Daily Journal

It's been awhile since I've posted on my blog, mostly because I haven't really been cooking much or really doing much worth posting ;-) However, I started to think that maybe the little things I HAVE been doing would be good to share. 

Recently, I purchased a beautiful journal from an amazing company called Trades of  Hope (Trades of Hope is a company devoted to empowering women out of poverty using the home party model. To find out more about it, click the link above)! When my journal finally arrived, I realized how ornate it was and I actually thought that it seemed too pretty to write in! Eventually, I decided to make it a daily journal. I wanted it to be something relaxed and not very formal. I just wanted to jot down little thoughts or questions I had during the day about life or God or anything at all really. It was just going to be a way of releasing my mind, but it has become so much more than that in the last month...

Something I realized as I started writing was that I have many more questions than I do just random thoughts. My innermost doubts and fears surround things like, "Am I going to be safe?" or "Does God love me even when it feels like no one else does?" I've found such freedom in letting my fears and worries come out of my head and down onto paper. It's like I can examine each thought and process it more fully and the best part is that I can pray over it and open my Bible to look for answers to my questions. 

The Bible talks about bringing our thoughts into captivity (2 Corinthians 10) and for so much of my life I've let my thoughts run wild. I've battled anxiety for a good portion of my life and I've been known to speak my mind a little "too" freely sometimes. Every day I am working on it and I'm growing and maturing and changing, but I don't think I've spent enough time meditating on this idea. 2 Corinthians 10:5 says,  

"We demolish arguments and every pretension that sets itself up against the knowledge of God, and we take captive every thought to make it obedient to Christ." 

Something I've learned from writing down these questions is that at the end of the day, the biggest enemy I have in the world is often myself. The biggest arguments I'm having are ones that are stirring in my soul. My doubts and fears are so often contrary to the knowledge of God. If I fail to take those thoughts captive, I'm binding myself to fear and finding no freedom from it. I'm falling prey to the desires of the world and the hopelessness of the world. Instead of taking my thoughts captive, I'm being held captive by my thoughts...

If you're struggling with wild thoughts like I have been, take time to write them down. Get them out of your head so you can release them from your mind and take your thoughts to God so he can give you peace.

I'll be praying for anyone who reads this today.

--Kayla

Garden Fresh Salmon

Right before going in the oven!

Salmon is, by far, one of my and Jon's favorite meats to eat. It's tender and flaky and delicious... and high in Omega-3's! It's a treat when we can get it on sale since we always buy wild-caught Alaskan salmon and never farm-raised. This recipe was perfect for us last night since we are all about using our fresh garden ingredients, not to mention it's SUPER easy! I won't prolong this intro much farther so that we can just get down to business discussing the recipe. ;-)

GARDEN FRESH SALMON
(makes 2 or 3 servings)

INGREDIENTS:

1 Large Salmon Filet (If frozen, be sure to thaw in the fridge a day prior)
1 Tsp Garlic (Minced)
5 Large Cherry Tomatoes--or 10 Small (Sliced)
1/4 Small Red Onion (Sliced Thin)
A Few Springs Fresh Oregano (you can use a few pinches of dried oregano if need be!)
2 TBSP Olive Oil
Salt and Pepper to taste

DIRECTIONS:

Served up with pan-seared asparagus and jasmine rice!

Preheat oven to 400°. Grease a 9X13 casserole dish with 1 TBSP of the olive oil. Lay the salmon down in the dish, skin side down. Top the salmon with the minced garlic and use a spoon to spread it over top. Then place the onions and tomatoes across the salmon and garnish with fresh oregano. Drizzle the remaining olive oil across the top and sprinkle with salt and pepper to your liking.

Place in lower rack of oven and cook uncovered for about 25 to 30 minutes. Remove from oven and let cool for 5 minutes before serving. Serve with rice and your favorite veggie and enjoy!

--Kayla

Celebrating A Legacy

With Mamaw & Papaw at our wedding

The passing of a loved one is probably the hardest thing that we, as humans, are forced to deal with in our lifetimes. Today is a day that I'm reminded of a special, one of a kind woman who would have been celebrating her 86th birthday. Jon's grandmother, Sarah, (or "Mamaw", as she was affectionately known) passed away just a few short months ago... I can't help but think of her today and what a wonderful a woman she was. I remember meeting her and feeling her warmth almost immediately. She had an air about her that was so friendly and yet so feisty at the same time.

Mamaw was outspoken and I felt a kindred spirit to her that way. She always said it like it was and Jon and I felt the affects of that after we'd been dating for several years. Whenever we'd see her, she'd ask if we were going to get married anytime soon... ;-) When we finally tied the knot, we somehow ended up seeing all of Jon's family the very next day--including Mamaw. I remember Mamaw putting her arm around Jon and acting a little sheepish as she smiled and said, "Well... Did ya get lucky??" She was never afraid to be bold. She was never afraid to be humorous. I don't know a single person who didn't feel unconditionally loved by her... I feel so blessed that I was able to know her, love her, and be loved by her over the past five years and I feel blessed immeasurably by the legacy of love she left behind. I think all of her children and grandchildren (and all of their spouses) would agree that she is someone we all look up to, admire, and want to be like.

I think one of the things that makes the passing of a grandparent hard is the seeming loss of connection to a piece of the past. Mamaw had so many stories and telling them brought her so much joy--and it brought her family joy too. Something I learned about Mamaw after she passed was that she was meticulous at documenting things. She documented phone calls and kept records of all the cute and wonderful things her grandchildren had said. She was a painter and every painting was numbered, dated, and signed. She wrote poetry, took tons of photos, and kept a draft on her computer of the story of her life with Papaw...

I don't think I saw the value in doing little things like that until now. How blessed we are to still feel connected in some way to her through all the beautiful documentations she made. We can still feel her emotion and her laughter and we can still see her beauty through the things she left behind. I just marvel at her and the kind of person she was. She was generous, patient, loving, caring, compassionate, bold, brave, daring, and she just simply radiated beauty. Most importantly, she was a shining example of the Proverbs 31 woman. She loved the Lord and she cheerfully and faithfully served him and everyone she met...

So today I celebrate the legacy of a wonderful woman, whom my husband and I miss so dearly. Happy Birthday, Mamaw. We love you.

The last family picture we all took together.. How I cherish this now.

"Her children arise and call her blessed; her husband also, and he praises her: 'Many women do noble things, but you surpass them all.' Charm is deceptive, and beauty is fleeting; but a woman who fears the Lord is to be praised. Honor her for all that her hands have done, and let her works bring her praise at the city gate."
--Proverbs 31: 28-31 

--Kayla

Blueberry Banana Bread

I tried out this recipe on a whim one day and it's quickly become one of my favorite sweet breads to make. The thing I love most about baking bread is the opportunity afterward to share it. There is something about bread that just seems to bring people together. It has such a uniting quality. I think that's why restaurants typically serve bread right before a meal out. It's like an opportunity to break the ice, to start a conversation, to have an experience with someone else that is the same. Whenever I make bread, I'm reminded that Jesus is the bread of life. He came to unite us while Satan aims to divide us. Jesus shares the bread of his life so that we may partake in a similar experience with him in the Kingdom of Heaven. I want so desperately to choose the bread of life.

 So, whenever I make bread, I try to share it. I try to connect with other people in hopes that maybe my gift of bread will help break down barriers and that we can share in the joy of life together.

"Because there is one bread, we who are many are one body, for we all partake of the one bread." 
--1 Corinthians 10:17

BLUEBERRY BANANA BREAD 

Blueberry Banana Bread, fresh out of the oven!

(makes one loaf)

INGREDIENTS:

1 1/2 Cups Flour
1 Cup Sugar
1 1/2 Tsp Baking Powder
1/4 Tsp Salt
1/4 Tsp Cinnamon
1/4 Tsp Nutmeg
1 Tsp Vanilla Extract
3 TBSP Coconut Oil
1 Large Egg
2 Large Ripe Bananas (Mashed)
1 Cup Blueberries
1 TBSP Raw Sugar

DIRECTIONS:

Preheat oven to 350°. Grease a 9x5 loaf pan.

In a small mixing bowl, combine flour, baking powder, cinnamon, nutmeg, and salt. Set aside. In a separate mixing bowl, combine the coconut oil, sugar, 1 egg, vanilla extract, and mashed bananas. Once the ingredients are combined smoothly, slowly add in the flour mixture just a little bit at a time and stirring as you go. Using a hand mixer, combine until smooth. Then, fold in the blueberries with a large spoon or spatula. Add the batter into your greased loaf pan, shake until it spreads evenly across the bottom of the pan, and then sprinkle the remaining raw sugar onto the top of the loaf. Bake for 60 minutes. Remove from oven and let cool for 10 minutes. Then remove from the loaf pan and allow to cool on a cooling rack for 5 minutes before serving.

Enjoy!

--Kayla

Kayla's Country Quiche

Being married now and having our own house and family to be responsible for is a lot of work. I hate a messy house and I especially hate a messy kitchen. Last night, dinner time came around and I didn't really feel like cooking. I didn't want all the mess that came with it or to put in the effort of making something. I was still in the mood for something delicious, so I looked in the fridge for anything I didn't have to thaw. We basically had eggs and that's it. If you know me, you know that I'm really not all about breakfast food, but I do love me some quiche. The best part about quiche is that it's EASY, so I whipped up something yummy pretty quick! This recipe for quiche is rustic and savory and the best part is that the crust is made IN the pie pan, so no need to waste more mixing bowls (score!). I also got to use fresh tomato, zucchini, and cilantro from my garden, so that was a bonus! Jon was raving about it the whole time he ate saying, "It's one of those things that once you have a bite in your mouth, you can't wait for the next one!" :-)

Thought you guys might like the recipe, so here it is!

KAYLA'S COUNTRY QUICHE

INGREDIENTS

So pretty and colorful!

Pie Crust:

1 1/2 Cup Flour
1/2 Cup Vegetable Oil
2 Tsp Sugar
1 Tsp Salt
2 TBSP Milk

Filling:

5 Eggs
1 TBSP Milk
1/4 Cup Red Onion (chopped)
1/4 Cup Tomato (chopped)
1/2 Small Zucchini (thinly sliced or spiral sliced)

Don't you want a slice? ;-)

A Few Pinches of Cilantro
1 Tsp Salt
1 Tsp Pepper
1/2 Block Cracker Barrel Aged Reserve Cheddar ( Shredded--You can swap it for another kind of cheddar, but I promise this stuff is worth it)

DIRECTIONS

Preheat Oven to 400°. In a 9" pie pan, add the flour, sugar, and salt. Stir to combine. Then add in the vegetable oil and milk. Stir to combine. This should create a lumpy dough. Using your hands, fold the dough over a few times and create a small mound in the center of the pan. Then, press the dough with the palm of your hand to spread it out over the bottom and up the sides of the pan. Use your fingers to press the edges of the dough onto the sides of the pan. It should be fairly thin and even across the bottom and sides of the pie dish. Using a fork, poke a few holes around the sides of the crust and on the bottom. Place the crust in the oven and bake for about 15 minutes or until lightly browned (remove and let cool for about 5 minutes). Leave the oven on at 400°.

While the crust is baking, scramble the eggs in a small mixing bowl. Add in the milk, veggies, cilantro,, salt and pepper, and half of the shredded cheese. Stir to combine. Sprinkle the other half of the shredded cheese onto the bottom of the freshly baked crust. Then, use a ladle to pour the egg mixture over top (this helps to give you more control over the evenness of the ingredients). Place the full pie dish onto a baking sheet and loosely cover it with tin foil. Bake in oven on a center rack for 15 minutes. After 15 minutes, lower heat of the oven to 375° and uncover. Bake for another 25-30 minutes. Remove from the oven and let cool for about 5-10 minutes.

Enjoy!

--Kayla

The Most Amazing Summer Squash Casserole

As you all well know, the garden has kept us busy trying to find recipes that help us use up the crazy amount of veggies we are producing. This particular recipe is one of our absolute FAVORITES. It's so easy and simple and it tastes amazing, so I won't make this post any longer before giving you the recipe. ;-)

Fresh out of the oven!

SUMMER SQUASH CASSEROLE

INGREDIENTS:

1 Medium Zucchini (cubed)

1 Medium Yellow Summer Squash (cubed)

1 Half of a Medium Sized Eggplant (cubed)

Summer Squash Casserole

1 Small Container of Mushrooms
1 Half of a Large Onion (chopped)

3 TBSP Olive Oil

1 Container Cream of Mushroom Soup
2/3 Cup of Sour Cream
2 Cups Cheddar Cheese
1 TSP Salt and Pepper
1 1/2 Sleeves of Buttery Townhouse Crackers
2 TBSP Butter (melted)

DIRECTIONS:

Preheat oven to 350°. In a large skillet, heat 1 tbsp olive oil on medium heat. Add in mushrooms and onion. When tender, transfer to a large bowl. Then, heat 2 tbsp olive oil on medium-high heat and add in zucchini, squash, and eggplant. When tender, transfer to the bowl of mushrooms and onions.

Add in the cream of mushroom soup, the sour cream, the cheese, and salt and pepper. Stir to combine. Pour the ingredients into a greased 9X13 casserole dish. Then, put the crackers into a large ziplock bag and crush them using your hands or you can use a cup to roll over them. Then add in the melted butter and zip the bag back up. Use your hands to combine the crackers and butter. Using a measuring cup, sprinkle the cracker mixture over the casserole until evenly covered.

Place the casserole into the oven on a center rack and cook for 25-30 minutes or until bubbly. Remove from the oven and let cool for 5 minutes. 

Enjoy!

--Kayla

Bountiful Harvest

What our garden looks like today.

Today I went out to the garden to harvest. It's so awesome to be able to pick fresh produce right from your backyard! Today we had quite a bounty. I'm so grateful for the blessing of fresh food. Every time I'm in the garden, I'm reminded of the verse in 2 Corinthians...

"The point is this: whoever sows sparingly will also reap sparingly, and whoever sows bountifully will also reap bountifully. Each one must give as he has decided in his heart, not reluctantly or under compulsion, for God loves a cheerful giver. And God is able to make all grace abound to you, so that having all sufficiency in all things at all times, you may abound in every good work. As it is written, “He has distributed freely, he has given to the poor; his righteousness endures forever.” He who supplies seed to the sower and bread for food will supply and multiply your seed for sowing and increase the harvest of your righteousness." 
-2 Corinthians 9:6-12

Today's harvest!

I'm reminded that in order to reap a bountiful harvest, you have to be willing to put in the work. It takes a lot more work to plant a lot of plants than it does to plant a few, but if you plant more you get more out of it. The same is true for our Christian walk. The more work we put in to learn God's way, the more grace we will receive and the more fruit we will bear as Christians. The more generous and kind we are to others, the more generous and kind God is to us.

Having a garden this year has been such a wonderful hands-on way of learning about God. So many of the scriptures have come to life for me and I feel so blessed to be learning in this way.

Today, sow bountifully in your life so that you may also reap bountifully, not just for yourself, but so that you may also be a bountiful blessing to others.

--Kayla