Jump

“Jump,” He said, and she thought He was crazy. Out of the corner of her eye, she saw the rocks and the angry waves, hungry to swallow her whole. “Jump!”

She stood at the edge, back to the water, ears attuned to the monstrous roaring below. He said it again. Before her lay everything familiar, everything comfortable; behind her, all things new.

“JUMP!”

Her hands were shaking. Her feet were weighty with the gold of everything she knew. She heard Him one last time: “Jump!”

And then it happened. As if with a gust of wind, everything before her was swept up and away, out of sight. All that lay before her were her memories, some wrapped neatly and secured, some fragmented and scattered. She reached to grab ahold of something familiar, but as soon as she touched it, it vanished from her hands.

There was no turning back now.

He’d stopped calling, but she knew He was there. She inched backward. She took a deep breath, knowing that it might be her last. She took one last look at everything – at nothing – around her, turned around, and jumped into the unknown.

As soon as she jumped, the waves became still. And she heard singing. It was His voice.

When she opened her eyes, she saw Him gazing straight into her soul.

 

“He is no fool who gives up what he cannot keep to gain what he cannot lose.” –Jim Eliot

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Odyssey


 
You’re sailing distant seas,
fighting foreign foes,
wandering for years
back to a home that doesn’t know your face.

You’re praying silent prayers,
whispering hopeful dreams,
living lamentations
of the life you thought would be.

But you’re risking all to trust,
pining for the Light,
taking blind steps in the dark,
walking across the bridge despite the plank that isn’t there.

It’s the odyssey that changes us,
the fight and fire that weather us,
the sleepless nights, the lonely cries,
the voyages that bring us home to who we are.

It’s the steps of faith that guide us,
the wrestling that strengthens us,
the giving up of all we have
to reach up for all You are – You are our home.

MK, 7/6/12

(Work in Progress)

Greek Yogurt Shortcake

I know I don’t typically post recipes, but I’m on a roll today, and a few people have asked me to share how I made tonight’s dinner.

Whipped Cream:

Chill a glass or metal bowl in the freezer for at least ten minutes. Then, using a mixer, whip 1 cup of heavy cream with 3 tablespoons of sugar. When it begins to form peaks, add 4 ounces of cream cheese (cut into small pieces) and 1/2 cup of Greek yogurt. Mix gently until combined, then freeze in a covered bowl.

Shortcake:

Preheat the oven to 400 degrees Fahrenheit. Combine 2 cups of flour, 3 tablespoons of sugar, 3 teaspoons of baking powder, and 1/2 teaspoon of salt together in a bowl. Cut 3 tablespoons of butter into the dry mixture using a fork. In a separate bowl, whip one egg and combine with 1 cup of Greek yogurt, 2 teaspoons of water, and 1/3 cup of milk. Add the wet ingredients to the dry ingredients and mix well (be careful not to over mix). If it is too dry, add a little more milk, and if it is too wet, add a little more flour.

Drop by spoonfuls onto a cookie sheet and bake for 20-25 minutes until the tops just begin to turn brown. Let cool, then serve with a scoop of the whipped cream and the fruit of your choice.

Not Your Typical July 4th Dinner

I go on these kicks where I want Middle-Eastern food or Thai food or something else for a week. This time it was Mexican food. Yesterday, a friend bought us Mexican chicken avocado soup, and I loved it so much that I had to try recreating it. I think I like mine better!

I couldn’t get a good picture of mine, so here’s one I found on the Internet. My recipe is different, though.

Here are the directions in case you’d like to try it for yourself. You can change up ingredients to suit your tastes.

Ingredients:

  • 1 can of chicken (or 2 chicken breasts, [shredded after cooking] boiled in salted water and with the broth saved)
  • 2 cups chicken broth (can be from the boiled chicken)
  • 1 jalapeño pepper (an ancho or a chipotle pepper would work, too)
  • 1 can of corn
  • 3 tablespoons of lime juice
  • salt
  • pepper
  • chili powder (or cayenne pepper)
  • cumin
  • 1 avocado
  • hot sauce of your choice
  • 1/2 red onion
  • 3-4 garlic cloves
  • olive oil
  • oregano
  • chives

Okay, I’ll be honest – I rarely measure spices. Add those to taste.

Carefully slice the jalapeño in half; de-seed as much as you like. Broil it, along with the garlic cloves, until the pepper’s skin peels off easily. Chop them together and set them aside. Chop up the onion; brown it in a skillet with the olive oil and a little salt.

Once you have your chicken and broth ready, combine them in a soup pot with salt, pepper, cayenne/chili powder, cumin, the hot sauce, maybe 1 tsp of oregano, a handful of chopped chives, and the can of corn. Add the onions, jalapeño, and garlic to the pot. Slice the avocado, then pan grill it for 3-4 minutes in a pan with olive oil (this changes the taste ever so slightly and adds to the slightly smoky flavor of the soup). Cut it into bite-sized pieces and add it to the soup. Simmer for 20-30 minutes, stirring occasionally for the flavors to blend.

If you try this, let me know how it turned out! What favorite new recipes have you tried this summer? Share below!