Tuesday Answers

Well, if you didn't get a chance to read Friday's post, I had posed a few questions to which I asked you all to really think deeply about and I also said that I would as well.  So I'm here to post my answers to these questions as best as I can.

1) Can you think back to a time in your life where you have done or said something that you knew was wrong, even though you didn't break the law?

A:  Of course I can, and I don't have to look back very far to find one.

2) Why are those things wrong, if they didn't really break any law that our city, state, or nation has set into place?

A:  It seems obvious that there must be some other law that I am breaking.

3) If you're not guilty before mankind (city, state, or national law) for doing these wrong things, then before whom does your guilt lay?

A:  I would be guilty before whoever put those laws in place and stands in judgment over them.

4) What do you do with your guilt?

A:  I have to pay for it or reconcile it.

Now this last answer, in my mind, quickly leads to a follow-up question:  "How do I pay for it?".  And this is where the subject really begins to get meaty and a one sentence answer won't suffice. 

So, how do we pay for it?  Do we do more good things than we do bad things?  If so, what's the grading scale?  Does helping a little old lady across the street count as 2 good points and giving money to an orphanage count as 3 good points and stealing a dollar out of my mom's purse count as 3 bad points?  Is there a curve when it's all said and done "because, sure, I've done some bad things and some wrong things, but you know, Whoever-You-Are-That-Determines-What's-Good-And-What's-Bad, I've been such a good person, and I've got a good heart and I went to church every Sunday and I helped out a charity and I was a humanitarian"?

Does it seem like we can't get an answer without another question?
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So, here's where I'll put down my thoughts on this to sum up.  The reasoning I've just explained is probably the most common used among us as humans, but it's ultimate goal is only to make us unaccountable to anyone or any God.  Is it really that hard to believe that there is a God who made this world?  A God who created the things we can't explain, but know exist, like "good" and "bad", "right" and "wrong"?  A God so perfect, that not one of us has any chance in and of ourselves to pay off our guilt?  You see, if we just look logically at our world, we will ultimately come to the conclusion that God does have to exist, and you know what, He told us what he is like, too.  He is holy, completely just and completely unable to be in the presence of anything less than utter perfection.  Given our absolute inability to be perfect and the fact that this God is as much loving as He is holy, He cloaked His diety, His Godness, and lived life as a man here on earth.  He worked, he sweat, he ate and drank (which means he had to relieve himself, too), he cried, he grieved, maybe he got sick or ill (I don't know that for sure, but it's possible).  The point is, he experienced everything we experience here on earth, the highs and the lows, the exaltations, the humiliations, and is able to sympathize with us in our sorrows and pain.  Then He willingly died to pay the penalty for our guilt that we could not, because, you see, this guilt that you and I carry around can only be paid for with a life.  Not money, not land or property or possessions.  A life.  But this God gave us a way out of our guilt debt by offering His own life.

So, I'll ask you again.  What do you do with your guilt?  Because it will be paid for when you pass from this life.  The final question will be:  Who will pay for it?  You?  Or Him.

Thoughts For The Weekend

Nobody's perfect.  We all know that.  We've all done something wrong.  We've all broken the law.  But we don't have to necessarily break the law of the land (i.e. civil or criminal law of the city, state or country in which we live) to do something wrong, do we?  We can cheat on our spouse or our significant other.  Now, this won't bring about a jail term or cite us a fine, but is there anyone out there who would say that isn't wrong?  We can lie and say false and hurtful things about somebody behind their back.  This won't bring a court date and a verdict, but is there anyone out there who can honestly say that what I just described isn't wrong?  So, I have a few questions that I want you to think about over the weekend.  I want you to seriously think about them, as will I.

1)  Can you think back to a time in your life where you have done or said something that you knew was wrong, even though you didn't break the law?

2)  Why are those things wrong, if they didn't really break any law that our city, state, or nation has set into place?

3)  If you're not guilty before mankind (city, state, or national law) for doing these wrong things, then before whom does your guilt lay?

4) What do you do with your guilt?

I hope you all will seriously consider these four questions, and I'd like to hear what you honestly think, even if your answer is "I don't know".  I know this is a very personal subject, so if you still want to respond, but don't want to comment publicly, you can send me an email, located in the "Contact" tab at the top of the page.  It will stay private.

I'm going to think over these questions, as well, and I'll be back Monday with my response to them.

Random Weekend Feast

It's a bit late, but here nonetheless.  This weekend was my brother-in-law's 17th birthday, and instead of opting to eat out to celebrate the occasion, he wanted us all to make dinner.  Although it turned out to be quite the random meal, it was delicious in the end.  It included:

• Shrimp Cocktail
• Corn Pie (recipe forthcoming)
• Roast Beef
• Mashed Potatoes
• Sauteed Spinach
• Dinner Rolls
• Fruit Salad
• Banana-Chocolate Chip Cake

Tomorrow, we dive deeper into the dish that is Corn Pie.  Until then...

Flop

This is the story of my dessert in the making.  First attempt:  Progress.  Second attempt:  Regress.

I've had Paula Abdul's "Opposites Attract" stuck in my head ever since last night and I just keep singing that line over and over again:  "I take two steps forward, I take two steps back."  Curse you, Paula!!!!

Back to the drawing board...

Catching Up

My apologies for going a few days without a post, but I felt I had to at least put something down.  For a while there, I had a good amount of recipes ready to go for new posts, but they have caught up with me.  Not that I don't have more recipes to blog about, but I don't have any that I have tested and completed for posting, so it looks like I have a bit of catching up to do.

Tonight, though, I am making my second attempt at my "from scratch" dessert and I am quite confident of it being a success.  So, hopefully, tomorrow you will all get to find out the mystery dessert, and have it rise to the top of your sweets list, too.

Also, for the weekend, we'll have a GFGS Special Weekend Post from my in-law's house in San Antonio.  Saturday is my brother-in-law's 17th birthday and he has requested that instead of going out to eat, we all make dinner together.  I couldn't think of anything better.  However, from what I've heard so far on what he wants to make, there will be quite a motely collection of culinary endeavors all culminating to a grand feast on one table.  Check back Sunday for that Special Weekend Edition of GFGS.

And I also want to give a big thank you to those of you who read this blog.  I have spoken to quite a few people who have said that they like the blog and are trying the recipes and it really means a lot to me.  I hope these recipes offer you an opportunity to spend some time with the people that God has blessed you with, because when it comes down to it, food is just food.  Man does not live on bread alone, but on every word that comes out of the mouth of God, so use those times when you are altogether baking or cooking or in the garden or eating to talk about what God has said to us about Himself, about His Son, Jesus Christ, and about each other and how we can spur each other on to obedience and faithfulness to the God who loves us so much.

until next time...

No Brainer Breakfast

This really is a no brainer breakfast, but it's so good.  You can use any old bread you want, but I've already made my affections for sourdough known here on GFGS, so of course, that's what I go with.  When cooked and assembled this way, the bread and egg seem to take on a combined flavor that is greater than the sum of their parts.  It's quite simply the perfect breakfast...well, maybe if you added some bacon.

Deconstructed/Reconstructed Eggs & Toast

• 1 Tbs extra virgin olive oil
• 1 slice sourdough bread, about 1/2" thick
• 1/4 tsp dried oregano
• 2 or 3 large eggs
• salt
• pepper

- Heat oil in non-stick pan over medium heat
- While oil is heating, cut the bread into cubes
- When the oil is hot and shimmering, sprinkle the oregano in the oil and let it cook for about 10 seconds before adding the bread.
- Place the bread in the pan and brown on both sides, about 2 minutes on each side.
- In a small bowl, beat the eggs with a fork and season with salt and pepper.
- Once the bread is thoroughly browned on each side, add the eggs to the pan and turn the heat off.
- Scramble the eggs until done.

Try to eat this immediately, as the contrast in textures goes away as the bread has time to absorb moisture from the eggs.  Enjoy!

The Paradoxical Cookie

I wish I could take the credit for these, but I have to give it to Alton Brown on this one, from whom I adapted this recipe.  These cookies are definitely on the short list of "The Best Things I've Ever Eaten".  They are chewy and crispy at the same time, and therein lay the paradox.  Sure, there's tons of chocolate chip cookie recipes out there and they all seem similar at first glance, but the difference is in the method and the ingredients.  It really does matter and it takes the chocolate chip cookie from "so-so" to "so-good-you-can't-stop-eating-them".

These five tips will guide you to cookie perfection:

1. Make your cookies the same size.  For these cookies, I always use a #40 disher (.800 fl oz. or 1/40 of a quart) to scoop out each dollop of dough.  Your cookies will all be the same size and, thus, all bake evenly.  You don't know what a #40 disher is?  Look here.  You don't want to go buy a #40 disher? Well, I can't make you say uncle on this one, but at least use something that will allow you to keep the cookies all the same size.  Remember, though, that if you choose to go without the #40, this will change the cook time of the recipe, so you'll just have to figure that one out on your own.  I believe in you! (cue "The Eye of the Tiger")
2. Make sure you know the temperature of your oven.  I don't mean what it's set at.  I mean what the actual temperature is inside the oven.  Get an oven thermometer at Wal-Mart or Target for a few bucks and save yourself from cookie catastrophy.
3. Don't try to make a half-batch.  This recipe ususally makes about 36 three inch cookies.  If this seems like too much, make as many as you need and freeze the remaining dough.  The texture just doesn't come out right when you half it.
4. Take the cookies out of the oven before they look done.  If you wait until they look done to take them out, they're already burned.  They will firm up as they cool...trust me...please, trust me.
5. As you go through the recipe, don't disregard anything.  This method is how I have found to get the best results.  Now, I realize that you may end up liking them crispy or cakey or overdone or underdone, but I ask you just to try these once, following each step precisely.  Then make your decision.

Chewy & Crispy Chocolate Chip Cookies (adapted from Alton Brown's recipe on http://www.foodnetwork.com/)

• 2 1/4 cups all-purpose flour (Alton uses bread flour, but I just stick with AP)
• 1 tsp baking soda
• 1 tsp kosher salt
• 2 sticks butter, melted
• 1/4 cup sugar
• 1 1/4 cup dark brown sugar
• 1 large egg
• 1 large egg yolk
• 2 Tbs milk
• 1 1/2 tsp pure vanilla extract
• 12 oz. semi-sweet chocolate chips

- Preheat your oven to 375 F (in my oven, I have to set it to 380 F).
- In a large bowl, combine the flour, baking soda and salt.  Whisk together and set aside.
- In the bowl of a stand mixer, combine the sugar and brown sugar and mix shortly, just to blend together.
- With the mixer on LOW or STIR, slowly add the butter to the sugar mixture.  Once the butter is incorprated, slowly increase the speed to MEDIUM and beat for 2 minutes.  The mixture will become thick and viscous, like very loose taffy.
- Turn the mixer down to LOW or STIR and add the egg and egg yolk, one at a time, until fully incorporated.  Turn off the mixer and scrape down the bowl, making sure everything is well mixed.
- Turn the mixer on LOW or STIR and add the milk and vanilla.
- With the mixer on LOW or STIR, add the flour in about 4 or 5 installments, about 1/2 cup per installment.  After the first installment is added, increase the mixer to MEDIUM briefly to incorporate the flour, then return to LOW or STIR.  Repeat with the remaining installments.
- Add the chocolate chips and mix until just evenly distributed.
- Place the bowl with the dough in the refrigerator for 5 - 7 minutes just to firm up a bit.
- Using a #40 disher, place 9 balls of dough evenly onto a heavy sheet pan.
- Bake for 9 - 11 minutes (in my oven it's 9 minutes, 40 seconds) until the edges of the cookies look like they are beginning to set.
- Remove the pan from the oven and leave cookies on the pan for another minute.  This is usually just enough time for me to assemble another pan of dough balls and put them in the oven.
- Remove the cookies from the pan and place on cooling racks.  They will still be very soft, so you have to be quick with your spatula.  Allow the cookies to fully cool before consuming.

After thoroughly cooling, the cookies should have a paper-thin, crispy coating and soft chewy interior.  There will also be an amazing balance of sweet and salty.  It may seem like a lot of little steps to remember, but after a few times, you'll be able to do this blind folded.  Enjoy!!

Totally Tuber

It is rare that a week goes by when these are not made at our house.  What is not to like --- a crisp, salty skin surrounding a pillowy cloud of potato perfection, not to mention over 20% of your daily intake of vitamin C and B6 and 12% of your dietary fiber in 1 cup.  And I could probably eat the whole pan of these in one sitting, they're so good.

The potato of choice?  The fingerling potato.  It's a medium starch potato and, I believe, it yields the best combination of texture and flavor, given the cooking method.  You could use red or new potatoes, but they are, as the name implies, new or young potatoes and have not had time to develop a full flavor profile like that of the mature fingerling.  I used to make these with new potatoes only until I tried the fingerlings.  I'll never go back, unless fingerlings are not available.  Oh, and you can pass on the Idaho or russet potatoes.  Save them for mashing.  Also, the fingerling is small and I'd rather cut up a lot of small potatoes instead of hacking into a few large ones.  Just personal preference, but that's just how I role.

These are the perfect side dish for almost any meal.  Once you try them, and see how easy they are to make, I bet there will rarely be week from then on that you don't make these, too.

Roasted Potatoes

• 2-3 lbs fingerling potatoes (red or new potatoes are acceptable as well)
• 2 Tbs extra virgin olive oil
• kosher salt
• freshly cracked black pepper
• 1 tsp finely chopped fresh thyme

- Preheat your oven to 425 F.
- Cut the potatoes into 3/4" to 1" chunks and place on a heavy half-sheet pan.  Just think bite sized pieces.
- Add the oil to the potatoes and toss to evenly coat.
- Spread the potatoes into one layer, making sure they are not piled on top of each other.  They will not roast properly if they are all crammed together.
- Optional Step:  At this point, I like to turn all the pieces with their rounded sides down so that there is less surface area touching the pan.  This will not only aide in browning and intensify flavor, but also allow the potatoes to come off the pan easier.
- Liberally season the potatoes with kosher salt and fresh cracked pepper.
- Place the pan in the middle of your oven and cook for 35 minutes.
- After 35 minutes, insert a sharp knife into one of the largest pieces.  If there is no resistance and the knife comes out easily, they are done.
- Remove from the oven and immediately sprinkle on the thyme.  Use a thin spatula to scrape the potatoes from the pan and toss to distribute the thyme.

**You like sweet potatoes??  Replace them for the fingerlings and use about 5 - 7 large basil leaves, finely chopped, instead of thyme.  Enjoy!**