Today I had to speak in a group of about 6 ladies. You may think what is the big deal. Usually it is not big deal, but when you have to speak in another language and your capacity to talk in that language is that of about a three year old it is very intimating.
God is so good and this is part of the sacrifice to serve here. Today I am praying for contentment in my weakness. I feel all of my trophies have been stripped and my flesh does not like the humility. I feel like a child, very humbling and painful at times.
I know in my head it will take a lot of time, but when you are a very impatient person it is hard to wait. LORD HELP ME TO HOLD OUT! I need alway to be conscience of Him in all I do. So hard second to second.
Psalm 16:8 I will set the Lord alway before me. Because he is at my right hand, I will not be shaken.
Wednesday, April 8, 2009
Monday, April 6, 2009
Kids Visas (Carnets)
Happy Day on friday. It has been over a year and two trips out of the country, but now we all have our visas for residency in Peru.
PRAISE THE LORD!!!!!!!!!! Thank you Kike!
Thank you all for all of your prayers over this last year. We could not of done it withhout you!
PRAISE THE LORD!!!!!!!!!! Thank you Kike!
Thank you all for all of your prayers over this last year. We could not of done it withhout you!
juice
As I am trying to find things to love and respect about the culture and praying for God to open my eyes. One thing I love is all of the fresh juices here. Everywhere you go you can have fresh juice made for you. The other day in a resturant I had one made of passion fruit yummy!
So I have been experimenting and making a few of my own.
I woke up and made one of pomograte, seeds and all. It is so easy to make, you just sqweeze in a cup. Love it. This juice is probably my favorite. Which reminds me I forgot to buy some more today while I was at the store.
I also made one with a fruit called atun (which I have never heard of in the states), grapefruit, bananas and pineapple it was so much better than I thought it was going to be.
Here is the recipe for my (let see what is a good name for it): Jugo de rosita (It is very pink)
Peel 1 atun (the red kind) and cut into cubes.
Put in the blender with the juice of 2 grapefruits and 2 cup of water.
Blend until combined, pour through a strainer to remove the seeds.
Pour back into the blender with 1 peeled banana and 1 cup of pineapple.
Blend until smooth. Serves about 3 12oz servings.
Enjoy
So I have been experimenting and making a few of my own.
I woke up and made one of pomograte, seeds and all. It is so easy to make, you just sqweeze in a cup. Love it. This juice is probably my favorite. Which reminds me I forgot to buy some more today while I was at the store.
I also made one with a fruit called atun (which I have never heard of in the states), grapefruit, bananas and pineapple it was so much better than I thought it was going to be.
Here is the recipe for my (let see what is a good name for it): Jugo de rosita (It is very pink)
Peel 1 atun (the red kind) and cut into cubes.
Put in the blender with the juice of 2 grapefruits and 2 cup of water.
Blend until combined, pour through a strainer to remove the seeds.
Pour back into the blender with 1 peeled banana and 1 cup of pineapple.
Blend until smooth. Serves about 3 12oz servings.
Enjoy
Saturday, April 4, 2009
St. Pat's Day Recipes
Here are the recipes from our St. Pat's Day. Enjoy!
Corned Beef, Cabbage, And Potatoes
Corned Beef
Ingredients:
One 4 lb. brisket of beef (I used roasted beef)
1/4 cup salt
1 tsp. freshly ground pepper
2 tsp. ground ginger
1/2 tsp. ground cloves
2 bay leaves, crumbled
1 Tbs. brown sugar
1/8 tsp. nutmeg
1/8 tsp. paprika
3 cloves garlic, minced
1 Tbs. saltpeter (optional, can be found in pharmacies)(I never found it)
1/2 cup warm water
Preparation:
Wash and remove most of the fat from the brisket. Mix together all the spices and the garlic and rub well into the brisket.
Dissolve the saltpeter in the warm water and pour over the meat. Place in a large, nonmetal container. Weight the meat down with a stone or brick and cover it with plastic wrap or aluminum foil. (You can also place the ingredients in a plastic bag and weight it down.)
Refrigerate for 10 days to 2 weeks. Turn the meat every 2 to 3 days.
Cooking the Corned beef and cabbage
Ingredients
1 (3-pound) corned beef brisket (uncooked), in brine
16 cups cold water
2 bay leaves
2 teaspoons black peppercorns
4 whole allspice berries
2 whole cloves
1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges
8 small new potatoes (about 1 1/4 pounds), halved
Freshly ground black pepper
Directions
Preheat the oven to 300 degrees F.
Place the corned beef in a colander in the sink and rinse well under cold running water.
Place the corned beef in a large Dutch oven with a tight-fitting lid; add the water, bay leaves, peppercorns, allspice, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.
Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.
Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper.
Irish Soda Bread
Mix in small bowl and let foam:
1T active dry yeast
1t sugar
1cup warm milk
Mix in large bowl:
2cups all purpose flour
1cup wheat flour
1cup oats
2/3cup sugar
1/2t cinnamon
1/4t nutmeg
1/2t salt
Cut in:
yeast mixture
1 egg, beaten
Stir until batter is stiff but elastic.
Fold in:
1cup dried cranberries
Knead gently on floured board, adding more flour if necessary. Place in greased bowl, turning greased side up. Cover with cloth and leave in warm place several hours until dough is doubled in bulk. Punch down. Divide into 2 portions. Shape into round loaves, place on large greased baking sheet or in 2 round pans. Cover again and let rise about 30 minutes. Bake 40-50 minutes in preheated 350 degree oven.
Glaze top with:
1T sugar dissolved in 2T boiling water
Return to hot oven 3 minutes. Cool on wire rack. Slice and serve with butter.
Corned Beef, Cabbage, And Potatoes
Corned Beef
Ingredients:
One 4 lb. brisket of beef (I used roasted beef)
1/4 cup salt
1 tsp. freshly ground pepper
2 tsp. ground ginger
1/2 tsp. ground cloves
2 bay leaves, crumbled
1 Tbs. brown sugar
1/8 tsp. nutmeg
1/8 tsp. paprika
3 cloves garlic, minced
1 Tbs. saltpeter (optional, can be found in pharmacies)(I never found it)
1/2 cup warm water
Preparation:
Wash and remove most of the fat from the brisket. Mix together all the spices and the garlic and rub well into the brisket.
Dissolve the saltpeter in the warm water and pour over the meat. Place in a large, nonmetal container. Weight the meat down with a stone or brick and cover it with plastic wrap or aluminum foil. (You can also place the ingredients in a plastic bag and weight it down.)
Refrigerate for 10 days to 2 weeks. Turn the meat every 2 to 3 days.
Cooking the Corned beef and cabbage
Ingredients
1 (3-pound) corned beef brisket (uncooked), in brine
16 cups cold water
2 bay leaves
2 teaspoons black peppercorns
4 whole allspice berries
2 whole cloves
1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges
8 small new potatoes (about 1 1/4 pounds), halved
Freshly ground black pepper
Directions
Preheat the oven to 300 degrees F.
Place the corned beef in a colander in the sink and rinse well under cold running water.
Place the corned beef in a large Dutch oven with a tight-fitting lid; add the water, bay leaves, peppercorns, allspice, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.
Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.
Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper.
Irish Soda Bread
Mix in small bowl and let foam:
1T active dry yeast
1t sugar
1cup warm milk
Mix in large bowl:
2cups all purpose flour
1cup wheat flour
1cup oats
2/3cup sugar
1/2t cinnamon
1/4t nutmeg
1/2t salt
Cut in:
yeast mixture
1 egg, beaten
Stir until batter is stiff but elastic.
Fold in:
1cup dried cranberries
Knead gently on floured board, adding more flour if necessary. Place in greased bowl, turning greased side up. Cover with cloth and leave in warm place several hours until dough is doubled in bulk. Punch down. Divide into 2 portions. Shape into round loaves, place on large greased baking sheet or in 2 round pans. Cover again and let rise about 30 minutes. Bake 40-50 minutes in preheated 350 degree oven.
Glaze top with:
1T sugar dissolved in 2T boiling water
Return to hot oven 3 minutes. Cool on wire rack. Slice and serve with butter.
ya
Sorry I have not written in a while. I guess the culture shock took over. I am still in the middle of it, but each day pray to love and respect people here.
Today I was at the grocery store, today seemed like a good culture day, but then the cashier asked me a question, I really could not hear her. She and the guy behind me began to giggle. It totally tick me off, I smiled and began to talk to them in english. Asking them how their english was and could they understand mr, it was an awkward moment. I wish I would not let things like that bother me so much. I know it's my pride, I need to let things like that go.
Please pray for me and my anger, it is not how I want to be defined. I pray that I would know my identity is in Jesus and I don't need to self protect. I am realizing that all my filter of defense have been strip away, it is a very hard place to be in, but a very good one. I can go to the throne of grace and have him fill me with his love and forgiveness. It is a place I would not choose but am grateful to be at.
Today I was at the grocery store, today seemed like a good culture day, but then the cashier asked me a question, I really could not hear her. She and the guy behind me began to giggle. It totally tick me off, I smiled and began to talk to them in english. Asking them how their english was and could they understand mr, it was an awkward moment. I wish I would not let things like that bother me so much. I know it's my pride, I need to let things like that go.
Please pray for me and my anger, it is not how I want to be defined. I pray that I would know my identity is in Jesus and I don't need to self protect. I am realizing that all my filter of defense have been strip away, it is a very hard place to be in, but a very good one. I can go to the throne of grace and have him fill me with his love and forgiveness. It is a place I would not choose but am grateful to be at.
Sunday, October 12, 2008
Crockpot Day
Today I made my first meal in my new crockpot. This may seem petty, but when you are not able to obtain something that is in every house in the states, you appreciate it so much. I made a cuban dish "ropa vieje". It was so good. Thanks to my dear friends a CPC.
Saturday, October 4, 2008
Padres de Jim
The kids were so cute to see Grandma and Grandpa Ward in Lima.
When Grandma peeked her head in the door window of Chloe's class, Chloe bellowed out "Mr. Pardine their is my Grandma". They got to meet many of the kids friends and teachers and were given a tour by Eli.
Last night we went out for yummy Italian-Peruvian ice cream.
What a treat to have them here!
When Grandma peeked her head in the door window of Chloe's class, Chloe bellowed out "Mr. Pardine their is my Grandma". They got to meet many of the kids friends and teachers and were given a tour by Eli.
Last night we went out for yummy Italian-Peruvian ice cream.
What a treat to have them here!
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