Friday, August 22, 2008

Saturday, August 16, 2008

Welcome Gracious Hospitality Class Fall 2008

God's grace abounds!! As we are reminded of the grace and mercy our Heavenly Father has shown and continues to show toward us we are truly humbled. Knowing that we are the vessels through which He has chosen to show his love and grace to a lost world changes us. Knowing His sacrifice, accepting His gracious forgiveness, awe struck by his power and mercy transforms us. It opens our eyes and hearts and we become more aware of those in need around us. As we define hospitality ("philoxenia" in the Greek), it literally means love of strangers. Developing a deeper relationship with God creates a natural out pouring of this kind of love for others and their needs. Our homes become a nurturing invironment for the gospel. Our daily walk glistens with joy of sharing His love with others. Hospitality is not a suggestion but a command, a way of life.
"Do not neglect to show hospitality to strangers, for by this some have entertained angels without knowing it. " (Hebrews 13:2)
"Use hospitality one to another without grudging," (I Peter 4:9).

How can we not be continually seeking ways to share His Gracious Hospitality?

We began our first class for Gracious Hospitality today. The herb garden is bountiful this year and continues to flourish. The summer sun's heat is still in the upper 90's and the herbs are loving it. This year's herb bounty has provided plenty of variety for our class and the experiments began. Yellow squash, zucchini, and white scalloped squash from the garden provided the perfect medium to show case herb flavors. Fresh aromas and delicious flavors filled the kitchen as we began our first cooking session. Quite the tasty fare as you can see.

Friday, August 15, 2008

Cream Cheese and Dill Corn

1 1 lb pkg frozen yellow corn
3oz pkg cream cheese
2 Tbsp butter
1/2 to 1 tsp dried dill

*Cook corn according to package directions.
*In microwave safe bowl, melt butter, stir in dill, add diced cream cheese.
*Microwave a few seconds until cheese is soft and blends well. (about 20-30 seconds)
*Add cream cheese mixture to corn
and stir till well blended.
*Salt to taste if desired.
*Serve warm.

Summer Squash and Fresh Herbs

3-4 medium summer squash, sliced
3-4 Tbsp chopped fresh herbs, choose one or more of your favorites,
basil, rosemary, thyme, tarragon, etc.
2 Tbsp olive oil for sautéing
salt and pepper to taste

*Slice squash into uniform pieces for sautéing.
*Heat oil in sauté pan.
*Add squash and stir until tender crisp.
*Add chopped fresh herbs. Stir until flavors are blended.
*Do not over cook.
4-6 servings

Dill Peas and Walnuts

1 10 oz package frozen peas
1/4 cup chopped onion
1 Tablespoon butter or margarine
1 1/2 teaspoons snipped fresh dill or 1/2 tsp dried dill
1/4 teaspoon salt
1/4 teaspoon black pepper
3 Tablespoons broken walnuts or slivered almonds, toasted

*Cook frozen peas according to the package directions. Drain.
*Saute' onions in butter until tender.
* Stir in dill.
*Add cooked peas.
*Season with salt and pepper
*Sprinkle with toasted walnuts.

Toasting walnuts:
Break into small pea sized pieces. Toast in dry skillet or in oven just until fragrant and slightly brown. Watch carefully. May toast almonds with the same method.