Loving a Life of Biblical Womanhood
Gregg and I watched Food, Inc., last week. The facts presented were interesting, but it was just ridiculous how they twisted things with the intent of eliciting an emotional response. The facts as facts were enough to get the point across without the added exaggeration element. But, I guess that’s how “documentaries” are presented.
Pectin is found in under ripe food and is a substance that will jell fruit juice when combined with sweeteners. I’m not all that crazy about growing my own fruit, being careful about the source of the food I buy, carefully preparing to preserve such fruit — then having to preserve it with a box of some Sure-Jel that came off of the Wal-Mart shelf. So, I researched into how to make my own pectin.
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Don’t let the lack of a large kitchen and gadgets and appliances keep you from cooking, from creating, from enjoying the beauty of food that God has provided. Just cook. The freshest, best ingredients will make up for a lot of lack of other things.
In other words, it may pay in health benefits to buy Organic peaches, but you get almost no benefit from paying extra for Organic bananas. And, seriously, what kind of “health” benefit are you reaping by eating cotton candy, whether it’s made from Organic processed sugar or non-Organic processed sugar?
So, I went to bed Tuesday night praying that things would work out. I didn’t hear from Gregg Wednesday morning, and briefly wondered if he was working or on a plane. Wednesday afternoon, he instant messaged me from the Dubai airport! AND, he would be home on Thursday! TWO full days earlier than originally scheduled.
Here’s the menu for my family for the week of May 31st. Last week, I was really sick, so I didn’t stick to my menu at all. I roasted a couple of chickens, made some quick taco meat that I mixed with kidney beans and put on top of a bed of lettuce, and one day threw together a batch of Hallee’s Heavenly Pizza out of dough and sauce I had frozen from the last time I made pizza. So, the kids ate real, home cooked food, but that was all I had in me to do for them.
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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.
I watched a Top Chef one season, and late in the season toward the finals or maybe in the finals, one of the contestants made a butternut squash soup that had the judges wanting to lick their bowls. It seemed odd to me that something that should be as simple as a butternut squash soup, could illicit such a response from a group of people who taste amazing food all the time. It sent me on a quest to find a recipe that good, something that would make me sad the bowl was empty when I was finished. I’ve found that recipe, and I’ve found that secret ingredient that makes it all the better. I hope this bisque is as amazing for you as it was for me.
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I am honored to have participated in a Real Food Face-Off hosted by Katie at kitchenstewardship.com which concludes on March 2. I had my turn week before last and I must say I feel both humbled and honored to have been asked to participate. There have been some fantastic bloggers so far and there is only one more Face-off to go after today.
It’s finally time to start working on our gardens again! I’m so excited. Last year was the first year I had my own full garden, and God provided such a bounty out of it! I started small, learned what I needed and what I didn’t need, and learned what I need to do differently. Now I’m ready for a bigger, better, more functional garden this year!
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