As I read back over this post before hitting “publish”, it seemed decidedly “ordinary” and “unspiritual”. But I was reminded of a good insight I heard, reflecting on the life of David who watched sheep, and ran errands for his brothers before killing Goliath and ruling as king. Opportunity is often disguised in the ordinary. May we be faithful in all the little things, and look for the invitations of God every day!
I’ve been astounded to hear that some kids in the south of the U.S. are already heading back to school this week!
That is just. so. wrong. Let me say that if you lived in Minnesota (as you should), it would be illegal to go inside for more than 15 minutes until after Labor Day.
Not to rub it in, but most this is a picture of most Minnesotans this week.
I feel like it’s taken me awhile to get into the swing of summer entertaining, but this past week I’ve upped my game, reaching out to some neighbors we want to get to know better, and friends we haven’t seen in awhile. I’ve worked for years trying to figure out the easiest go-to meals for when we gather people around our table so I can be truly present.
One of my easiest summer menus for guests is this:
- Polly’s mother’s Crab dip
- Flank Steak on the grill marinaded in Lowery’s Teryaki marinade
- Corn spoon Bread
- Suzie’s salad with peppers
- Penny’s Ice cream dessert
The crab dip can be made ahead and heated in microwave. Ice cream dessert is made day before. Most of Corn spoon bread can be mixed ahead (just add Jiffy at last minute and pop in the oven)
Corn Spoon Bread
- 1 stick butter melted
- 2 eggs hand beaten in
- 1 small can whole kernel corn
- 1 small can creamed corn
- 1 box Jiffy corn muffin mix (must be Jiffy to work)
- 1 cup sour cream
Mix together in casserole and bake at 350 for about 45 min – hour. This recipe serves 6, but you can easily double it and put in 9×13 pan.
Here is Suzie’s Salad recipe:
- Lettuce
- Red and yellow peppers chopped
- Green onions chopped
- Craisins
- Sugar snap pea cut in 1/2″ pieces
Cook 1 cup of almonds and 1/3 cup sugar in frying pan over medium heat til sugar melts and covers almonds. Cool on wax paper and break apart.
Dressing: 1/4 cup tarragon vinegar, 1/4 cup sugar, 1/4 cup oil
And Penny’s Oreo Ice Cream Dessert
Crust: 1 Pkg (35) oreos crushed (I put in Cuisenart) mixed with 4 TB melted butter. * Reserve 1 cup of crumbs for topping
Filling: 1/2 gallon ice cream – whatever you want! I did a layer – 2 pints – of coffee ice cream and a layer of 2 pints of chocolate chip ice cream. Spread softened ice cream over crust. Freeze.
Topping: Melt 3/4 cup butter and 3 squares unsweetened chocolate in a pan on the stove. Gradually stir in 4 well-beaten egg yolks, and 2 1/4 cups powdered sugar, and 2 ts. vanilla. Cook thoroughly and cool. Beat til smooth. Beat 4 egg whites til stiff peaks form and fold into cooled mixture.
Spread over ice cream and sprinkle with remaining oreo crumbs. Pop back in the freezer.
In past posts, I’ve written about the spiritual practice of the Examen which I really like. This week I found an app created by Fuller Seminary . They offer guided a Examen for different focuses that uses video. You can close your eyes and just listen to the prompts if you don’t want to watch the video. You might want to check it out, or take 9 minutes and just let the audio below lead you through the practice.
Some favorites from Instagram this week:
That’s it for now. Happy weekending!
