Hospitality for the Rest of Us: Birthdays

Today is my birthday, I've had at least forty of them, so I consider myself a budding expert in the field. My best advice is if someone is having one, wish them a happy birthday, whether it's a clerk in a store, your best friend or second cousin on your mom's side.

Birthdays are the days that our stories began. It's good to remind people that you're thankful to witness a piece of that story. If you have co-workers, bring them their favorite dessert. Doesn't mean cake every week and it doesn't have to be for sharing, could just be a slice of pie. Small gestures are better.

Some folks love big huge parties, introverts I've noticed fall on the other end of the spectrum. You're not likely to know about their birthday unless they want you to. So take it as a compliment when your introverted friends invite you in to their world. Repay the favor by following their requests when it comes to gifts. If we say your company is the gift, believe us. Awkward gift opening is not our forte. Well, I guess there could be a few introverts gifted in that field. But they're likely ambiverts in disguise.

Birthdays are really just an excuse to celebrate people. Do that with wild abandon! Wish people well, speak into their lives and spread love. Tell people things about themselves they may not see, encourage them in the rough spots, be genuine in your affection towards them. We don't get everyday with some folks, but speaking a blessing over someone on their birthday is not only appropriate, but well received 9 times out of 10. That tenth time, you've waited too late in the day and it's probably best if you just continue to hold their hair while they puke instead of having a deep conversation.

Birthdays are a natural pause in the year to tell people you see them, love them and appreciate their story.

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Hospitality for the Rest of Us: Long Distance

People are moving more and more. When I was a youngster, it was a rare instance for a friend to move away. Now it's me that moves away. We've moved a lot, especially when we first got married. It was something like five addresses and three states in the first four years of our marriage. We've slowed down a bit. In the midst of all that moving, we've made some friends along the way. I try to keep an open line in case of times of grief and celebration. One of the best tools I've found for keeping in touch with loved ones far away is Facebook. As much time as I could spend doing other things instead of checking it, it's the best thing I've found. It allows me to communicate with others, without having to call. I know calling is amazing, hearing people's voices, but for introverts, there are no body language clues for us to pick up on that help make our conversations easier. It's also why we prefer to video chat :-) Back to Facebook, some etiquette.

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I celebrated my birthday last weekend. It was wonderful and the leftovers left me with a question or two. Find out what they are and how I'm currently answering them in this week's podcast. Stories from the Kitchen Season 2, Episode 2: Taste and See Notes from the episode: Taste and See by Margaret Feinberg Dad’s New York Cheesecake (from the back of a Philidelphia Cream Cheese package) 1 ⅞ cups graham cracker crumbs ¼ to ½ cup butter, melted 1 cup sugar, divided 2 lbs cream cheese (4 packs) 2 large eggs (lightly beaten) 1 tsp vanilla 2 tbsp cornstarch 1 cup sour cream Preheat oven to 450F Mix well graham crackers, 2 tbsp sugar, and enough butter that the mixture holds together. Reserve 2 tbsp for garnish. Press mixture onto bottom and sides of a greased 9-inch springform pan. Chill in the freezer while preparing the filling. Mix cream cheese and sugar until smooth and light. Beat in eggs, vanilla, and cornstarch until just blended. S

Tasty Tuesday: Roasted Broccoli

I ran across this recipe on Pinterest the other day that was labeled " The Best Broccoli Of Your Life. " I normally either steam our broccoli in the microwave or saute it with olive oil and red pepper flakes on the stove top. I decided this would be something to try. I did the salt, pepper and olive oil part of the recipe. I didn't have the majority of the other ingredients. In fact, all I had was a little bit of Parmesan It was wonderful. Not the best broccoli of my life, but honestly, it was pretty close. And if I had the lemon juice and all that jazz, it may very well be the best. What have you been eating lately?

Tina The Storyteller

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