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Hurry Up and Make Some Food!

Today's episode of Stories from the Kitchen is brought to you by Genesis 18. Sometimes you have to make something YOU like to eat.




Logo designed by The Hanizoo https://www.deviantart.com/thehanizoo

Intro music;
Dreams by Joakim Karud https://soundcloud.com/joakimkarud
Creative Commons — Attribution-ShareAlike 3.0 Unported— CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0/
Music promoted by Audio Library https://youtu.be/VF9_dCo6JT4
Recent posts

Seat Belts and Table Talk

Today's episode of Stories from the Kitchen is brought to you by 1 Samuel Chapter 3. If you want a voice at the table you might have to take a seat.





Intro music info:


Dreams by Joakim Karudhttps://soundcloud.com/joakimkarud
Creative Commons — Attribution-ShareAlike 3.0 Unported— CC BY-SA 3.0
http://creativecommons.org/licenses/b...
Music promoted by Audio Libraryhttps://youtu.be/VF9_dCo6JT4

But Does it Taste Good?

I've got something special cooked up just for you from the kitchen. A brand new podcast!!



I'll be sharing stories from our kitchen and others that I've collected through the years. Each one has a central scripture basis that it uses to collect the stories around. This first week is about Genesis Chapter 3, in which Eve eats something that doesn't sit well.







If you have a story that you'd like for me to share, please send it my!

The Biggest Lie About Surrender – and Why You Can’t Afford to Believe It

Two things, 1. Check out the info at the end of the post in order to enter to win a free copy of It's all Under Control. And 2. today's post has generously been shared with you by Jennifer Dukes Lee, author of It's All Under Control. Go get your copy of it today! You will not regret it! So without further ado, here's Jennifer...



If you asked me five years ago, I naively would have told you that I didn’t struggle with control. I mean, seriously— as long as everything went exactly the way I hoped, I was totally flexible.

It’s not that I wanted to control other people. Mostly, I wanted to control myself. If I ever had high expectations of anyone, it was of me. I wanted to present the self-assured, together version of my whole being. Which means I craved control over my face, my emotions, my body, my food, my words, my house, my schedule, my yard, my future.

My preference was a tidy, predictable, safe life where no one got hurt, where my kids remained in one piece, where t…

It's All Under Control by Jennifer Dukes Lee

Since I've started reading this book, I've had to come to terms with the fact that I am very much not in control. My kid turned another year older and is starting high school, no control over that. The lawn mower decided to stop working, we fixed it but still, can't control when that will happen. My computer stopped working and had to get a new one, can't control that. One of our cats has been sick for the past week and it's not looking so good for her, can't control that. All sorts of small things busting, breaking, ripping, just not doing what I expect of them.

But this book, it's about more than just those things that are out of your control. It's also about empowering you to really grasp and take charge of the things you are in control of. The overarching message that I got while reading this book is "There are some things that only I can do. I can't pawn them off on others and I can't ignore them to take on work that isn't mine in…

Stuffed Summer Sandwich from Complete Outdoor Living Cookbook

We have enjoyed this sandwich many times throughout the years. I think it's the olive tapenade that wins us over time and time again. It's from one of our favorite cookbooks, Complete Outdoor Living Cookbook from Williams-Sonoma.

Stuffed Summer Sandwich

2 large red bell peppers
1 round loaf sourdough or coarse country bread
1 can (6 oz/185g) pitted black olives, drained
1 clove garlic
2 tablespoons olive oil
1/2 lb thinly sliced baked ham or prosciutto
1 large ripe tomato, thinly sliced
1 cup packed fresh basil leaves or 4-6 leaves of red leaf lettuce

Preheat the broiler. Cut the bell peppers into quarters and remove the stems, seeds, and ribs. Place the quarters, cut sides down, on a baking sheet and broil about 4 inches below the heat unti the skins blacken and blister. Transfer to a paper bag and seal; let steam until cool enough to handle. Peel off and discard the skins. Set the peppers aside.

Place the bread on a cutting board and, with the tip of a serrated knife, cut a …

A month's worth of weeknight meals!

Getting dinner on the table can be tough sometimes. Especially if you're in the midst of a busy day or a string of busy days. That's why I have a couple of dinners that I know I can get on the table in less time than it would take me to leave the house, order food, wait for it to be prepared, and get back to the house.
These kind of meals end up saving time not just because they're easy to prepare and get on the table, but because you can plan for them and know that you can tell yourself, "Dinner will be ready soon." Some of them can be thrown together with pantry items last minute or you can swing by the store with a very short list instead of hitting up the pizza joint for the fifth night in a row.


TacosTaco SaladHamburgersGrilled Cheese (get fancy with it or heat up some Campbell's tomato if you're into it)Yaki Soba (coleslaw mix, soba noodles, sauce of choice, BAM dinner)Pancakes, sausage, and fruit saladSloppy Joe and tater totsShepherd's PieStov…