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Posts Tagged ‘Psalm 34:8’

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“Who satisfies your mouth with good things; so that your youth is renewed like the eagle” (Psalm 103:5).

“Don’t worry about cooking. Just rest and enjoy,” my husband encouraged, as I stuffed mason jars and lemon curd into a cooler on wheels, to be packed in the back of my van. All that was missing was my kitchen sink!

He wanted me to take a vacation. Vacation: a period in which a break is taken from work or studies for rest, travel, or recreation (dictionary.com)

I didn’t want a vacation – I wanted a Holiday!

Holiday: festive, joyous, celebrating important values steeped in faith and family with opportunities for rest, pleasure allowing the inner-man to soar(blue cotton memory definition).

IMG_0958When we arrived at the beach, we set up our umbrella city. All together there were 34 of our family – some vacationing – some on a holiday. We celebrated family – from great-grandmothers to great-grandbabies. Afternoon soccer with cousins from 39 to 5 – lines drawn in the sand for good-time rivalry. Some of the boys practiced their Italian and Portuguese (for soccer aficionados- that’s the falling-on-the-ground-faking-injury skills).

This coming Umbrella City gathering was a fluid thing.  Great and small, old and young -moved from beach to pool to lazy river – group and individual time. Some shopped, napped, read books, lunched, cooked, watched World Cup soccer, dined all the while coming and going, sitting a spell, going, coming back, going. . . just like waves on the beach.

What am I saying here? Everyone took the opportunity to soar, to let their interests gallop through the duration of the holiday.

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All the intrinsic things God placed in me, make me who I am, bring me immeasurable joy, that I sometimes have trouble fitting into the busy daily – they soared over the holiday.  I took photos, spent time with family, wrote, read books, looked for God letters,  bobbed on inner-tubes in the ocean- and made Mason Jar Summertime Pies – because one of my very favorite nieces asked.

I chose to live holiday over 5 days off then vacationing any day! When something is just so wonderfully delicious – food or just life, it should be shared. Below is the recipe for my Mason Jar Summertime Pies! Wishing you a little holiminute, holihour or holi in your day! Praying that today you taste and see the Lord is good, whether it is tasting a fried bologna sandwich on white bread with mayonaise and pepper, Mason Jar Summertime Pies, a hug savored by the soul, a moment that fills you up with Him, joy spilled everywhere – I pray that you catch those moments, your eyes not bigger than your souls – and see, really see, God’s goodness!

“Oh, taste and see that the Lord is good! Blessed is the man who takes refuge in him! “ (Psalm 34:8)

Lemon Curd
4 eggs
Pinch of salt
2 Cups sugar
1/2 Cup lemon juice (fresh squeezed)
1/4 Cup butter
Zest from one lemon
Mix well. Then put in a double boiler, cooking 30 minutes until thick. Put in jar and refrigerate until ready to use. I make a day ahead so it is good and cool.

Crust
1 ½ cups finely ground graham cracker cumbs
1/3 cup white sugar
6 tablespoons butter, melted
Put about 1 1/2 tablespoons into bottom of 8 oz mason jars, hollowing out the middle.
Bake at 375 degrees for 7 minutes. Let cool then add Lemon Curd.

Meringue
4 egg whites
¼ tsp cream of tartar
2 tablespoons sugar
Whip egg whites and cream of tartar until soft peaks form. Then gradually add sugar, beating until stiff peaks form, about 1 to 2 minutes. Top the Mason jars with swirls. Bake at 375 degrees for 10-12 minutes until meringue is golden brown. Remove from oven, cool and refrigerate until ready to serve.

(This works great with chocolate pudding, too. I cheated and used Jello Cook and Serve).

 

lemoncOther Lemon Curd treats from the Blue Cotton Kitchen

 

Dessert at the Grown-up Table, click here

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“Oh, taste and see that the Lord is good! Blessed is the man who takes refuge in him! (Psalm 34:8)

My oldest son refused to touch anything with onions for a long time. He says the only reason he eats green beans now is because I made him clean his plate – and he now concedes that some dishes require onions. His taste buds have evolved, matured.

Every one of my boys rejected a side-dish at some point when they were little, gagging. Sometimes the gag-reflex needed encouragement to allow the dish to stay down, like “hold your nose, take a drink of your milk and swallow.” Those are signs of immature taste-bud development – which is really quite normal.

With diligence, though, they have learned to clean their plates. That taste-bud friendly food is preferable but we must learn to eat un-favorite foods. Life just doesn’t always dish up favorite living – so we need to learn to swallow through.

Taste buds mature. I don’t remember an oyster before I graduated from high school, but they had been at every Thanksgiving and Christmas dinner since before I could walk. Take cabbage, for example. Couldn’t stand the stuff until I turned 40. Beets must start tasting great around 55. Eggplant, though, eggplant was given the green light by my taste buds in my early to mid 20s – my aunt started making eggplant parmesan during the summer. Oh, my – it was amazing – still is. Totally makes me feel loved.

My birthday is this week – 49. I don’t mind telling you. I embrace each new year, each new opportunity to grow, to find new sweetness in new places, to develop more of a taste for God’s things.

In graduate school, a friend worked with Campus Ministries, coaxing and encouraging me to taste scripture, to let it go deep inside, pushing plates and dishes of evangelization in front of me. Yet, she didn’t have the authority to make me swallow. I thought I was full enough. Besides, what she pushed in front of me, well it tasted different, not familiar – like those green beans my son talked about.

I am thankful that God sent someone to ” feed me with the food that is needful for me” (Proverbs 30:8), someone to introduce my spirit buds to other things from God, things that if I would just put inside me, let my spirit digest, would heal my wounds, grow my endurance, to expand my short-sighted vision of what a relationship with the Father really entails. I didn’t see then that I was a daughter of the King, a favored child. My spirit mal-nourishment had me feeling like a forgotten child, a left-behind child, a crumbs-from-the-table child.

“and you give them their food in due season” (Psalm 145:15).

Pride inflammed the ulcerated lining to my soul, stunting my spiritual growth. I was like my son who came in the kitchen the other night, hungry. But not hungry for what I had to give him. God was patient. He knew I was hungry for His word, and with each ensuing season, He fed me a modified diet, building my strength, building my faith with different soul foods, until one day, in the midst of a heart-trial, I believed enough to reach for scripture, to swallow that scripture and to live it.

He still offers up dishes that I balk over – initially. But the gag reflex is gone. New dishes are new opportunities for fresh growth. New dishes are welcome, though there are still days I stand in front of the refrigerator and can’t see anything I want. But nourishment is not always about want, but need.

Each year, each challenge, each lesson, each new awareness of the utensils (tools) God teaches me to use, develops a diverse palate for God’s ever-expanding 5-Star menu. Instead of shoving away what He puts in front of me, I open my mouth wide open with a hospitality attitude for the things of God, a willingness to believe that there is not a meager menu set for my life but a feast, full of good things, new and different things – things that are like Eggplant Parmesan to my soul.

“I am the LORD your God, who brought you up out of the land of Egypt. Open your mouth wide, and I will fill it” (Psalm 81:10).

No, I do not lie about my age. I am thankful for each year that God has redeemed me from the bondage of dysfunction, rejection and pride. I celebrate each year, with a mouth-wide-open attitude, knowing God is going to fill it with blessing, growing me further away from the darkness into the light, growing me closer to Him, developing the taste buds, the palate of my soul.

Oh, and the next time you share a God-dish, either with seed-planting or evangelizing dish, do not be dis-heartened when your heart-giving of God’s things is pushed away – or even gagged at. You may have gotten more down them than you realized.

 “The eyes of all look to you, “Who satisfies you with good so that your youth is renewed like the eagle’s” (Psalm 103:5)

Eggplant Parmesan for the Soul

2 medium eggplants, cut into ¼ to ½ in round slices
All purpose flour for dredging seasoned with pepper
Olive Oil, as needed. (If using a non-stick pan, wipe pan out between frying.

4 to 5 large tomatoes
3 to 4 garlic cloves
Onion
¼ to ½ cup white wine (optional)
Salt to taste

The day before blanche tomatoes, peel to simmer until juice is gone. Saute onions and garlic in Olive oil over medium heat. Add to tomatoes, simmering uncovered over medium to low heat until sauce thickens.  (The sauce can be made 1 day ahead. Cool, cover and refrigerate. Rewarm over medium heat before using).

Peel and slice eggplants, dredging in seasoned flour until lightly browned on each side.

Line dish with fried eggplant.

Top with tomato sauce.

Sprinkle with mozzarella.

Repeat. Top with Parmesan cheese.

Bake at 350 degrees until bubbly.

Eggplant Parmesan for the Soul, a dish for the maturing taste buds.

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