Today is our daughter, Katy’s birthday. She is a thoughtful follower of Jesus. She is kind, loyal, soft-hearted, intelligent, driven, responsible…The short version of her job description as liaison between USAID and the Hill is “to make congress care about global poverty.”
In short, she’s amazing. And no, I’m not prejudiced at all. In honor of her, I thought I’d devote this post to some of her favorite things.
First, like all Crosbys, she is a West Wing groupie. Our family speaks in West Wing dialog, and watch the episode “Shiboleth” every Thanksgiving.
Second, like her father, is a VORACIOUS reader. Here are two books I’ve read recently that I know she’d love. I recommend them to her and to you.
Small Great Things is an amazing fictional account of a black labor and delivery nurse, a white supremacist who accuses her of killing his baby, and a public defender. Picoult writes chapters alternately in the voice of these three characters – an incredible challenge! I thought the book helped me better understand racism, white privilege, and stereotypes. Great read!
Third, she is a foodie. She is beloved by her co-workers and interns because she is always bringing them treats. She shared this recipe that she tried recently and loved from Half Baked Harvest.
Cream of Mushroom Chicken Wild Rice Soup.
yields: SERVES 4 |
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 cloves garlic, smashed
- 1/2 sweet onion, chopped
- kosher salt and pepper
- 6 ounces cremini mushrooms
- 2 ounces wild mushrooms
- 1 tablespoon fresh chopped thyme
- 6 cups low sodium chicken broth
- 1 cup wild rice
- 1/2-1 pound boneless, skinless chicken breasts or tenders
- 1 cup whole milk
- 1/2 cup grated parmesan
Instructions
Melt the butter and olive oil in a large, heavy bottomed soup pot over medium heat. Add the garlic and onion and cook for 5-8 minutes, stirring often until the onion is soft. Season with salt and pepper. Add the cremini mushrooms and the wild mushrooms, cook another 5 minutes or until the mushrooms are caramelized. Stir in the thyme and cook another minute longer. Remove the pot from the heat and ladle out half of the wild mushrooms. Transfer the remaining ingredients to a food processor. Add 2 cups broth and pulse until smooth, about 2 minutes.
Return the mixture to the soup pot and add the remaining 4 cups broth plus 2 cups water. Bring the mixture to boil and stir in the rice and chicken. Cover and reduce the heat to medium low. Simmer for 30 minutes or until the rice is tender and the chicken has cooked through. Shred the chicken in the pot. Stir in the milk and parmesan. Season the soup with salt + pepper. Simmer the soup for 5-10 minutes until warmed through.
Lastly, her love language is cute dogs. She knows the names of every one on her walk to work and befriends them everywhere.
So Happy Happy Birthday Sweetie, and the rest of you, have a delightful weekend with glimpses of God’s grace!
