Tag Archives: food

Community group, costumes, and jigging on rainbows

Around mid-September, our church’s Bible study groups started up for the new school year. This is our 3rd year with (approximately) the same crowd–here we are the first year:

Our second year we took no pictures. Blast! I accept full responsibility . . . or maybe I’ll share it with Carrie, who also has a nice camera. If she agrees to be half a scapegoat, that is.

A few weeks ago I broke out my camera to record our third year together, thus ending the photographic drought.

It was Carrie’s birthday the next day, and Halloween was forthcoming. Girlfriend loves to dress up (remember when she conned us into that Regency Ball? More about that very soon), so she decided to put on a costume. How I love that girl.

Our Bible study leader (and my wonderful web admin) David also, um . . . dressed up.

And under the hat . . .

David? Why are you wearing that frightening cap on your head?

Don’t call me David. My name is Holy Streaks of Fire.

While all this was going down, his lovely wife served treats:

Freshly baked apple pie!

I’ll take two.

Our group meets every Thursday, alternating between David and Beth’s house and our apartment. We converge at 6:30, and everyone brings their own dinner. We spend the first half an hour eating together, and then move into prayer and study of whatever passage was just preached on the previous Sunday. I love how we get the chance to go over the same Scripture, because so frequently different themes emerge. Hearing the different perspectives of the people in the group really sheds light on the depth of the passage. We’re going through the book of Esther this fall (the series is called “The Hidenness of God” since Esther is the only book in the Bible in which God’s name is not mentioned) and there is so much more there than I ever thought.

I love when there’s so much more there than I ever thought.

In fact, it happens almost every time I open the Bible. Huh.

Anyway, I’m so glad we’re hosting every other week and am enjoying it thoroughly, in part because it forces me to clean the house on a very regular basis, and in part because when the study ends, my husband and I get to stay put in our cozy little abode instead of trekking our chilly way home on the El. I’m also glad for the chance to grow my hospitality skills–and what better way to practice than by having people over consistently?

But, if I’m honest, I’m also excited because of this:

Pies.

And other things. Like cakes.

Or cupcakes. Or brownies.

See, living with only my husband, sweet treats go a long way. If I chance to make a cake (I admit, a rare occurrence), we rarely get through the whole thing before it has to be tossed in the garbage. And remember those Peanut Butter bars and how it took us from April to September to consume 1 single batch?

And let’s talk about appetizers for a minute. I adore stuffed mushrooms. I love fried onion rings, dips, hummus, pot-stickers. I love little bite-sized savory snacks.

I even enjoy the lovely Velveeta-based treat, Queso.

But again, as with the dessert problem, when there are just 2 people in the equation, you can’t exactly go about making large batches of appetizers, because they just don’t keep long enough for us to get through them.

So in conclusion: I am excited about studying God’s Word. I’m excited about sharing our lives with our group, praying with our friends, sharing our joys and burdens, tears and laughter, answers to prayer (be they ‘yes’s or ‘no’s or ‘wait’s)–but I’m also excited because now I have an excuse to make cakes and appetizers that I otherwise wouldn’t be able to make.

Does that make me sound terribly superficial?

You know what, who cares how it sounds! I heretoforth embrace it! And I embrace myself! Everyone should embrace themselves and and do a jig on a rainbow. Do it! Do it now. I’ll be jigging right beside you . . . in spirit.

Tomorrow, Chile con Queso! With Velveeta. Gird your loins! And gird ’em well. They’ll need it after chowing down on this snack.

Chicken with Coconut-Lime Peanut Sauce

I love coconut and I love peanut sauce, which is why this recipe first caught my eye. The recipe looked simple enough, with the bulk of the ingredients simply being whisked together into a sauce. And asparagus? Heck yeah–love that stuff too. After some tweaks and the addition of fresh green beans, here’s the recipe. If you like peanut sauce, chances are you’ll like this! If not, I’d say your chances are . . . well, slim to none.

Ingredients

(Serves 6)

For the sauce:

½ cup peanut butter
1 14.5 oz can coconut milk
1 TBS Thai red curry paste
1 TBS lime juice
1 TBS soy sauce
2 TBS fish sauce
2 tsp sesame oil
1-2 TBS honey (to taste)
1 pinch black pepper
1 pinch cayenne pepper
1 pinch cinnamon
1-2 tsp sriracha

For the chicken:

1 TBS coconut or vegetable oil
1 large onion
3 cloves garlic
1.25 lbs boneless, skinless chicken breasts or thighs
1 bunch asparagus
½ lb green beans
Optional garnishes: peanuts, sriracha, unsweetened coconut flakes, cilantro, green onions, etc.

At this point, it looks like too many ingredients for this to be anything akin to ‘easy.’ But don’t worry! We’re just going to pour and sprinkle and drump, and most of those ingredients can go straight back into the pantry.

That’s right–drump. I have decided that what started as a typo is now going to become a permanent part of my vocabulary. And I haven’t quite nailed down the technical definition, so I’m open to suggestions before I contact my friend Merriam Webster.

And by the way, what kind of a first name is “Merriam”? Is it a typo for “Miriam” that turned into a name in the same way that ‘dump’ turned into ‘drump’? Maybe Merriam and I are more connected than I ever imagined.

Oh, the questions I have on a daily basis.

So: whisk together all the ingredients for the sauce.

You can adjust the flavors to your liking—add more sriracha for spice, more honey for sweetness, more lime juice for acidity, etc.

It’s hard to judge what it may or may not need if you taste it now (like I did), but if you taste it later once it’s hot and in the pot, your taste buds will be able to direct you more clearly.

If the asparagus stalks are thick, halve them lengthwise:

If they’re thin, you can leave them be. While you’re at it, snap off the tough ends. Cut the asparagus and green beans into 2-inch lengths on the diagonal.

Chop the onion, mince the garlic . . .

. . . and cut the chicken into bite-sized cubes.

Heat the oil over medium-high heat in a large pot or Dutch oven. When hot, add the onion and garlic.

Cook until the onion is softened, stirring occasionally.

Add the chicken to the pot, and cook for about 8 minutes, until golden.

That chicken sure is a disturbing shade of mauve at this point. But that will soon be rectified, thanks to the discovery of fire made long, long ago by a hairy man named Uggl. Or Oogf. Or maybe it was a hairy woman–the hair makes things hard to distinguish, sort of thing.

Not that I was looking . . . and not that I was even there. Anyway.

Add the sauce to the pot . . .

. . . lower the heat, cover the pot, and simmer for about 8 minutes.

Thank you, Uggl. Your discovery sure is coming in handy today.

Stir in the green beans and asparagus . . .

(don’t be like me and add WAY too many green beans) . . . and cook for 5 or so minutes or until crisp-tender.

If the sauce seems too thick at this point, thin it out with more coconut milk or water. Also, don’t forget to taste and adjust the seasonings to your liking. Everyone is different. No two mouths are not on fire.

(Strongbad, anyone?)

All done!

Serve over rice, with as few or as many of the garnishes as you please.

Personally, I’m all about the extra peanuts and the coconut flakes, though I didn’t have the patience to toast mine.

On the downside, my veggies were kind of floppy the following day when I reheated the curry–so leave them on the crisp side of crisp-tender that first night if you know it’s going to become part of your leftovers stash.

But overall–très goodé!

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