Doing Life, Part 1

Most of my Small Group women friends. One missing. 

Life takes us all on many journeys, often away from best friends and family. We keep touch, but we can really miss out on having deep relationships, convenient and supportive friendships.

By 1989, Our family (or at least CA and I) had moved 12 times. While we'd lived by then 14 years in Crystal Lake, because of those great moves we'd for the most part conditioned ourselves to superficial friends and work friendships. Our family was doing very well. Our two children busy with friends, school, and sports. Yet I especially was feeling the loss of close friendships. 

When my sister, who also lived in the Chicago area expressed an interest in finding a good church close by with excellent music, I immediately suggested we visit a mega church that I had been hearing about for a few years. The next Sunday we visited that church, and quite literally our jaws dropped. We'd found a Bublically-based, Christ honoring and serving home church. Our hearts were filled; our spirits expanding. 

Our two children loved Sunday mornings, or Saturday nights--we could choose!

We even attended service on Wednesday or Thursday evenings for New Community--a chance for deeper study of the Bible. We were encouraged to join a small group of other attendees in our local area for a deeper, more personal connection within the very large congregation (that was a 25-minute drive distant). We did. 

That first Small Group was akin to military school, as our leader was very structured. The 3 other couples were nice people, but everything stayed stiff and formal. Within a year circumstances led to that group disbanding. All good. We weren't anxious to find a new group as our expectations had not nearly been met. Yet, the desire for closer and more supportive friendships still existed in the midst of a very good and busy family life. 

Then, in 1994, an acquaintance met through our children's activities invited us to a Sunday brunch. An investigative social event--one to explore interest in forming a new Small Group. We were excited. We liked this couple. 

Of the 7 couples, 6 very soon began meeting as a kind-of-sort-of-large Small Group. We met every 1st and 3rd Sunday nights, rotating between homes. We'd found our local connection. Our chance for deeper friendships. My prayers were answered. We've been meeting and eating! (now on the 2nd and 4th Sundays) for almost 23 years. 

Summer at Our House

Too much entertaining lately, but the off-shoot is that I'm deep into cooking again. 

There were leftovers to work through after our big vegan meal. With oven-roasted sweet potatoes on-hand, I was inspired to make a big late-morning breakfast for CA and me. 

Also, utilized the leftover steak from a very recent dinner at Outback. With a correctly-prepared "medium" steak, you can briefly reheat in the microwave without over-cooking. 

We still had great amounts of leftover vegetables and the clock was ticking toward our trip to Colorado. CA and I worked together and prepped the peppers and Vidalias for fajitas (JE's family were due to arrive soon.)

After the peppers and onions cooled a bit, we divided them into Ziplock bags and put them in the freezer. We had pork tenderloin fajitas on Saturday night, and having the veggies pre-made was huge. 

One of our favorite "pantry" meals is a marinara with tarragon, garlic, and finely-diced red onion. We enjoyed this batch with some Dececco linguine, crunchy bacon pieces, and great dollops of creamy goat cheese. 

On Sunday, 7/10, it was our turn to host Small Group, and I'd decided on a peanut butter-chocolate cheesecake with hot fudge and whipped cream. But, I wasn't sure that everyone coming liked peanut butter, so I also made a simple lemon tart. Used a prepared (Pillsbury) pie crust for convenience and 2 jars of Dickenson's Lemon Curd, because it's very tart and very good. 

The first photo is just after I removed the pie weights. The tart crust still needed a few more minutes in the oven to be fully browned. 

I wanted a deep cheesecake, so I used 4 packages of Philadelphia Cream Cheese and a cup of peanut butter for a 9"x3" outcome. Actually, I used 5 packages of cream cheese and 1-1/4 cups of PB as I planned to additionally make 4 small 4" cheesecakes to deliver to our elderly parents. 

The crusts were NutterButter cookies and a bit of melted butter. I learned the hard way that pre-baking the crust, as you sometimes do with a graham cracker crust, is not a good idea. Must be the high sugar-fat content of those NutterButters. 

I also added about 1 cup of Ghiradelli semi-sweet chocolate chips to the filling mix. 

At serving, I warmed some Mrs. Richardson's Hot Fudge Sauce to drizzle over. And then, topped both the cheesecake slices and the lemon tart slices with freshly-whipped cream. 

On Tuesday we drove to Central Illinois for a quick visit with our parents. Not sure my almost 95-year old dad realized I'd made him cheesecakes as both his sight and hearing have deteriorated greatly this year. But, CA's 88-year old mom was very pleased and happy to share with some of her caregivers. 

By Friday, 7/15 our daughter's family had arrived. LC was turning 5-years on 7/20 so we had fun celebrating his birthday a bit early on Saturday. 

Who doesn't love a donut cake?!

I'm now ready to buckle-down and begin eating "right" again. Love the My Fitness Pal app for calorie counting, excersize recording, and nutrition monitoring. 

Breakfast at Silver Grill in Fort Collins, CO. 

A simple lunch. 

Last night we adapted a favorite salad. The beauty of using the My Fitness Pal app is that I can plan my daily food intake to accommodate a more caloric dinner, or a restaurant meal. 

For example, CA and I had a late breakfast today at The Farmhouse at Jessup Farms. I didn't even miss the potatoes or bacon, as green chiles and fresh fruit were available substitutes. 

My leftover green chiles prompted us to make chicken quesadillas and guacamole for dinner. Turns out carrots taste wonderful with guac--The Two Hot Tamales recipe. 

I warmed the green chiles and, just at serving time, stirred-in some sour cream. 

So... While we are in Colorado, our daughter and family are staying at our very unofficial Airbnb with friends from Cincinnati. Only right, as CA and I stayed at JE's home on our way to CO.

Unfortunately for them, an Opposum somehow made it into one of our covered window wells, then died. Thanks MA for doing the clean-up.

Family Celebrations

The Jacobs' family celebration in Peoria, IL. (CA and I were not able to attend on 12/21.) Sister #3, NC's family were at home in Seattle.

Great nieces and nephews.

Sister #2, GJ, and her husband. 

GJ's oldest son's family. 5 out of their 6! sons.

The rest of GJ's grandchildren, minus one.

My oldest sister, JL, and GJ's husband.

JL with her grandchildren.

Sister #5, PM. That's GJ's husband, again!
They forgot to take a photo of PM's husband.

PM's older son's family. The two in front are twins.

PM's younger son's family.
The two bookends are twins.
Yes! Two sets of twins!

We were with our Small Group family that same evening...

SURFACING

Both CA and I have fallen victim to a lingering respiratory strain--he's still coughing and I can't quite rid myself of the sinus-respiratory infection that began Thanksgiving Day. Life moves on at a brisk pace, but we're still dragging our tails...

That doesn't mean I've ignored my Christmas responsibilities--just accomplishing them at a slower pace. I'm O.K. riding in the car, but actually standing upright for very long is exhausting. 

Saturday was the Jacobs' family celebration in the Peoria area, so CA and I made a flying trip--driving there and back within a 12-hour span. 46 people, including 10 under the age of 7 years got together for small dishes and dessert. Desserts are the hallmark of my family. The entire 7-foot dining table is laden with cookies and candies--every last one homemade with love and care.

My contribution was an antipasto salad/appetizer. I figured that with all the desserts to follow, some would appreciate a quasi-healthy first course. Our favorite version is at Georgio's in Crystal Lake, so a week ago Sunday we ordered out an antipasto salad and wrote down the ingredients, prepping everything but the Romaine before leaving home. By all evidence, the antipasto was a hit, and we have enough leftover ingredients for dinner tonight. Here's the mix:

Romaine

Provolone 

Parmesan - shaved 

Black olives

Tomatoes

Red cabbage, shredded

Green peppers

Red onions

Genoa salami

Italian sausage

Then, our Small Group Christmas dinner was last night and I'd promised dessert, which had to be prepped and ready before we could leave for Peoria on Saturday. I made 5 cheesecakes--4" in diameter: black raspberry swirl, New York-style (plain), coconut, cappuccino, and chocolate truffle. And, I made Kahlua brownies with chocolate ganache, and also shortbread rounds--half coated with red glaze. 

Can I just say that I used to be much more efficient at this type of thing when we entertained more often? I'm rusty... After the cheesecake production, the kitchen was ready to be declared a National Disaster Area. 

And, am I the only person who owns multiple springform pans in at least 5 sizes? I have 4-4", 2-6", 2-8", 1-10", and one heart-shaped. Williams Sonoma has nothing on my pantry! And, let's just not discuss tart pans, 'cuz it gets too embarrassing.

Today I'm committed to my punitive online driving school requirement. (Throat clearing...) I might have gotten a ticket for distracted driving in the recent past... 4-hours of online punishment, at no small cost.

HOLIDAY WEEKEND NIGHTS ON THE PORCH

We entertained on our screened porch twice this weekend. Saturday we invited our daughter-in-laws cousins--2 Slovaks, a Brazilian husband, an American wife, 3 American-Slovak-Brazilian little girls, their (and now our) good friend DN and my good friend RvH. HR brought gifts of seasoned salts from Trader Joe's, while RvH arranged some gorgeous roses in what turns out to be the first gift I ever bought for her--a weathered pot that had been filled with a Rosemary plant. She'd forgotten where the pot originated. I will return it to her eventually. DN and B+LK brought some bottles of lovely wine.

We had Yellowfin Tuna burgers, Bacon-Sirloin burgers, Chinese Salad, and sweet potato fries with three dipping sauces (wasabi aioli, honey-Dijon mustard with cinnamon and nutmeg, and just plain ketchup). HR brought cheese and veggies for appetizers and I made oatmeal cookie ice cream sandwiches with a warm berry compote.

Such a beautiful evening on the porch. Great friends, stimulating and fun conversation, well-behaved and beautiful little girls, yummy food.

We drank Skinny Girl Margaritas, while the guys enjoyed some Bell's Oberon. There was also a lot of iced tea and bottled water consumed. Moderation is the key, except in our food choices!

YELLOWFIN TUNA BURGER
McCormick & Schmick's
Seafood Restaurant Cookbook
(NOTE: 3 per pound of tuna for regular-sized burgers; 6 per pound for sliders) 


Burger mixture:
1    lb.  Yellowfin (Ahi) tuna          
2    T.   Onion, minced
1    T.   Pickled ginger, minced
1/2 T.   Asian chili paste
2    T.   Soy sauce
1/2  t.   Sesame oil
2    T.   Mayonnaise
3    T.   Panko bread crumbs
1/8  t.   Salt
1/8  t.   Pepper      

For the sandwich:
Whole wheat buns
4   T.   Wasabi aioli (below)
4   T.   Asian Cucumber Salad (below)

1. Pulse the tuna in a food processor briefly to create pea-sized pieces.
2. Blend the tuna with all remaining ingredient.
3. Form into patties.
4. Chill before grilling.
5. Grill slider-sized burgers 2 - 3 minutes per side; 4 oz. burgers 3 - 4 minutes per side.
6. Spread the bun with wasabi aioli and place the burger on the bun.
7. Top the burger with the Asian Cucumber Salad.

WASABI AIOLI
yield: 1 cup
2 tsp.  Wasabi powder
1 tsp.  Orange juice
1 tsp.  Lime juice, freshly squeezed
2 tsp.  Pickled ginger, minced
1        Egg yolk
1 C.   Mayonnaise

1. Combine the wasabi, orange juice, lime juice, picked ginger, and mayonnaise.
2. Allow mixture to rest for 10 minutes and then puree with egg yolk. (I didn't add egg yolk.)

ASIAN CUCUMBER SALAD
yield: 3 cups
1-1/2   C.   Cucumbers, peeled and seeded
1/4       C.   Carrots, thinly julienned
1/2       C.   Red onion, thinly julienned
1/2       C.  Wakame salad, prepared
1/4       C.   Rice wine vinegar
1          T.   Sugar
3/4        t.   Salt
3/4        t.   Thai cili paste
1           T.  Sesame oil

1. Make 1 hour, but not more than 3 - 4 hours before using.
2. Slice the cucumbers thinly and toss them with the carrots, onion, and wakame.
3. Mix the remaining ingredients in a separate bowl to dissolve the sugar.
4. Pour the blended mixture over cucumber mixture.
5. Toss well.


BACON SIRLOIN BURGERS
1  lb. Beef sirloin tip roast per 1 lb. bacon. Yep! Half-n-half.

1. Have your butcher grind it together.
2. We found that the slider size was most appreciated.
3. Make sure these burgers are well-done when you grill, because of all the bacon.


And tonight, we entertain a few members of our small group with much the same menu. Our weather has turned, but the temperatures allow for dinner on the porch again. Friends bring chicken wings for an appetizer; Haricot Verts with sauteed onions, ham, and pine nuts; and a fresh blueberry-crumb pie.

CA pulls out some excellent Cotes du Rhone rose and more Bell's. Again, lots of iced tea, Diet Coke, and bottled waters also  are consumed.

I serve the bacon-sirloin sliders along with Ahi tuna sliders and the leftover Chinese Salad, with some additional toasted almonds to crunch it up. I make Parmesan-eggplant fries tonight and serve the same three dipping sauces. Excellent! Think I like them better than the sweet potato fries, but both are wonderful.

We laugh and talk, and eventually the four ladies light giant sparklers, and march and dance around the back yard singing "God bless America..." It's very dark out there, but we'd do the same even in the light! How often do four grandmas get a chance to cut loose and boogey? The guys quickly disappear inside (in embarrassment?!).

We love the blueberry pie with some Edy's French Vanilla ice cream, and I break-out a few of the leftover oatmeal cookie ice cream sandwiches for those willing to over-indulge. CA makes endless cups of decaf espresso and quite a few cappuccinos with our beloved Nespresso Citiz.

It's not a late-night, but certainly a wonderful night packed with great friends, good food, and much affection.

EGGPLANT PARMESAN FRIES
 Bon Appétit

 1    large   Eggplant, peeled
                 Flour
 2             Eggs, beaten
 1    Cup   Milk
 3/4 Cup   Bread crumbs
 1/4 Cup   Parmesan, grated
 1    tsp.    Onion salt
 1    tsp.    Salt
 1    tsp.    White pepper
 Oil for deep frying

  1. Cut peeled eggplant into 1/2" rounds, then into 3 x 1/2" strips.
  2. Place flour in ziplock bag.
  3. Combine eggs and milk in a medium bowl and blend until smooth
  4. In another bowl mix together breadcrumbs, Parmesan, and seasonings.
  5. Put small batches of eggplant in ziplock bag of flour. Shake until coated.
  6. Dip floured eggplant pieces in egg mixture, then coat completely with seasoned breadcrumbs.
  7. Shake off excess and place in a single layer on baking sheet.
  8. Chill thoroughly (at least 2 hours or overnight).
  9. Heat oil to 375 degrees.
10. Fry eggplant strips a few at a time until golden, about 3 minutes.
11. Drain on paper towels, sprinkle with salt and serve immediately.

CHINESE SALAD
 2 bags   Broccoli slaw
 2 bags   Ramen Noodles (discard seasonings)
 1/2 C    Slivered almonds, toasted
 1/2 C    Green onions, sliced thin
 3/4 C    Vegetable oil
 3/4 C    Sugar (I use less)
 1/4 C    Apple cider vinegar
 2    T     Mustard
 1    T     Soy sauce

 1. Combine vegetable oil, vinegar, sugar, mustard, and soy sauce in blender and process until smooth.
 2. Toss with cabbage broccoli and green onions
 3. Just before serving, toss in Ramen noodles and toasted almonds.  

WHAT WE'RE DOING THIS WEEKEND...

Technology is hell! I'm no Luddite, but adapting to this iPhone is a challenge. First and foremost, my senior eyes are fatigued from non-stop staring at the too-smallish screen. And, my fat fingers are still learning the light touch required to spell correctly.

I've managed to upload my Weight Watcher app and my email and blog... By bedtime I can hardly focus on the pages of my big, thick book.

Normally I buzz through books, but I've been so scattered lately--all the birthday (husband, mother-in-law, grandaughter #4, grandaughter #1, son, RvH, nieces, grade-school-friend, etc.) cards and shopping; preparing for trip to Europe on the 30th, facilitating Small Group--that I haven't been reading as much. I'm really liking this book and am anxious to get to the other 14 books I have next to my nightstand. I keep renewing my library books, but they all have to be returned before I leave for Europe. I don't want to miss reading any of them.

I digress...

We will love our iPhones, I'm sure, but the transition is a bite.

EMOTIONALLY HEALTHY SPIRITUALITY

Our Small Group is starting a new study on the book Emotionally Healthy Spirituality. I've just started reading it and it's going to be a very, very good but challenging book. I'm one of those who will lead the discussion--just really preparing a few questions to ask as our Group easily carries on discussion for an hour or more.

The testimonial video by Pete and Geri Scazzero is spellbinding.

http://www.emotionallyhealthy.org/media/videoplayer_640x360.asp?file=http://media.emotionallyhealthy.org/video/Testimony_New2.flv

[From the EHS website]

Our mission is to apply emotional health to biblical spirituality in order to transform leaders, relationships, churches and organizations.

   

Our objectives are to:

• Pioneer and research the integration of emotional health and contemplative spirituality to discipleship and spiritual formation.  
• Improve the quality of leaders, relationships, churches and organizations through books, seminars, personal interaction, and other media.  
• Transform the quality of marriages, especially those of leaders, through written material, experiential conferences and seminars  
• Integrate the application of emotionally healthy spirituality to the overcoming of racial, cultural, economic and gender barriers in churches and organizations.  

HOSTING

The Original BBQ Chicken Chopped Salad

Chopped lettuce, black beans, sweet corn, jicama, cilantro, basil, crispy corn tortilla strips and Monterey Jack cheese tossed together in our herb ranch dressing. Topped with chopped BBQ chicken breast, diced tomatoes and green onions.

Our turn to host Small Group tonight and CA is kept busy as cleaner and sous chef. We crowd a lot into our morning--HB for Yoga (me) and exercise bike (CA); strawberries from Tom's on Algonquin Road; produce run to Caputo's; WalMart for the staples and personal care items; home by 11am to pull it all together.

It's kind of a blur, but clarifies later in the day...

DASHING THROUGH THE WEEKEND

Friday, Saturday... It's already Sunday?

It was difficult to leave Omaha, even knowing the little girls were waiting at home. JA and I had to make a few more "bridges" and LE got lots of neck nuzzles.