Category Archives: feasting

Hospitality on a Budget

We really enjoy having people over for meals and also cooking meals for those who need them but after an unprecedented few weeks of serving others and hospitality before we left for North Carolina, I’ve noticed its taken quite a toll on the grocery budget. When we have people over I love cooking things I wouldn’t normally make and serving dessert, etc. Food is a love language in my family and cooking special things is a way I am used to saying that someone is special.

So I’m looking for ideas for being hospitable on a budget and other methods of coping with the practical expense of loving others, without losing the character of hospitality. Anyone?

Thankful Meme

I was given the letter T by the lovely Rachael to list at least 10 things I am thankful for beginning with T.

  • Toddlers – I love the curiousity and personality of toddlers, especially mine.
  • Teachers – especially my dear husband 
  • Time – that I am able to stay at home and care for my children
  • Tar Heels – a special group of people united by a special university
  • Technology – I am working on photo Christmas cards from my parents’ couch.  I like that.
  • Teenagers and Twentysomethings – like my siblings
  • Tunes – Music of all kinds
  • Trail Mix – especially Archer Farms Harvest Mix, which I have been pigging out on tonight
  • Thanksgiving – time to spend with family, over food, in fellowship

Do you want a letter?  Leave a comment

Food

Last weekend I made the cider-brined pork tenderloin and served Ann Barlow’s apple coffeecake with caramel frosting for dessert.  Tonight we are having risotto with squash and pancetta.  Just a few recipe ideas for those who might need one!

All Saints Day

In honor of All Saints Day, Kate’s favorite hymn to sing.

I sing a song of the saints of God,
patient and brave and true,
who toiled and fought and lived and died
for the Lord they loved and knew.
And one was a doctor, and one was a queen,
and one was a shepherdess on the green;
they were all of them saints of God, and I mean,
God helping, to be one too.

They loved their Lord so dear, so dear,
and his love made them strong;
and they followed the right for Jesus’ sake
the whole of their good lives long.
And one was a soldier, and one was a priest,
and one was slain by a fierce wild beast;
and there’s not any reason, no, not the least,
why I shouldn’t be one too.

They lived not only in ages past;
there are hundreds of thousands still.
The world is bright with the joyous saints
who love to do Jesus’ will.
You can meet them in school, or in lanes or at sea,
In church, or in trains or in shops or at tea,
for the saints of God are just folk like me,
and I mean to be one too.
— written by Lesbia Scott for her own children

Balsamic Pasta Salad

I used to add Extra Virgin Olive Oil to the dressing, but it’s just not necessary. This has gone over well both times I’ve made it and it’s super simple.

Combine
1 pound bowtie pasta – cooked, rinsed and drained
3+ roma tomatos, diced
3-4 oz. feta cheese
a little bit of finely chopped vidalia onion
cooked chicken, cubed (optional – fine without if it’s a side, with makes a great meal)

Make dressing
1/4 c. balsamic vinegar
1+ Tbs. dijon mustard (to taste)
dash sugar
salt and pepper
2 Tbs. mayonaise (I used helman’s light — the light blue one.)

Toss dressing over other stuff. Refresh with a little more balsamic if it gets dry.

It’s beginning to feel a lot like autumn…

… a chill is in the air!  Long pants and even sleeves have been worn.  Wild onions are more prominent amongst the yard weeds.  I saw real cider in the store this week.

We had a last hurrah at summer at community group yesterday and grilled out.  I brought a balsamic pasta salad that went over well.  I should post that recipe.  I should also post open letters to our local big box stores about Newcastle.  And change the header.  I am being blog-negligent.

With Deepest Thanks

Happy Father’s Day to the two exemplary fathers in my life: my dear dad and my sweet husband. I am so thankful for you!

Pesto (a recipe Italian-style)

My maternal grandmother is 100% Italian and a cook by trade, so you can imagine she makes the most delicious food. One thing that is frustrating about it is that she cooks entirely by instinct for all of her signature dishes, and even if she tries to write it down just the way she does it, it never comes out the same for anyone else. She makes the world’s most delicious homemade ravioli and also pierogies (she married a Polish man, so she learned to cook Polish food as well.) Anyhow, when she relates how to make something, it does not come out in standard recipe form. In her honor (and because, I really do make it with taste and texture as my guides: Continue reading

Happy Ascension Day!

On Christ’s ascension I now build
The hope of my ascension;
This hope alone has always stilled
All doubt and apprehension;
For where the head is, there as well
I know his members are to dwell
When Christ will come and call them.

Since Christ returned to claim his throne,
Great gifts for me obtaining,
My heart will rest in him alone,
No other rest remaining;
For where my treasure went before,
There all my thoughts will ever soar
To still their deepest yearning.

Oh, grant, dear Lord, this grace to me,
Recalling your ascension,
That I may serve you faithfully,
Adorning your redemption;
And then, when all my days will cease,
Let me depart in joy and peace
In answer to my pleading.

Confession

We have a slight familial obsession with Kashi products, especially those Tasty Little Crackers and the Go Lean Crunch cereal.

Chicken with parmesan, garlic and herb crust

I got this from the Sweetpea Cooks! blog and we’ve really enjoyed it with lots of veggies on the side (such as green beans sauteed in garlic and steamed carrots.) It calls for fresh parsley, but I’ve made it with dried parsley and basil and also with fresh basil and dried parsley and it was good both times. We’re big fans of basil, though… it’s in my family taste palate. My grandma puts basil in everything. You should hear her talk smack about oregano.

Chicken with parmesan, garlic, and herb crust
Continue reading

A “feasting” idea for couples or small families

Whole chickens are often $.69/lb or so — a great deal. The Perdue brand even kindly bags the giblets so you don’t have to touch them to remove them! Here’s how we use one for several quick, easy meals: Continue reading