We saw that Frisco was closing off part of Main street so eateries could spill out into the street and we haven’t been there in a while and it was a nice day, so.
We walked around the outdoor museum and then went to get lunch.
We split up with the girls going to a pizza place and James, Jack and I going to Lost Cajun. We all had a very long meal, it was nice sitting outside in the shade. We had just enough time after eating to go to a few shops before the afternoon thunderstorm rolled in with a vengeance. The wind pushed some of the wooden barriers that then broke some cinder blocks that were sectioning off areas, toppled huge planters, and I’m surprised that a vendor tent didn’t blow away. We walked back to the car and right before we got there another gust pelted us with sand and gravel, Jack was not happy. I have to say the weatherman was spot on about the storm and timing (today.)
Sunday church was outdoors, but I got there too late to get a shady spot.
We started a new series, Reboot, and today was about reconciliation and peacemaking. The church should be leading the way in peacemaking. People can know how to live in peace and make peace even while disagreeing, but the power of Christ in us makes us empathic peacemakers. We are to pursue the lost to be reconciled, just because things are awkward or we feel inadequate doesn’t mean that we should not strive for reconciliation. The real systemic problem we have is sin, it’s at the root of every problem, every relationship that is soured – sin is there.
How do we reconcile? Widen your circle. Choose active listening, which is – zip it (listen and don’t speak), lean in (an attitude of ‘help me understand’) and pray (break my heart for what breaks Yours Jesus.) Educate yourself, choose grace and empathy, don’t let unwholesome talk come out of your mouth, speak out against what is wrong. If you are listening to someone and are more concerned about building your response and winning an argument than truly listening and building a relationship – take a step back.
Ephesians 2:14-15 The Messiah has made things up between us so that we’re now together on this, both non-Jewish outsiders and Jewish insiders. He tore down the wall we used to keep each other at a distance. He repealed the law code that had become so clogged with fine print and footnotes that it hindered more than it helped. Then he started over. Instead of continuing with two groups of people separated by centuries of animosity and suspicion, he created a new kind of human being, a fresh start for everybody. 16-18 Christ brought us together through his death on the cross. The Cross got us to embrace, and that was the end of the hostility. Christ came and preached peace to you outsiders and peace to us insiders. He treated us as equals, and so made us equals.
I John 3:11 For this is the original message we heard: We should love each other.
Matthew 5:9 “You’re blessed when you can show people how to cooperate instead of compete or fight. That’s when you discover who you really are, and your place in God’s family.”
2 Corinthians 5:14 Christ’s love has moved me to such extremes. His love has the first and last word in everything we do.
A beacon of goodness
shining out for the lost,
the storm tossed,
overwhelmed and desperate souls,
looking for a safe harbor,
a hand to hold on to,
a gentle caress on a weary brow –
and they are looking now.
Searching for a peacemaker
to calm the waves.
A guide to sort out
Worn out people,
rubbed raw with life,
looking for hope.
So, shine bright –
speak words that heal,
throw out rays of kindness,
sparks of goodness,
that shine in the darkness,
to light the way.
Be the path that leads
to the healer of hearts,
the hope for the lost,
the salve for every wound,
the peace for the brokenhearted,
the changer of men,
We stayed inside in the afternoon, it was hot. We took naps, watched some TV, and James grilled an early dinner. Then, we went to a live Buntport theater show. Well, we were in our cars with a speaker listening to the play that was pre-recorded, but the action was live. They had some interactive events, like coming to the car to throw grasshoppers at us, sticking a poem to our window, showing us a film about giant grasshoppers destroying a city, and dance-offs. My favorite – the ‘documentary within the documentary’ zoom call. Buntport has some very creative people, who knew that a show about grasshoppers could also be a metaphor for the duality of humans, social change, making progress forward and lots of low brow silly stuff too. I think the remaining shows are sold out (or close to it), so the people have spoken – we want live theater! As with all live theater, it was hilarious in person, the videos don’t really do them justice, but you can get a glimpse of what was going on.
Dinners this week – golden coconut curry shrimp and rice, BBQ jackfruit tortillas, chicken and mushroom skillet with mashed potatoes, Cajun butter steak bites with asparagus, grilled chicken pineapple wraps with watermelon feta salad, chorizo stuffed spaghetti squash, grill or out
Chicken and mushroom skillet
2 tablespoons oil, divided
1 lb boneless chicken thighs, cut into 1-inch pieces
1/2 teaspoon salt to taste
1/4 teaspoon cracked black pepper
2 teaspoons Italian seasoning
1/2 teaspoon each garlic powder and onion powder
1/2 teaspoon paprika
8 oz sliced brown mushrooms
3 tablespoons butter
1 brown shallot, chopped
1 green bell pepper seeded and chopped
4 cloves garlic, minced
2 tablespoons fresh chopped parsley
Heat 1 tablespoon of oil in a large pan on medium-high heat. When oil is hot, add chicken. Season with salt, pepper, Italian seasoning, garlic powder, onion powder and paprika. Mix well and sear chicken all over until browned and cooked through, about 5-6 minutes. Transfer cooked chicken to a plate; set aside and keep warm.
Heat remaining oil in the same pan with 1 tablespoon of butter. Add the mushrooms and cook, while stirring, until just beginning to brown and soften, about 3-4 minutes.
Add the remaining butter to the pan. Let melt and sauté shallots and bell peppers until just soft and fragrant, about 3 minutes. Add the garlic and sauté until fragrant, about 30 seconds.
Add the chicken back into the pan along with any juices released while resting. Mix through all of the ingredients to evenly coat in the pan juices. Continue cooking until all vegetables are soft and the chicken is cooked through, about 1-2 more minutes.
Cajun butter steak bites
For Cajun Seasoning:
1 tablespoon mild paprika
1 1/2 teaspoons salt
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon chili powder, add more if you like heat
3/4 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon brown sugar KETO: use brown sugar substitute
1/2-3/4 teaspoon cayenne pepper, add more if you like heat
1/4 teaspoon cracked black pepper to taste
23 oz (650 g) steak, cut into 2-inch cubes (Sirloin, Rump, New York Strip, Porterhouse or Ribeye)
1-2 tablespoons canola oil, divided
1/4 cup butter
4 cloves garlic finely chopped
Combine cajun seasoning in a shallow bowl. Add the steak bites and toss to evenly coat. Heat 2 teaspoons oil in a skillet or pan over medium-high heat until hot. Sear the steak bites in batches for 2-3 minutes each side until edges are crispy and browned, adding extra oil as needed. Set aside.
Reduce heat to medium. Add butter to the skillet and heat until melted. Sauté the chopped garlic until fragrant (about 30 seconds), while scraping up any browned bits from the pan. Take the pan off the heat. Throw the steak bites back in and toss through the garlic butter to evenly coat.
Chorizo stuffed spaghetti squash
(You can just add chorizo and skip the spicy spices instead of making turkey chorizo)
1 pound lean ground turkey
¾ teaspoon salt
1 teaspoon garlic powder
1 ½ teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon sweet paprika
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon dried Mexican oregano
½ teaspoon dried chipotle chili pepper
¼ teaspoon cinnamon
⅛ teaspoon ground cloves
2 tablespoons cider vinegar
2 (2 1/2 pound) spaghetti squash, halved and seeded
1 tablespoon olive oil
½ cup white onion, finely chopped
1 clove garlic, minced
½ teaspoon chili powder
½ teaspoon salt
¼ teaspoon ground cumin
¾ cup black beans, rinsed and drained
½ cup fire-roasted frozen corn
¼ cup canned mild diced green chilies
1 (14.5 ounce) can Hunt’s® Fire Roasted Diced Tomatoes, undrained
1 cup shredded Mexican blend cheese
¼ cup fresh cilantro, chopped
Combine turkey, salt, garlic powder, chili powder, smoked and sweet paprika, cumin, coriander, oregano, chipotle pepper, cinnamon, cloves, and apple cider vinegar in a mixing bowl. Mix well. Refrigerate for at least 1 hour for flavors to blend.
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. Cut squash in half lengthwise, scoop out seeds and brush cut sides with olive oil. Place squash cut-side down on prepared baking sheet. Roast in preheated oven until squash is soft, 40 to 45 minutes. Set aside and keep warm.
Heat a saucepan over medium-high heat. Add chilled chorizo mixture. Cook and stir, breaking up lumps, until cooked through and browned, 8 to 10 minutes. Add onion and cook for an additional 5 minutes, or until onion becomes translucent, stirring constantly. Add garlic and cook an additional 2 to 3 minutes. Stir in chili powder, salt, and cumin.
Stir in beans, corn, diced green chilies, and tomatoes; cover and simmer 4 to 5 minutes. Fluff spaghetti squash strands with a fork, keeping them in the shells. Increase oven temperature to 400 degrees .
Divide meat mixture among 4 squash halves. Top each half with 1/4 cup of cheese. Return to baking sheet and bake until cheese is melted 5 to 6 minutes. Garnish with fresh cilantro