Introducing… Kim!

I know this isn't a cooking blog, but those of you who know me know that I enjoy being in the kitchen and I especially love making food for other people.

So when my friend Kim Chew started a new recipe blog, I knew I had to feature her! Just reading her recipes and seeing her photos make my stomach growl! And what I love the most about Kim and her blog is that it is not just about cooking delicious, healthy, home-cooked meal; it is also about sharing your heart and Jesus's love with people.

But first, a little history: I met Kim several years ago through our church. I knew that her husband was a dentist, that her kids were really involved in missions and serving, and that she had a heart for mentoring young moms.

But what I didn't know was Kim's amazing behind-the-scenes skills, namely in the kitchen. She is constantly hosting youth groups and fundraisers in her home (last night she put on a missions trip fundraiser and served 60 people!) She teaches cooking classes in her kitchen. She has moms over for dinner and teaching. I experienced her amazing hospitality first-hand when she hosted our band for a houseshow in her backyard a few summers ago. Everything was so beautifully organized and everyone felt at home right away!

Despite her busy schedule, Kim was able to find time to answer a few questions for me. Read on to learn more about Kim and her experience with cooking and hosting!


1) How and when did you develop your love of cooking?
My mom always cooked dinner and taught me some basic dishes–fried rice, spaghetti sauce, and stir-fry dishes. When I graduated from University of Texas, I moved to Los Angeles and roomed with my cousin Denise. She taught me how to make a pie crust from scratch and that was when I realized "home made" is so much better than store bought. When I married Steve, we traveled and I developed an international palate. Now, whenever I eat something I like, I try to make it at home.

2) What is your favorite dish to eat? To make?  

I have 4 favorites: Beef Wellington, paella, Moroccan beef stew and Chinese shrimp with lobster sauce AND I can make all 4. I like to make paella and gumbo. I love dishes where each bite is a little different and I like to cook dishes that have my meat and veggies together–just simplifies things.

3)  What is your philosophy on hospitality?  

My home is God's home. We need to care for it and use it for His glory. One of my love languages is "gifts", so when I cook, I get to give. We have always used dinner at our house as a way to get to know people. We'd have missionaries over, to bring the world to the kids. We'd prep the kids with a little history of the missionaries and their country, and give them some questions they could ask. It's helped my extroverts and introverts learn how to start and carry a conversation with strangers. We have been blessed with so much, I am happy to share it.

4) How do food and hospitality go hand in hand?
In a Chinese home, when someone comes in, the first thing you offer them is something to drink. Then you ask it they are hungry, and no matter what they say, you break out something to eat. When people eat together, we share stories and talk about life. There is something about having a table in front of you, that makes people feel safe, it's kind of like a safety barrier. People open up and talk more when you are enjoying an experience together.

5) What have you witnessed in your cooking-and-eating sessions? (and what do you call these sessions?)

I don't have a name for my cooking/eating sessions yet, but if I had to choose, I'd call it Dinner Together. All the people I cook with, want to learn. The first thing I've noticed is that knife skills are an important skill in cooking. A sharp knife, and the right knife can make a job easier. The second thing I've noticed is that people are surprised how easy things are to make. People talk and get to know each other when they work alongside each other. People enjoy making things, because it gives them a sense of accomplishment.

6) What are some tips you can share for people who would like to practice more hospitality in their homes?
1. Don't worry about the food. Most people come to your house for the company, not the food. You can order pizzas, toss a bagged salads, and serve ice cream for dessert.

2. It's not about how clean or tidy or beautiful your home is either. Let your kids set and decorate the table, make place cards, gather leaves or flowers and set the table.  

3. Spontaneous meals are really fun, call a friend and ask them to bring their leftovers over and share your leftovers or do potlucks.  

4. Entertaining doesn't have to be a meal - we've had great times sharing dessert and games or eating popcorn and watching a movie.  

5. You don't even have to entertain in your home! You can invite people to a park or a pool or a favorite restaurant.   

6. My sister-in-law gave me a great idea. She has 2 menus that she serves to guests.  One is Mexican food and one is Chinese food.  This way, she already knows the grocery list, the quantity and how to cook the food.  

7. Allow guests to bring something: drinks, dessert, an appetizer or a salad.

8. Have fun. If cooking isn't your think, don't cook. If decorating the table is your thing, do that. If you are worried about what to talk about, get a list of ice breaker/getting to know you questions off the internet, print them on cards and put them on people's plates before they come.  

9.  Keep kids at the same table as adults and make it fun for them. Wikisticks, lacing cards, small puzzles, coloring books, paint with water books can be played with after the meal is over. Think how fun it would be for a kid to find a toy at their place setting!


Thank you, Kim, for sharing your wisdom! There is so much I can learn from you! Check out her blog, Kim Chew Cooks, for some delicious recipes to try (and a beautiful fall craft to make!)

Hospitality 101

When I was young, I always wished that my parents would throw a big party at our house. And one year, they did! It was Christmas, and we had people filling every corner of our small townhouse. I still remember that night– singing carols around the piano, the lights and decorations on our banister, and wishing that it would snow (just to be picture perfect). That night has been cemented in my mind as one of the most magical, lovely nights of my life.

I'm the one throwing the parties now: birthdays, Christmas, just-because… last Friday I hosted a church leadership meeting for twenty-two people. I love sharing our home with people! And people love coming over, because with six kids, it almost always feels like a party at our house! 

But seriously, that is exactly my family's approach when it comes to hospitality. We are simply inviting people into our family. People of all ages come and eat, or play games, or discuss life with us. We don't do anything fancy. We don't spend hundred of dollars. We don't spend hours dusting, sweeping, and wiping. All we are doing is making our home open.

Maybe you'd like your home to be open too, but you don't know where to start. Start with this: hospitality does not mean having the "fun" house, throwing a Pinterest bridal shower, or hosting the youth group every Friday night. You can invite one person over and still be hospitable. But many don't, and for one reason only– they are afraid of what people will think. What if they don't like my cooking? I don't have nice furniture! What if we run out of things to talk about?

Remember, your goal is not to impress. Your goal is to invite people into your family.

That is it! Yes, there are still the logistics of making this happen, but real hospitality begins with thoughtfulness. Then, with a little planning and a little practice, you are on your way to being a stellar host! So let's get started with our lesson in Hospitality 101!

Setting: Whether you have a tiny apartment or a large, expansive house, you can make your home inviting! The key is to think about your guests. You might not mind a hot or cold house (especially if you like to keep your electric bill low), but for the sake of your guests, make the temperature as comfortable as you can while your guests are with you. Turn on more lights than you usually use. Make sure there are enough chairs for everyone coming. Put on some of your favorite quiet music (which also could become a topic of conversation). If you are hosting a large gathering, think about the flow of traffic (are people going outside? how do they get to the bathroom? Where will the drinks go? Where will the garbage cans be?) If your guests have young children, remove breakable items and provide some toys. A nursing mom might need a room for privacy. An elderly person needs easy access to his/her place at the table.

The time of day is also important when you are thinking about your guests. Pastors and other people in ministry might have to get up early on Sundays, so it would be wise to plan something earlier on a Saturday evening. If you are inviting families with young children, you will have to take into consideration naps and bedtimes. Who wants to have a temper tantrum ruining an otherwise pleasant get-together? The hardest for me is when our family is invited to dinner at 5:00, but the meal (unbeknownst to me) won't be served until 7:00 or 7:30. Usually by the time we sit down to eat, my youngest children are hungry, cranky, and tired. If in doubt, ask your guests what is the best for them.

And one more thing! Cleaning your house is important, but I want to emphasize that your house does not need to be spotless before you can have people over. Don't let your everyday messes be an excuse for not inviting people into your home. A house that looks lived-in is actually more inviting than a house that looks like it belongs on a magazine cover. People (especially those with children) feel more 'at home' knowing that you have messes too!

Tip: Make lists. Having people over (no matter the number of people) can seem overwhelming. Write out what needs to get done and check things off as you go. This always helps me because I can be so forgetful sometimes!

Tip: Spread out the tasks. Don't wait until the last two hours to do everything. I do as much cleaning as possible the day before, then do a quick clean of the bathroom the day of. I try to bake, chop, or cook beforehand too, so that once my guests arrive, I have minimal work to do and more time to socialize. (That's why casseroles, roasts, potpies, or slow cooker meals are great!)

Menu: At the time of confirmation of our get-together, I always ask my guests whether they have food restrictions or preferences. If your guests use a term you are not familiar with, don't be afraid to ask (What is vegan exactly? What is a paleo diet? Does rice have gluten in it?) I have learned to cook for vegetarians, vegans, and dairy-free and/or gluten-free friends.

The next step is to decide on your menu. I always go with a recipe I know. If I'm feeling adventurous and want to try something new, I will make that dish at least once for my family before I make it for my guests (and then we do the 'thumbs-up-thumbs-down' test.) But don't think that you need to plan some elaborate three-course meal! Remember, your goal is to invite your guests into your family. If you serve spaghetti with store-bought sauce and store-bought meatballs, that's okay! You are still sitting together to eat and chat. 

I like to make main dishes that cook slowly in the oven, on the stove, or in a crockpot. (Oftentimes, these recipes are also easy to double or triple). The sides are as simple as a salad, roasted vegetables, fresh fruit, and bread/pasta/rice. And don't underestimate soup! Soups are delicious and great for feeding a large crowd on a tight budget. Then there's dessert (of course!) and that can be as simple as ice cream or brownies (or both!) If your guests are coming an hour before dinner, you might want to serve some appetizers; chips and dip, raw veggies, fruit, or nuts are all good and easy choices. 

Tip: If you're really stuck, do this: Burrito bar or baked potato bar is easy AND caters to people with different diets. Provide corn tortillas for the gluten-free guests (potatoes are naturally gluten-free), plenty of veggies for the non-meat eaters, and let your guests make their own dinner! (I don't mean that really… you're still cooking the meat and chopping and all that…)

Tip: Have something on hand in your pantry for when people come by. It could be microwavable popcorn, a box of brownie mix, or cookies (or cookie dough) in your freezer. I have lots of paper cupcake liners, because I like to make spur-of-the moment birthday cupcakes!

Conversation: I'm not a talker. Get me in a room with another non-talker, and it can get awkward! But I have a few tricks up my sleeves for times like that. 

1) Be the one to get the ball rolling. Set the tone. Greet your guests with enthusiasm. Invite them into the room that you will be in too (meaning, don't sit them in the living room, then say, "I need to finish up dinner in the kitchen." If you need to cook, bring your guests into the kitchen.) Ask if they would like something to drink. Introduce people who don't know each other.

2) Marry a talker. I'm kidding… well, only half-kidding. My husband is very comfortable talking with almost anyone, and he has learned to include me in (even though sometimes I'm happy just to sit and listen). If you aren't married, or your spouse isn't a talker either, think of inviting another person or couple to join you. I find that conversation is easier for me when there is at least one other person there. Then I don't feel the burden of having to carry the conversation.

3) Have questions ready. My husband and I love to ask "How did you meet your spouse?" and "How did you meet Jesus?" Of course, those questions aren't always applicable, so think of other ones that will work for your situation. "Tell me your life story" is an old favorite of mine. Once you and your guest find common ground, you will have plenty more to talk about. 

4) Talk while doing something. Cooking, crafting, playing a card game, even walking… conversation flows more easily when your body is moving and your mind isn't concentrating solely on talking.

Tip: Think of a simple game to play to get conversation rolling (pick questions out of a hat, for example). My friend has an app on her phone that generates questions for you. Leave a note at each place setting (or under the plate for more of a surprise!) At Thanksgiving, we pass a small item (a pine cone, a kernel of corn) around and have everyone say one thing for which they are thankful.

Tip: Divide and conquer. We love eating all together, but sometimes we don't fit around the table or we want more time to focus on the adults. For less distraction, have kids eat outside and adults inside. Or eat in shifts (children first, then adults.) 

To end this lesson on Hospitality 101, I want to share with you two recipes that I use quite a bit. The first is a dessert or snack that is simple and quick, can be served plain or dressed up, and it's vegan (when I'm low on eggs or milk, this is what I make!) As long as your guests like chocolate, this is a no-fail recipe.

The second recipe is a main dish that requires little effort but tastes great. (Just set your timer to remind you when it's time to baste and flip the chicken.) It also uses bone-in chicken thighs, which is a cheaper cut of meat than chicken breasts and so works well for feeding a lot of people without breaking the bank. I like roasting vegetables and making rice, potatoes, or bread to go with it. 

Enjoy! And happy hosting!

Chocolate Cake (makes 9 large servings)

1 1/2 cups all-purpose flour

1 cup sugar

1/4 cup baking cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1/3 cup vegetable oil

1 teaspoon white vinegar

1/2 teaspoon vanilla

1 cup cold water

(ice cream, whipped cream, fruit, or frosting are optional)

Heat oven to 350 degrees Farenheit. Grease bottom and side of round pan or square pan with shortening; lightly flour.

Mix flour, sugar, cocoa, baking soda and salt in medium bowl. Mix oil, vinegar and vanilla. Vigorously stir oil mixture and water into flour mixture for 1 minute or until feel blended. Immediately pour into pan.

Make 30-35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm or cool.

(recipe courtesy of the 'Betty Crocker Cookbook')


Tarragon Broiled Chicken

3/4 teaspoon dried tarragon, crushed
3/4 teaspoon salt
1/8 teaspoon ground black pepper
6-8 bone-in, skin-on chicken pieces (thighs work well)
1 tablespoon melted butter
1 tablespoon fresh lemon juice

Reheat broiler. In cup, combine tarragon, salt and pepper; sprinkle on chicken.
Place chicken, skin side down, in broiling pan without the rack. Brush chicken with butter and sprinkle with lemon juice. Place pan in broiler 8 to 10 inches from heat source.
Broil for 5 minutes. Baste chicken with butter in pan, broil 15 minutes longer.
Turn chicken skin side up; broil 20 -25 minutes until chicken is done (baste occasionally).

(recipe courtesy of the 'All New Good Housekeeping Cookbook')

Resurrection Cookies

I was given this recipe many years ago, and people often ask me for it because it doesn't have a ready source. I don't know why I never thought of posting it until now! My children love to make these cookies the night before Easter, and oftentimes the cookies are shared at our Easter meal. And the best part is that as I've had more children, the younger ones just join in and take part in our tradition!

*This recipe requires a lot of mixing. It is best if you have a standing mixer. The result is a meringue-type cookie.

Resurrection Cookies

1 cup whole pecans or walnuts

1 teaspoon vinegar
3 egg whites

a pinch salt 
1 cup sugar

a zipper baggy

1 wooden spoon

scotch tape

Bible

Preheat oven to 300 degrees Fahrenheit. (This is very important --- don't wait until you are half done with the recipe.)

Place pecans in zipper baggy (or baggies, one per child) and let children beat them with the wooden spoon (or spoons) to break into small pieces.  Explain that after Jesus was arrested.  He was beaten by the Roman soldiers.  Read: John 19:1-3

Let each child smell the vinegar.  Put 1 teaspoon vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross He was given vinegar to drink. Read: John 19:28-30

Add egg whites to vinegar.  Eggs represent life.  Explain that Jesus gave His life to give us life. Read: John 10:10-11

Sprinkle a little salt into each child's hand.  Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read: Luke 23:27

So far the ingredients are not very appetizing.  Add 1 cup sugar to ingredients in bowl (you can let children taste a bit first). Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read: Psalm 34:8 and John 3:16

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read: Isaiah 1:18 and John 3:1-3

Fold in broken nuts. Drop by teaspoon onto waxed paper-covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus's body was laid. Read: Matthew 27:57-60

Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus tomb was sealed. Read: Matthew 27:65-66

GO TO BED!

Explain that they may feel sad to leave the cookies in the oven overnight. Jesus's followers were in despair when the tomb was sealed. Read: John 16:20 and 22

On Resurrection Sunday (Easter) morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite.  The cookies are hollow!  On the first Easter Jesus's followers were amazed to find the tomb open and empty. Read: Matthew 28:1-9


I wish you ad your family a wonderful Easter! He is risen!

Honey and Spice Makes Everything Nice!

I've discovered that I take cooking very personally. Not only am I nourishing the body, I'm nourishing the soul. I'm sure God had that in mind when He created flavors. 

So, good thing I have a husband and five kids to feed! If I was single, I wouldn't be so inspired! Add a few guests, and I really get going. Then I cook up a storm and lay my heart on the table, a combination of a gift, a work of art, and a piece of me on a plate.

My husband and I talk every now and then about one day running a bed-and-breakfast. But it wouldn't be a normal bed-and-breakfast; it would be out of our guest bedroom (which, we hope, will have a balcony for outdoor dining) and it would be open only to people (single or couples) who are in the ministry and need a place to rest and/or meditate and pray. And while we wait for the day we have a home that can accommodate this dream, I collect recipes for delicious and gourmet breakfasts. Below is one that I cooked this morning as a crepe filling. The cookbook it came from recommended it on oatmeal... also yummy!

HONEY-SPICE PEARS

2 tablespoons butter
w tablespoons honey
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
3 medium pears, unpeeled, cored, and cut into eighths (Bosc is recommended, but I used Bartlett too)

Cook butter, honey, ginger and cinnamon in a skillet over med-high heat, stirring to combine.
Add pears to the sauce, cut sides down. Cook 5-10 minutes, flip and cook 5-10 minutes.


(Don't worry, this won't become a cooking blog, but I do love sharing recipes!)

More DIY Cooking Fun

Sometimes, I just want to get crazy in the kitchen and make everything from scratch, because I want to know what's in the food I eat, and if food really does cost less if I make it myself.

Good thing author Jennifer Reese did this for me already. Her little, chubby cookbook, Make the Bread, Buy the Butter, documents her experiments in the kitchen, from making cheese to raising (and butchering) her own chickens to canning. She discovered that some things are worth doing (making your own bagels) while others are not (making your own pop tarts). The book includes the cost of making versus buying (based on prices in 2011) and recipes on how to make many foods, from the most basic (pancakes and salad dressing) to the most complicated (which is, arguably, the cheese). 

Flipping through the book, I have learned how easy it would be to make my own yogurt and beef jerky. Today, I made the granola. Oh, was it good! I had it as a snack with some milk and leftover quinoa. And I already had all the ingredients in my pantry! I will never go back to buying granola, or maybe even breakfast cereal, again! For those of you who are interested, I will share this recipe and the recipe for cocoa mix with you. They are both easy enough to do as a project with a toddler, or use as a homeschooling math exercise in fractions and measuring. And... they make great Christmas presents. One year, my friend Elizabeth made granola, put them in decorated jars, and blessed us all with a delicious Christmas present! 

(One note: Reese's calculations are based on the cost of ingredients and time, not the cost of home-made goodness versus pre-packaged, preserved foods. There are a few items, like burritos, where she concludes that it is cheaper and less hassle to purchase the food item than make your own. I am not always in agreement with that.)

GRANOLA:

(According to the book, this granola costs about $1.10 per cup to make.)

3 cups rolled oats
1 cup almonds, slivers or roughly chopped
1/2 cup chopped pecans or walnuts
1/4 cup wheat germ
1/3 cup maple syrup
3/4 cup sweetened flaked or shredded coconut
1/3 cup brown sugar
1/4 cup melted butter
3/4 teaspoon kosher salt
(tweak as you like: add dried fruit, try different kinds of nuts, use honey instead of maple syrup, add cinnamon or orange zest. Chocolate chips, if desired, should go in after the granola is cooled.)

Preheat oven to 250 degrees F. Mix all ingredients and spread on a cookie sheet. Bake for 1 hour and 15 minutes. Remove from the oven and break apart and large clumps. Store in a sealed container.


COCOA MIX: 

(One ounce of homemade costs about $0.18. A one-ounce packet of Swiss Miss mix costs about $0.38.)

1 1/2 cups dark brown sugar
1 cup cocoa powder
2 teaspoons kosher salt

Whisk or sift all ingredients together. Keeps indefinitely in a lidded jar.
To make hot chocolate, use 2 tablespoons per cup of hot milk. Stir in 1/4 teaspoon vanilla.

A Summer of Healthy, DIY Cooking

I like to borrow cookbooks from the library, especially ones that show you how to do-it-yourself instead of buying the prepackaged version. These cookbooks usually start with an introduction that say something like this:

When I was young, I would look longingly at my friends as they ate their Wonderbread sandwiches and drank Kool-aid. They went home to cookies from a box, while I had snacks of homemade seaweed chips or zucchini brownies. Now that I'm older, I thank my mom for filling me with what she thought was best.

Maybe someday my kids will write something like that.

In the past five days, I've made a gluten-free quinoa chocolate cake, quinoa strawberry-banana muffins, vegan apple bread, a polenta pie, a vegan noodle casserole, and spinach-strawberry-banana-orange smoothies. Don't worry, we've also had steak, chicken, frozen yogurt, popsicles, and other more normal sounding foods.

But I'm sure my kids are really missing their boxed macaroni-and-cheese right now. And I haven't totally given up on that yet.

That's because, after reading several books, talking to several people, and observing others, I've decided not to conform to any particular diet. Not the low-carb diet, not the high protein diet, not the veggies-only diet. I've decided not to make food my idol. When the 'experts' all claim something different, I think moderation and good-ol'-fashion- homecookin' is the best answer. Besides, by limiting what my family eats, it also limits our interactions with other people. I'm accommodating to people when they come over for dinner, but I can't expect everyone to do that for us. And what I have seen are moms tensing up at other people's houses because they don't know "what's in the food," or isolating themselves from gatherings (eating out is almost impossible on a strict diet) because they can't eat what other people eat.

And I don't want that.

But I still want to cook healthier this summer by cutting back on meals centered around meat and diary (my husband has high blood pressure, and his doctor's solution is to put him on medication for the rest of his life) and learning how to make yummy, healthy snack foods for the kids (like DIY cheese crackers! check out this link: cheese-crackers-recipe).

So let me share with you a recipe that my friend Amanda gave me. She is a mom, a vegetarian, and one of the best DIY at-home cooks I know! She likes to double this recipe and put the extras in the freezer for a quick grab-and-go snack for her husband or daughter. Last week, I made a single batch, fed half to the kids, and now have the other half reserved for a busy day.

Enjoy! And I hope to share more recipes as I play around!

NUTRIGRAIN BARS

1 cup butter (room temperature)

1 cup brown sugar

1 cup whole wheat flour

1 cup all-purpose flour

1 1/2 cups oats

1 teaspoon almond or vanilla extract

strawberry preserves (or any other type of fruit jam)

Cream sugar and butter together. Mix in flours, oats and extract. Press half of mixture into a greased 9x13 dish. Spread fruit filling onto the mixture, then spread the rest of the mixture on top (you can crumble it too).

Bake at 350 degrees F for 20-25 minutes.

Home-made Graham Crackers

I had a friend ask me the other day, "Could I have your graham cracker recipe? I was feeding my one-year-old store-bought graham crackers when I realized that I should make my own!"

Like many foods nowadays, we are used to buying graham crackers from the store, seeing them come in a box, and tasting a certain way. We just assume that we can't make them ourselves, like a child might assume that orange juice is "grown" in a carton at the store.

Then I discovered this recipe in a magazine (so I take no credit for it.) Some recipes call for graham flour, but this one uses a mixture of wheat and regular all-purpose flour. It's easy, but it does need to be refrigerated, so keep that in mind (although, sometimes that's a plus because you can make the dough the night before and it takes only minutes the next day to have fresh cookies.)

Summer is almost here! Combine this recipe with the recipe for home-made marshmallows (I use this one: Home-made Marshmallows), and your s'mores will be a big hit this year!

HOME-MADE GRAHAM CRACKERS

1/2 cup butter, softened

1 cup dark brown sugar

1/4 cup honey

1/4 cup milk

2 teaspoons vanilla extract

2 1/2 cups flour

1/2 cup wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

Beat butter and sugar together in a large mixing bowl. Beat in honey, milk and vanilla extract until smooth.

Stir together dry ingredients and stir into batter.

Wrap in plastic wrap and refrigerate for several hours or overnight.

Preheat oven to 350 degrees Farenheit and line baking sheets with parchment paper. Roll the dough 1/8-inch thick (or thicker if you like softer, more cookie-like crackers). Cut with cookie cutters or into squares. Sprinkle with sugar or cinnamon-sugar, if you like.

Summer Treats

Summertime for our family is when we indulge in certain fruits and vegetables: corn on the cob, watermelon, peaches, cherries, and berries of all sorts! I never buy these foods when they are out of season, because of the price and that most of them are imported in the winter. But come summer, we support our local farmers and taste the goodness of the California sunshine! And, they really are a treat when we allow ourselves to enjoy them only a few months out of the year!

We are blessed to live near Brentwood, a small town that is still off the beaten path and offers many fruits and vegetables for us to pick. We went on Memorial Day weekend to pick sweet cherries. They were round, ripe, and ready for us to take them home!

We are also blessed to have friends who grow berries in their backyard (it doesn't get more local or organic than that!) The Oppermans have not only an abundance of raspberries, boysenberries, and blackberries, but also beautiful flowers and vegetables to share with their friends. Every year, they invite the children and me to help pick (and eat) their bountiful harvest! The fence is covered with red and black gems, so many that when you think you're done with one area and turn to another, you would swear that berries had sprouted during the time your back was turned! We braved the small thorns and filled our containers, then I went home and made a berry cobbler. For whatever reason God decided to make berries, I'm glad He did!

And our other favorite summer fruit is yellow peaches, also available in Brentwood. Yesterday, I picked enough for eating and freezing (peel, pit, and slice peaches, put 4 cups in a freezer bag with 1 teaspoon of lemon juice and 1/4 cup of sugar). Then our family enjoys peach cobbler all winter long! (I've included the recipe for all who are interested)                                                                                    

Picking fruit always reminds me that God takes care of us, birds and people alike. He nourishes us with food that is not only nutritious, but colorful, delicious, and a joy to eat!

If you're interested in finding u-pick farms, pumpkin patches, corn mazes, or Christmas tree farms in your area, go to the Pick Your Own website. It also has a calendar showing when crops are in season, and tips on picking and canning. 

PEACH COBBLER

Ingredients:

1/2 cup sugar

1 tablespoon cornstarch

1/4 teaspoon ground cinnamon

4 cups peaches, peeled, pitted and sliced

1 teaspoon lemon juice

3 tablespoons shortening or canola oil (I prefer oil)

1 cup flour

1 tablespoon sugar

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup milk (you can also substitute soy or almond milk)

For the peaches:

Mix 1/2 cup sugar, cornstarch and cinnamon in a 2 quart saucepan. Stir in peaches and lemon juice. Cook until boiling. Boil and stir for 1 minute. (If you are using your frozen prepared peaches, just thaw peaches, then mix in saucepan with 1/4 cup sugar, cornstarch and cinnamon. Cook and boil likewise.)

Pour peaches into an ungreased 2 quart casserole dish.

For the topping:

Mix flour, 1 tablespoon sugar, baking powder and salt together in bowl. Cut in shortening with pastry blender, or mix in oil. Stir in milk. Drop dough onto peach mixture by spoonfuls.

Bake uncovered for 25-30 minutes at 400 degrees F (preheated).