You think I’m kidding, but today sealed the deal. Here are some of the things today that overflowed my cup:
I drove to school instead of rode the bus, which perfectly placed about 8.5 extra minutes to spend with David in 1 Samuel
I ran out of coffee filters at my house, but savored a Vanilla Chai tea… delicious start!
I met the day with uncharacteristic (before coffee), silly joy and greeted students with grand gestures and lopsided smiles.
During our mid-morning break, I was heading back from an errand in the administration building, secretly hoping two certain, special students would be waiting in my office… and THEY WERE. I think I scared them with my loopy-ness and laughter, but I don’t care. I love it when I find students in my office… especially when the special ones appear!
CHAPEL happens Monday and today was such a blessing! I am sure many of the seniors won’t admit it, but they want to know about hearing God’s voice. That was exactly the message!
Then, I got to counsel one of my favorite students using a SWEET analogy about records playing in our heads. Sometimes we’ve let the record of lies steal the show and we listen to it over and over and start to believe all the foolishness it plays. We’ve got to put that sweet record called Truth on stat and then you better believe we’re gonna speak and act out of that life-giving overflow! I’ll admit, my favorite part was connecting it to a Corinne Bailey Rae song, “Put Your Records On” because every time I saw her I broke out into singing.
I love that THIS was shown to remember our time at the SLEEPout!
then…(drumroll) it’s MONDAY so that means culinary collision with two of my favorite ladies! I seriously can’t explain how beautiful and brilliant these girls are… so I won’t try. Just read this blogpost and you’ll get a little taste of the night (not a real taste, but a cyber-ish one:).
I love praying in my car on the way back from Monday baking dates. Shoot, and I just have to say again how much I love these amazing high school girls. They may/may not be changing my life (mostly may).
I may/may not have consumed too much caffeine today (mostly may), which means I might be up writing for awhile!
I’m not sure why, but this song was playing in my head as I sat down to write today. I just lunched on my version of a Honduran staple – baleadas (substitute wheat tortilla, take out salty cheese, add salsa) – and now I sit helplessly waiting to hear back from students who are probably sleeping and completely unaware that my afternoon plans somewhat hinge on their replies.
In the meanwhile, I want to bring you up-to-date on some of the happenings here. In my typical, completely disconnected fashion, I’m giving it to you straight today about baking, meanings of words, and a strange desire to start a movement.
LovE CakE!
I’m still marinating on this idea of baking and sweetness and life and tasting … yesterday was the last day of chapel and I spent the morning hours (prior to 6:30 departure) baking up some serious pumpkin gobs with butter/cream cheese frosting. A week of creative treats for the seniors who bring their Bibles to chapel almost wore me right out, but there is a beautiful, redeeming quality to what some women painfully label a chore.
This redeeming quality to laboring in the kitchen is not the look on people’s faces when they eat your hard-won creation (though I’ve found I often make them eat it in front of me so I can see a reaction) nor is it the exclamations of delight and the serious battle for second helpings. The redeeming quality is an empty tupperware at the end of the day.
I (quite haphazardly) stumble onto the school bus in the morning in professional garb, toting a backpack and the familiar tupperware container with secret treats. By the time I get to school, I usually have frosting or chocolate or some unknown ingredient stuck to some inconvenient place. But, back to redeeming qualities…
The tupperware goes out from the house full and comes back empty. Every single one of the little, labored-over creations has found its place and that knowledge only finds me right back in the kitchen to make it happen again. What joy! Check out this video that my friend Kasey Miller (who, by the way, is one of my favorite inspirations in the kitchen!!) shared… this will make you want to LOVE CAKE too!
gracia and gracias
So, my word study on “pan” and “paneh” might have failed, but I’m very interested in the connection between the Spanish words, “Gracias” (thank you) and “gracia” (grace) and I think this will lead to something more conclusive. Both words are derived from the Latin root “gratus,” which means “beloved,” “agreeable,” “favorable,” and “pleasing.”
I was originally interested because at the Micah Project sometimes we just spend time in prayer thanking God for His character. Many times, this will come up, “Señor, gracias por tu gracia!” Maybe no one else takes notice or thinks it odd, but whenever I hear that, I wonder about the strange and beautiful connection between gratitude and grace. When we say thank you, we are responding to an action or a gift or something we have received. Gratitude is what happens (or should happen) after receiving something good. We feel strange accepting a gift or complement without giving something back, so we express our gratitude by saying, “Thank you.”
Here is where I get really interested… why do we use almost the exact same word to describe unmerited favor? The Miriam-Webster dictionary (and many Christians) gives the first definition for grace to mean what is received from God and that which allows one to have faith in what Christ did on the cross.
So – back to that Latin. If the Latin says, “pleasing, beloved, agreeable,” and “favorable,” why am I stuck on these two words? Well, if we say “thank you” because we have received something, that person or persons have become (in some way) beloved or agreeable to us. What is AMAZING is that we have done absolutely nothing to please or become favorable in God’s sight. Even our righteous acts are like filthy rags (Isaiah 64:6), but God called us “beloved” and showed us “favor,” though we came with nothing to deserve this response.
WOW!
starting a movement
Everybody is making movements these days, so I thought I would throw in my two cents about what deserves “movement” status. Maybe it’s because I’m sitting here waiting for a student to tell me if she does/doesn’t want to meet for coffee (though she told me for sure yesterday) or maybe it’s because I’ve been around young people long enough to know commitments are … fluid at best and often motivated by bad information.
So, I’d like to start a movement. The movement will be called, “we care and follow through with things that matter.” I know – it’s not very catchy right now, but I think I could hire some serious PR and those flaky kids would really start jumping on board. Well… they would jump on board if the message was so diluted no one knew exactly what kind of movement they were joining. But, they would join for sure, eventually. And, by that time the whole purpose of said movement would be moot (case in point).
That’s my point.
It is very easy to get kids fired up about things (there are many, many broken things to bemoan in this world) and very hard to get kids fired up about searching serious answers followed up by serious action. I’m not talking extreme, here, folks. I actually think things get extreme when we get distracted by flashy PR campaigns and people telling us what is important and what to do about it.
I guess it would be refreshing to see a youth movement with, as my high school history teacher used to say, “fire in its belly.” Everything from coffee dates to mission trips to environmental debates would be informed by something solid – something true and absolute and transformational. Let me know if you know of one and I’ll scrap the whole idea.
For these bars, I added to the bottom crust, because many bakers suggested a smaller pan. I needed the quantity, so I just increased some of the proportions. Also, I used whole wheat flour and added peanut butter to the second layer. I skipped the chocolate on top because they were already very sweet. It was a HIT!
For these cookies, I didn’t really follow a recipe. I had chocolate chips, peanut butter, milk, oatmeal, vanilla, and spices on hand, so I made my own combination and we’ll see how they go over tomorrow morning.
Just in case you are wondering, I’m planning a big hoorah for Friday that will involve my favorite ingredient for this time of year – PUMPKIN!
You may not believe it, but Mondays are capable of bizarre to brilliant status.
When you start the day off with your clothes on backwards, you have to wonder how things are going to go down. Add to that a proclivity for post-weekend depression (especially after one so beautiful), and you’ve got yourself a recipe for Monday morning disaster!
It’s pushing 10 pm right now and I won’t hesitate in saying this Monday shone brilliantly! I want to pack it neatly into a pretty package and send it to you, so your day might open just as wonderfully, but since I cannot this list will have to suffice. I know all of these elements are a result of God‘s great goodness (and in spite of me), so maybe your Mondays can sparkle too!
REASONS WHY THIS MONDAY IS BRILLIANT
Last night, I set out my outfit for today and therefore squeezed at least seven more minutes into my morning coffee-quiet time-journaling routine.
My morning soundtrack is bumping with some new tunes.
Before school even began, the smile would simply not be suppressed… a group huddled outside my office and I cannot tell you why, but I couldn’t help the top-of-the-morning tilt of the head and lopsided smile.
Mondays always add an extra boost because we have chapel in the morning. There’s something about standing with my seniors in worship that gives me goosebumps every time. (I also love that they’ve been bringing their Bibles lately… nevermind that it might be due to a little baking bribery 🙂 A little bribery always worked just fine for my Aunt Jane during swimming lessons!
We are gearing up for another SLEEPOUT this year on October 22nd and the first promo ran in chapel today… the excitement is building!
Though it is temperaturally (made up that word) impossible in Honduras, it felt every bit like fall today, from the bold sun to the cool breeze… and I wanted to burst out singing Patty Griffin‘s “Heavenly Day” at the top of my lungs.
Over lunch, I got to pray with a beautiful, dear co-worker and God made Himself so alive in those moments of community.
Armed with a can of pumpkin and after beautiful discussion on every topic imaginable (so deep I missed our turn), I started what might make Mondays most beautiful this year. If that interests you, check this out.
On the car ride home, I belted OUT some mad tunes from Starfield, Bright Eyes, and Joel Rakes.
Now, night. I get to sleep sound, curled into my bed.
Last night, we experimented with a recipe from my Good Housekeeping Healthy Choices cookbook. The recipe was for tortillapizza, but we transformed it into a lasagna and it was so wonderfully delicious! My roomie is a veggie (my affectionate term for the vegetarians in my life), so I’m always on the lookout for recipes that we would both like. This one turned out to be the BOMB!
Then, for dessert, I made baked apples with a recipe from the same cookbook in an effort to welcome fall to the rain and sun of this country that knows not the four seasons.
Tonight, I’m having my high school girls over for movies and THIS incredible apple cinnamoncupcake dessert! Doesn’t it look amazing?
apple cupcakes!
Here’s the description from the website:
Shredded apple replaces some of the oil and keeps the cake moist in these cinnamon-spiked cupcakes. There is a generous amount of fluffy marshmallow frosting to mound or pipe on top for a festive look.
****UPDATE****
Here is the result of several hours in a warm kitchen… lots of laughter… and maybe a few foibles. The recipe is posted below the slideshow.
This slideshow requires JavaScript.
To make the CUPCAKES
1 1/2 cups shredded peeled apples
1/2 cup diced dried apples (I used a baked apple leftover from yesterday to save on cost)
3 tablespoons packed light brown sugar, plus 3/4 cup, divided (I used 1/2 cup loosely packed for less sweet)
1/2 teaspoon ground cinnamon, plus more for garnish
PREPARATION
To prepare cupcakes: Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with cupcake liners or coat with cooking spray (I made about 17 cupcakes with this recipe)
Combine shredded and dried apples in a bowl with 3 tablespoons brown sugar and 1/4 teaspoon cinnamon. Set aside. Beat oil and the remaining 3/4 cup brown sugar in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in eggs one at a time until combined. Add vanilla, increase speed to high and beat for 1 minute.
Whisk whole-wheat flour, cake flour, baking soda, salt and the remaining 3/4 teaspoon cinnamon in a medium bowl.
With the mixer on low speed, alternately add the dry ingredients and buttermilk to the batter, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Stir in the reserved apple mixture until just combined. Divide the batter among the prepared muffin cups. (The cups will be full.)
Bake the cupcakes until a toothpick inserted into the center of a cake comes out clean, 20 to 22 minutes. Let cool on a wire rack for at least 1 hour before frosting.
To prepare frosting: Bring 2 inches of water to a simmer in the bottom of a double boiler. Combine 1 cup brown sugar and 1/4 cup water in the top of the double boiler. Heat over the simmering water, stirring, until the sugar has dissolved, 2 to 3 minutes. Add reconstituted egg whites, cream of tartar and pinch of salt. Beat with an electric mixer on high speed until the mixture is glossy and thick, 5 to 7 minutes. Remove the top pan from the heat and continue beating for 1 minute more to cool. Add vanilla and 1/2 teaspoon cinnamon and beat on low just to combine. Spread or pipe the frosting onto the cooled cupcakes and sprinkle cinnamon on top, if desired.