I've been avoiding my blog

So, I am probably talking to myself at this point, because it's been since Halloween that I blogged last!  I needed a break.  I've been questioning my motives for doing this blog.  Is it because I need the praise of others?  Probably.  Is it because I feel like I need to prove I'm valuable to myself and others?  Probably. 

I want to continue the blog, but with a more Gospel-focused, pleasing the Lord mindset.  I want to do what I do for the glory and praise of my Lord who has freed me up to be creative.  God values beauty and creativity.  AND I value making my home a more beautiful and peaceful place to live.  This blog will serve to be my scrapbook/journal of that effort - more for me than anyone else (I have a terrible memory).  But, I do hope it helps inspire, encourage, and liberate you in your pursuit of gospel living in the mundane, everyday life. 

Halloween

On All Hallows Eve, the guest pastor talked about how Martin Luthor nailed up the 95 Theses that same day however many years ago.  He highlighted two of Luthor's Theses.

 #1 When our Lord and Master Jesus Christ said, "Repent" (Matt. 4:17), he willed the entire life of believers to be one of repentance.

I love that, yes we need to constantly be repenting, because we're still sinners.  AND remembering needing God's grace and forgiveness each day causes us to live with a more grateful heart.

and then he quoted . . .

#62 The true treasure of the church is the most holy gospel of the glory and grace of God.

Please Lord, remind us of your gospel daily that we might grow in grace and be more thankful people!

If you want to hear the sermon go to http://www.solidfoodmedia.com/ and find the sermon dated October 31st.

Came and Went

The desire to can anything and everything went as quickly as it came! I canned only 8 jars of peaches and 8 jars of tomatoes and I feel like I'm done. Last summer I canned 30ish jars of tomatoes! I know mid-winter I will be really bummed I quit so early! I bought another crate of Colorado peaches for $0.98/lb and resorted to freezing them, because it seemed to hard to do the canning process. I love doing it while I'm doing it, but getting all set up is my stumbling block. Oh well, canned peaches and tomatoes are cheaper at the store anyway!

Now on to deep cleaning (which hasn't been done much this summer). We have Small Group starting at our house this Sunday and desperately need to get everything in order again!

The child that's never gotten out of bed without permission . . .

So this is what happens when you try to rest while the baby's resting (not my baby, but we still needed the rest today)

I even heard a few bangs and booms, but no crying so decided to stay all cozy in my bed upstairs.

Meanwhile, Madison, my two (almost 3) year old was playing "train" with her babies. She was so proud, I couldn't help but smile and laugh, AND take pictures, but I promise she got a good scolding and was told that if there is a next time . . . she will be disciplined. But this time it was good for a laugh. (I mean really, it kept her busy for a good 1 1/2 hours-that can't be bad here and there) : ) I'm not really sure how she got the bed over a foot away from the wall, but I know I can't put up with whining on a short walk around the block anymore if she can do this.

Bruschetta, My Way

OK, so I'll admit, I'm not really a fresh tomato kinda gal - sorry to all my family that just loves eating a good tomato like it's an apple!

ANYWAY, there is a way that I just LOVE tomatoes!

Roasted Tomatoes:
Enough sliced tomatoes to cover a large jelly roll pan.
(use whatever tomatoes you like)
3-4 garlic cloves
enough EVOO (extra virgin olive oil) to cover the pan and a little to drizzle on top of tomatoes
coarse/kosher salt and pepper sprinkled over the top

Bake in the oven at 350 degrees for 2-3 hours. Flip some time in the middle. They are done when they are carmelized around the edges of the pan. But you can do it as long as you like till you get your desired crispness or lack of crispness. At this point I eat some of the yummy bits on the edges of the pan and then scrape as much of it as you can and store it in the fridge for sandwiches (really good!) or pasta, or my bruschetta recipe.

OK, the bruschetta recipe:
baguette, sliced and toasted on both sides
pesto (I use America's Test Kitchen recipe)
roasted tomato mixture, chopped
fresh mozzarella, cubed
basil, roll leaves together, lengthwise and chop into thin strips

Stir up tomatoes, mozzarella and basil (can add a little EVOO if dry)

Spread pesto on baguette toasts, then mound on tomato mixture

And you've got yourself a tasty appetizer (or dinner if you feel like eating it mostly yourself!)

The Recipe I Promised . . .

Mediteranean Cavatappi and Green Beans

(GREAT time to go to the Farmer's Market and get some beans and red onion!)

1 lb. cavatappi pasta (or any other you choose)
3ish boneless, skinless chicken breasts, chopped in small bite-size pieces
handful of fresh green beans, chopped into inch lengths
1/2 to 1 red onion, chopped small but not minced
Juice of 1-2 lemons
3-4 sprigs of fresh oregano, finely chopped/minced
2-4 cloves garlic, grated or chopped/minced
1/2-1 cup feta
s & p
extra virgin olive oil (or as Rachael Ray says, EVOO)
Reserved pasta cooking water

Cook pasta according to al dente directions. Make sure you salt the water when it comes to a boil and reserve 1-2 cups/ladle fulls of the pasta cooking water. In the meantime . . . Heat up a large skillet add 1-2 turns of the pan of EVOO. Cook chicken till mostly cooked and remove from pan and set aside. Add some more evoo if needed and then saute onion till almost soft and add garlic, s&p, then green beans. Green beans take a little while to saute. May need to cover the pan and add a little water to steam for 4 or so minutes. This is a little tricking cause you want a little bite left to them. Uncover to cook off most the water.

Then when pasta is done add drained pasta, chicken, oregano, s & p (to taste) and some pasta cooking water, squeeze one lemon at a time (to taste). Stir up till all flavors combine and right before serving stir in the feta. It starts to melt into the sauce and coats the pasta nicely, but make sure there are still a few chunks to bite into, YUMM!

Sorry the recipe isn't more scientific and specific, but it really depends on your tasting and how strong you like your flavors.

Did I miss anything?

ENJOY! Let me know if you try it and if you changed it a bit. Curious to see what you would do to change it . . . maybe add some red pepper flakes, olives, or another veggie?

DIE SQUIRRELS, DIE!

THIS IS THE LAST STRAW!!!! I need to find a way to kill these squirrels. They left all 7 of my heirloom tomato plants bare - it's basically a tomato graveyard and they nibble on my zucchini and cucumbers AND now my ONE-AND-ONLY pepper. AND they don't even bother to eat it, just chew some holes in it and leave it to rot! I am so peeved. ANYONE have ANY ideas for next year? How can I wage war on these annoying squirrels?

PROMISE, the recipe for the mediterranean cavatappi with green beans is COMING SOON! I've just had some things come up that require more attention than blogging. Our sister-in-law's mother passed away this week and went to be with Jesus. So I've been cooking for them and planning for our weekend at the cabin (and trip back to the northern suburbs for a memorial service AND back to the cabin, Phew!). So, next week, hopefully more blogging.