Monday, October 29, 2012

How to Read to a Child

First, you must love the book.  Because you will end up reading it dozens of times.
Maybe hundreds of times.
This means absolutely no Berenstain Bears books are allowed on our bookshelves.

When you start out with brand-new board books, 
you don't imagine you'll still be reading them twenty years down the road.

Your favorite books should be close at hand, and loosely organized.
This is the corner cupboard behind one of our big reading chairs.
I got attached to these books.
I kept them.
And now - surprise! - I have a little one
to read to again.

I can't wait to read this to him.
It's one of the funniest books we have.

Here is big sister "reading" to Malachi.  
I made her read Voyage of the Dawn Treader.
I think the baby liked it more than she did.

Flashback 12 years: Caleb, reading to his baby sister.

I like to read with lots of inflection.
Here is a short stack that stood the test of time.
Our first Frog and Toad anthology fell apart,
so Grandma bought us a new one.

Reading Runaway Bunny for the first time.
We didn't finish.
Malachi just wanted to eat the book.

Tuesday, October 9, 2012

What Remains

Oh, that my words were recorded,
that they were written on a scroll,
that they were inscribed with an iron
tool on lead,
or engraved in rock forever!

I know that my Redeemer lives,
and that in the end He will stand
upon the earth.
And after my skin has been destroyed,
yet in my flesh I will see God;
I myself will see Him
with my own eyes -- I,
and not another.

How my heart yearns within me!

(Job 19:23-27)

Our pastor says a lot of wonderful things.  
My favorite from this year was that Jesus himself, who carried
the power of the Resurrection within his own body,
cried at the death of his friend Lazarus.
He wept.

(In memory of my husband's cousin Rob Murphy,
age 40, who finished his journey on earth today)

Monday, October 1, 2012


Posole (Mexican Stew)

This is one of my favorite recipes for fall. I got it from my friend Laurie, and I think she got it from 
Bon Appetit magazine. The stew is hot and spicy, and the toppings are cool and crunchy.   It's different from anything else I make.

1 1/2 tsp. salt, divided
2 tsp. paprika
1 tsp. black pepper
2 lbs. shoulder pork roast, or beef roast
2 c. chopped onion
3 garlic cloves, minced
1 1/2 c. water
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. dried oregano
14 oz. can stewed tomatoes, undrained
28 oz. broth
1 can chipotle chilis in adobo sauce  (Use as many as you like, but they are spicy for some people).
2 cans golden hominy, drained

Combine 1 tsp. salt, paprika, and pepper. Trim fat from meat.
Cut meat into 2 inch pieces, toss in paprika mixture to coat.

Heat 1 Tb. vegetable oil in a large Dutch oven on medium-high, 
add meat and cook, stirring, until brown. Remove meat
from pot. Add onion and garlic, saute 3 minutes. Stir in water and 
next 7 ingredients. Return meat to pot.

 Add in 1 chili, chopped, and 2 Tb. adobo sauce
Simmer 2-3 hours on low heat
At this point, if you have time, allow to cool and refrigerate until you can skim the fat off the top. 
 If I'm using beef I don't do this.  (I use grass-fed beef, and it can be tough.  I cooked it about 7 hours).

Bring stew to boil, add hominy
 Bring to simmer.

 To Serve
Ladle 1 cup stew into bowl.
Top with shredded lettuce, crushed tortilla chips,
cilantro, and grated radishes.

When I made this yesterday, I couldn't find radishes at either Trader Joe's or Costco.  
I used green and orange peppers, but radishes are better.
Such is life....we had way too many radishes in our garden this summer, and now when I need just a few, there is nary a radish to be found.