Cute As A Button!

Every semester, Ken and I find ourselves adjusting our schedule to accommodate new classes, projects, and ministry opportunities. This semester, his evenings are pretty packed with activity. He has Upward practice on Monday and Tuesday evenings, college small group on Wednesday evening, college worship service on Thursday evening, and of course church on Sunday mornings and evenings. The past couple of weeks, he’s had a Saturday night church activity as well, and now he has Upward games on Saturday mornings too. I’m thankful for Friday evenings.

So with Ken away, I’ve dusted off some old hobbies, and decided to do some crafting. Not wanting to spend money to buy crafting supplies, I’ve gone to my stash of leftover items from crafting exploits of the past.

I started collecting buttons about 10 years ago, I think. It started as saving the extra buttons off of clothing purchases, or buttons that had fallen off of clothing that I never bothered to sew back on before the item landed in the Goodwill pile. Finally, I ended up with a jar like this:

Having plenty of wire, crimping beads, a short length of chain, and miscellaneous other beads left over from crafting projects of yesteryear, I had the needed supplies to create something like this from Lenora Dame (which costs $105):

 

I started by choosing roughly similar pairs buttons from my pile. (I dumped my button jar out and this is what pattern they landed in. I kind of like it.)

 

I narrowed it down to these.

 

I put them in a roughly symmetrical pattern — not totally matchy matchy, but similar. If I were less obsessive-compulsive, I would totally wing it.

I am not less obsessive-compulsive.

I strung the buttons on 28 gauge wire, attached it to the chain length with jump rings, and in no time, had a fabulous new necklace to enjoy!

 I think it turned out pretty cute! Not bad for crafting from the scrap pile!  I can’t wait to have a little girl to introduce to the wonderful world of making crafts from random objects!

Cool Cucumber Pasta Salad

My favorite Physical Therapist, Sarah Jo, asked me for this recipe last night, so I thought I’d pass it along publicly. This is a ridiculously good pasta salad for those of you who had a bumper crop of cucumbers this year. For those of you whose cucumbers dried up in a spectacular display of withering, as ours did, you may have to beg, borrow, or buy some, because this recipe is DELICIOUS! You probably have all of the ingredients in your pantry or fridge right now. It’s a great cool side, perfect for picnicking or potlucks!

So for you, Sarah Jo, and the rest of the world, here is the recipe for a crowd. Cut in half if you’re feeding a family.

Cool Cucumber Pasta Salad

  • 16 oz penne pasta, preferably tri-color
  • 2 Tbs vegetable oil
  • 4 medium cucumbers, peeled and thinly sliced
  • 1 large yellow onion, thinly sliced into rings
  • 2 Cups sugar
  • 2 Cups water
  • 1 1/2 cups white vinegar
  • 2 Tbs yellow mustard
  • 1 tsp garlic salt
  • Salt and pepper to taste (1-2 tsp each)

Cook pasta according to package direction. Drain. Rinse under cold water.

Place pasta in large bowl. Add cucumbers and onion.

Whisk remaining ingredients together in a separate bowl. Pour over salad and gently mix.

Cover and chill in refrigerator 2-4 hours, stirring occasionally.

Enjoy!

Making My Own Food Truck: Shirazi Chicken Tacos

Okay, okay. This recipe wasn’t actually inspired by a food truck, but by another trendy taco restaurant in Edgehill, our favorite Kabob restaurant, and by the produce that our neighbors brought us! A fusion of Middle Eastern and Mexican cuisine make this recipe a definite winner. We had it twice in one week!

Shirazi Chicken Tacos

For chicken:

  • Two chicken breasts
  • 1/2 cup olive oil
  • 4 Tbs lemon juice
  • 2 tsp garlic powder
  • 1 tsp oregano
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg

Marinade chicken breasts in the above for one hour.  (Meanwhile, put together salad.) Grill or bake marinated chicken until done. Cut into bite-sized pieces.

Salad

  • 1-2 cucumbers, depending on size
  • 1-2 tomatoes, depending on size
  • 1/2 of a medium sized red onion
  • 1 cup cilantro leaves
  • 3/4 cup feta cheese, crumbled
  • 2 ears corn, cooked and removed from cob (Optional. We did this once with and once without. We liked it better with.)
  • 1 green pepper (Optional)
  • 2 Tbs lemon juice
  • Salt and pepper

Chop cucumbers, tomatoes, and pepper into 1/2 inch cubes. Dice red onion into 1/4 inch pieces. Toss with cilantro, feta, corn and lemon juice. Salt and pepper to taste. Refrigerate while cooking chicken.

Other ingredients:

Hummus (I buy refrigerated because I haven’t tried making my own. Yet.)

Flour taco shells

Layer taco shells with hummus, chicken, and salad. Delicious, and surprisingly low-fat for how GREAT it tastes! The cilantro and feta are very flavorful, and complement the produce nicely. The hummus is the smooth texture that holds it all together. This has become our new favorite!

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Wearing My Heart On My Shirt

Last week, our friend, Jessica, sent Ken and me shirts in honor of our adoption. (She is preparing to sell the shirts to support famine relief in Africa, so make sure to check out her blog!) As a pre-adoptive mother herself, she understands what it’s like to have a piece of her heart halfway around the world.

I feel the exact same way.

I feel like a piece of my heart is in the Democratic Republic of Congo. In an orphanage in Kinshasa. With two preschoolers who have no idea that we exist.

My heart has been in a lot of places in the last year. With a 14 year old girl. With a 13 year old boy. With an 8 year old girl. With infant twins. With a 3 year old and 6 year old in Kinshasa.

And now with two other children in the Congo, whose official referral we’ve just received. A 3 and 4 year old sibling pair.

To be honest, my heart is weary from travelling.  We’ve hoped, dreamed, and prayed for many specific children over the last year. We’ve prayed for God’s leading, been obedient to His call, and yet we have known deep and dark disappointment. We’ve opened our hearts so many times, only to see those whom we loved slip between our fingers. We’ve loved and lost too many times.

If this was our plan, I don’t think we could continue.

But it’s not our plan. It’s God’s plan.

It’s a plan that God whispered to me when I was a little girl.

It’s the plan that I prayed over for nearly three years before God answered.

It’s the plan that He was in the midst of when I felt like my world was falling apart.

It’s a plan that God confirmed when two young ladies handed me a “Bag of Grace.”

It’s a plan that God reconfirmed when the rain began to fall. And yes, we still need more rain.

And so my heart is in Africa, not for my sake, but for His. The Word speaks repeatedly about caring for widows and the fatherless, and I cannot help but surmise that His heart is captured by their needs. I believe that God’s heart breaks for every hungry belly, and over every orphan who will fall asleep tonight without a mother’s kiss or a father’s embrace.   His heart breaks for every child who has cried in desperation to not be abandoned alone, with only their name and their fear to call their own. And the two children whose faces are on our referral form? Yes, His heart breaks for them too.

If I truly desire to be like Christ, and if the suffering people and places of the world break His heart, should I not desire to share in that very brokenness? Bob Pierce, founder of Samaritan’s Purse, once said simply, “Let my heart be broken with the things that break the heart of God.”

As much as I want to shy away from further grief, if a broken heart is what will carry me closer to His plan, then that is precisely the condition in which my heart should be.  And though my heart is tired, He promises renewal in Ezekiel 36:26 NIV when God tells His people, “I will give you a new heart and put a new spirit in you; I will remove from you your heart of stone and give you a heart of flesh.” And that new fleshy heart may need to be broken all over again.

So a piece of my heart is in the Democratic Republic of Congo. In an orphanage in Kinshasa. With two preschoolers who have no idea that we exist. And that’s exactly where I want it to be.

Making My Own Food Truck

**I borrowed the idea for this week’s foodtruckalike meal when I saw the ingredients and immediately started salivating. I love the combination of sweet and savory, especially when a grill is involved. And just about anything topped with melted cheese has to be a winner.

Here are the ingredients that I used for a . . .

Sweet Buzzin’ Bacon Melt!

  • Ethio bread. (A thick fluffy break purchased at our International Market. A focaccia bread or other favorite hearty bread would work well too.)
  • Honey
  • Bacon (We prefer Smithfield. When I have coupons and it’s on sale, I stock up and freeze it for occasions like this!)
  • Ripe peaches
  • Brie cheese (We used brie, but thought other mild cheeses would work just as well — and be more cost-efficient)

Fry or oven bake the bacon until cooked but soft. Drain on paper towels. Meanwhile, cut peaches in half, remove pit, and grill flesh side down approximately 7 minutes, flip, then grill skin side down another 7 minutes until peaches are soft and carmelized. Remove from grill and slice into 1/3 inch slices.

Brush bread with honey. Layer one side of the sandwich with bacon, then peaches. Layer the other side of bread with peaches, then slices of brie.

Bake in oven at 375 for 5-10 minutes, or until cheese begins to melt. Finish with 1-2 minutes under broiler to make cheese bubbly. Stack halves together.

Eat in silence with a napkin and a heart of thankfulness for the goodness of God and this sandwich!

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**While saving for adoption, we’re bringing our love of food trucks home, and making our versions of our food truck favorites!

Shopping for Diversity

One of the things I love most about Nashville, apart from the people, the Preds, and the food trucks, is the cultural diversity that is represented here. I didn’t know until several years after we moved here that Nashville is a major refugee intake area in the United States. Somali, Kurds, Egyptians, Mexicans, Burmese, and many many more have come to call the Nashville area home. In fact, one in six Nashvillians is foreign-born. We’ve come to love cuisine from all different regions of the world. After eating at restaurants like House of Kabob, Wild Wasabi, Café Bosna, and even Mas Tacos Por Favor, we’ve realized that the best thing about many ethnic foods is not the complexity but the simplicity of the foods.

One such unique combination that we’ve loved is the Middle Eastern cuisine of House of Kabob. Cucumber, tomato, and onion drizzled with lemon. Naan bread with feta and cilantro. In fact, this snack has become a favorite in our household. The one problem is that naan bread is as hard to find as it is delicious.

In search of our precious naan, we began to search out different stores, and finally decided to venture into an international market that is located about 5 miles from our house. We quickly learned that it has great freshly-baked bread of many different types in stock, all at great prices. We’ve come to realize that they have good deals on produce as well, including some more unusual selections that we might not see elsewhere. And spices are dirt cheap! Our favorite aspect of the international market, however, is the atmosphere.

Many times when we walk in, other customers are hugging each other and conversing in other languages. Though I don’t understand the verbal language, I can easily recognize the language of love. If you speak English in the International Market, you are in the minority. But not just one ethnic group shops there. We find Hispanics, Africans, Middle Easterners, and Caucasians browsing the aisles amongst each other.  Families shop together, as parents show their children products from their home countries.  The sights and smells are different from what we are used to, and are fascinating. And indeed, we are becoming increasingly brave at trying new items. The owner greets each customer, and frequently asks about jobs, home countries, and other news. As he rings up orders, he declares the price to be paid with conviction, in a thick Middle Eastern accent, and in cents. “Eight hundred and forty nine cents for you today!”  It doesn’t take long to become a member of the extended family of the International Market.

In fact, our third visit was this week, and the owner remembered us. We were buying freshly baked bread and a small selection of vegetables – cilantro, onion, tomato—as well as a few peaches. He rang up our order for the bread, cilantro, and peaches, and then picked up the onion and tomato and held them up and said as he looked us in the eyes, “For you.” Then he tucked them into our bag and pronounced, “Five hundred and twenty three cents!”

It’s interesting that for as much cultural diversity that is represented in that market, those who shop at the International Market have much in common amidst their dissimilarity. They are from all different corners of the planet, but they are all far from home. Not looking like typical Nashvillians, or sounding like typical Nashvillians, they have come together to celebrate the commonality of diversity.  And being far away from their own communities, they have created their own sense of community in a pocket of Nashville along Nolensville road.

In the not too distant future, two little ones will be joining our family who will be from another corner of the world. We won’t look like the typical Nashville family, or sound like them either, but we love the fact that we already know that we’ll have a place to shop where being different is the norm. They may not have the selection of products that Kroger has, but their diversity of experiences make all the difference in the world.

Making My Own Food Truck

Inspired by some of our recent food truck adventures, but short on cash, I’ve been attempting to replicate some of our favorite food truck dishes while adding my own twist. I’ve not been entirely successful in the past, but tonight’s Jamaican Tacos were a huge hit, if I do say so myself (which I may since I am 1/2 of the total number of people who ate them).

The main components are: Honey coconut curried rice, jerk-spiced chicken, tortillas, and spicy slaw.

Honey Coconut Curried Rice

  • 3/4 C Coconut milk
  • 1/4 C water
  • 3 Tbs honey
  • 1 tsp curry
  • 1 C white rice

Bring first 4 ingredients to a low boil, add 1 C rice. Cover and simmer until all liquid is absorbed.

Jerk-Spiced Chicken

  • 2 chicken breasts
  • 2 Tbs Jamaican jerk spice

Bake in crockpot on low for 4 hours until done.  Shred.

Spicy Slaw

  • 2 C shredded cabbage (I used packaged slaw mix)
  • 1 C crushed pineapple, drained
  • 1/2 C dried cranberries
  • 3 Tbs vinegar
  • 1 jalapeno, finely chopped (I used jarred slices)
  • 3 Tbs red onion, finely chopped
  • Handful cilantro

Mix well.

Tortillas

If you think I’m the sort of person who makes her own tortillas, you would be wrong!

Pile tortillas with rice, chicken,  and slaw. The sweet warmth of the rice contrasts nicely with the spicey crunchy slaw. The cilantro cools fire of the jalapeno and onion. Yummilicious.

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We’ll definitely be making this one again!