To live content with small means; to seek elegance rather than luxury, and refinement rather than fashion; to be worthy, not respectable, and wealthy, not, rich; to listen to stars and birds, babes and sages, with open heart; to study hard; to think quietly, act frankly, talk gently, await occasions, hurry never; in a word, to let the spiritual, unbidden and unconscious, grow up through the common--this is my symphony.
~William Henry Channing

Monday, August 10, 2009

And Now Back to Our Regularly Scheduled Program

It isn't as if I did it on purpose...or that in some way I haven't kept up with the heart of intent...but I must confess to having failed woefully on the whole try a new recipe each week and blog about it on Monday thing. I do think the threads running through my life this summer are creating a lovely tapestry just not exactly what I thought it would be. I didn't realize that tugging on the thread of kicking it up a notch in the kitchen would unravel and reveal the colors and textures of the Sabbath meal. I'm thankful that God uses our starting points and leads us to unknown paths full of delights and unexpected surprises.
I do have a yummy recipe to share today though...actually two if I back up and post the one for the Nutty Bar Cheesecake from several weeks ago. I don't have a picture for the recipe I tried at our Sabbath meal this week but I do have one of the fabulous cheese and fruit kabobs that Abby and I made. They were so cute and became part of our table decoration...

The are very festive and the kids loved them. However, I did learn that I need to add something to the bottom of the vases to keep it anchored as the kabobs are removed.
Now on to the recipe we did try...

Corn and Zucchini Medley
Ingredients:
4 slices of bacon cooked and crumbled
2 cups chopped zucchini
1 1/2 cups fresh corn (I had to make do with frozen)
1 small onion chopped
1/4 cup shredded Monterey Jack
(I used Colby Jack cheese because it was what I had on hand.)
Directions:
After cooking your bacon...(oh, yes I did more slices because frankly, we love us some bacon...)anyway, reserve 1 TBS of drippings and discard the rest.
Heat the TBS of bacon grease
Saute the onion, corn and zucchini until tender but crisp.
It took about 10 minutes.
Spoon into serving dish, sprinkle with cheese and chopped bacon.
Rob really liked it and even though the kids didn't go for seconds they ate what they had with no complaints. (On a side note about corn...we have some friends at church who graciously shared their garden bounty with us several weeks ago...it was the sweetest corn on the cob I've ever tasted. Last week they brought some to our church meal and sent the leftovers home with us. Claire ate 5 pieces that night!)
Well, the kids are all stirring...actually it's sort of like a school of sharks circling but whatever, you get the idea...I'm going to need to cut the blogging short this morning. So instead of another recipe...did I post the Nutty Bar Cheesecake?...I'll leave you with this little sweetness because chocolate on a Monday morning is always okay, right?
Death By Chocolate

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