Loving a Life of Biblical Womanhood
Each week on The Local Cook, Wendy will post an article with Scripture, selected readings from Simply in Season, commentary from a guest poster, questions for reflection, and an activity or challenge for readers to complete in order to eat more locally and in season! She is also offering weekly giveaways.
Here’s the menu for my family for the week of April 12, 2010. We are currently in a beach house, so I am not making any breads this week. I did bring some homemade hamburger buns and some French bread loaves, so we’ll be utilizing them as the week goes on.
I’m not baking any goodies, either. I have ice cream in the freezer and fresh fruit galore, so we’re making do with that.
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I make this recipe with my kids every Easter eve. We enjoy the cookies the next morning with our eggs for breakfast the next morning. The kids can’t wait to open the oven door the next morning. I originally found the recipe here. I LOVE how I get to read the Bible with them as we make these cookies, how they get to have some application to apply to the story to help them retain what they’re reading and/or hearing. This is a beautiful hands-on tool to teach the resurrection of our Lord.
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One of the tenets that we live by is best said in Romans 14:2-17. What you eat, and what we eat, what we feed our families, is a choice. When we are criticized for our choice to follow God’s dietary laws with respect to eating clean real food, it always strikes us as kind of strange. There is hardly a more personal choice in the world than what one chooses to consume.
Outside of the odd critic, we have received a lot of questions about why we choose clean real food, and especially with respect to pork and bottom feeders, so I thought those two needed some specific explanation. This post will focus on pork.
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Serving this delightful and easy version of baklava – a layered sweet made with thin phyllo sheets – is an old custom on Christmas Eve in Thrace, and other areas of Greece. Made with olive oil, the pastry meets Greek Orthodox Lenten-type fasting guidelines, and it’s a delicious alternative to other versions of baklava, especially for those who avoid nuts.
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The Orthodox Greeks enter partial fasts as part of their religious practices. This recipe is one that’s handed down and common among Greek families. It is perfect for a Daniel fast, and for Lent.
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We are traveling to Florida this week. I plan to pack sausage biscuits for breakfast and a picnic lunch for the drive down, so that we can avoid any fast food restaurants. Hopefully, the weather will be nice and we can stop and picnic at a rest area, giving the boys a chance to stretch their legs and play a bit.
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The other day, Gregg instant messaged me from his work and I told him I was making him some Cinnamon Chip Oatmeal Raisin Cookies, and asked him if there was anything else he wanted me to send him. He asked for waffles.
Waffles?
Yes, waffles.
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French toast is one of my favorite breakfasts. I love having French Bread in my weekly menu, because that allows me to put French toast somewhere in my breakfast menu. I also love that this is another recipe that my children can help me prepare.
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I started digging a new garden area where I will have carrots, radishes, and onions growing on a rotating basis.
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