"John The Baptist is one of my favorite people in scripture. He knew who he wasn't (I am not the Messiah) and he knew he was (I am a voice in the wilderness).
Every day I need to get clear in my soul who I am and who I am not.
Otherwise, I find myself living a life God never called me to.
Rich is a Brooklyn-born Pastor and author of The Deeply Formed Life & Good.
Reading from my website:
Photography is my passion. Child of an Iowa farm girl and a Vaudeville tap-dancer, I believe I have been a gift from God. A gift for seeing beauty–-creating artful, remarkable, memorable photographs.
I specialize in portrait, nature, food, and documentary photography. I am also a published writer, art consultant, and gourmet cook. I love family get-togethers, and cats and dogs. And red wine. I live in Western Massachusetts with my wife, Susan, our dog, Freddy, a Mini Labradoodle.
Drawing on a degree in Art and English, inspired by Nature, a passion for telling stories and years working as a writer and photojournalist helps me to follow my heart–bringing a heightened sensitivity to all my photography: portraits, nature, documentary, food, interiors, furniture. I believe I am making the world a better place with beautiful photography.
I made this salad years ago but without the shrimp. We are experiencing a heat wave here and a special salad, and this salad is very special, seemed like a great dinner choice on a hot day–and the serve to our special guests; Julia and Daryl before they return to Colorado.
FYI: Daryl is my son and Julia is his girlfriend and they just hot engaged–in Capri, Italy where they were vacationing.
4 (5-ounce) chicken breasts About 1/2 pound of shrimp, cleaned and deveined. (I used shrimp from Biloxi Shrimp Co.) 1 tablespoon olive oil (if not using grill method) 2/3 cup wonton strips 4 cups mesclun 1/2 cup julienned carrots (I didn’t use carrots)
1/2 cup julienned carrots (I didn’t add carrots.) 1/2 cup cashews (I was so busy getting everything ready, I forgot to add these!) 2 cups mandarin oranges (I used canned.) Honey sage vinaigrette (see below) Salt and pepper
Preheat grill or oven to 350.
Season chicken with salt and pepper. If grilling (I didn’t because was nearly 100 degrees!), place on hot grill and cook on both sides for 5-6 minutes or until chicken is cooked through. If baking, heat a small saute pan over medium-high heat and add 1 tablespoon of olive oil. Carefully add the chicken and sear on both side for 3 to 4 minutes or until golden brown. Place in oven and bake until internal temperature is 165. Remove from heat and chill. Stir fry shrimp in hot and oiled Wok and cooked till done–about 6 to 8 minutes.
Place wonton strips on a baking sheet and place in oven for 8 minutes or until golden brown, turning occasionally. Remove from oven and reserve at room temperature.
Place all other ingredients, except vinaigrette and wontons, in a small bowl. Add 4 to 6 tablespoons of dressing and coat thoroughly.
Place on a plate or in a bowl. Slice chicken breasts and fan over the salad. Garnish with baked wontons.
Honey Sage Vinaigrette
2 tablespoons Dijon mustard 1 cup olive oil 1/4 cup champagne vinegar 1 1/2 teaspoon chopped fresh sage 1/6 cup honey 1/4 teaspoon salt
Combine all ingredients and mix thoroughly. Keep refrigerated until needed.
One of the contestants, Silvia Martinez, made Abuelas Albondigas, also known as Mexican Meatballs. It looked so delicious. I turned to Susan and said, “I have to make this for our Sunday dinner.” And I did. And it was delicious!
Reading from Silvia’s statement on PBS:
“Spanish for meatballs and served in a broth, dry, or (as in this case) with a sauce, albondigas hold a special place in the hearts of many Mexicans. My grandma used to ask each of her grandchildren what their favorite dish was so she could make it for their birthdays. This is one I asked for often. Chipotle chiles are dried jalapeños. The most common way to buy them at the supermarket is canned in an adobo sauce, which gives them that classic smoky flavor. I added golden raisins at my husband’s suggestion, and their sweetness balances beautifully with the acid, spice, and salt in the sauce.”
1 pound ground beef (85% lean) (I used Bison because it is what I had to fridge.)
1½ teaspoons salt, divided
¼ teaspoon ground black pepper
¼ teaspoon dried thyme
¼ teaspoon dried marjoram
2 medium eggs
¼ cup bread crumbs
¾ white onion, finely chopped
4 garlic cloves, minced
½ cup golden raisins (I did use raisins.)
5 flat-leaf parsley sprigs, leaves picked and chopped, divided
1 pound Roma tomatoes
2 canned chipotle chiles in adobo sauce
1 cup chicken broth
1 tablespoon olive oil
8(5-to 8-inch) corn tortillas, warmed
1½ cups white rice
1 tablespoon olive oil
¼ white onion, chopped
1 garlic clove, minced
3 cups water
1 tablespoon chicken bouillon powder
½ cup frozen peas
1/2 cup frozen corn (My addition.)
1 large carrot, peeled and chopped
Salt to taste
In a medium bowl, mix together the ground beef, 1 teaspoon of the salt, pepper, thyme, marjoram, eggs, bread crumbs, half of the chopped onion, garlic, golden raisins, and half of the chopped parsley. With your hands, form 12 meatballs. Set aside.
In a blender, blend the tomatoes, remaining chopped onion, chipotles, broth, and remaining ½ teaspoon salt until smooth. (I used frozen tomato sauce that I made last summer which had carrots, celery, garlic and japaleno in it.)
Heat the oil in a medium saucepan over medium-high heat, pour in the sauce, and cook for 1 minute. Carefully submerge the meatballs in the sauce. Bring to a boil, then cover the pan, lower the temperature, and simmer for 25 minutes.
Meanwhile, rinse the rice until the water runs clear, then strain. Heat the oil in a small saucepan over high heat, then add the onion and garlic. Sauté until softened, about 5 minutes, then add the rice and sauté for 5 more minutes. Add the water and chicken bouillon and stir until dissolved. Add the frozen peas, carrot, and salt if needed. Cover the pan and bring to a boil. Turn the temperature down and simmer until the liquid evaporates and the rice is tender, 17–20 minutes.
Serve the albondigas with the rice and warm tortillas on the side. Garnish with the remaining chopped parsley.
This night, Saturday night, I made a pizza! I made the meatballs on Sunday
The pizza, too, was delicious! Whole Wheat Crust, BBQ Sauce, Grated Pepper Olive Cheese, Andouille Sausage from D’Artagnan, Mushrooms, Cherry Tomatoes (from our garden), Spinach, Corn Salsa. YUM!
Walking my dog
Past a bevy of doves
One dove calls out
Says, I think
"Nice to see you.
"Nice to see you.
"Nice to see you."
A man opens his front door
Boss. I think
I have never been a boss.
I have been a newspaper boy.
A Sunday School teacher.
A girl's softball coach.
A marketing executive.
An art gallery owner.
I call out to the man
Who called me boss
"Nice to see you."
2 tablespoons minced fresh ginger (from a 2-in. piece)
1 tablespoon plus 1 tsp. toasted sesame oil
1 tablespoon plus 1 tsp. honey
1 tablespoon plus 1 tsp. fish sauce
2 teaspoons Asian chili-garlic sauce, such as sambal oelek (optional)
1 teaspoon kosher salt, plus more for cooking potatoes
4 cups shredded red cabbage (from 1 head)
¾ cup chopped fresh cilantro, plus more for serving
4 scallions, thinly sliced (about 1/2 cup), plus more for serving
3 tablespoons toasted white and/or black sesame seeds
Step 1 Place potatoes in a large pot and cover with cold, salted water. Bring to a simmer over medium-high. Reduce heat to low; simmer until fork-tender, 10 to 12 minutes (avoid overcooking). Drain and rinse under cold water. Let cool in colander for 10 minutes. Slice potatoes in half, or quarter if large.
Step 2 Meanwhile, whisk soy sauce, lime juice, ginger, sesame oil, honey, fish sauce, chili-garlic sauce (if using), and salt in a large bowl.
Step 3 Toss potatoes, cabbage, cilantro, and scallions with dressing in bowl. Cover and refrigerate until chilled, at least 30 minutes and up to 12 hours. Sprinkle with sesame seeds and top with more cilantro and scallions.
I served this with a grilled Strip Steak. I can’t wait to make it again!