This Reminds Me

Archive for January, 2012

Keith and I hosted the 11th and 12th grade boys for our youth’s annual Disciple Now weekend Friday – Sunday.  Disciple Now is a church-sponsored opportunity for students to learn not only about God, but also to know God.  In years past, we’ve hosted the middle school boys, but those days – along with my last nerves – are gone.  What a treat to enjoy the oldest boys with their good manners, encouraging words and sincere desire to listen to that still, small voice directing them.

We could be the spokesfamily for air mattresses.  We have several Aerobeds and they are so handy for holiday visitors, hurricane company and sleepovers like Disciple Now.  We left three upstairs for the boys to use (in addition to Lois’ and Julia’s bunkeds) and inflated one in our room for Julia’s slumber.

We made waffles, sausage and pig candy (candied, spicy bacon) for breakfast Saturday.   There is no such thing as too much pork when boys are hungry.

And they’re always hungry!  We provide snacks and they bring some, too.   We’ve known some of these boys – like Billy (cap)-  since we joined the church in 2000.  It has really been fun to see them not only get older, but also mature.   No more rounded scissors in Sunday School, or melting popsicles in VBS.  Billy is off to the Citadel in the fall, and I know his parents are proud.

Nine pairs of “boy shoes” at the door.  Not a piece of glitter or a buckle in sight.

Lois (far right) and her group showed up in homemade tutu’s Sunday morning.  Why?  “Spirit!”  I don’t think they were talking about the holy one.

Hannah (glasses) with her group leader Kelly Sunday morning.  All the leaders study at Mary Hardin-Baylor University and drove to San Antonio for this opportunity.

The students – like Lois, Alex and Katie – were seated in the sanctuary Sunday before we more seasoned saints could hobble  in.

The shaved head of Brody Holloway, director and co-founder of Snowbird Wilderness Outfitters, where our students attended camp last year and will again this year.  Brody challenged us parents to be personally holy.  That phrase has been rolling around in my head all afternoon.  I expect it will be for awhile.  Might even dribble down to my heart.

Love these kids!  And no matter how old they get, they’ll always be kids to me.

The theme of the weekend was “Undistracted,” with our students urged to define and master those things which keep them from being whom and what God calls them to be.  I loved eavesdropping on their conversations, lessons and insights. I found the message quite personally relevant as I am (far too easily) distracted.

Guess I still have a lot to learn – especially from these students.

After so much rich holiday food, I was ready for some soup.  Not some fancy broth with “crumbled this,” or “serve with brie that,” but just plain good soup.  And what’s better than chicken noodle?  Nothing, that’s what.

Ingredients are pretty simple:  A plump chicken; carrots, celery and onion; chicken stock and milk; minced garlic.  Also salt and pepper to taste, though if you use a package or two of chicken stock, you likely won’t need any salt.  Boil your chicken in a stock pot, covering it about 1″  with whatever proportion of prepared chicken stock and water you like.  I like about half/half.  Add a generous heaping spoonful of minced garlic.  Tastes about 45 minutes to boil a 5-lb. bird.

Chop your vegetables while the chicken is cooking.  Rough chop or mince, doesn’t much matter.  For this batch, I used 4 stalks of celery w/leaves, 3 handfuls of baby carrots and a very large onion.  There is no such thing as too much onion.

Once your chicken is cooked, remove it from the bubbling stock.  I place a grooved cutting board next to the pot and just sort of stab and sling the bird.  Run a slotted spoon through the stock a few times to ensure there are no stray chicken parts bobbing.   Add your vegetables to the stock, and simmer until soft.  The smaller the pieces, the quicker the cooking. You can pick your chicken off the bone while the vegetables cook.

Here’s the tricky/dangerous part.  I personally cannot stand chunky cooked carrots and celery.  They disturb me.  But I like the flavors in the soup.  So once they’re soft, begin removing the liquid in batches of 1.5 – 2 cups.  Liquefy in your blender, and pour into bowl.  When you put this bubbling liquid in your blender, it’s going to want to blow the hot stock up to your kitchen ceiling, scorching your face along the way.  No no no.  Hold your hand tightly over the top of the blender, using a dish towel to catch any stray flying dribbles.  Key word is “tightly.”  Don’t let it blow!  Take your time doing these small batches.  It’s worth it.

Return the now-vege’fied stock to the pot.  Boil your noodles in the stock.  How big a package?  Depends on how thick you like your soup.  I used a 1-lb. package of wide egg yolk noodles (my fave.)   Stir often while the noodles cook.  After the noodles are tender, add your picked chicken.  Pretty, no?

Last step:  Add milk.  For this batch, I used about 3 cups.  Taste for additional seasonings.  Garlic salt, maybe?

Mmmmmm, mmmmmm, good!  Hard to say exactly how much this recipe makes – maybe a gallon?  Hannah, Lois and I each enjoyed bowls straight from the pot, then I jarred four pint-sized lunch servings and  a single “I’m really hungry” quart.

Honestly, now – which would you rather have?!