check-out this too!

i'm blogging here now too: seasonbyseason.tumblr.com

you should check it out if you care to follow any muses, quotes, video clips, photos, songs, recipes, etc. that i may be savoring at the present moment.

i think i like the format of tumblr more than blogspot...?

we'll see. in the mean time, see for yourself. : )

new year. new start. new recipe.

so far i've been a very bad blogger in the year two.thousand.ten.
this is my first entry, and today is the last day of the month.

i guess i've been unmotivated. there are really no excuses to be made. because, we all know, you make time for the things that are important to you.

so i think i've decided that sharing lil' snippets of life in the form of thoughts, questions, quotes, photos, recipes, song lyrics, dance clips, and more is important to me.

sooo i'm resolving to be a better blogger. i'll try anyway. since it's important to me to share life with people all around the world, world, world, i figure this is one tool to do just that.

my housemates, which now include my parents and my two new sisters: fern & hanna (from bangkok and berlin, respectively), and i enjoyed this zucchini soup recipe, taken from my favorite cookbook: 'extending the table: recipes and stories from argentina to zambia in the spirit of more-with-less' this week.

it is wonderful. and easy. and comes from deutschland. which i'm missing quite a bit these days.

Zucchinisuppe

*This thick, mild soup can be served hot or cold. In winter, I'd go with the hot option... maybe as an appetizer or lunch soup?

Melt in saucepan:

• 1/4 c. margerine (50 ml)

Add and sauté:

• 2 onions, chopped
• 2 cloves garlic, chopped
  

Add:

• 2 & 1/4 c. zucchini, shredded (550 ml)
• 2 c. vegetable stock (500 ml)
  

Simmer 12 minutes. Add:

• 1/4 t. salt (1 ml) or to taste
• 1/4 t. basil (1 ml)
• dash of pepper
  

Add:

• 1/2 c. white wine (125 ml) (optional)

Place soup in blender and puree until creamy. Add:

• 1/2 c. plain yogurt (125 ml)

-- From: Maren Tyedmers: Minden, Germany

one of the best.

if i have to back-it-up (no pun intended) and watch it again, then it's a dance that has really caught my attention. there were several from season 6 of sytycd that did just that, but here's one that really made my jaw drop during the finale. when jakob does that double-fist punch to the ground, i kinda' lose it.

live in the present moment.

"I try to live in the present moment, to accept reality as it is - the reality of my body and spirit, the reality of my community, the reality of creation and of our world. Today, it is sunny and cold; yesterday, it was raining and cold. Accept each day, each moment as it comes - the different seasons..."

-- Jean Vanier, Founder of L'Arche

this is eurasia.

we wanted to 'go out with a bang' for our final project with the eurasia communications team.
so here it is: our stop-motion project to show not only the diversity of eurasia but also the ways in which youth from every field are participating in the Kingdom.



it was true collaboration.
quite the labor of love. but so worth it in the end.

our deepest humanity in waiting.

If it is true that God in Jesus Christ is waiting for our response to divine love, then we can discover a whole new perspective on how to wait in life. We can learn to be obedient people who do not always try to go back to the action but who recognize the fulfillment of our deepest humanity in passion, in waiting. If we can do this, I am convinced that we will come in touch with the glory of God and our new life.

-- Henri Nouwen, The Spirituality of Waiting

soup weather.

this soup was perfect for the cold and rain (and the little bit of snow we saw!) this week. and the leftovers tasted even better than the first meal... when spices and flavors have more time to soak in to the veggies, it is a beautiful thing.

Spinach-Zucchini Soup

advent is here.

“We are all meant to be mothers of God, for God is always needing to be born.”

- Meister Eckhart (13th century Christian mystic)

real ones.

"It is the sweet, simple things of life
which are the real ones after all."

- Laura Ingalls Wilder (Little House in the Ozarks by Hines)

soon it's gonna' rain.

and actually it's already begun. i think it rains here more than it stays dry. in all four seasons.

today is especially dreary. it needs the right accompaniment to fully hone in to this kind of weather.

today is the kind of day where i would normally put on one of my barbra streisand records and let it be my soundtrack for the afternoon.

so, since i don't have my vinyl right now, youtube will have to do.

here is barbra singing, soon it's gonna' rain from the fantastiks.


and here are the lyrics:

Hear how the wind begins to whisper
See how the leaves go streaming by
Smell how the velvet rain is falling
Out where the fields are warm and dry
Now is the time to run inside and stay
Now is the time to find a hideaway
Where we can play
Soon it's gonna rain, I can see it
Soon it's gonna rain, I can tell
Soon it's gonna rain, what are we gonna do?
Soon it's gonna rain, I can feel it
Soon it's gonna rain, I can tell
Soon it's gonna rain, what will we do with you?
We'll find four limbs of a tree
We'll build four walls and a floor
We'll bind it over with leaves
Then duck inside and play
Then we'll let it rain, we'll not feel it
Then we'll let it rain, rain pell mall
And we'll not complain if it never stops at all
We'll live and love within our castle
Hear how the wind begins to whisper
Feel how the rain is falling now

apple-cinnamon bread pudding.

i've been buying a bag of apples each week (for only 2 francs!) from my neighbors, just around the corner, and am now finding new ways to bake with these fresh-from-the-trees green apples. they're delightfully crisp and perfectly sour. but baking with them is a treat too.

similar to the system with the pumpkin & squash stand, this apple & flower stand isn't manned (or womanned, for that matter) by anyone. instead, there's just a little jar to put your coins in and the honor system really works. ya' pay for what ya' pick out. it's a beautiful thing.

so, here's another in-season dessert recipe for you... happy green apple time.

Apple-Cinnamon Bread Pudding

Ingredients:

• 4 cups soft cinnamon bread, torn into small pieces
• 1 teaspoon ground cinnamon
• 1 large Granny Smith apple, peeled, cored, very thinly sliced
• 1/4 cup raisins or chopped dried cranberries (optional)
• 2 cups milk (try vanilla soy milk with it!)
  
• 1 cup brown sugar
• 3 tablespoons butter
• 3 eggs
• 1 teaspoon vanilla

Preparation:

Butter an 11x7-inch baking dish. Heat oven to 350°F.

In a large bowl, combine bread, cinnamon, and apple slices, and raisins or chopped dried cranberries, if using; toss to mix.

In a medium saucepan, combine milk, brown sugar, and butter; heat over medium heat until hot and butter is melted.

In a medium bowl, whisk eggs with vanilla. Quickly whisk in the hot milk mixture then pour the mixture over the bread. Stir to mix well.

Pour bread mixture into the prepared baking dish. Set a jelly roll pan or large shallow baking dish in the oven. Set the bread pudding pan inside the larger pan. Add very hot water to the outer pan to a depth of about 1/2-inch. Bake for 40 to 50 minutes, or until a knife inserted near center comes out clean.

still wanting to live as an ordinary radical.

i just had a great reminder about the kind of person i want/hope to be.
yes, the person i hope to become. but also the person i hope to be today, even now. through sharing life with other people. no solo trek here.

loma invited shane claiborne to share (preach? speak? story-tell?) about some of his convictions and practices with the campus yesterday, and the audio file from that chapel is already posted online. some eunc (european nazarene college -- where i presently live) friends and i gathered just now to listen to it together. good, good stuff. always more to dialogue about. and live-out. so let me know if you were at that chapel (or the monday evening q&a!!), if you listen to the file linked below, if you're still wrestling/processing/continually trying to apply convictions and practices that were provoked/inspired by reading the irresistible revolution: living as an ordinary radical, or if you're just wondering, 'what the heck is this all about?'

let's share.
together.

to listen to the chapel audio file, go here: http://www.pointloma.edu/CampusLife/Chapel.htm

Instructions: Find the chapel date you would like to hear [November 9th, 2009 - Shane Claiborne] and simply click the title to start the player. To download a copy of the mp3, click the download button next to the chapel title or double-click the title and select "Save File".

To filter the list, select the year and semester you would like to view. To filter by a particular speaker, type that speaker's name in the box.

a nun's life

the lastest intriguing blog that i stumbled upon:

http://anunslife.org/

i like what i'm reading. thanks sisters!

do not let your love be a pretense.

this says everything. i have no words to add. but an amen.
and a so be it.

A reading from the letter of Paul to the Romans:
(Romans 12:9-16)

Do not let your love be a pretense, but sincerely prefer good to evil. Love each other as much as sisters and brothers should, and have a profound respect for each other. Work for the Lord with untiring effort and with great earnestness of spirit. If you have hope, this will make you cheerful. Do not give up if trials come; and keep on praying. If any of the saints are in need you must share with them; and you should make hospitality your special care.

Bless those who persecute you: never curse them, bless them. Rejoice with those who rejoice and be sad with those in sorrow. Treat everyone with equal kindness; never be condescending but make real friends with the poor. Do not allow yourself to become self-satisfied.

all saints day.

remembering those who have gone before.
a great cloud of witnesses.

Grant us during our pilgrimage to abide in their fellowship,
and to become partakers of their joy.

squash it good.

the third recipe from the same butternut squash was also prepared last night. turned out great. autumn baking with grace in europa gets two thumbs up.

SQUASH SPICE BREAD
Serves 8

Ingredients:

• 1 medium buttnerut squash, halved and seeded (1 1/2 lb.)
  
• 1 Tbs. maple syrup
• 1 1/2 cups flour
• 1/2 cup sugar
• 1/2 cup plus 2 tbsp. chopped walnuts, divided (optional)
  
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. ground allspice
• 1/4 tsp. salt
• 2 eggs
• 1/4 cup canola oil
• 1/3 cup plain (unsweetened) soymilk
• 1 tbsp. vanilla extract

Preparation:

1. Preheat oven to 350°F. Coat baking sheet with cooking spray. Place squash halves cut-side down on baking sheet. Bake 40 to 45 minutes, or until soft. Cool. Scoop flesh from skin, mash with maple syrup, and set aside.
2. Coat 8- x 4 1/2-inch loaf pan with cooking spray. Combine flour, sugar, walnuts, baking powder, baking soda, cinnamon, allspice, and salt in large bowl. Lightly beat eggs in separate bowl. Whisk in oil, soymilk, and vanilla until smooth. Fold squash into liquid ingredients with spatula. Stir squash liquid mixture into flour mixture.
3. Pour batter into prepared pan, and sprinkle with remaining 2 Tbs. walnuts. Bake 60 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes on wire rack, then unmold and cool completely.

all things anderson.

so i stumbled on this blog yesterday, and i couldn't resist sharing it.
i'm a big ac fan, but this tops everything.

http://www.allthingsandersoncooper.com/

still squashin'.

tonight grace and i made our second meal, from the same butternut squash, mentioned in the previous vegetarian cuisine post.

CURRY SQUASH SOUP

Ingredients:

• 2 tbsp. canola or olive oil
  
• 1 onion, diced
• 2 cloves garlic, minced
• 4 carrots, sliced
• 3 stalks celery, diced
• 2 small or one large butternut squash, peeled and chopped
• 5 cups vegetable broth
• 1/2 cup soy milk
• 2 tsp. curry powder
  
• 1 tsp. paprika powder
• 1 cup rice (totally optional)
  

Preparation:

In a large soup pot, sautee the onion and garlic in the oil until onions turn soft, about 3 to 5 minutes.

Add the carrots and celery and cook for another 3 to 5 miutes.

Add the squash and stir just to coat, then add the vegetable broth, curry, and paprika. Bring to a boil, then reduce heat to a slow simmer. Allow to cook for at least 25 minutes, or until squash is soft.

Cook rice separately. Once it is ready, add to soup.

Stir in the soy milk and season to taste.

taizé day in stuggart.

on 10 october, we took the baden-württemberg regional ticket (up to five travelers covered for € 28!) up to stuttgart for:

Prayer and meeting in Stuttgart:
The communion of the Church: going towards one another

we joined our voices with fellow brothers and sisters who had also made the pilgrimage for this gathering. the article linked above highlights all of the youth that came, but i really saw all ages present. making our song one. a beautiful picture of the Church in deutschland.

this prayer (from the most recent taizé newsletter) is being echoed by brothers and sisters on all continents. may we join too. in both word and deed:

Christ Jesus, seeking to follow you, we understand that you call us to forgive, again and again. And faithfulness to your Gospel can kindle in us such a passion for forgiveness.

squash season.

grace is visiting (yay!) and we wanted to cook seasonally, so last night we sawed into the butternut squash that has been adorning my kitchen table for weeks now. i picked it out from the squash stand on the side of the road to get me in the fall mood last month. it's a hefty squash and it'll make many a dish, but we started with this one:

BUTTERNUT SQUASH RISOTTO WITH PESTO
Serves 6; 30 minutes or fewer to prepare

Ingredients:

• 3 cups low-sodium vegetable broth
  
• 1/4 cup prepared pesto, divided
• 1 cup chopped fresh onion
• 1 1/2 cups rice for risotto
• 3 cups cubed butternut squash
  

Preparation:

1. Bring broth and 2 cups water to a boil in large saucepan; turn off heat.
2. Heat 1 Tbs. pesto in saucepan over medium heat. Add onion, and sauté 5 minutes. Stir in rice, followed by 1/2 cup hot broth. When rice has absorbed broth, add another 1/2 cup. Continue adding broth in this manner 5 minutes.
3. Stir in squash. Resume adding broth, 1/2 cup at a time until rice has absorbed all liquid. (This should take about 15 minutes.) Remove from heat, and stir in 1 Tbs. pesto. Spoon risotto into 6 bowls and top each with 1 tsp. pesto.

Tip: Add fresh garlic to the onions. Top finished dish with grated parmesan cheese and halved cherry tomatoes.