Everything is Spiritual

For several years we have followed Rob Bell's through his podcasts and Nooma DVD series. We have found his insights helpful for group conversations and learning. Sometimes he asks a lot of questions. I find questions are a great way for communities to discuss and grow their faith.

These days Allen and I both wonder why Christ-followers are not listening to each other and discussing big questions before we take rigid positions or make comments. It seems to me conversation and discussing viewpoints is good and healthy. We can not do that without reading and listening to others before we take a position.

I thought you may enjoy this segment from Rob Bell's "Everything is Spiritual" sessions. There is more on Youtube if you are interested.

Blessings
Neen

Defiant Jesus?? What's this?

Our church is currently doing a study entitled, "The Controversial Jesus" by Erwin McManus. McManus is the lead pastor of a church in California called Mosaic. Here is one of the quotes from this study that struck me profoundly: "Jesus is defiant to a faith without compassion. He is defiant to any religion that uses its rules and its belief systems to justify lack of compassion and concern."

My heart tells me that this is true. Unspeakable things continue to turn atheists, agnostics, homosexuals, alcoholics, drug addicts, lost souls and those of other faiths away from us. They want nothing to do with us. It's rather discouraging when Christianity threatens to burn the Qur'an (Koran).

Is there a point when we as Christ followers can defy "religion" and "belief systems" not only through our conversion but also through our actions? I'm thinking of actions that Jesus himself would approve of, not the official church. Actions such as compassion, and love and peaceful conversation. I guess I'm at the point where I'm ready to defy if it means acting out of concern for my fellow man or woman or child. Defiant Jesus. Pretty radical yes, but right on target.

Favorite recipe of the week

Okay, this has been a pretty exciting culinary week in the Ziegler household! Allen and I made a roasted beet salad topped with crumbled feta and toasted pine nuts. These were not the nasty canned beets of my childhood that I purposefully hid in my dinner napkin when my mother was not looking.
Then then were there were the Chocolate Bacon Truffles which we cannot and will not be sharing!!! Yes, it was another glorious Bacon week. Here is my meager but delicious contribution to the food treasure trove of recipes we tried and fell in love with.

"Corn & Dill Cakes" (recipe called for Basil but I was forced to substitute Dill)

1/2 cup white whole-wheat flour or all-purpose flour works fine
1/2 cup low-fat milk
2 large eggs
2 T canola oil, divided
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups fresh corn kernels (or 2 cups frozen corn)
1/2 cup fresh chopped dill or basil

1. Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and dill or herb or choice.
2. Brush a large nonstick skillet or griddle lightly with some of the remaining 1 tablespoon of oil; heat over medium heat until hot but not smoking. Cook 4 cakes at a time, using about 1/2 cup batter for each, making them about 3 inches wide. Cook until edges are dry; about 2 minutes. Flip and cook until golden brown on the other side, 1 to 3 minutes more. Repeat with the remaining oil and batter, making 10 cakes total. Reduce the heat as necessary to prevent burning.

Allen topped his griddle cakes with a dollop of sour cream, like you would a potato pancake (latke).

feed me

Many of you know we have a 23 year-old daughter serving on the mission field in the slums of Mathare, outside of Nairobi, Kenya. Bethany took this picture on her first trip to Kenya in the summer of 2008. This photo represents how important it is to feed the hungry, clothe the needy and to care for the orphans whether they live in your hometown or thousands of miles away.

Please accept my apologies...

Apparently, some of you are receiving my blog posts in duplicate, or even triplicate. I have no idea why this is happening but will investigate. I truly only click "publish" one time.
My deepest apologies. I don't want to make you crazy!

Cindy's Red Wine Shortribs

I am so excited to post one of the great recipes I borrowed from my friend Cindy. So here is the first one. Get your slow cooker or crock pot ready. More too follow.

Serves 4

2 C. dry red wine
2 T. tomato paste
1 packet au jus gravy mix
1/2 tsp. kosher or sea salt
1/2 tsp. ground black pepper
1/2 tsp. dried thyme
8 shallots, halved
8 beef short ribs (approximately 3 lbs.)
1/4 cup chopped flat-leaf parsley

In slow cooker, whisk together red wine, tomato paste, gravy packet, salt, pepper and thyme.

Add the ribs, placing them meatiest side down. Cover and cook until the meat is very tender, on low 8 to 10 hours; high 4-6 hours. Add shallots. You may also add mushrooms if you like.

Using a slotted spoon, transfer the ribs to a plate. Using a ladle, skim and discard any fat from the sauce. Spoon sauce over ribs and sprinkle with parsley.

This is great served with garlic mashed potatoes and a green vegetable.