What Is Different Is Not The Same: 006

Matthew 9:13

KJV
 But go ye and learn what that meaneth, I will have mercy, and not sacrifice: for I am not come to call the righteous, but sinners to repentance.

NIV
 But go and learn what this means: ‘I desire mercy, not sacrifice.’ For I have not come to call the righteous, but sinners.”

ESV  
Go and learn what this means, ‘I desire mercy, and not sacrifice.’ For I came not to call the righteous, but sinners.”

NRSV
 Go and learn what this means, ‘I desire mercy, not sacrifice.’ For I have come to call not the righteous but sinners.”


Call sinners on the phone? Call sinners names? Call sinners over for dinner? No. No. And, no!
Jesus came to call sinners to repentance. 

Try Something New: Week Eleven

For week eleven I made another recipe by Chef John from Food Wishes Video Recipes.

 

We tried Chef John's Peanut Curry Chicken. The ingredients and instructional video can be found here: at Food wishes.blogspot.com. The full recipe with written instructions can be read and/or printed off here: at allrecipes.com.

This was my first real experience making a curry.

The processes was relatively straight forward and easy to understand and follow, especially after watching the instructional video.

This was a delicious meal! The sauce was creamy and rich, with a slight tang and sweetness. I liked the vegetable combination; onion, zucchini, and peppers. The vegetables were tender but, not over cooked. 

I deviated from the spice blend specified in the recipe because I could not find ground coriander. Instead of using 2 tsp. of ground coriander, 2 tsp. of ground cumin, and 1 tsp. of ground turmeric, I used 5 tsp. of a generic curry spice blend. It still turned out with a very pleasurable and full bodied flavor.

I was out of natural unsweetened peanut butter which is what the recipe called for. I used conventional supermarket peanut butter instead and eliminated the brown sugar in the recipe due to the sweetness of the peanut butter.

The other thing I didn't do that the recipe suggests was garnish with fresh lime juice and chopped cilantro. Not that I think those things would be bad, but that I generally don't and didn't at the time have those ingredients on hand.

Peanut Curry Chicken (My Rendition)

1 Tbs. salt
5 tsp. curry spice blend
1 tsp. paprika
1/2 tsp. cayenne
2 1/2 pounds boneless skinless chicken thighs
2 Tbs. vegetable oil
1 large yellow onion, chopped
1 Tbs. finely grated ginger
6 garlic cloves, minced  
1/2 cup ketchup
3/4 cup smooth peanut butter
about 3 1/2 cups chicken broth, depending on desired thickness
1 pound zucchini, cut into chunks
1 red bell pepper, cubed
1 green poblanp pepper, diced
1/2 cup roasted peanuts
serve on rice
garnish with Fresh Lime, Cilantro, and Peanuts   

1. Mix salt, curry, paprika, and cayenne pepper together in a small bowl.
2. Place chicken pieces in a separate bowl and add 1/2 of the spice blend. Mix together thoroughly to coat each surface with spice blend.
3. Heat oil over high heat in a heavy pot. Brown half of the chicken pieces on all sides. Transfer to a bowl. Repeat with the rest of the chicken.
4. Reduce heat to medium and add onion to pot. Saute until onions start to turn translucent and golden, 1 or 2 minutes. Add garlic and ginger; cook about 1 minute. Stir in remaining spice blend; cook and stir one minute. Pour in chicken broth. Add browned chicken along with accumulated juices. Stir in peanut butter and ketchup. Bring to a simmer and reduce heat to maintain a gentle, steady simmer. Simmer, stirring occasionally, about 30 minutes.
5. Transfer zucchini, red bell pepper, poblano pepper, and peanuts to the pot. Stir to mix. Continue simmering until chicken and vegetables are fork tender, 30 to 40 minutes. Remove from heat.
6. Serve over rice with a squeeze of lime and a sprinkle of peanuts and chopped cilantro.

Marbled Orb Weaver And Fear Of Spiders

2 Timothy 1:7

For God hath not given us the spirit of fear; but of power, and of love, and of a sound mind.

 

I have an irrational fear of spiders. I scream if I am startled by a spider. I get nightmares after particularly frightening encounters with spiders. I can't even bring myself to touch a picture of a spider! I can't help myself. 
I am terrified of spiders with the exception of jumping spiders. For some reason I see jumping spiders as cute.

On Sunday I discovered a horrifyingly, large, ugly, creepy spider by our front door when we were coming home from church. It gave me quite a scare!  

 I did some google-ing to identify this arachnid. Seeing all of the spider pictures in the results gave me the creepy-crawlies.

I found that this is called a Marbled Orb Weaver. 
Marbled Orb Weavers are usually seen in late summer and fall.
They are not aggressive and are also not considered a threat to humans. 
Bites are rare and are no worse than  bee or wasp stings.
Nocturnal Marble Orb Weavers weave their webs in the evening and then in the morning often take their web down and eat it.
 

After learning about Marbled Orb Weavers I have been trying to appreciate them for what they are, unique creatures that display God's wonderful design and diverse creation.
In Proverbs 30:24 Agur says, "There be four things which are little upon the earth, but they are exceeding wise:"
Then he lists the ants, coonies, locusts, and finally the spider.

Proverbs 30:28 The spider taketh hold with her hands, and is in kings' palaces.

I have always taken this verse to mean that we can learn from the spider that even though we may not have status or wealth we can work hard and take hold of opportunities that will lead us to success, but not necessarily fame.

Any thoughts on this verse?
Also, do any of you struggle with spider phobia? (I made that up but I am sure that psychologists have a term for it. They have a label for everything!)

What Is Different Is not The Same: 005

Matthew 6:27

KJV
 Which of you by taking thought can add one cubit unto his stature?

NIV
 Can any one of you by worrying add a single hour to your life?

ESV
 And which of you by being anxious can add a single hour to his span of life?

NRSV
And can any of you by worrying add a single hour to your span of life?

Try Something New: Week Ten

Better late than never............

Here is our recipe for week nine, Chocolate Buttermilk Sheet Cake With Coconut-Pecan Frosting from Delightful Repast.

It was very tasty. Jean from Delightful Repast posted her recipe for Chocolate Buttermilk Sheet Cake With Coconut-Pecan Frosting on Thursday of last week. As soon as I read it and her back story for the recipe I wanted to try it. I encourage you to go check out her post. And, then make yourself some chocolate sheet cake. :)

Chocolate Buttermilk Sheet Cake with Coconut-Pecan Frosting 

(Makes 13x9x1-inch quarter-sheet, 16 servings)

The Cake 

2/3 cup water
8 tablespoons butter
1/4 cup unsweetened cocoa
1 1/4 cups unbleached all-purpose flour
1 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup buttermilk
1 large egg and 1 large egg white, lightly beaten
3/4 teaspoon vanilla extract

The Frosting

1 large egg and 1 large egg yolk
2/3 cup sugar
2/3 cup evaporated milk
Pinch salt

5 tablespoons butter, cut into 5 pieces
1/2 teaspoon vanilla extract
1 cup unsweetened shredded coconut
3/4 cup finely chopped pecans, toasted

1 Preheat oven to 350F/180C/Gas4. Spray a 13x9x1-inch quarter-sheet pan with cooking spray.

2 In 1-quart saucepan, combine water, butter and cocoa. Heat, whisking occasionally, over medium heat until the butter melts.

3 In medium mixing bowl, whisk together flour, sugar, baking soda and salt. Whisking for about 30 seconds sort of sifts the dry ingredients. In small bowl, combine buttermilk, eggs and vanilla. Add warm liquid mixture to dry ingredients and stir to combine; beat for about 30 seconds. Add the buttermilk mixture and beat for another 30 seconds.

4 Pour into prepared pan. Bake for about 22 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on wire rack while making the frosting.

5 In 2-quart saucepan over low heat, whisk together eggs, sugar, evaporated milk and salt; add butter pieces. Cook, stirring constantly, over medium-low to medium heat until mixture comes to a boil and then for about 8 minutes; remove from heat. Stir in vanilla extract, shredded coconut and toasted pecans. 

6 Spread the warm frosting over the partially cooled cake. Serve at room temperature. If serving the next day, store cake, covered, in the refrigerator.

Running Late And Running Short

Dear readers, I am going to be late this week with my new recipe.
I haven't tried it yet. What's more, is that I am not for sure what it is that I will try.
I have not been grocery shopping this week. I have a few recipes I would like to try, but as of now their ingredients are only on my shopping list. :)
Today I was blessed to be able to pick some apples and peppers at my Aunt's. And, last night Mr. In The Mid-west brought home a box of tomatoes that need canning. I will be busy most of this afternoon freezing, cooking, drying. etc.. 

Don't give up on me! I am hoping to bake a blue berry coffee cake or something before the day is over. I'll tell you about it tomorrow, Lord willing. :)

Sewing 1/2 Circle Skirts

I recently came across a web site that does the calculations for a circle skirt.

CLICK HERE for calculator

They also have options for 1/2 circle and 1/4 circle skirts.

I did not know there was such a thing as a, "Circle Skirt," until just recently.

I have cut out three and have finished one. 

Here are some pictures that I took along the way. :)  

 These are so simple to cut out. You just anchor your measuring tape at one point and then pivot, marking at the appropriate places, until you have marked off a 1/4 circle.

 Above I have laid out all of the pieces required for one 1/2 circle skirt.

 Here is one I have almost finished. It just needs a hem and a couple of buttons.

How do you like my model? :) 

I made a pocket on the right side and a lapped zipper on the left side.

It is a little breezy today which made taking pictures a little challenging. It was nice to be outside, though. :)

Try Something New: Week Nine

Yesterday I looked up a recipe for hash browns.
 Don't laugh at me.
I know hash browns are easy peasy, no recipe required, breakfast style potatoes.

My mother taught me how to make hash browns a long time ago (relatively speaking).
My problem is that I never go about making hash browns purposefully. I wait too late to start making hash browns and then I rush, rush, rush. I don't take time to peel my potatoes. I don't take time to rinse off the starch. And, I don't take time dry the shredded potatoes. 

I think, "I like potato skins." And, "Potatoes cook just fine in so many other dishes with all their starch." And, "Why should I go through all that trouble?"

The resulting potatoes are kind of disappointing. They are never consistent from batch to batch. No fluffy goodness on the inside. Just crispy, burnt on the outsides, and slimmey, not all the way done potatoes on the inside. Yuck.

I decided to reset my hash brown cooking mindset by getting a recipe and following it. That would make me have to think about the method ahead of time. 
It worked! My hash browns were delicious! Crispy, buttery, crunch on the outside, and fluffy, soft, goodness on the inside. Yum!

 

Classic Hash Browns From All Recipes.com

2 russet potatoes, peeled

3 TBS. clarified butter

salt and black pepper to taste

1 pinch cayenne pepper 

1 pinch paprika

 

1. Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
2. Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
3. Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes. 

There is a video demonstration of this recipe which I watched and enjoyed. The chef give a tip for quick clarified butter that works great. You just microwave the butter until melted and only use the oily part to cook with, avoiding the foam on top and the milk particles on bottom.

Here is the video:

What Is Different Is Not The Same: 004

Matthew 6:13

 

 KJV

 And lead us not into temptation, but deliver us from evil: For thine is the kingdom, and the power, and the glory, for ever. Amen.

NIV
And lead us not into temptation, but deliver us from the evil one.'

ESV
And lead us not into temptation, but deliver us from evil.

NRSV
And do not bring us to the time of trial, but rescue us from the evil one.

Obviously, they are not the same. Which one is right? How do you know?

Try Something New: Week Eight

I was really looking forward to this weeks new recipe.
I found a recipe for pizza crust by pizza maestro Tony Gemignani.
I really don't know that much about the man, but my mother told me about his book, The Pizza Bible.

I was so excited to find a recipe for his master dough with standard measurements instead of metric weights. 

This recipe is kind of complicated, requiring a couple days of preparation. It requires a "poolish," a mixture of flour, water, and yeast which is a starter of sorts. It also calls for a kind of specialty ingredient, diastatic malt, which is a dough conditioner. 

I followed the recipe the best I could. I mixed everything by hand instead of using a stand mixer. I do not have a baking stone and had to skip the pizza peel, also. I did not preheat the oven at 500* F. for an hour because pizza is not worth that much fuel to me, (We have a gas oven.), plus it is 80* here without air conditioning. One other big change I made was using whole wheat flour. That was probably a bad choice considering how the crust turned out. :/

I was hoping that even though I did not follow the recipe exactly I would still be delighted with the results. I did the steps that I thought were a little frivolous, like using such and such amount of warm water and such and such amount of ice cold water, wisking for 30 seconds, rolling the dough out to 15 inches and then cutting off an inch all the way around, ect...

I am not a pizza connoisseur by any means. I don't know the difference between New York Style and Chicago Style pizza. I just know what I like and I really, really like the way pizza crusts like Papa John's are full of big air pockets and are so chewy, and fluffy, and flavorful. I have been wanting to make a pizza crust like that for years. I have tried a handful of recipes. I have enjoyed many, but none were quite like that perfect crust that I desired.

I was sorely, sorely disappointed. :(
I didn't even take a picture of my pathetic little crusts.
They were flat as pancakes.
Very dense.
Hard.

I am not chalking this up to a flawed recipe. This is definitely a case of not following the instructions.
Maybe I will try again someday.

I can say that even in it's pitiful state my crust was very tasty. It had a complex flavor with lots of depth. Almost like an aged cheese. I am sure using the poolish and having such a long proofing time allowed the flavors to develop very well.

That wraps up this weeks new recipe.
 I hope you all have a safe and enjoyable weekend! :)