Memorial-Birth Day

 May 25, 2015

The Jordans | Wedding

Missing Gramps

So thankful to have the time that I did with Grandpa and Grandma at the cabin in April of this year.
I sure miss his encouraging heart and that big grin that he wore.

Avocado-Roasted Tomatillo and Anaheim Chile Salsa

(photo by cynthia schafer photography)

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Adapted from The Bojon Gourmet ‘s Avocado-Tomatillo Salsa recipe:

Makes 2-4 cups

2 poblano chiles
1 pound (about 10 medium) tomatillos, husks removed
1/4 large yellow or white onion, chopped
1 bunch cilantro, washed, stems removed and discarded, a few leaves reserved for garnish
juice of 1 – 2 limes
3/4 teaspoon salt
2 avocados, peeled and pitted, flesh scooped out

Roast the poblanos either over an open flame or under the broiler, turning occasionally until the skins are blackened and blistered all over, 5-10 minutes. Let sit until cool enough to handle, then, wearing gloves if your skin is sensitive to capsicum, peel off the skins. Slice the peppers in half and remove the veins and seeds. (If the peppers are very spicy, you can rinse them to remove more of the capsicum, which concentrates in the seeds and veins.) Chop the flesh coarsely.

Meanwhile, place the tomatillos in a saucepan and cover with water. Bring to a boil, then simmer for 5 – 10 minutes, until the tomatillos turn a drab green. Drain and let cool slightly.

Combine the tomatillos in a food processor or blender with the poblanos (if the peppers are very spicy, you may not want to add all of them), and onion. Blend until smooth, and to release some heat. Let cool for at least 10 minutes, then add the cilantro leaves, the juice of 1 lime, salt and avocado. Puree until smooth. Taste for seasoning, adding more salt, lime juice, or chile to taste. The salsa is prettiest within the first couple days when it is bright green, but will keep in the refrigerator for up to one week.

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I didn’t quite follow this recipe. Nor do I really follow many recipes but I never thought of blending in avocado to make a creamy salsa,
so this one caught my eye.
I’m a huge fan of Anaheim peppers..and that’s what I  had on hand, so I roasted those guys and a few serrano peppers. Those added quite the punch making it almost necessary for me to add another avocado and the juice from almost 2 limes.
This is dElicious and will be great for tacos, eggs, to garnish beans soups.. basically I think it will be a go-to for most of my favorite foods.
In fact, it’s time to make my breakfast hash and this is absolutely going on top!

Enjoy, my friends!

Yuletide

A few days before Christmas I attended a very festive show, Yuletide, hosted at Chestnut Farms in Dallas.
It was definitely a great night that I’m glad I didn’t skip out on!

The evening featured Lauren Chandler, Robbie Seay Band, and Folk Angel.

 Lauren’s set included a selection from her new EP, which can be found here.
Her lyrics have since been a great blessing and biblical encouragement to trust His grace and sufficiency and continue faithfully, moving forward and looking to the great hope we have in Christ.

After a short coffee break, provided by Odd Fellows, Robbie Seay was up!

RSB has been a favorite of mine for many years. I was thrilled to have the opportunity to see them for the first time live and in a smaller setting. They included songs from their second 2012 album release December Vol. 2: Songs of Advent,  which I’ll probably listen to year round. ;]
And currently, they are offering “Rich and Poor” on Noisetrade here, for FREE. DO IT. And I’m sure you’ll leave them a tip. ;]

My great love for hymns and Christmas carols keeps me on the look out for new interpretations and arrangements of these songs of old. And so I discovered Folk Angel. Their harmonies and acoustic percussive sound hooked me good.

“Folk Angel was formed on a cold night in October of 2009. Our desire as a band is to make known the greatness of Jesus Christ and to exalt Him through the music that we create.
We write and rearrange traditional Christmas songs, and through that creative process we retell the Gospel story that illuminates all things.”
Check out this article by Art House Dallas to learn more about these fellow Dallasites!

And take a listen!
Go Tell It On The Mountain

I left with my hands full of bok choi, several new friends
and a renewed sense of thankfulness to be a part of the universal body of Christ.

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“Keep your eyes focused and your heart steady.
Emmanuel, God with us.”
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Weep With Those Who Weep

My heart is heavy for those who are experiencing the great loss of children
in Connecticut.

I found these things encouraging tonight while reflecting and in prayer. Hopefully they will bring some comfort to those in need.
May hearts be directed to Christ in these desperate times.

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The Briefing Special Edition – Connecticut Shooting

Rachel Weeping for Her Children

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I read these words born of a season of grieving the loss of loved ones, in this blog post tonight and they rang so true:

Frederick Buechner calls people of God “connoisseurs of sorrow,” for we are alive through the depth of Christ’s suffering borne out of love for us. Today and for the foreseeable future, we wrap sadness around like a cloak. At the very same time, we are people of hope. Christ came to bring eternal life of abundant delight. To this promise we cling. O death, where is thy sting? Seems like everywhere we look at this moment. But a new tomorrow will dawn in which there is no sorrow or crying. For that day we wait.

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I love the LORD, because He hears my voice and my supplications. Because He has inclined His ear to me, therefore I shall call upon Him as long as I live. The cords of death encompassed me and the terrors of Sheol came upon me; I found distress and sorrow. Then I called upon the name of the LORD: “O LORD, I beseech You, save my life!” Gracious is the LORD, and righteous; Yes, our God is compassionate. The LORD preserves the simple; I was brought low, and He saved me. Return to your rest, O my soul, For the LORD has dealt bountifully with you. For You have rescued my soul from death, my eyes from tears, and my feet from stumbling. I shall walk before the LORD In the land of the living. I believed when I said, “I am greatly afflicted.” What shall I render to the LORD For all His benefits toward me? I shall lift up the cup of salvation and call upon the name of the LORD. Precious in the sight of the LORD Is the death of His godly ones. To You I shall offer a sacrifice of thanksgiving, and call upon the name of the LORD.
Psalm 116

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What is your only comfort in life and in death?

That I am not my own,
but belong–
body and soul,
in life and in death–
to my faithful Savior Jesus Christ.

He has fully paid for all my sins with his precious blood,
and has set me free from the tyranny of the devil.
He also watches over me in such a way
that not a hair can fall from my head
without the will of my Father in heaven:
in fact, all things must work together for my salvation.

Because I belong to him,
Christ, by his Holy Spirit,
assures me of eternal life
and makes me wholeheartedly willing and ready
from now on to live for him.

(The Heidelberg Catechism, Question and Answer 1)

Fancy Christmas Soiree

Scott and Tatijana

 

 

a fall menu

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Roasted Butternut Squash Soup

Stilton Cheese Stuffed Pear with Mango, Cranberries and Pecans

Arugula Salad with Sliced Tomato and Avocado, and Red and Orange Bell Peppers, Topped with Cashews, Parmesan Cheese, Pumpkins Seeds and Fresh Ground Pepper, Served with a Housemade Fresh Herb and Olive Oil Dressing and Balsamic Vinegar on the Side

Lemon Tart Topped with Fresh Raspberries, Blackberries, Blueberries and Kiwi,
Garnished with a Vanilla Bean Cream

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By Gigi Hughes, Catering Chef
Photography by Cynthia Schafer

lunch menu | september 27th

A Spinach and Romaine Salad Topped with Sliced Roma Tomatoes and Bartlett Pears, with a Side of Ginger Mandarin Dressing,
and Sliced Cucumbers and Multi-Grain Baked Crackers with a Roasted Pine Nut and Herbs White Bean Hummus.