Since we didn’t go to GJ we wouldn’t be headed home today and that means we wouldn’t get to eat in Frisco. But, I was determined – so we went to Frisco for lunch at Pure Kitchen and it was so good.
Later we sat on the porch and the dogs kept watch for bunnies.
From church – Reboot – the need to love and be loving.
The sustained pressures of trauma, stress and grieving make us withdraw into ourselves to conserve our energy and compassion; this can create a layer of hardness. Compassion fatigue happens when there is so much stress and you have given so much to others that there is nothing left. But, when we pull back from others we are hurting not only them, but ourselves too.
What can we do to keep from becoming hardened? Don’t compare yourself to others, fill up with Jesus and then pour Him out. A Christ centered person will look to build others up, they will remember what Christ has done for them and do the same for others. We need to restore/reset what is broken by sin, but remember to do it gently, with love. Either we need to be lending a hand or we need others to help us. We need to stow pride and ask for help when we need it and show compassion when others need it. Our world needs more compassion and love, not more discord and contempt.
Galatians 5:22-23 But what happens when we live God’s way? He brings gifts into our lives, much the same way that fruit appears in an orchard—things like affection for others, exuberance about life, serenity. We develop a willingness to stick with things, a sense of compassion in the heart, and a conviction that a basic holiness permeates things and people. We find ourselves involved in loyal commitments, not needing to force our way in life, able to marshal and direct our energies wisely.
23-24 Legalism is helpless in bringing this about; it only gets in the way. Among those who belong to Christ, everything connected with getting our own way and mindlessly responding to what everyone else calls necessities is killed off for good—crucified. 25-26 Since this is the kind of life we have chosen, the life of the Spirit, let us make sure that we do not just hold it as an idea in our heads or a sentiment in our hearts, but work out its implications in every detail of our lives. That means we will not compare ourselves with each other as if one of us were better and another worse. We have far more interesting things to do with our lives. Each of us is an original.
6: 1-3 Live creatively, friends. If someone falls into sin, forgivingly restore him, saving your critical comments for yourself. You might be needing forgiveness before the day’s out. Stoop down and reach out to those who are oppressed. Share their burdens, and so complete Christ’s law. If you think you are too good for that, you are badly deceived.
We had to run by the auto parts store to get a new light for the van’s headlight, Jack loves the floor in there.
And Englewood Grand to finish out the weekend.
Tips – try to use a crock pot or instant pot for days when it’s really hot outside and you don’t want to heat up the house with the oven (or grill outside.) You can always make twice as much and put a dinner in the freezer for later.
Dinners this week (starting today) – grilling stuff, chicken piccata with risotto and asparagus, lima beans over brown rice with sausage, chicken quesadillas with spanish rice, dijon pork, apples and cabbage with spinach salad, beef vindaloo with mashed potatoes and carrot slaw, out/leftovers.
1/4 cup distilled white vinegar
1/4 cup garlic paste
2 tablespoons ginger paste
2 tablespoons plain yogurt
2 tablespoons salt
1 tablespoon ground black pepper
1 tablespoon ground red pepper
2 pounds boneless beef chuck, cut into 1-inch cubes
1/4 cup vegetable oil
2 onion, chopped
4 roma (plum) tomatoes, chopped
1 cup water
2 tablespoons chopped fresh cilantro (optional)
Whisk the vinegar, garlic paste, ginger paste, yogurt, salt, black pepper, and red pepper together in a mixing bowl. Mix in the beef cubes until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight (or at least 30 minutes). Heat the vegetable oil in a large pot over medium heat. Cook and stir the onions in the hot oil until they soften, turn translucent, and begin turning golden brown, about 10 minutes. Add the beef cubes, and cook, stirring frequently until the meat is no longer pink on the outside, about 10 minutes more. Stir in the tomatoes and cook for 5 minutes. Pour in the water, and bring to a simmer. Cover and reduce heat to medium-low; cook until the beef is tender, about 40 minutes. Sprinkle with cilantro to serve.
Dijon Pork with Apples and Cabbage (sorry the amounts are weird, it’s for 4 people)
3/8 head green or red cabbage, cored and cut into 1/2-inch-thick wedges
1-1/4 large apples – cored and sliced into thin wedges
3 tablespoons and 1 teaspoon extra-virgin olive oil divided
1 teaspoon kosher salt, divided
1/4 teaspoon black pepper, divided
1-1/4 (16 ounce) pork tenderloins
2 teaspoons coarse-grain Dijon-style mustard
1 tablespoon and 1 teaspoon white wine vinegar
1-1/2 teaspoons honey
3/4 teaspoon chopped fresh thyme leaves
2 teaspoons chopped fresh parsley (optional)
(Follow directions below or throw everything in the crockpot on low for 5-6 hours.)
Preheat oven to 375 degrees F. Place 1 rack in center position and another 4 inches from broiler. Spray a rimmed sheet pan with cooking spray. Toss together cabbage and apples with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on prepared sheet pan and arrange in an even layer. Pat pork dry and season with remaining teaspoon salt and 1/4 teaspoon pepper. Whisk together remaining 2 tablespoons oil with mustard, vinegar, honey, and thyme in a small bowl. Spread over all sides of pork and set pork on top of cabbage and apples. Roast on center rack until an instant-read thermometer inserted into center of thickest part of each tenderloin registers 130 degrees F, about 25 minutes.
Remove pan from oven and turn oven to broil. When broiler is hot, put pan on top rack and broil until pork has a golden-brown crust, thermometer registers 145 degrees F, and cabbage and apples have a light char, about 5 minutes. Cover pan loosely with foil and let pork rest 10 minutes before slicing. Serve pork warm with cabbage and apples, sprinkled with parsley (if using).