Happy Easter

I hope you had an Easter focused on Jesus! Ours was busy, but Alyssa kept us focused on the real deal. I am so proud of her. When she woke up in the morning and I told her she had to wait for Patrick to wake up until she could come downstairs to check out the Easter baskets, she snuggeled up with me in the chair and said, "I want to focus on Jesus today." Joy. What a joy she is. And how simple and perfect that statement is. Shouldn't that be my prayer everyday?!

Showing off her new Bible

Hunting for some eggs, took Patrick longer as he opened each one as he found it!

No basket is complete without one of these!

A Christian Seder

After reading Sitting at the Feet of Rabbi Jesus I was really moved and inspired to host a Passover Sedar with a Christian emphasis as Jesus celebreated Passover. Ultimately, his last Passover meal is what Christians call the Last Supper. This is where Jesus let his disciples know his fate and where He instituted what we Christians know as Holy Communion or the Eucharist.
So, I invited a few friends over to celebrate with us.

One thing that was very important to me to make clear to our guests is that we were not pretending to be Jewish, but honoring the "Jewishness of Jesus as well as the centrality of the Passover seder in the life of Jews, and therefore, Jesus as a Jew" (Smith xii).

In preparing and hosting the seder I learned so much-- from cooking new foods to deep roots of my faith. The night nourished me physically, mentally and spiritually.

One of resources I found especially helpful was Let Us Break Bread Together: A Passover Haggadah for Christians. It was written by a pastor and a rabbi together. It walked us through many of the parts of the "telling" for that is what Haggadah means in Hebrew. At the Passover seder you retell the story of Exodus, the Israelites being rescued from slavery. This resource added in the fulfillment of the story which is Jesus' redemtion of all of us through the work done on the cross. At different moments in the "telling" this Haggadah really helps Christians connect the dots of how Jesus is the fulfillment of the Passover and creates such a deeper understanding as to how he really is the "Lamb of God." I infused our telling with bits I had found elsewhere, such as in Beth Moore's Jesus, The One and Only and Mike Ratcliff's Blog "Possessing the Treasure". Moore's section on the Last Supper really explains thoroughly how events played out at Jesus' last Passover meal.

Things I learned at our Seder:
1) I love the symbolisim of everything. I think it made it more kid-friendly and reinforced the main concepts we were learning about.
The Seder Plate:
haroset: the mortar that the Israelites used in helping build the pyramids
roasted lamb shank: symbolic of the Paschal lamb sacrafice, from the Christian perspective it symbolizes Jesus, "For Christ, Our Passover Lamb, has been sacrificed for us," (1 Cor. 5:7 NIV)
bitter herbs: represents the bitterness of life in slavery
Salt water: tears of suffering turned to tears of joy
Green vegetable: reemergence of life-- dipped in the salt water
Boiled egg: reminder of the fesitval of sacrifice at the temple, it also reminds Christians of the new life we have in Christ

2) The important role of kids in the Passover seder. I learned that questioning and debating has a long history in the Jewish religion. I love that! The Haggadah is full of questions for the kids to ask, as well as adults. It also encourages us to ask more questions and to debate issues, as to broaden and deepen the understanding of our faith.

3) The Third Cup of Wine
Traditionally, four cups of wine are drunk at the Passover seder. Each has a significance and is tied to Exodus 6:6-7:
1- I am the LORD, and I will bring you out from under the yoke of the Egyptians.
2-I will free you from being slaves to them,
3-and I will redeem you with an outstretched arm and with mighty acts of judgment.
4- I will take you as my own people, and I will be your God.


The third cup is my favorite. It is the cup that Jesus did not drink from at the Last Supper as he said, "I tell you, I will not drink of this fruit of the vine from now on until that day when I drink it anew with you in my Father's kingdom." Matthew 26:29  So, why didn't he drink from the cup of redemption? He was to become the cup of redemption on the cross and spill his own blood out for us. As it says in Exodus 6:6, "and I will redeem you with an outstretched arm"-- that he did, that he did. How beautifully God ties it all together, it awes me.

Jesus grappled with the work that He was sent to do. He prayed long and hard in the Garden of Gethsemane about it. He even asked for His Father to take the cup of redemtion away, if it was His will, "Going a little farther, he fell with his face to the ground and prayed, "My Father, if it is possible, may this cup be taken from me. Yet not as I will, but as you will." Matthew 26: 39.

All of this is deepened my understanding of just how important the Passover is to me as a Christian. Passover is about God liberating His people. It is about His promise to do that, and how he kept that promise, not just in the days of Pharoah ruling over Israelites but in the days of all His children, as He sent His one and only Son to be the Paschal Lamb, to cleanse us of sin.

"For God so loved the world that he gave his one and only Son,[a] that whoever believes in him shall not perish but have eternal life." John 3:16

Seder Menu:

Chicken Soup with Mini Leek &; Chive Matzah Balls

Chicken Broth

1 onion chopped

3 stalks celery with leaves chopped

2 carrots chopped

2 parsnips chopped

parsely chopped

Mini Matzah Balls

5 tablespoons margarine

1/2 cup finely chopped leeks

1/2 cup finely chopped chives

4 eggs

2 tablespoons giner ale

1 1/2 teaspoons kosher salt

pepper

ground giner

1 cup matzah meal

Melt margarine in a heavy skillet over medium heat. Add leek and saute fro 5 minutes. Remove from heat and add chives.

Beat Eggs, ginger ale, salt, pepper, and ginger in a bowl. Mix in matzah meal and leeks. Cover and chill for at least 2 hrs.

Line a large baking sheet with plastic wrap. Using moistened palms roll rounded teaspoons of mixture into balls. Place on plastic. Chill 30 minutes.

Bring a large pot of salted water to a boil. Drop in matzah balls; cover pot. Cook for 40 minutes. Transfer, using a slotted spoon, to a bowl. Refridgerate, can be made up to 3 days ahead.

Bring soup to a boil, boil vegetables for 40 mimutes, add matzah balls, conutine cooking for another 10 minutes. Serve. (Bon Appetit, Holidays)

Chicken Marrakesh

4 whole chickens (2.5 pounds each), each cut into eighths

12 large cloves garlic, finely minced

3 tablespoons dried thyme

1 tablespoon ground cumin

2 teaspoons ground ginger

1 teaspoon salt

1 cup red wine vinegar

1 cup best quality olive oil

8 teaspoons green peppercorns, soaked in water and drained

2 cups whole pitted black olives

3 cups dried apricots

2 cups dried small figs

1/2 cup packed brown sugar

1 cup good red wine

2 cups large pecan pieces

grated zest of 4 lemons

1. The day before, combine the chicken, garlic, thyme, cumin, ginger, salt, wine vinegar, oil, peppercorns, olives, apricots and figs in 2 large bowls, dividing the ingredients equally; marinate covered in the refrigerator overnight. Mix several times during the day. Remove the bowls from the refrigerator 1 hour before cooking.

2. Preheat oven to 350 degrees.

3. Arrange chicken in single layer in 2 large, heavy, shallow baking pans. Spoon marinade evenly over both pans. Sprinkle with the brown sugar and pecans and pour the wine evenly between the pieces in both pans.

4. Cover the pans with aluminum foil and bake 20 minutes. Remove foil and bake, basting frequently with the pan juices, 50 minutes.

5. Using a fork and slotted spoon, transfer the chicken, olives, dried fruit and pecans to a large serving platter. Drizzle with a few large spoonfuls of the pan juices. Serves about 8. (Roselle Cranford, Hadassah, NJ, The Hadassah Jewish Holiday Cookbook)
 

New Parsley Potatoes

3 dozen small red potatoes, unpeeled and quartered

1 to 2 teaspoons olive oil

salt and pepper

1/2 cup finely chopped fresh parsley

Steam the potatoes over boiling water until tender, 10 to 15 minutes. Transfer to a large bowl. Add the olive oil and season with salt and pepper. Garnish with parsley. (Jewish Holiday Treats, Zoloth)

Steamed Asparagus

The Last cup of wine is drunk in honor of peace. The Hebrew word for peace is "shalom." My friend, Kristen, particulary liked this ending to our celebration, "Peace is not the absence of strife but the ability to engage even an enemy with out losing sight of the truth that even one's enemy is part of the human family of God."

Go in Peace.

Serve the Lord.

Thanks be to God.

Jedi Robes Tutorial

My mom did a super job on these robes. She figured out how to do this without a store-bought pattern. She has some serious sewing skills! I also know I taxed her by having her write all of this down, so thank you, MOM!

Buy 2 yards of brown 72” wide felt per robe.

Cut a 50” piece from the folded fabric.

Fold that piece of fabric in half.

I made a pattern for half of the robe. It was 21” wide from the center seam to the end of the sleeve. It was 36” long from the shoulder to the bottom of the robe. I cut out a curve for the neck opening. This works well for children about ages 4 - 6.



Lay the pattern on the folded fabric with the shoulder at the top fold and the center line 4 inches from the side fold.

Cut out the underarm/side seam section through all 4 layers.



Cut out the neck curve. Cut down the front center line only on the top layer of felt. Flip the robe over and cut 4 inches from the fold. This makes the front section of the robe and leaves and extra 8 inches in the back for a pleat.

Pin and sew the side and under arm seams with right sides together.



Create a pleat at the back neck by overlapping the fabric 2 inches over itself and both sides. The photograph shows the inside of the robe with the pleat pinned. The second and third photos show the front side.

Use the rest of the 2 yard piece to cut a rectangle 12” x 24” for the hood. Fold it in half to make a 12” square.

Starting halfway across the fold, stitch close to the edge and curve down to meet the side. Continue stitching down one edge. Trim off the extra fabric at the curve.

Open up the bottom of the hood and using a basting stitch, sew across 1/2” from the bottom. Pull the thread to gather the bottom of the hood.



Match the center and edges of the hood to the center back and front edges of the robe with right sides together and ease to fit. Stitch the hood to the robe.

The felt can be cut at the bottom and the sleeves for smaller children.

Death Star Pinata

This pinata was actually really easy to make.

We were not as authentic as our one friend, who actually stole his wife's exercise ball to create his! However, I think this one turned out pretty well.

I bought a soccer ball pinata. Then we took all the black markings off of it and spray painted it with a metallic gray paint.

After allowing it to dry we pushed gently on one section to make a divet for the laser cannon, which we painted black. Then I used elecrial tape to make the trench around the equator.

Swing away!

Oreo Tie Fighters

I came up with this idea kind of at the last minute, but it worked great. I was actually thinking of Patrick's friend who is allergic to milk and what else I could serve besides the cupcakes. I remembered he could eat Oreos. So, as I picked up the package, the idea occured to me to make them into Tie Fighters. I know, I am weird!!

So, here is how you make them:

Make Royal Frosting:

4 tsp. Deb El Just Whites (these are powdered whites and are totally safe to bake and make frosting with, as opposed to making the frosting with uncooked egg whites)

1/4 cup water

2 cups confectioner's sugar

Beat the powdered egg whites and water with an electric mixer until foamy.

Add the confectioner's sugar and beat until the frosting stands in peaks.

Then add a dab to one of the large Oreos.

Stick the mini Oreo onto the dab.

Add a dab to a 2nd regular sized Oreo and press together.

Let them rest standing up before storing them in an airtight container. The frosting will get really hard to keep these together. I used 2 bags of regular Oreos and 1 bag of minis for 12 kids.

May the Force Be With You

Today was an exciting day! We had Patrick's birthday party, which we have been planning and preparing for for a while. He wanted a Star Wars party, and I must say, we all had a fun time putting it together. Well, maybe my mom has something else to say about that! She was the hero of the party. She made 12 little jedi robes from felt, that I must say, looked very authentic!

The Agenda and the music that goes with it:
Princess Leia and Queen Amidala greet the young Padawans. Princess Leia (my daughter) handed out robes and Padme (me) collected and labeled weaponry. Music: 20th Century Fox Fanfare and Open Title Music from Return of the Jedi

Obi Wan Kenobi (my brother) trained the Jedis in the ways of the force and how to handle a light saber. Music: Medley: The Hologram/Binary Sunset and Medley: Tales of a Jedi Knight

Jedis then completed their training with Yoda on the obstacle course. Music: Yoda's Theme

Once the Jedis training was complete, they each had a chance to defeat Darth Vader (my husband). Music: The Imerpial March

After Darth Vader was defeated or "debeated" as my son puts it, the kids need to destroy the death star--a pinata and collect the debris! Music: The Battle of Endor III

We then headed to the patio to be hailed as heros and recieve a medal from Princess Leia and Queen Amidala. Music: Medley: The Throne Room/End Title

Then we all went to the Mos Eisely Cantina to celebrate with cupcakes and Oreo Tie Fighter Cookies. Music: Cantina Band and Cantina Band #2

All music can be downloaded from iTunes. I used music from Episodes IV, V, and VI.

It was such a joyful and funfilled day. Alyssa was equally excited as Patrick was. I loved that my brother took time out of his weekend to come be such a big part of the fun, the kids loved him. Brett and I really stretched ourselves creatively for it, and my mom worked so hard to make everything look perfect with all of our costumes. What a team effort!

I will post tutorials for all our crafts and food in the coming days!
Happy Birthday, Young Jedi!

Happy St. Patrick's Day

Both my husband and I have Irish roots. My husband's grandmother is a Davis descended from County Kerry known for its scenic mountains and coastline as well as the Lakes of Killarney. My roots are in County Kildare, home to the shrine of the Celtic goddess Brigid, "woman of poetry, healing, and smith's work" her name means "a fiery arrow." I would love to live up to all of that. It is also where Saint Brigid is from. She was an Irish Christian nun who founded several monastaries.

Brett and I have always loved celebrating St. Patrick's Day.

While he was in college, he would go to Savannah's River Street with fraternity brothers to celebrate it "thoroughly." After college, we found a couple of irish pubs we really liked, and not just for St. Patrick's Day. One was Ireland's Four Provinces in DC, we loved the Irish bands that played there, and I admit, I loved eating a late night shepherd's pie there. But now with kids we have found some other ways to celebrate the Patron Saint of Ireland.

I have to note that this year is the first year that, our son, who is named Patrick, didn't think today was his birthday. Usually he is asking me where his presents are by now since we usually have some sort of party. Alas, this year we have been so busy, we did not do it up as we usually like to. However, we did try to keep the spirit. I bought him this book last year:

It is by Tomie dePaola. I like everything he does! I actually learned a few things from this book:

1) Patrick was English, not Irish

2) He was captured by the Irish and employed as a slave until he escaped about six years later.

3) He returned to Ireland after having a dream that "called" him back to be a missionary

4) How he was conitinually persecuted

5) That he started the first church in Ireland out of a barn.

The book also has a section at the back that tells the legends about St. Patrick, such as how he drove snakes out of Ireland and how he taught the trinity with a shamrock. As always, dePaola's illustrations are amazing.

After learning more about St. Patrick I am reminded that God calls us to difficult tasks, ones that may even seem impossible. However, we must have faith, we must obey, and we must persevere. Patrick led a life that did that.

"As you know, we consider blessed those who have persevered. You have heard of Job's perseverence and have seen what the Lord finally brought about. The Lord is full of compassion and mercy."-- James 5:11

Now what you really came for, the food!!

Of course, I made our traditional Shepherd's Pies. Tonight I made them in individual ramekins since we all needed to eat at separate times. I just popped them in the fridge and baked them when I needed them. I will say this, the Hungarian paprika is a must, it has such a wonderful flavor, regular paprika is too bland.

Mini Shepherd's Pies

5 medium sized potatoes, sliced
1/4 cup milk
2 tablespoons butter
2 tablespoons cream cheese
1 lb. lean ground beef
1 onion finely chopped
2 carrots, diced
1 cup frozen peas
1 teaspoon Hungarian paprika

1 teaspoon coriander

1 teaspoon cinnamon

1/2 teaspoon pepper

8 oz. tomato sauce

In a medium pot boil the potatoes for about 15 minutes or until tender. Preheat oven to 375'. In a nonstick skillet brown the beef with the onions and carrots. Once browned drain the grease. Add the peas and spices. Add the tomato sauce and heat through.

Divide the beef mixture among 8 6 oz. ramekins.

Meanwhile, drain and mash the potatoes with the milk, butter, and cream cheese.

Top the beef mixture with the potatoes.

Bake for 30 minutes.

You can make this a few hours ahead of time and bake once you are ready to eat. Just bring ramekins to room temperature first.

Leek and Potato Soup
This is my favorite! It is super easy, and leeks are super good for you.

3 tablespoons butter
3 large leeks
2 large russet potatoes, peeled and diced
4 1/2 cups of chicken stock

Melt butter in a dutch oven over medium heat. Clean leeks and cut leeks. Add leeks to the butter, stirring often. Once leeks are tender add the potatoes. Cover and cook until the potatoes begin to soften but are not browned. Add the chicken stock and simmer 30 minutes. Use an immersion blender to puree the soup, you could also puree in a regular blender in batches.

Of course, all this tastes better with Guiness!

Leprechaun Soda 

3 scoops Lime Sherbet

6 oz. Sprite

"May you always walk in the sunshine. May you never want for more. May Irish angels rest their wings right beside your door"

Irish Blessing