Wednesday, September 28, 2011

four years ago today...

Four years ago, today Andrew & I became an official couple.
We had been getting to know each other the previous spring through cribbage games, a group date, and phone calls while we were in separate states that summer of 2007. When we returned to college for the school year, we wanted to make sure we followed God's plan and not just our own desires, so we took a day to pray and fast & on September 28, 2007 over peppermint tea and vegan peanut butter cups (because I'm dairy free and he honors that) we talked about what the Lord responded to us with.
Happily, we heard similarly that yes, it was time to date as long as we
1) moved slowly and
2) were open to correction.
We went to a movie and I wore mittens the whole time, not making my hands available to be held just yet. It was in the car ride on the way back to campus that Andrew brought up the topic of physical boundaries & that he was comfortable with us holding hands, but nothing beyond that. I'm sure I smiled right then and thanked Jesus that this guy I liked so much really wanted to honor God and me by making sure he was establishing healthy boundaries that would permit us to really work on a friendship and to not get too physically attached before we were ready for marriage.
And when we returned to campus, I took my mittens off and we held hands. We still like to hold hands.
This is what we looked like in those early months of dating:

And this is what we look like now:

How thankful I am for the man God gave me. Aside from the gracious gift of Jesus he is the most precious gift I've ever received.
Still going steady. :)

Monday, September 12, 2011

melon madness

It used to be that I abhorred every melon. How could people consider watermelon to be a refreshing thirst-quenching dessert in the hot days of summer? And those horrible black seeds you have to spit out...sick. Then there was cantaloupe. It seemed restaurants would serve this pale, flavorless melon to act as an unappetizing "fresh fruit" side to make their menus appear more healthy. I wasn't fooled.

Then, this summer rolled around. It probably started because my sister Moriah was teasing me about melon, always offering it to me ("Rachel! Watermelon! Your favorite! Here, you can have my last piece...") and so when I saw her in June, I nonchalantly put some melon onto my plate and proceeded to eat it in front of her face. And suddenly, I liked melon.

The CSA (Community Supported Agriculture=local farm you pay at the beginning of the season to supply you with weekly veggies & fruits from their harvest) we are doing this year had watermelon in August and I'm loving it and feeding it to my baby. (There aren't tons of seeds in this variety.)

As for cantaloupe, when you find a ripe one there's nothing like the smell and taste. Ah...

So here's a recipe to try out if you've got a free cantaloupe. The original recipe can be found in the cookbook "How to Eat Supper" by Lynn Rosetto Kaspar and Susie Swift. A good cookbook, one I used for this asparagus recipe that delighted my taste buds.


Iced Cantaloupe Soup with Jalapeno and Basil
(I know, cantaloupe soup?! It got the vote of approval from my husband, and it was delightfully refreshing in the 90 degree weather we had lately. The heat of the jalapeno and the coolness of the soup was a playful flavoring that I liked. This soup would be great as a starter or a side for a three course meal instead of as a main dish which is how I used it. Note: wear kitchen gloves when dicing jalapeno. No one warned me and my left hand was tingling even the next morning.)

one 2 1/2 lb intensely sweet smelling cantaloupe
2 cup ice cubes
generous pinch of salt
4 or 5 grinds black pepper
2 Tablespoon sugar
juice of 2 large limes (about 1/2 cup)
grated zest of 1/2 large lime

Garnish:
1 or 2 jalapenos, seeded & cut into fine dice
10-12 fresh basil leaves, coarsely chopped
1/2 medium red onion, cut into 1/8 dice (optional)

1. Cut melon into quarters. Scoop out seeds and trim away rind. Slice it into chunks and put in a food processor. Add ice, salt, pepper, sugar and lime juice and puree. Stir in the grated zest.

2. Place the jalapenos, basil, and onion in separate small serving bowls. Pour puree into individual soup bowls or into a pitcher for chilling.

3. To serve, pour soup into bowls and pass the condiments. The basil & jalapeno are the essential finishes for the soup, while the onion is an attractive option.

(Don't you love the way LRK & SS word recipes? "The onion is an attractive option...")

Wednesday, August 31, 2011

August 20-31

August 31


August 30


August 29


August 28



August 27


August 26


August 25


August 24



August 23


August 22


August 21



August 20


Wednesday, August 17, 2011

August 17


August 8-16

August 8


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August 6