozen gnocchi.</div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">Instructions</span>:</div><div>Put a pot of salted water on to boil. Over another burner on medium to medium-high heat, give a skillet two turns of olive oil. Let it heat up and add the zucchini and carrots. Cook them for a few minutes, then add the garlic, spring onions and mushrooms. Cook that a little longer and add the tomatoes. Drain a can of cannellini beans and dump them in. Add black pepper to taste. If you have about a cup of wine leftover, then by all means, pour that in (I emptied a bottle of Chardonnay). If you think it needs it, sprinkle a scant tablespoon of sugar in as well. Let that all simmer until the vegetables are just tender; overcooking vegetables makes them mushy, which will ruin just about any dish. Pour off--or ladle out-- some of the extra juice. Add in 1/3 jar of tomato sauce (I used some cheap Classico sauce). Finally, throw in the spinach and fresh basil leaves. Stir well until the spinach is just starting to wilt. Cover and remove from heat. Let it sit and finish steaming the spinach while you prepare the gnocchi.</div><div><br /></div><div>Prepare the gnocchi according to package directions. Do <span class="Apple-style-span" style="font-weight: bold;">NOT</span> overcook-- it really does only take about 2 minutes, and they're done as soon as they float to the top. Drain them immediately and stir them into the vegetable mix. And you're ready to eat! I topped mine with parmigiano-reggiano.</div><div><br /></div><div>Obviously, this was a very loose recipe and there's lots of room for improvisation with your own culinary creativity! Enjoy!</div><div><br /></div><div>The pictures are: </div><div>1. The vegetables simmering in in their own juices and wine, before removing some of the liquid and adding the beans and tomato sauce.</div><div>2. The completed sauce as I took it off the heat to finish steaming.</div><div>3. yummy supper.</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_p1q1Ede8v1w/SidTRIFIUrI/AAAAAAAAABk/HUOcedxBq00/s1600-h/veg1.jpg" style="text-decoration: none;"><img src="http://2.bp.blogspot.com/_p1q1Ede8v1w/SidTRIFIUrI/AAAAAAAAABk/HUOcedxBq00/s200/veg1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5343331036590265010" style="text-decoration: underline;cursor: pointer; width: 200px; height: 150px; " /></a><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_p1q1Ede8v1w/SidTRIFIUrI/AAAAAAAAABk/HUOcedxBq00/s1600-h/veg1.jpg" style="text-decoration: none;"> </a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_p1q1Ede8v1w/SidTiRLr4KI/AAAAAAAAABs/0pb9nJ3RWEs/s1600-h/veg2.jpg"><img src="http://2.bp.blogspot.com/_p1q1Ede8v1w/SidTiRLr4KI/AAAAAAAAABs/0pb9nJ3RWEs/s200/veg2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5343331331091456162" style="cursor: pointer; width: 200px; height: 150px; " /> </a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_p1q1Ede8v1w/SidWIK_vcHI/AAAAAAAAACE/9cdKulfWRo0/s1600-h/dinner2.jpg"><img src="http://1.bp.blogspot.com/_p1q1Ede8v1w/SidWIK_vcHI/AAAAAAAAACE/9cdKulfWRo0/s200/dinner2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5343334181289029746" style="cursor: pointer; width: 200px; height: 150px; " /></a></span></div><div><br /></div><div><br /></div><div><br /></div></div>Laurenhttp://www.blogger.com/profile/06230972745365424000noreply@blogger.com4tag:blogger.com,1999:blog-6400041426429696692.post-52596254873811793512009-06-03T18:49:00.000+02:002009-06-03T20:15:03.488+02:00return with lox<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_p1q1Ede8v1w/Siayz48bFxI/AAAAAAAAABc/zb_MLXVwThM/s1600-h/snofrisk.jpg"></a>I'm back... by (suprisingly) popular demand.<div><br /></div><div>I did think anyone was reading. I was wrong! Several friends have requested that I put more cooking info (tips, recipes, ideas, etc.) on the blog. I would love to help! I love to cook and have all kinds of hospitality ideas. I want all my friends that want to cook and entertain to never be intimidated by the idea. So while I will definitely be posting on other things as well, I promise to share all my cool culinary finds and ideas with you.</div><div><br /></div><div>With that in mind, I'm starting a "Lauren likes..." section. I will post pictures and/or links to products that I really like. And away we go.</div><div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_p1q1Ede8v1w/SiataH1bq_I/AAAAAAAAABM/hhI4PMYo-Vo/s320/tasty+lunch+6:3:09.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5343148672213036018" /></div><div><br /></div><div>This is not really a recipe, since it's just a sandwich and you don't really make anything. It's just an idea and some product suggestions. Anyway.</div><div><br /></div><div>This is one of my favorite lunches to make for myself. It's on Whole Foods prairie bread, which I <span class="Apple-style-span" style="font-weight: bold;">love. </span>Spread a thin layer of cream cheese (I like Snofrisk, more on that in a second) on both sides. Add thinly sliced European cucumbers, spring mix, and smoked salmon. Delicious! I had mine with some raw baby carrots.</div><div><br /></div><div>In order to make this well, I think a few things are important. First, European cucumbers are awesome. They are seedless and taste amazing (and are, unfortunately, more expensive).<br /></div><div style="text-align: center;"><br /></div><div>Second, the type of salmon you use is important. At least it's important to me. I hate, <span class="Apple-style-span" style="font-style: italic;">hate</span>, <span class="Apple-style-span" style="font-style: italic; font-weight: bold;">hate</span> overly fishy-tasting salmon. Also, salmon is not so cheap, and it is quite disappointing for me to shell out my hard-earned money on some only to find it repulsive. Luckily, I have found my perfect smoked salmon match at Whole Foods, and it doesn't even cost an arm and a leg. It has a delicately smokey flavor, it's not too salty, and while you're aware that you're eating fish, it doesn't taste like it had a terminal illness prior to being caught and smoked. Here it is (sorry that I forgot to take a picture before I opened it! I was hungry!):</div><div><br /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="http://4.bp.blogspot.com/_p1q1Ede8v1w/SiaxSjp5MYI/AAAAAAAAABU/4zEkqxQaoRY/s200/norwegian+smoked+salmon.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5343152940288389506" /></div><div>And last but not least, the cheese. I love this new cheese I found at Whole Foods:</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); "><img src="http://3.bp.blogspot.com/_p1q1Ede8v1w/Siayz48bFxI/AAAAAAAAABc/zb_MLXVwThM/s200/snofrisk.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5343154612450563858" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 200px; height: 150px; " /></span></div><div><br /></div><div>If you enlarge the picture, you'll see that it's made from goat's milk. This gives it a little bit of that characteristic bite found in chévre. It's not overwhelming by any means, but I think it has a better taste and slightly better texture than regular cream cheese. </div><div><br /></div><div><br /></div><div><br /></div><div>For those of you that are gluten-free (love ya, Megs!) or don't want a sandwich, this could also be a salad. Omit the bread, replace the snofrisk with goat cheese crumbles, and add tomatoes. Drizzle it with olive oil and lemon juice. Yum! And if you're vegan, better luck next time (sorry, fern). </div>Laurenhttp://www.blogger.com/profile/06230972745365424000noreply@blogger.com2tag:blogger.com,1999:blog-6400041426429696692.post-55397028089054828092009-02-18T02:18:00.000+01:002009-06-11T01:47:42.275+02:00on airports.I just arrived back in Jville after about 3 weeks traveling for auditions. I am missing NYC (especially YOU, nyc friends!) in a big way, but am so happy to be back in my own house again and not living out of a suitcase. This morning was the best part—a great quiet time at my kitchen table with my carefully prepared café au lait in my favorite mug. I made a chocolate-caramel-sea salt tart for my parents last night, and have spent today teaching and “nesting” (cleaning, unpacking, resettling, etc.) It’s good to be back in my own space again. I plan to spend tonight reading and watching movies. Good stuff.<br /><br />There are many things I feel I could share, but for some reason I want to tell you about the Detroit and Cincinnati airports. I don’t have much to say about the Detroit airport other than to say that there is a psychedelic tunnel there that reminds me very much of waiting in line for Space Mountain at Disney World. There was even music to go along with it. It was weird. Apparently, other people thought so too because there were videos of the tunnel on youtube. <a href="http://www.youtube.com/watch?v=8dzrIG1QQeQ">Here</a> is one of them. I prefer the more clichéd tunnel at the Zurich airport, which my Swiss friend, Reto, says is the shame of his nation. <a href="http://www.youtube.com/watch?v=a1b-p6oa7DY&feature=related">Here</a> is the romantic ending of the tunnel’s video.<br /><br />The Cincinnati airport made more of an impression on me. First of all, it smells strongly of popcorn. There are worse smells, but at 8 am it wasn’t very appealing to me. The second thing I noticed is that there were airport info desks throughout the airport with signs indicating that all the info desks were staffed by volunteers from the community. While a very nice gesture, it struck me as being very, very odd. Who decides to go to the airport and volunteer to direct travelers to their gate and/or where to buy a magazine? My mom suggested that perhaps those who couldn't afford to travel might like to at least go to the airport. This suggestion is far beyond depressing to me.<br /><br />Also, the Cincinnati airport features <a href="http://farm4.static.flickr.com/3183/2775310787_a165f0f0ca.jpg?v=0">this statue</a>, with a sign saying something about the "Spirit of Pigcinnati”. While I realize there is some significance to the flying pig in this fair city, it seems like a town that could summon enough volunteers to staff their airport info desks deserves a better monument in its airport.<br /><br />My final comment on the Cincinnati airport is that the sinks in the bathroom have made it into my Top 5 Weirdest Public Sinks list (which I just now created). The sinks look normal enough—like any other sinks. I approached a sink and stuck my hands under the faucet. Nothing happened. I looked to see if I had to turn something on, but no. I did, however, see a small sign that instructed hopeful hand-washers to walk up to the sink in order to activate the sensor that turned on the water. The sign then went on to inform us that black clothing would not activate the sensor. Because I was wearing a black shirt and black coat, I had to bend down and swing my colorful scarf in front of the sink in order to turn on the water. Had I been wearing a black scarf also, apparently I would have been forced to leave with dirty hands.<br /><br />I started to also write about traveling with my cello and maneuvering airports with her on my back, but that would make the post way too long and I would probably come across sounding like a bitter woman. So I’ll save it for another time when the wounds aren’t so fresh.<br /><br />The weather here is nice and I learned how to make that great chocolate-caramel-sea salt tart. Come visit.Laurenhttp://www.blogger.com/profile/06230972745365424000noreply@blogger.com2tag:blogger.com,1999:blog-6400041426429696692.post-17283772683001485242009-01-30T03:56:00.000+01:002009-06-11T01:48:15.956+02:00the least of these.<a target="_blank" href="http://www.fightfoca.com/" mce_href="http://www.fightfoca.com/"><img src="http://www.fightfoca.com/btn-FightFOCA-Ad-01.png" mce_src="http://www.fightfoca.com/wp-content/themes/blank3/images/btn-FightFOCA-Ad-01.png" border="0" width="200" height="297" /></a><div><br /></div><div>I don't intend for this blog to be political, and will rarely, if ever, discuss politics here. (Namely because I have differing political views from nearly all of my friends!) However, this extends far beyond the political and is one of the most distressing things I have seen in a long, long time. This bill is radically anti-life, and the lives of thousands of unborn babies are at stake. One of the things that distresses me most is that this would bill require all hospitals to offer abortions, even Catholic hospitals. Several Catholic bishops have said that if this is enforced, many Catholic hospitals would be forced to close since they won't participate in the murder of babies and the destruction of women's lives. Considering how many Catholic hospitals serve our communities nation-wide, this should be a concern to those who claim to be fighting for the rights of everyday people. </div><div><br /></div><div>President Obama has vowed to sign this horrifying bill into law when it crosses his desk. He has already decided to permit the use our tax dollars to fund the slaughter of the unborn worldwide. Let's pray he changes his mind about signing this bill into law. Like most Americans, I want very much for this country to be a place where everyone is taken care of. Let's begin with the most vulnerable among us.</div><div><br /></div><div><a href="http://www.youtube.com/watch?v=V2CaBR3z85c">One of the most powerful things I've seen in awhile</a>.</div>Laurenhttp://www.blogger.com/profile/06230972745365424000noreply@blogger.com0tag:blogger.com,1999:blog-6400041426429696692.post-10100782816652152332009-01-27T15:23:00.000+01:002009-06-11T01:48:42.461+02:00it's here.I'm leaving tomorrow for auditions. It's really happening. (I may not be updating this blog for awhile.)<div><br /></div><div>Am I nervous? Yes. Definitely. But throughout the process so far, God has proved Himself to be indescribably gracious and merciful. So I'm just reminding myself of that and meditating on 2 passages of Scripture that have been helpful to me during this time: Isaiah 54 and 42.</div><div><br /></div><div>My auditions are on January 30, February 4, and February 14. Please pray that they will go well, and that my nerves will be under control. I haven't taken an audition like this in 6 years, so I'm a little concerned about what my performance energy will be like. </div><div><br /></div><div>Hopefully my brief interactions at the schools will also give me some insight into which one would be a good fit for me. I don't have a strong preference at this point. </div><div><br /></div><div> I am so thankful for all the awesome, supportive friends I have (i.e., you!)</div>Laurenhttp://www.blogger.com/profile/06230972745365424000noreply@blogger.com0