Monday, November 29, 2010

My Old Kentucky Home

Pin It I attended the funeral yesterday of a most wonderful man. He was a gentle man, and a gentleman in the true sense of the word: kind, hard-working, a devoted husband, and a loving father. It was the funeral of my Uncle A.J.. He was 89 years old when he passed from this life on the day before Thanksgiving day, We celebrated his life yesterday, a life well lived, a life full of unswerving devotion to duty, and to family, and to the God he loved. We celebrated his life through a beautiful eulogy written about him by his daughter, my cousin Jennifer, who is a skilled story teller and writer. We celebrated him through congregational singing of hymns that were the themes of his life, "How Great Thou Art", "Blessed Assurance, and "Amazing Grace". We celebrated his service to our country in World War II,  through a beautiful flag folding and presentation ceremony, by the local Disabled American Veterans Chapter, and a 21 gun salute. And we celebrated his life one more time after the funeral, gathering around a long table together to eat and swap stories of remembrance of A.J., and of his dear wife of 66 years, Juanita.




 Uncle A.J. was the second born of seven siblings, the eldest of whom was my mother. My mother died in January of 1988 at the age of 69 of a brain tumor. She died just two weeks shy of my 30th birthday. How can it be, with her being gone for almost 22 years, that just writing the words that chronicle her death still causes tears to spring to my eyes?

So I spent time yesterday in a very small town in Kentucky, with my mom's people, who are my people too. Sadly, I barely know many of them. After the death of both of my mom's parents, the last living of whom died when I was 12, that side of my family did not do a good job of keeping in touch with each other. We have no one to blame for this but ourselves, but life and the tyranny of the urgent have a way of pushing the things that are more important out of the way, so that we may attend to the squeaky wheel that demands the immediate oiling.

It's almost haunting to walk into a room, and see one's own dead mother in the faces of so many gathered 'round. But my mother, my siblings, my cousins and I share many physical traits in common, genetic gifts from our grandparents. Several sets of steely blue eyes sparkled at me yesterday, a benediction from my grandfather. Quite a few determined jawlines and pointed chins broke into smiles when they recognized who I was: those chins and jawlines an offering from my Grandmother. And those noses! It was like seeing my mom's nose, all over again, on the face of her sisters and brother.  The nose that was cursed by my sister who inherited it, yet coveted by me, who inherited so much of my looks from the prominent proboscii of my dad's side of the family.

Another beautiful aspect of the day was watching the eyes of my children appreciate the beauty of the rolling hills of southern Kentucky for the first time. I felt proud to have inherited a tiny share of ownership in this place, because it was the birthplace of my mother. And then, I found memories of summer weeks of vacation spent at my grandparents' home came flooding back: my grandmother's biscuits with chocolate gravy, or melting butter and Bob White corn syrup; eating government commodity food: the huge cans of oil covered peanut butter, the huge blocks of cheese. Biting into green tomatoes, warmed by the sunshine, sprinkled with salt. held in the hand and eaten round and round, the way one eats an apple, devoured secretly, in hopes of not getting caught. Sitting on the front porch while my grandfather plucked at his banjo, as his sleepy, stinky, tick-infested hound dog Trip lolled on his back in the sunshine. The peculiarly awful, acrid smell of the blue roach powder sprinkled around the baseboards of the little house, and the terrors of the outhouse with the bees, wasps and spider webs, and the stench emanating from the cavernous depths below. I recall sitting on my grandmother's couch with my cousin Charlene, turning the pages to the Sears-Roebuck catalog and picking out the prettiest dresses on each page. She would invariably choose the slim sheath, reminiscent of the impeccable fashion sense of Jackie Kennedy, while I, lacking in sophistication and style, would invariably choose the puffy skirt: still stuck was I in the '50's fashion of June Cleaver.




All this carried on while Porter Wagoner crooned with pretty Miss Norma Jean, on my grandparents' black and white TV set on the other side of the living room. And then there was the lumpiness of the mattress stuffed with who knows what: feathers? Maybe so, but after all these years, I'm not sure. But they were good times, and sometimes terrifying times for a little girl not used to the country. Full of strangeness, and wonder, and fun.

And all this came rushing back as I embraced my Kentucky cousins.

Life is so short; so swift; and so bittersweet.

In the words of the immortal Stevie Wonder:
"Why did those days ever have to go?
I wish those days could come back once more.
'Cause I love them so."

And I wish I could whisper a few words of hope and encouragement to that little girl who was me, sitting on the couch with her beautiful cousin. I'd whisper: "Don't worry. You'll grow up and have wonderful taste in clothes. You may not be able to afford to buy all you'd like, but you'll turn out just fine. Enjoy your cousin! Enjoy these moments! And go sweet talk your Mammy into making you just one more batch of biscuits with chocolate gravy. You'll never see their like again."

So, here's to my old Kentucky home, and here's to family, here's to dear Uncle A.J., and here's to sucking the marrow out of the bone of each day of life we are given.

Saturday, November 27, 2010

I'm Twittering and I Don't Know Why!!!

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crisart_fotos on photobucket
Fat lot of help y'all have been.  ~winking~    ;-)

Hardly a lick of advice out of one of ya: I'm beginning to think that NOBODY knows what's going on, except a few super slick, super savvy SuperMoms out there! :-D

Like my pal, Nota SuperMom. She so rocks!!! She's got the BEST advice I've ever read on the internet!!! ~winking. again.~

If I keep winking, y'all are gonna think I've got a tic.

Anyway, I love my friend Nota SuperMom's blog, and she has a supercool giveaway going on right now, too, for a Starbucks gift card. Although why I need that with the Big Bison roasting me my homebrew is beyond me. But ANYHOW!!!

Go to my friend Nota's blog, and you can enter her giveaway, too.

And maybe, somebody will tell me what to do now that I've signed up for Twitter.
Could Wild Life in the Woods benefit, do ya think?
Do you have a Twitter account? Would you like for me to follow you? (Is this the way Twitter works?)
Tweet, tweet.

Friday, November 26, 2010

Help Me Obi Wan Kenobi: You're My Only Hope!

Pin It I am looking to expand my horizons, following my "You are NOT the Best Encourager" homeschooling blog contest loss. I learned a lot from participating in that contest, as I have already mentioned, and one of the most important things I learned is that there is a whole AMAZING world of blogs out there, and I find myself feeling like a freshman at a major university who doesn't have a clue what she wants to be when she grows up, and whose major is "undecided".

But, I really want to learn. My genius girlfriend (who shall go unnamed) is passing along her very best tips to me, and I'm so grateful. But she would be the first to tell you that she is sort of a newbie herself, so, I thought I would pose this question to some of my other friends who are blogging and who perhaps have more experience, or who are just more savvy than I am.

In the comments section of my blog today, I am seeking help and advice. What tips have you learned about blogging that you have found helpful? Have you joined a group/several groups that have helped you learn more? How have you grown/gotten better? Can anyone explain to me the specific benefits of joining a blog ring/group? (I don't even know what you call them! You may call me Babe in the Woods)

I am very, VERY open to hearing from you: I want to learn, and am eager to hear anything you'd like to share.




So, now, the floor is open to YOU! Please, gimme whatcha got! In the modified words of Princess Leia, she of Star Wars fame, "Help me. Gentle Readers: You're (almost) my only hope!"

Wednesday, November 24, 2010

Aprons!!!

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Since it's Thanksgiving tomorrow, and I have a huge day of prep work in front of me today, my thoughts go to cooking, and to thankfulness, and one of the things I'm most thankful for is my adorable daughter has asked twice to help me today with the cooking preparations for tomorrow. Well, I gotta tell you, that's music to a Mommy's ears, or to any cook's ears, for that matter. Good help is sooooooo hard to find, isn't it? And making good memories in the kitchen with my kids is something this Momma longs to do.
Mother/Daughter aprons: something to be thankful for!

My dear friend Robin, she of the limitless creative skillz, created something for us that makes us just about the cutest cooking team this side of the Mississippi. And ya know, she has a little business that she operates where she is busier than one of Santa's elves stitching these things up! Robin has the most amazing eye for fabric, and color and design, and she has lots more styles of aprons, in lots of sizes, so if the mother/daughter pair we're modeling here isn't your cup of tea, she has lots more! So, if you like what you see, I really want to encourage you to go to her etsy shop, and order yourself (and your daughter!) one, too. PERFECT Christmas gift to encourage your little helper to make some memories in the kitchen with you. Also the perfect Christmas gift for a best friend, or a sister, or a grandchild, or a niece...you follow my drift....She's even making a very special one for one of my girlfriend's husbands. And, if you're feeling extra naughty AND nice, Mommy's apron can be used in other rooms in the house as well, but that's all I'm going to say about that.

They're reversible, too!


If you don't see something in Robin's shop that is exactly what you'd like, special orders are her specialty. But my guess would be that if you want to special order one to receive before Christmas, you better do it quickly, because she's gotta have time to find your fabric, and create it. I'm not going to make promises for her that she can't keep, so you'll need to contact her to see if your idea can still be created by Christmas. But, go check out her shop! Her work is awesome! In fact, she has inspired me to poetry:
A: they're Adorable
P: they're so Purtiful
R: made by Robin who is great!
O: she's the One to see
N: for your apron Needs
S: and she'll mail it to your State!

Put them all together they spell APRONS,
Robin's are the very best, you see.
If you buy one, you can be her patron.
Making lovely cooking memories!

OK, apron is really hard to rhyme, so cut me some slack. I think "patron" SHOULD get me some bonus points, somehow.....

Happy Thanksgiving, y'all. I've gotta go get busy and make some memories! Hope yours will be good ones at your house, too! We have so very much to be thankful for, don't we?

Tuesday, November 23, 2010

Killer Kardinal

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First off: a brief update. I didn't win the blog contest. :(


But I DID want to take a moment to THANK YOU, all of you, who voted for me and expressed your support of my little dream. It was a wonderful experience in that it encouraged me to write more, and it encouraged me to step outside the Boonies and go have a look-see at some of the other blogs that are out there. And there are some WONDERFUL blogs out there! So, I am making a commitment to myself and to you to be a better reader of more blogs. If you'd like me to come take a look at yours, give me a shout out today in my comments section, OK?  And I promise to come for a visit!!!

And now, on to today's post.

If I'm your facebook friend, or your friend on one of the forums I frequent, you have been seeing me whine lately about a bird attacking our house. Now some of you have given me reasonable explanations for why this is the case: he's attacking his reflection; he's guarding his territory from the reflection of the male cardinal whom he perceives to be the invading interloper; my windows are too clean.

Hogwash. Or should I say bird doodoo?

This is personal.

The bird has it in for me.

He looks at me, and visions of Tippi Hedren scampering while clutching her pearls race through his tiny little bird brain.

Morning after morning, through the summer months, and all through the fall, this foul fowl has pecked at my panes until I'm positive he is bound to be concussed.

You think I exaggerate. You think I'm a whiner.

Ladies and gentlemen of the aviary jury, I present to you Exhibit A, filmed and scored by the Big Bison himself. Please take note of the changes in season evidenced by the leaves on the trees/or the lack thereof. Come witness for yourself, as the flying fiend figuratively flips me off and gives ME the bird.

The Killer Kardinal Plays Chicken.

YOU be the judge.

Monday, November 22, 2010

Gobble, Gobble, Toil, but well worth the Trobble

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OK, I just gotta say, I'm in love with my title. It's the mark of a true lover of puns when they crack themselves up.

My turkey recipe is a hybrid of a couple of recipes I collected at epicurious.com. They have a world of good turkey advice over there, so if you need some ideas or advice, I'd really encourage you to go over there and take a look for yourself. They're not paying me a dime to say that, but really, they should! I'm a loyal recipe customer of theirs, and have been scouring their site for recipes for years.

Over the years, I have tried this recipe with the generic store brand turkey, with a kosher turkey, with an organic, free range turkey, and with a Butterball turkey. I can't really tell that after the brine, that it makes one bit of difference what type of turkey you use. If you brine your turkey, and cook it to the right temperature, it WILL come out moist and delicious. So feel free to buy a cheaper turkey, if you are looking for permission to do so.


There are two beautiful aspects to grilling your Thanksgiving turkey other than the magnificent flavor: one is that it frees up valuable oven real estate, which is at such a premium during the Thanksgiving meal preparation, and, two, if your husband is willing to oversee the grilling of the bird, that is one less thing you will be responsible for preparing on Thursday. Which is a huge plus! My brain, like my oven, only has so much available real estate. I am always grateful to be able to free it up a bit!!!


The first turkey recipe that I borrowed from,  I used chiefly for the brine, and the gravy, but I jettisoned the cooking method. It worked fine as written, but my dear husband, the Big Bison, wanted to try grilling the turkey, and we found that we liked that method even better. The first recipe I used was published in Bon Appétit magazine, and the second was originally published in Gourmet magazine, but I have altered them each so much that I am comfortable in presenting them as my own hybrid recipe. 

Honey Brined  Grilled Turkey with Giblet Cream Gravy



Yield: Makes 14 to 16 servings
Ingredients:

Turkey:
1 14 lb. turkey; neck, heart and gizzard reserved for gravy
8 quarts water
2 cups coarse salt
1 cup honey
2 bunches fresh thyme
8 large garlic cloves, peeled
2 tablespoons coarsely cracked black pepper



Gravy:
Reserved turkey neck, heart and gizzard
6 cups water
3 1/2 cups canned low-salt chicken broth
2 carrots, coarsely chopped
1 onion, halved
1 large celery stalk, chopped
1 small bay leaf

5 tablespoons butter
5 tablespoons all purpose flour
1/4 cup whipping cream
Preparation
For turkey:
I have found that it works well to make my brine on Wednesday afternoon, several hours before I need it. I warm up  a gallon of water (the recipe calls for 8 qts. of water, which is 2 gallons, so that is half the water needed, and then dissolve the honey and salt in that. That way, the honey and salt dissolve more easily! Otherwise, you'll be doing a lot of stirring. Then, let the water come to room temperature. The second gallon of water that you add to that solution can be nice, cold water. You really don't want to be brining your turkey in warm water. Bacteria would grow too quickly.)I brine the turkey before I go to bed on Wednesday night. 

Line extra-large stockpot with heavy large plastic bag (about 30-gallon capacity). Rinse turkey; place in plastic bag. To the honey, salt, and water solution,  add 1 bunch fresh thyme, peeled garlic cloves and black pepper. Pour brine over turkey. Gather plastic bag tightly around turkey so that bird is covered with brine; seal plastic bag. Refrigerate pot with turkey in brine at least 12 hours and up to 18 hours.

I don't have much room in my fridge at this point in my Thanksgiving preparations, so I generally put the turkey in the cooler, add ice if necessary (depends on how cold it is outside, know what I mean?), and set the cooler outside my kitchen door. I don't have bears who come and scavenge my yard, so that works out for me. If you live where bears or raccoons or other critters roam wild: consult your own best judgment!
For the past several years, we have made this turkey on a gas grill, so I'll include those instructions here, because we know they work. We used a large gas grill fitted with a thermometer — and I've been told that it's more labor-intensive to keep a charcoal grill at a constant high heat. You'll need a disposable roasting pan large enough to fit the turkey on a V-rack.


How to Grill this Sucker:

1 brined turkey
1 1/2 teaspoons black pepper

Special equipment: metal skewer, if desired; kitchen string; a flat metal rack; an instant-read thermometer; a foil pan large enough to hold your turkey.


Preparation:

Rinse brine from turkey, inside and out and pat dry. Sprinkle pepper evenly in turkey cavities and all over skin: turkey should be plenty salty from its brine bath. Fold neck skin under body and, if desired, secure with metal skewer, then tuck wing tips under breast and tie drumsticks together with kitchen string.

Gas Grill Instructions:

Preheat burners on high, covered, 10 minutes, then turn off 1 burner (middle one if there are 3). Put turkey on oiled rack in roasting pan and add 2 cups water to pan. Set pan over turned-off burner and close lid immediately (temperature drops quickly when lid is lifted). Grill, adjusting burner or burners to maintain 450°F and rotating pan 180 degrees halfway through grilling, until thermometer inserted in fleshy part of each thigh registers 170°F, 1 3/4 to 2 1/2 hours. Time could be longer in cold weather. Avoid opening lid often because of rapid heat loss.

 Charcoal grill instructions:

You're on your own till after Thanksgiving. LOL!

We're going to try this this year, and we're gonna make it up as we go along. If YOU have any helpful tips you would like to send us on charcoal grilling a turkey, we're all ears!! Just leave them for me in the comments section!!!
This year, the BB is going to attempt to smoke/grill our turkey on his new Char Griller Charcoal Grill & Smoker,
Char-Griller 2222 Pro Deluxe Charcoal Grill & Smoker

with some wood pellets that he bought at Costco. I have no idea if this is going to work or not, but will come back and alter the recipe once we know the results.

Yield: Makes 14 to 16 servings

How to Make the Gravy:

While turkey cooks, place reserved turkey neck, heart and gizzard into large saucepan. Add 6 cups water, 3 1/2 cups chicken broth, carrots, onion, celery and bay leaf. Simmer over medium heat until turkey stock is reduced to 3 cups, about 2 hours. Strain turkey stock into bowl; reserve turkey neck and giblets. Pull meat off neck. Chop neck meat and giblets.
Melt 5 tablespoons butter in heavy large saucepan over medium heat. Add 5 tablespoons all purpose flour and whisk 2 minutes. Gradually whisk in turkey stock, cream and up to 1 cup reserved turkey pan juices (juices are salty, so add according to taste). Simmer gravy until thickened to desired consistency, whisking occasionally, about 5 minutes. Add chopped turkey neck meat and giblets; season to taste with pepper.
Serve turkey with gravy.



Sunday, November 21, 2010

Get Ready to Get Stuffed

Pin It First, a cautionary, heads up kind of word: If your turkey is frozen, you're going to want to go ahead and start thawing that thing. I usually start to thaw a frozen turkey by placing it in the refrigerator on Sunday, or definitely by Monday before Thanksgiving. So, if you have a frozen turkey, get on your J.O.B., and liberate it from it icy confines, and move it to the slightly warmer pastures of the fridge.  Or else you might find yourself having to take more drastic measures on Thursday.

This first recipe that I will share with you is my absolute favorite recipe of the whole meal, but that's because I love Tuscan bread so much. By Tuscan bread, I mean those big round Italian boules of crusty bread, that have a very dense, chewy texture, with big air holes. Some kind of peasant/country bread will be a reasonable facsimile, if you don't have a great bakery in your area. But please don't try this with Wonder Bread, or Bunny Bread (for those of you who live down south). It really won't be the same.

I usually buy the bread on Tuesday, and do the vegetable chopping on Wednesday, and assemble the whole shebang on Thursday after lunch. (We eat our big meal @6:00ish) It goes in the oven after the turkey comes out, and bakes, with the rolls, while the turkey's resting.

Now, as to the promised recipe. I found the original recipe on epicurious.com, but it was a Bon Appétit recipe originally. I have changed several of the ingredients to some things we like better,  and now, this one's my own version of:

 Tuscan Bread Stuffing with Prosciutto, Goat Cheese, and Dried Cherries

Yield: Makes 8 to 10 servings
Ingredients
1/2 cup dried tart cherries

1 (1-pound) loaf crusty Tuscan-style white bread
1/4 cup olive oil
4 teaspoons chopped fresh thyme
1 large garlic clove, minced

6 tablespoons (3/4 stick) butter
1 1/2 cups finely chopped onion
1 1/2 cups thinly sliced celery
1 cup finely chopped green bell pepper
4 oz. sliced prosciutto
 1/3 cup chopped fresh parsley

1/2 cup toasted husked hazelnuts, coarsely chopped (or any nut your family likes)
1 3/4 cups low-salt chicken broth or turkey stock, heated
4 ounces chilled fresh goat cheese, crumbled into 1/2-inch pieces

Preparation
Preheat oven to 375°F. Place cherries in bowl; cover with boiling water. Let stand until soft, about 15 minutes. Drain.
Cut bread with crust into 1-inch cubes (10 cups loosely packed). Place in large bowl. Add oil, thyme, and garlic; toss. Spread out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring often, about 20 minutes. Return to same large bowl.
Melt butter in large skillet over medium-high heat. Add next 3 ingredients. sauté until vegetables are soft, about 10 minutes. Mix in parsley, prosciutto and cherries.

DO AHEAD: Bread cubes and vegetable mixture can be made 1 day ahead. Cover separately. Store bread at room temperature. Chill vegetables.

Preheat oven to 375°F. Butter 11x7x2-inch glass baking dish. Stir vegetables and nuts into bread cubes. Add hot broth, tossing to coat. Mix in cheese. Transfer to dish. Cover with buttered foil, buttered side down. Bake until heated through, about 25 minutes. Uncover and bake until top is brown, about 25 minutes longer, and serve.

I could eat nothing but this at Thanksgiving, and be completely happy, and my friend Kristi, who has been my guest for the past two Thanksgivings, concurs.

If you have any questions or comments, I'll be happy to answer them in the comments section.
Now, go stuff yourself!!! (and don't take that the wrong way, either!)









Saturday, November 20, 2010

Feel Like Giving Thanks for Some Great Recipes?

Pin It Well, read on, Pilgrim!

I've been married for 23 years, and I have cooked 22 Thanksgiving meals pretty much all by myself during that time. My mom was a FABULOUS cook. People at our church vied to get a dinner invitation to our house. But, sadly, my mom passed away 5 months after the Big Bison and I got hitched, and after that, I ended up being the designated hostess for Thanksgiving meals for the rest of my family. So, in those 22 years, I have learned a lot about good cooking. I am a devoted cooking magazine/cookbook reader. I started out with Southern Living magazine, and several of their cookbooks, including the original brown one, and this one, which I use quite frequently: The Ultimate Southern Living Cookbook,

The Ultimate Southern Living Cookbook

graduated to Gourmet magazine, and both their yellow and green cookbooks,  Gourmet

Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchen when Southern Living Magazine went too "processed/convenience food" oriented for my liking, and then also discovered Cook's Illustrated
Cook's Illustrated (1-year auto-renewal) had a lot of great things to teach me. (I love how they try SO many versions of the same recipe, in order to find their "best" recipe, for whatever recipes they provide.) Cooking, as many of you know, is not only an art, but a science as well, and I love the way that Cook's Illustrated incorporates both aspects: the art, and the science. I also haunt my public library cookbook shelves, and they give you such a great opportunity to "try before you buy", I think!   I have several favorite cooking shows on TV that I Tivo, so that I can keep my imagination fired up. In short, well, I'm a bit of a foodie.

I love to use fresh, local, seasonal ingredients, whenever possible. In the late spring, summer and early fall, I buy from a local organic foods co-op. Because the Big Bison goes hunting, we have a freezer stocked full of venison, elk, and wild turkey, so, I've learned to cook game, too. I grind my own wheat berries and popcorn to make whole grain flour and corn meal. My husband roasts our coffee beans from green coffee beans he orders off the internet. Last week he bought a new grill (our old gas grill went belly up) and this time, we have gone back to charcoal (which is good, because I prefer the flavor, anyway). But this grill has an added feature: it's also a smoker! So, now, he is enjoying experimenting with smoking our meats. Two nights ago it was smoked venison tenderloin, and tonight, it's a smoked chicken. Isn't that smoked chicken a gorgeous thing!!!




So now that I've presented to you my credentials, for the next few posts, I think I should post some of my very best Thanksgiving recipes. Most of them had a starting point in a recipe I found some place else, but I have altered most recipes along the way to suit my family's tastes. One major source of recipes that I use regularly, and one that I would like to recommend to you, is epicurious.com

I'll try to post some good ones for tomorrow, so that you have time to buy groceries before Thursday, OK?

Happy week before Thanksgiving, y'all!!!

Thursday, November 18, 2010

Maybe Balaam's Donkey Wasn't Such an Ass After All

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As you know, I've been studying the book of Isaiah lately, and this week while reading in Chapter 13, I was struck by a thought. Now, it's not that new a thought. I've thought it before, and I bet you have, too, but even so, I think it bears repeating, so that we can compare it to the circumstances that are going on in our lives right now. Today. The stuff that is new and fresh, and perhaps needs some fresh perspective.

In chapter 13, Isaiah is prophesying that Babylon is going to go down to the pit in defeat. True, their very name, Babylon,  is the name that symbolizes the epitome of rebellion against God. They are prideful, Isaiah says. They are arrogant. Their king has elevated himself in his own mind above the throne of God. That was Satan's original temptation to Eve when he showed up in the Garden of Eden in the form of a serpent: "You can be like God".  And really, when you stop and think about it, isn't that our temptation, too? We want things to be the way we want them to be. We would love to control the universe, or at least our own little world, so that we could be assured of happiness, and those we love could be assured of happiness, and those we can't stand, well, it WOULD be nice to see the bad guys get what they deserve every once in a while, wouldn't it? Is that so much to ask??? Yes, the temptation to elevation of self is great.

But in Isaiah chapter 13, Isaiah reveals to Babylon that God is amassing an army, and that army will consist of the the Medes, we learn later in the chapter, and God calls them his "holy ones". Now holy, here, means something that is set apart by God, for His use. Were the Medes a particularly God-fearing nation? Hardly. But the Sovereign Lord of the Universe can use whatever, or whoever He wills to accomplish His purposes. So that even a pagan nation, in His hands, can accomplish His designs.

Which reminds me of the story back in the book of Numbers of Balaam and his donkey. Balaam, a prophet who lived during the time of the Israelite's wilderness wanderings, was going along, minding his own business one day when he got a message from the king of Moab, one of the nations that opposed Israel, asking for Balaam's help in defeating Israel by putting a curse on them. Now God spoke to Balaam in a dream and WARNED him NOT to help this guy, but would Balaam listen? Nooooooooo! He wanted to do what he wanted to do, and besides, he stood to gain some good perks by helping Dude out. So, Balaam went along for the ride. Literally. On his ass, as it were. Now, this didn't make God happy, and so he decided to use said donkey to try to break through Balaam's very thick skull, because God saw that the course that Balaam was on was reckless. So God made Balaam's donkey talk to him. Now a talking ass is a remarkable thing. But Balaam, like the rest of us, tended to ignore the talking asses in his life, and he tried to ignore the donkey, too, even when she saved his life by avoiding the angel with the raised sword who was fixing to put a world of hurt on Balaam and on her.

My friend and I were talking recently, and my friend is going through a very hard time, as she is attempting to care for her mother who is dying of cancer. I told her I had been praying for her, that God would speak to her of His love for her, and His concern for her and her Mom, even if how He chose to speak to her was in unconventional ways. Sometimes, when we're going through our dark night of the soul,  it can be so overwhelming that we emotionally curl up in a fetal position. We won't even reach out to God, because it's hard to trust that He is FOR us when He allows us to go through suffering.

But for the soul that is sensitive to the Holy Spirit, for the one who longs to be led by the Spirit, if we listen carefully, we can hear our Abba Father speaking to us, sometimes in the most unconventional ways. Sometimes it's even through people we would never expect. My friend told me that there was a woman who right now is really angry with God, and yet, indirectly,  God had used that very woman, albeit inadvertently, to remind my friend of God's love and care for her in the midst of this difficult time that she is walking through.

Which is a reminder to me, and perhaps a reminder to you, to not be so quick to dismiss the "asses" in our lives. If you are led by the Spirit of God, be open to the fact that God can use anything (like the loss of your job, your child's rebellion, a financial crisis, an impending move) and anyone: a donkey, the Medes, that irritating person you have to work with, or the idiot at your church, Yup, He can use anything, or anyone, to bring about His good purpose for you. He wants to walk in fellowship with you. You are the apple of His eye. And He wants you to be conformed to the image of His Son.

So, think about the donkeys of your life, and remind yourself that really, Balaam's donkey wasn't such an ass after all. Perhaps that donkey of yours might have a word from the Lord for you. And ask the Lord to remind you, one more time, that He sees what you're going through, and He cares, and that His ear is attentive to your cry.

Tuesday, November 16, 2010

The Best Christmas Music Ever

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The holiday season is upon us, and I don't know about you, but I want to be purposeful in how I spend my time this holiday season. I really DO want to make Thanksgiving a time where I actually spend time meditating on the things for which I'm thankful. I really do want to spend time giving thanks to God for those things. I really do want to focus on the gift that Jesus is to this world. I want the people who come to my home to celebrate the holidays with me to find my home to be a place where they can lay their burdens down for a while, and be surrounded by the love of Christ.

Many of you know that I am married to a musician, who writes music for advertising for a living. About 15 years ago, my husband got the idea to record some Christmas music with our friend Bill Sinclair, a very talented guy who plays soprano saxophone and harmonica, among other instruments. The really cool thing about it was that Bill came to my husband and said, "I've got this great idea for a project that I'd like to try," and my husband said, "Oh, really! I've had an idea that I wanted to talk about with you, too! Why don't you go first, and tell me your idea, and then, I'll tell you mine." And, as you have probably guessed, they had each been given the same idea, and the result of that shared vision was a beautiful project of instrumental Christmas music entitled, "Bethlehem Morning". We asked our friend Tracy Reynolds who plays keyboards to do the ivory tickling on the first project, and when we updated some of the sounds a couple of years ago, my husband asked our friend Larry Hall, another pro musician in town to replace some of Tracy's electronic keyboard parts. I think the cello playing by John Catchings is one of my favorite parts of the project. I'm a sucker for it, because you know there's always room for cello. :-D

Anyway, here's a link so that you can go listen to some of the loveliness, so that you can try before you buy, because I KNOW you will want to own this gorgeous music, and play it as you decorate your tree, or entertain guests, or open presents, or just sit and sip a cup of Christmas cheer after the kids have gone to bed.

The Best Christmas Music Ever is a claim I don't make lightly, kids! So go check out my link, and give a listen, and see what you think!

VERY IMPORTANT P.S.: Don't forget to vote in the Homeschooler Blog Contest. Wild Life in the  Woods is up for Best Encourager blog, and I'd really appreciate your vote. Voting ends at midnight on the 17th. Just click on the  button button and it should take you to the voting page. Thanks!!! I appreciate it!!!

Join Me at The Homeschool Post!

Tuesday, November 9, 2010

Stumped About Your Future?

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OK, I am totally loving the title I chose for today! Hopefully, by the end of this post, you'll understand why.

In the Bible Study I have been participating in, we have been studying the book of Isaiah, and every once in a while, I like to share a few of the nuggets I've gained from participating in this study. What I learned last week tied in so beautifully with a video that I also saw last week on youtube, and I REALLY REALLY want you to have an opportunity to watch that video, but I would love to set it up for you, a bit, and allow you to look at it through the lens of some verses that came alive for me through my study.

Last week in that study, we were reading Isaiah chapter 11, which talks about the shoot that will come up from the stump of Jesse, and that from Jesse's roots, a Branch will bear fruit. The united kingdom of Israel that existed under Saul, David, and Solomon was long gone. Israel had been divided into a northern kingdom, Israel, and the southern kingdom, which contained the city of Jerusalem, called Judah. God had promised David that He would establish David's throne forever, yet the kingdom was divided. And Isaiah was correctly prophesying that things were only about to get worse, because the kingdoms of Assyria and Babylon were about to sweep in destroy both Israel and Judah, and most of their inhabitants would be carried off to live in exile in Assyria, and later, in Babylon. Did this make God's promise to King David to establish his throne one big lie?

"No!" comes the resounding response from God, as spoken through the prophet Isaiah. Even though the tree of Jesse (the previously united kingdom of Israel) appears to have been cut down, and to be nothing but an old dead stump, God promises to remember and make good on His promise to David, by bringing life from an old, dead stump. This goes against what we know of nature in general, in regard to most trees that have been cut down, but God promises a miracle of rebirth, and the rebirth will come from His servant, the Branch. And, not only will there be a Branch, but this Branch will bear fruit! Glorious fruit. And we, who are connected to that Branch, whose name is Jesus, are that glorious, promised fruit.

Read these verses from Isaiah chapter 11, then, with those thoughts in mind, and take note of the character of our coming King, who is from the line of David:

1 A shoot will come up from the stump of Jesse;
from his roots a Branch will bear fruit.
2 The Spirit of the LORD will rest on him—
the Spirit of wisdom and of understanding,
the Spirit of counsel and of might,
the Spirit of the knowledge and fear of the LORD—
3 and he will delight in the fear of the LORD.

He will not judge by what he sees with his eyes,
or decide by what he hears with his ears;
4 but with righteousness he will judge the needy,
with justice he will give decisions for the poor of the earth.
He will strike the earth with the rod of his mouth;
with the breath of his lips he will slay the wicked.
5 Righteousness will be his belt
and faithfulness the sash around his waist.


What a wonderful King the prophet Isaiah was describing. This King was being promised by God, to give Israel hope in the midst of the suffering she was about to endure.

Now read about the peace that will characterize His Kingdom, in verses 6-10:


6 The wolf will live with the lamb,
the leopard will lie down with the goat,
the calf and the lion and the yearling together;
and a little child will lead them.
7 The cow will feed with the bear,
their young will lie down together,
and the lion will eat straw like the ox.
8 The infant will play near the cobra’s den,
the young child will put its hand into the viper’s nest.
9 They will neither harm nor destroy
on all my holy mountain,
for the earth will be filled with the knowledge of the LORD
as the waters cover the sea.


10 In that day the Root of Jesse will stand as a banner for the peoples; the nations will rally to him, and his resting place will be glorious.


So, the words that kept playing through my mind, as I watched this video, were:

"The earth will be filled with the knowledge of the LORD
as the waters cover the sea...his resting place will be glorious."

And now, on to the video that I happened onto on an internet forum in which I participate. It was billed as a "Random Act of Culture". I love that! But to me, it was even more. It was a glimpse into some of the lyrics you're about to hear:

"The kingdom of this world is become the kingdom of our LORD and of His Christ."

Just a glimpse, perhaps, into your future: into a glorious age yet to come.

Grab your hankies, and enjoy! And take hope, my friends! Take hope! If we belong to the Branch, we have a hope, and a future!




Oh, and by the way, in case you haven't heard, you can vote for me (if you'd like to) in the Homeschool Blog contest. Here's a link. My blog was nominated for Best Encourager. Me and 60 other people. Click on the Best Encourager link. Go to the bottom of that page, and vote for "Wildlife in the Woods". And if that video I posted today doesn't encourage you, I don't know what will! Love you guys! Thanks for the beautiful comments you have left on that page as well! Wow! They blow me away!

Monday, November 8, 2010

Always a nominee, never a winner?

Pin It Well, you do remember when my husband was nominated for a Daytime Emmy for the music he wrote for a promo for the Today Show. Right? He was nominated, but he didn't win.

Nevertheless, we enjoyed our Excellent Emmy Adventure in L.A. We saw the sights, we dressed up, and we had a fantastic time!



On a oh, so, so, so much lesser scale (as in: the difference between a milligram and a metric ton), I was nominated today! Ha! It makes me laugh with joy, because I bet I know who nominated me, and let's just say that I'm pretty sure that she must love me like my Momma did, even though she claims to be "Nota Supermom". :-D

What is the high honor for which I was nominated, you ask?

The Coveted Homeschool Blog Award, of course!!!

I'm a nominee in the category of Best Encourager!!!
:-D <--- See my big encouraging smile??? Here's the best part: there are ONLY 60 OTHER NOMINEES IN THIS CATEGORY!!! And "Wildlife in the Woods" which starts with a "W", in case you missed that part, is #58 on the list of 60!!! :-( <--- See my big encourager smile turned upside-down? Oh, well! (The statement "Oh, well!" is a deep, powerful coping mechanism kind of statement that has served me well throughout my life. I use it, often, and find it brings great comfort.) It's an honor just to be nominated, as the Big Bison and I kept saying last August in LA! I wish they'd let you vote often, but I believe there's a little something in the rules forbidding that...so...vote, anyway, and maybe think about voting for me, wouldja? Here's a link.


P.S. If you do vote for me, wouldja be willing to give me a shoutout here in the comments section?
Santa Claus will be taking notes of who's naughty and who's nice!

Tuesday, November 2, 2010

Pears Are In Season

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I made this recipe, Caramelized Upside-Down Pear Tart, about three years ago for Thanksgiving. Then, I forgot about it. Then, I saw pears on sale last week at Publix grocery store. The recipe is even yummier than I remembered. There are several things that make it unique. First, it's made in a cast iron skillet. Second, it's somewhere between a pineapple upside down cake, and a tarte Tatin, which is kind of the French version of an apple pie. It has a lovely, buttery crust, that is different from the normal pie crust that I make for a peach pie or an apple pie.

There are a couple of steps that will take you a bit of time. They're not difficult, but you do need to allow for the appropriate amount of time. First, you will need to chill the crust for at least an hour. I made mine the day before, and let it chill all night, just so that I wouldn't have to spend as much time making it the day I planned to serve it. Second, after you have caramelized the pears in the sugar, you need to allow time for the pears to cool in the skillet before you place the crust on top.

Well, anyway, I shot a few pictures while I was cooking, because I remembered from the first time I made it how pretty it was, so I thought I would share this YUMMY recipe with you. My kids are begging me to make it for Thanksgiving again this year, and I just might.

Both of these recipes came from my yellow copy of The Gourmet Cookbook
which was published in 2004, by the Houghton Mifflin Company.

First, the recipe for the pastry dough:

Pastry Dough


Yield: Makes enough for a single crust 9-inch pie or 11-inch tart

Ingredients

3/4 stick (6 tablespoons) cold unsalted butter
1 1/4 cups all-purpose flour
2 tablespoons cold vegetable shortening
1/4 teaspoon salt
2 to 4 tablespoons ice water

Preparation

Cut butter into 1/2-inch cubes.

To blend by hand:

In a bowl with your fingertips or a pastry blender blend together flour, butter, shortening, and salt until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Drizzle 2 tablespoons ice water evenly over mixture and gently stir with a fork until incorporated. Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart. If necessary, add more water, 1 tablespoon at a time, stirring until incorporated, and test mixture again. (Do not overwork or add too much water; pastry will be tough.)

Turn mixture out onto a work surface and divide into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Gather dough together and form it, rotating it on work surface, into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour, and up to 1 day.




Carmelized Upside-Down Pear Tart




Yield: Makes 8 servings

Ingredients:

4 large firm-ripe Bosc pears (2 pounds total)
1/2 stick (1/4 cup) unsalted butter
1/2 cup sugar
1/2 teaspoon cinnamon

Pastry dough

Preparation

Peel and halve pears, the core (preferably with a melon-ball cutter).



Heat butter in a 9- to 10-inch well-seasoned cast-iron skillet over moderate heat until foam subsides, then stir in sugar (sugar will not be dissolved).



Arrange pears, cut sides up, in skillet with wide parts at rim of skillet. Sprinkle pears with cinnamon and cook, undisturbed, until sugar turns a deep golden caramel.



(This can take as little as 10 minutes or as much as 25, depending on pears, skillets, and stove.) Cool pears completely in skillet.

Put oven rack in middle position and preheat oven to 425°F.

Roll out dough on a lightly floured surface with a floured rolling pin into a 12-inch round and trim to a 9 1/2- to 10 1/2-inch round. Arrange pastry over caramelized pears, tucking edge around pears inside rim of skillet. Bake tart until pastry is golden brown, 30 to 35 minutes. Cool on rack 5 minutes.




Invert a rimmed serving plate (slightly larger than skillet) over skillet and, using pot holders to hold skillet and plate tightly together, invert tart onto plate. Serve tart warm or at room temperature.

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