'Hidden art' is found in the 'minor' areas of life. By 'minor' I (Edith Schaeffer)mean what is involved in the 'everyday' of anyone's life, rather than his career or profession. Each person has some talent which is unfulfilled in some 'hidden area' of his being, and which could be expressed and developed.
Sunday, December 05, 2004
*Do all you can with what you have in the time you have in the place you are.*
Just heard Nkosi Johnson in an interview with Jim Wooten on NPR. I wonder about this youngster.
Yesterday I took a respite from the ordinary day and invited a friend for lunch. I set the table in the dining room, using china, crystal, sterling flatware, linen napkins. Are you beginning to get the picture? Classical music was playing in the background. We talked about topics of interest to both of us and made a pact to get together again soon.
One 8x8" brownie square (or other dry chocolate cake)
4 C boiled custard (or vanilla pudding)
4 oz cherry preserves
3-4 Tbs cherry liqueur
1/2 C slivered almonds, toasted
15 oz cherry pie filling(or fresh, pitted cherries, lots)
4 C whipped cream (2 C heavy cream whipped with 2 T xxxsugar until stiff)
In a deep glass dish, place bite sized pieces of cake or brownie. Drizzle with liqueur. Spread cherry preserves as a thin layer. Cover with pudding. Spread a layer of cherry pie filling or use lots of fresh pitted cherries. Sprinkle a few toasted almonds. Repeat the process until all the ingredients are used. Top with a thick layer of whipped creme to seal the trifle. Make decoration on top with cherries and almonds. Cover with saran and refrigerate overnight.
4 C milk, scalded
4 egg yolks
1/2 C sugar
1/4 tsp salt
In a double boiler, slowly add the slightly beaten egg yolks to the warm milk. Stir in the sugar and salt. Cook the custard over (not in) boiling water, stirring constantly. The custard should not be allowed to boil at any time. Do not expect it to be as firm as baked custard. It is more like a thick custard sauce. Again stir constantly until it begins to thicken. This takes longer than one would like. Remove from heat. As it cools, beat to release the steam. Before chilling, add flavoring, such as 1 tsp vanilla ( or rum or dry sherry).
4 oz unsweetened bakers chocolate
2 C sugar
1 C butter
2 C flour
1 C pecans, chopped
1/4 tsp salt
2 tsp vanilla
Melt chocolate and butter in a double boiler. Remove from heat. Add sugar. Stir. Add eggs one at the time, stirring well after each. Add flour and salt. Stir. Add nuts. Stir. Add vanilla. Stir. Bake in two 8x8" prepared pans at 325 degrees for 20-25 minutes.
1 lb butter 3 C sugar 8 oz cream cheese, cut into chunks 6 eggs 3 C flour, sifted 1 Tbs vanilla extract
Cream butter and sugar until light and fluffy. Add two eggs, then a cup of flour, then a few chunks of cream cheese beating slowing in the mixer all the while. Repeat the process until all the eggs, cream cheese, and flour are blended into a thick batter. Add vanilla. Put thick batter into a prepared tube or bundt pan. Start in cold oven. Bake 1.5 hrs at 300 degrees.
Cool on wire rack for just a few minutes gently loosing the edges. Invert onto wire rack as soon as possible. Do not leave for any length of time in the pan as the cake will continue to cook and be too dry. Wrap in saran while still warm.
Every hostess needs to perfect this elegant dessert for three reasons:
It can be made ahead.
It is easy to prepare.
It makes a pretty presentation.
The basis of this particular trifle is a leftover 8" square brownie cake which has been in my freezer for several months. Even though today is Saturday, I am thinking about this dessert for Tuesday. On hand I have the kirsch (cherry liqueur), fruit preserves, and toasted almonds. I will purchase some fresh cherries on Monday and perhaps a can of thickened pie cherries for backup. I will make a rich, boiled custard and store until ready to assemble. The whipping cream will be done at the last minute. For this task, I highly recommend chilling the mixing bowl and beaters.
This is a nominal entry to see if the change to my template to allow comments was successful. There was so much to say and do since my last post, but each day went by before I had a chance to express myself publically.
This theological stuff is just going to have to take a back seat to cooking and recipes right now. Although chapters 9 through 14 of Mrs. Schaeffer's book get less attention from me, I do intend to work through them.
For over twenty years I have owned and used a KitchenAid mixer. I love to bake cakes. I started cooking when I was eight years old. Today I received a replacement part (wire whisk) which is going to make Thanksgiving and Christmas meals easier to prepare.
Look for my recipes over the coming week: Yellow Cake, Coconut Filling, Seven Minute Icing, Pound Cake, Boiled Custard, Whipped Cream. Maybe I will throw in some non-sweet ones like Cranberry Sauce, Cornbread Dressing, and Mushrooms and Pearl Onions side dish.
Find out how your representative(s) vote on legislation pertaining to abortion and euthanasia. Think about those in authority who have influence in these areas, ie your physician. Do you know where abortions are performed in the county where you live?
Often times leaders will side step voicing their opinions on abortion and euthanasia, saying that they dont have the jurisdiction or opportunity (for voting.) However, it IS a good litmus test.
Check out Dr. Grant's blog and sign the petition at the American Family Association.
I hope and pray that each and every one of the newly elected and re-elected officials all over the United States would publically 1) pledge allegiance to the Lord Jesus Christ and 2)covenant with God to govern solely in terms of God's revealed law.
Just thought I would post a poem by St Augustine. I had always heard the last line, but never the context. So, in response to Linda's Marvelous Mondays, I commented on God's wonders in the lunar eclipse. And this prayer seems to fit the marvel.
O God, by whose laws the poles revolve, the stars follow their courses.
The sun rules the day and the moon presides over the night;
And all the world maintains, as far as this world of sense allows,
The wondrous stability of things by means of the order and recurrences of seasons:
Through the days by the changing of light and darkness.
Through the months by the moon's progressions and declines,
Through the years by the successions of Spring, Summer, Autumn, and Winter,
Through the cycles by the completion of the Sun's course,
Through the great eras of time by the return of the stars to their starting points.
God of life, There are days when the burdens we carry chafe our shoulders and wear us down;
When the road seems dreary and endless, The skies grey and threatening;
When our lives have no music in them and our hearts are lonely.
And our souls have lost their courage. Flood the path with light.
We beseech you; Turn our eyes to where the skies are full of promise.
Our hearts are restless, O Lord, until they rest in you.
1 small onion, very finely diced
6 T flour
6 C pureed pumpkin (do not used canned pumpkin)
6 C chicken stock
1 1/2 tsp ginger
1/2 tsp nutmeg
2 C milk (optional)
salt, white pepper, to taste
In a large stock pot, saute onion in butter. Add flour to make a roux and cook 3-4 minutes until gently browned. Add chicken stock, stirring constantly with whisk. Add pumpkin and spices. Season to taste. Heat until just before boiling. You may stop here and continue later. Refrigerate. PS-I rarely add the milk, but it does create a creamier soup, if that is what you prefer.
I garnish this soup with a dolop of sour cream, roasted pumpkin seed and tiny parsley *flower*
The rest of this Fall menu can consist of turkey sandwich on dark pumpernickel, slathered with homemade cranberry sauce. Or on the lighter side, my favorite Fall Salad-mixed greens, with diced apples, cottage cheese, raisins, celery, sunflowers seeds, and vinagrette.
As I reread Mrs. Schaeffer's chapter on food, I am prompted to try her corn chowder. Comment on my xanga site, if you have ever prepared her recipe.
3 lbs beef, stew meat, (1 1/2"-size cubes)
1 tsp salt
1/2 tsp pepper
4 Tbs butter
18 small onions, peeled (can substitute lg white onion, sliced in crescent shapes)
1 can tomato paste
1/2 cup dry red wine
2 Tbs wine vinegar
1 clove garlic, minced
1 bay leaf, broken
1 2" piece whole cinnamon stick
1/2 tsp whole cloves
1/2 tsp ground cumin
1/3 cup currants
1. Assemble and prepare all ingredients
2. Season meat with salt and pepper. In 6 qt oven-proof casserole, melt butter and add meat, stirring to coat well - do not brown.
3. Add onions and tomato paste.
At this point you may stop and continue later ~
4. Combine wine, vinegar, and garlic; pour over casserole. Add seasonings and currants.
5. Cook, covered, in 300 degree oven for 3 hrs, or until meat is tender.
Doubles, refrigerates, and freezes well
Consider serving this Greek stew with baked bulghur (or brown rice), spinach salad, and hot French bread.
I like to comment on my friend's blog. Every Friday she poses a question and this week's is so good, I dont want to lose my answers.
The question is *Name five things I want my children to remember about me.*
So, here goes...........I want them to remember me as a lady who not only had a deep, personal relationship with the Lord, but who also was able to apply that relationship to every area of daily living, temporal and spiritual. Since I am multi-faceted, these memories will cover my lifespan as 1)an individual, 2)a daughter, 3)a wife, 4)a mother, and 5)a grandmother (hopefully).
Today I am rereading Mrs. Schaeffer's chapter on interior decoration, which is defined on page 66, as *anything we do with the place where we are living for any length of time at all.*
This broad generalization gives me comfort as I am slow to make decorating decisions. This frustrates my children and probably my husband, who does not complain. If I had to fall back on a decorating mantra, it would be *Cleanliness is next to godliness.* That translates into keeping my home *clean and orderly* over *precisely appointed.* Plainly, I must learn to ignore the pink fabric on the wing chair, the color of which doesnt match my scheme, and be thankful that we have a lovely piece on which to sit.
All that said, I must announce a decorating *find.* Two needlepoint pillows on sale at half price! I had noticed them last winter and passed them up unsure that they would *match.* Now that I am pleased with the way they look in on my sofa, I think I will wrap them up and give them to me for Christmas.
Before I do, however, would you like to join me for tea this afternoon in my living room. Say around four?
Large stock pot (6-8qt)
Leftover ham bone (turkey carcass works, too)
Water to cover
Whole carrot, washed
White onion, quartered
Cover loosely with lid. Bring to a boil over medium high heat. Reduce to low heat. Simmer for 3-4 hours. The liquid should be reduced from the original amount. Remove bone, meat pieces, veggies and throw away. All nutritional value and flavor is in the broth. Store overnight in 'fridge. Next day remove layer of solidified fat. Freeze remaining liquid for use in cooking or use immediately. Sometimes I freeze the entire 6qts to be used when I am making a homemade soup. And other times I freeze in smaller quantities for use in other recipes.
My favorite homemade soups:
2)Senate (navy) Bean
On my Xanga site I mentioned that I am reading a book by the above title. Over the next few months, I will post a few comments as I progress through the chapters.
Since today is Saturday this is your last chance to prepare for Sunday. Preparation/thinking ahead is the key to making the day special and set apart. So, I will start easy and propose that you mainly think/meditate on getting ready your heart, mind, and body to meet (visit with in Southern....) the Lord tomorrow. Consider three areas: 1)hearing His Word preached 2)singing His praises and 3)sharing a meal with Him.
Only after being able to get yourself ready for Sunday ahead of time on a regular basis can you consider being able to get ready any one else, like your children.
I own about 5 or 6 of his cookbooks and recommend them highly. Delicious, creative food with side dish and wine suggestions. Recently I prepared the following receipe which I will try and link to the Prairie Muffin site to see if there are any *takers.*
Pork with Eggplant
Prep Time:35 mins Serves 6 Doubles easily Refrigerates/Freezes well
2 T olive oil
1 1/2 lbs lean, boneless pork, cut into 1" bites
salt & pepper
In a flameproof casserole, heat the oil and in it brown the pork. Season w/S&P. Remove and reserve. (I skipped the browning part)
2 onions, sliced
1 clove garlic, pressed
2 green peppers, seeded and julienned
In the remaining fat, cook the onion, garlic, and pepper until the onion is translucent.
1/2 C brown rice
1 1lb can Italian tomatoes
1/2 tsp ground cinnamon
Over the onion mixture, sprinkle the rice. Add the tomatoes and sprinkle them with cinnamon.
1 lg eggplant, peeled and diced
1/2 C brown rice
10 oz frozen okra
1 1lb can Italian tomatoes
1/2 tsp cinnamon
Over the tomatoes arrange the eggplant in a flat layer. Replace the pork in a flat layer. Over it, sprinkle the rice. If desired, add the okra. Add more tomatoes and sprinkle with more cinnamon.
At this point, you may stop and continue later. (I refrigerated my stew in my dutch oven overnight)
Bake the casserole, covered, at 375 for 1.5hrs
This was so yummy and so easy. I served with steamed English peas and freshly baked bread. And I had enough to serve as *planned overs*. You know, on one of those evenings, where you arrive home late, having had no time to cook.
I started a site on Xanga. I really do want to figure out this journaling thing. And I was wondering if Xanga would be easier to manipulate. Plus it affords me the opportunity to comment on my daughters' sites.
I figured out that it is easier to think of something to post, if I stick with the ordinary, like what I'm cooking. But I have all these serious thoughts bouncing around in my head that need to be freed. It is a tortuous exercise to organize these reflections and put them in print.
Practice makes perfect.
In Sunday School we're studying Calvin and today the teacher had to expound Calvin's doctrine, usually understood by the acrostic T-U-L-I-P
In Southern this becomes P-E-A-C-H
P=pervasive perversity=total depravity=T
E=election, external and eternal=unconditional surrender=U
A=atonement, limited by design=limited atonement=L
C=calling, effectual=irresistable grace=I
H=heavenly home held by heavenly hands=perserverance of the saints=P
He agreed the *H* needed some work, but the example served the purpose.
Jay Adams on TULIP
“I’ve been reading your blogs for a few weeks now, and find them . . . well . . . . different. But the title to this one takes the cake! What in the world are you writing about this time?”
Well, I’m glad you find my blogs . . .uh . . . different. I try to keep away from the run-of-the-mill presentations that bore rather than inform.
Some time ago, I wrote an article for RC Sproul’s little monthly magazine Table Talk. In it I wanted to stress some aspects of the so-called “Five Points of Calvinism.” As you know, the word T-U-L-I-P is used as a means of remembering each of the points. T stands for total depravity; U for unconditional election, L for limited atonement, I for irresistible grace, and P for perseverance of the saints.
Now, many people find no difficulty in accepting four of the five points, notably, the first and last two in the word. I wanted to stress the fact that in leaving out the L, they not only mess up the word TULIP, but their own theology, and at the same time, miss what is, in many respects, the main doctrine of the five. So, I devised the TULIPBURGER.
Let me explain. The T and the P are like the two pieces of bun that hold a burger together—absolutely essential, but, in themselves, hardly a burger at all. I liken the U and the I to the lettuce and the tomato. Better, but still not a burger. Lastly, I suggest that the L is like the meat in the center. Truly, the idea of limited atonement is the “meat” of Calvinism. To hold to the fact that Jesus didn’t die for “mankind,” or, as that means, persons in general—but for persons in particular, is essential to having a “Personal Savior.” I’m delighted, that with the apostle I can say, “He loved me and gave Himself for me.” I agree with Luther who, when commenting on the first verse of the 23rd Psalm said, “Thank God for personal pronouns.”
To realize that Jesus’ death was 100% effective; that He didn’t die for people in general, but that He knew His sheep, and called them by name, and gave His life for each one of them individually is a blessed truth, not to be omitted from the burger. Because He did, therefore, every one of them will have eternal life. It is a rich doctrine not to be lost by focusing on buns, lettuce and tomato alone, while forgetting the meat.
Jesus didn’t come to make salvation possible—He came to “seek and to save that which was lost.” God was satisfied with His death for everyone for whom He died. He didn’t die needlessly for millions who would reject Him. He knew all that the Father had given Him, and said that not one of them would be lost. They would all be saved. After all, if Jesus’ death for sin really did satisfy God’s justice for any, it would also do so for all. So, if He died for all—all would be saved. Of course, we know that isn’t true. Yet, if universal atonement were true, then God could hardly punish men and women for eternity for whom Christ had already suffered the punishment. There is no double jeopardy. And therefore, there is no burger unless it is a TULIPBURGER!
I copied this from Donna@QuietLife http://www.booshay.blogspot.com
1. If the world were to suddenly end right now, what do you wish you would have done?
...organized my basement
2. How many times do you hit the snooze button before getting out of bed?
...none, i usually awaken about 2mins BEFORE the alarm goes off
3. What cartoon do you enjoy watching from the present (or the past)?
...sorry, no cable here, although Candid Camera makes me laugh
4. If you could go to any time and/or place in history, where/when would it be?
...difficult choice, esp since I was a history major in college, hmmmm...right here in the Great State of Georgia, the 50-60 years preceeding the War of Northern Agression
5. If your life were a movie, what would it be rated and why?
...*G* because my life is divinely ordinary
On both sides of the front door of my house sit a gardenia bush. I am pleased to report that each is chock full of buds. All day long I've been checking the progess of flowers as they open. The fragrance is intoxicating. The white petals are silky smooth. The color scheme is dramatic. Simply elegant.
Aside from taking good notes during the sermon on Titus, I spent some time diagramming Titus 2:11-13. Diagramming helps one understand the meaning of sentences. One learns to read for the purpose of reading Scripture and increasing in the knowledge of God. One learns to diagram for the purpose of improving one's reading skills.
Do you and your children know how to diagram sentences?
Preheat broiler. Arrange pitas on large baking sheet lined with foil. This might take two cookie sheets (3 pitas per sheet). Top each pita with 1 C stir fry. Thoroughly cover each pita with grated cheese. Broil until cheese melts, usually 3-5 mins in my oven. (dont leave the room ) Serve immediately.
Veggie Stir Fry
6-8 C broccoli, washed &trimmed, flowerettes and some stem(peeled&diced) 4-5 carrots, peeled&sliced thinly in half-rounds 2 med onions, sliced into crescents 1 lg tomato, peeled&diced
In large frying pan(or wok) heat 1 T oil&1 T butter. Add onions and saute for 1 min. Add carrots then broccoli. Stir continually, cooking on high heat. Or cover and steam for 3 mins until tender yet not losing color. Sprinkle with soy sauce for added flavor, optional. Turn off heat. Stir in diced tomatoes.
1 can Eagle Brand Sweetened Condensed Milk 6 egg yolks 2/3 Cup freshly squeezed lemon juice 1 T grated lemon rind.
Combine and chill thoroughly. Pour into a baked but cooled graham cracker crust. Top with meringue. Bake 5 minutes in an oven which has been preheated to 425 degrees.
6 egg whites 6 Tbs granulated white sugar 1/4 tsp cream of tartar (opt)
Beat at high rate of speed in mixer until eggs whites are stiff, but not dry. For example, when you pull the whisk out of the whites, the peaks should fall over slightly. In addition, when you rub a little of the mixture in between your fingers, it should not feel gritty.
Graham Cracker Crust
1 1/3 cups graham crackers crumbs (approx 24 crackers) 1/2 cup melted butter 1 Tbs sugar
Combine in large mixing bowl. Then press into a 9" glass pie plate. Bake 5-7 minutes at 350. Cool. Then fill.
Leftover pound cake, torn/cut into bite-sized chunks
Peachtree Schnapps (peach brandy)
Vanilla pudding (from vanilla wafer box, thinned w/juice from peaches)
Peaches (using ones "canned" by a friend last summer) 1 qt
Blueberries, approx 1 C (been frozen in freezer since last summer)
In a large glass bowl, layer pound cake and drizzle with a little brandy. Top with pudding, then peaches, then blueberries. Repeat the layers until all your ingredients are used, having chosen enough to serve your guests. Top with freshly whipped cream. Cover with saran. Refrigerate overnight. Serve with a "rice" spoon.
The beauty of a trifle is that it can not only be made ahead of time, but also be made from ingredients one has on hand. So, I feel particularly economical to be recommending this dessert.
Well, Happy New Year! I can't believe how long it has been since I've posted!
Lately, I have been sighting goldfinches at the thistle feeder. They are barely yellow. It won't be long before they are boldly yellow. And then they will depart.
On Christmas Day outside my kitchen window on the deck, I saw the following birds feeding: cardinals, titmice, chickadees, nuthatches, Carolina wrens, white-breasted nuthatches, rufous-sided towhees, brown thrashers, a red-bellied woodpecker, and an hairy woodpecker.