blue, no. 3

Blue, no. 3

(Haines, AK Aug '13)

Do you ever feel like you're in the middle of a terrible storm?
The waves are crashing and crashing on your head, there is no space to catch breath and it becomes difficult to tell what is up and what is down.

I have been feeling that way recently- that I am in my own storm and also watching people that I love battle it out in their own private storms too. I was talking to a friend about this, about a seemingly impossible and heartbreaking situation in their life. I found myself saying, 'I will be praying for you and reminding God to get his act together.'

I said it in a joking way (hilarious- bossing God around) and it cracked us up. But there was truth in it. Like, God- do you see me? Why the delay?

It reminds me of the story in the Bible where the people following Jesus, his disciples, all get in a boat with Jesus to take it across the water. Part way across the water, a storm kicks up.
Things are so bad they fear the boat is going to sink. In the midst of this chaos and panic, the disciples find Jesus sleeping.

This is how I feel sometimes- about my storms and those I see my friends fighting: that I am fighting for my life and somehow God is asleep.
I wish it were that simple because then I could just yell 'WAKE UP' in the loudest voice I possibly could and God would wake up. What would happen then?

I imagine it would be like what happened when Jesus woke up. Luke 4:39 says "He got up, rebuked the wind and said to the waves, 'Quiet! Be still!' Then the wind died down and it was completely calm."
Oh, how my heart longs for this, a calm sea. How I wish I could wake God up on behalf of other people.

But then I remember that Jesus did not stay here on earth as a man. He died, rose from the dead and ascended into heaven. He is no longer limited like us. He no longer falls asleep.

Jesus Christ, now ascended, does not sleep through the storms of my life.

So, I do not know why Jesus is not calming the storm. But I know he is not sleeping.
Somehow that knowledge is incredibly comforting.
To know that he see's it all, every struggle, every pounding wave. Not only does he see it, he is with me. He is in my boat with me. And he is not asleep.

Jesus Christ, now ascended, does not sleep through the storms of my life.

This side of heaven, I do not think there are any easy answers about why we go through the storms we do.
As time passes, I can look back at some difficult times in my life and I can see God's grace and patience bringing me through. Other difficult times remain a painful mystery.

This side of heaven, I do not think there are any easy answers.
But I will keep rowing my boat, bailing out the water, believing and trusting that I will make it through the storms. And know that God is not missing it, He is with me.

Jesus Christ, now ascended, does not sleep through the storms of my life.

blue, no. 2

(Haines, AK Aug '13)

blue, no. 1

Over the next few days, I will share some of my favorite images from August vacation in Alaska. This first will be a series of blue. Don't you find the saturation of blue so very peaceful?

(Haines, AK Aug '13)

R & H cheese spread

It was not my intention to drop off into the abyss of July. But July got a little crazy busy (in many good ways!) and I decided to be as gracious about it with myself as I could be.

But here I am, on the precipice of a two week vacation (in 6 more days!) and when vacation is so close like this, doesn't it give your heart an extra balloon of hope? My husband and I will be heading back here for sun, fish, hiking and family.

I am going to try to post a bit while we're there. In the meantime, here is a little summer snack: R&H cheese spread on toasted sourdough with perfect jewels of tomato. While the tomatoes are stunners, the real star is the cheese spread. It will keep for up to a week in the fridge and is just the right something to jazz up a sandwich. My favorite way to eat it is topped with smoked salmon (which I hope to do quite a bit of while on vacation.)

I hope your summer is bringing you lots of wonderful time with friends, family and delicious food!

This recipe is from the Fiddlehead Cookbook.

R & H cheese spread

8 ounces cream cheese (room temperature)
1/3 cup mayonaise
1/4 cup thinly sliced green onions (3 to 4 medium)

1) Beat all ingredients together in a medium mixing bowl. (Be sure the cream cheese is softened up enough, otherwise it will make incorporating the mayonaise.)

2) Cover and refrigerate up to 1 week. Use on sandwiches, as a dip for vegetables, on baked potatoes, or as an omelet filling.

summer salad directory

This week has been all about summer salads. Just in time for the weekend, I want to share a little directory of my favorites. For recipes, please click on the links below. I hope you have picnics and barbecues you're off to enjoy. I would love to hear what your favorite summer salads are!

lemony orzo and arugula salad

tomato and beet salad

coleslaw

french potato salad

melon, strawberries and mint

caprese salad

tomato and cucumber salsa-ish salad

roasted cauliflower salad with curry and cilantro

caprese salad

Continuing our week all about summer salads: I do believe caprese salad is as simple and perfect as summer gets: that window when the tomatoes are at their peak, accompanied by creamy slices of buffalo mozzarella, and peppery basil leaves.

While the salad is assembled and served at room temperature, I would highly recommend to take the extra plan-ahead step and make a basalmic syrup reduction. Unfortunately, I do not recall the exact recipe I used for this dish, but I do know that I used one with some brown sugar in it. The addition of the sugar helped round the edge of vinegar. (Also, be prepared to have a pretty strong vinegar fragrance in the home while the syrup reduces.)

Can this be called a salad? I am not sure. I believe in Italy it is served as a starter (insalata caprese-an antipasto) and not as a side dish. I do know that as often as this dish is made, it is always welcome.

This is my favorite way to serve it- the rows layered up like dominos. It is a gorgeous centerpiece all on it's own.

caprese salad

gorgeous ripe tomatoes
fresh basil
buffalo mozzarella cheese
balsamic syrup (lots of recipes out there on google, I recommend using one that includes brown sugar)
olive oil
salt and pepper

1) Layer it all up.

2) Drizzle with balsamic syrup (a reduction of balsamic vinegar and brown sugar) and olive oil. Sprinkle with salt and pepper.

tomato and cucumber salsa-ish salad

In our house, we have no problem consuming a massive amount of chips and homemade salsa and calling that dinner. Frankly, if I am eating a pound of tomatoes all on my own, I think that counts as a meal.

This salad started out life as an Ina Garten recipe for middle eastern vegetable salad. It is a very good recipe but I confess I was overwhelmed by the feta cheese. So, out went the feta cheese and I tripled the amount of tomatoes. What stays is an addictive dance between basil and mint, lemon and garlic, cucumber and chickpea.

I found myself toasting up pita bread in the oven to enjoy alongside this salad and then using the pita bread to scoop up bites. It was then that I realized this salad is also a kind of salsa.

One small note: this salsa-ish salad really does need to be served at room temperature. I find that, in general, fresh tomato dishes do not benefit from time in the fridge. This is a good dish to make when I want a little (slightly) mindless kitchen work: chopping tomatoes, juicing lemons. With a splash of wine to sip on and Harriet buzzing around at my feet. It is a nice transitionary scene from the workday.

Speaking of Harriet buzzing around at my feet, this is my (usual) view in the kitchen:

 tomato and cucumber salsa-ish salad

10 scallions, white and green parts, thinly sliced
2-3 pounds ripe roma tomatoes, seeded, cored and 1/2-inch-diced
1 hothouse cucumber, halved lengthwise, seeded and 1/2-inch-diced
1 jar (12 to 16 ounces) chickpeas, rinsed and drained
1/2 cup chopped fresh flat-leaf parsley
1/3 cup chopped fresh mint leaves
1/2 cup julienned fresh basil leaves
1/2 cup freshly squeezed lemon juice (4 lemons)
1 tablespoon minced garlic (3 cloves)
kosher salt and freshly ground black pepper
1/3 cup good olive oil
toasted pita bread or pita chips, for serving

1) Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint and basil in a large salad bowl and toss to combine.

2) In a small bowl, whisk together the lemon juice, garlic, 1/2 teaspoon salt, and 1 teaspoon pepper. Slowly whisk in the olive oil. Pour the dressing over the salad, toss gently to coat all the vegetables. Serve at room temperature. (Don't panic, it seems like a lot of dressing, but works out perfectly.)

3) Serve the salad with pita chips or toasted pita bread. To me it is part salad, part salsa, but all deliciousness.