(smaller button below)

For the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. We’re pretty relaxed over here, and stories and photos are as welcome as menus and [...]]]>

(smaller button below)

For the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. We’re pretty relaxed over here, and stories and photos are as welcome as menus and recipes. When your Food on Fridays contribution is ready, just grab the broccoli button to paste at the top of your post. It ties us together visually. Then fill in the boxes of this linky tool to join the fun!

Food on Fridays with Ann

One of our daughters enjoyed her first Egg McMuffin a few weeks ago and loved it. She asked if we could try making knock-offs, so we worked together to create homemade breakfast sandwiches.

The Belgian Wonder fried up some turkey bacon as I hunted for some kind of gadget to contain the eggs. I found a heart-shaped pancake form.

Cute, eh?

Tip: coat the gadget thoroughly with nonstick spray.

The Belgian Wonder set the heart-egg on his English muffin and pointed. “Photo op?” My daughter ran for her camera and snapped some shots. She had to work fast, though, because he was eager to add the bacon while the egg was still warm.

And the cheese, too, so it would melt.

There you have it: homemade breakfast sandwiches.

We’re lovin’ it.

:::

Photo credit: Photos by Sophie Marie. All rights reserved.

There’s always more to come: subscribe to Ann Kroeker by e-mail

Want to slow down in our fast-paced world? Check out Not So Fast.

“Like” me on Facebook.

Follow me on Twitter.

:::

I gave up on Bonhoeffer—Bonhoeffer: Pastor, Martyr, Prophet, Spy, that is—and returned it to the library. Too thick for me to get through at [...]]]> Each Wednesday I’ve been recording a Curiosity Journal to recap the previous week using these tag words: reading, playing, learning, reacting and writing.

:::

Reading

I gave up on Bonhoeffer—Bonhoeffer: Pastor, Martyr, Prophet, Spy, that is—and returned it to the library. Too thick for me to get through at the moment.

Playing

We had pizza with friends. That was fun.

Learning

One afternoon I was at Kroger with my youngest daughter. The two of us were browsing eye shadow, looking for a neutral color combination that I could try. I don’t wear much makeup, and she doesn’t wear any, so it was one of those blind leading the blind moments.

I pulled out a little container that showed three colors together. “How can I know which color goes where?” I wondered aloud.

My daughter shrugged. We moved down the line and found another pack that had instructions. On the back were diagrams of an eye that indicated where each color would be applied, one, two, three; base, lid, crease. On the colors themselves—on the actual makeup—the company had stamped the words “base,” “lid,” and “crease.”

“Look!” I exclaimed. My daughter raced over. “Look how simple they made it,” I continued, pointing to the diagrams and markings. “Step one, two, and three. It’s all labeled and everything.”

She flipped it to the back and then to the front. Then she looked up with a huge grin and exclaimed, “Idiot-proof makeup!”

I laughed out loud. “Perfect!”

Reacting

On Sunday, our pastor reminded us of the beautiful reality that Jesus made it possible for us to have His Father as our Father. Through Jesus, we’re adopted into the family of God and can be called children of God.

We are precious, so precious. “See,” God says to His people, “I have engraved you on the palms of my hands.”

Seth Irby wrote a song that we sang that morning. Part of the chorus says:

You were not ashamed to call us Your brothers
Giving us Your Father as our own.
Your mercy is enough for us to sing Your praise,
But You give so much more. You give so much more.

And from the bridge:

You did not leave us orphaned, Lord, cleansed of sin and nothing more.
You called us “children of the King,” gave to us the family ring.
And that same power that raised You up lives in us and fills us up,
Teaching us to cry out “Abba Father!”

As the pastor spoke, I scribbled a quick drawing of a hand in my notebook—an open hand, palm up. On it, in very small print, I slowly wrote the three letters of my first name…a shy reminder of my Father’s love.

Writing

Hm…not much to report.

* * * * *

Credits: All images by Ann Kroeker. All rights reserved.

There’s always more to come: subscribe to Ann Kroeker by e-mail

Want to slow down in our fast-paced world? Check out Not So Fast.

“Like” me on Facebook.

Follow me on Twitter.

(smaller button below)

For the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. We’re pretty relaxed over here, and stories and photos are as welcome as menus and [...]]]>

(smaller button below)

For the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. We’re pretty relaxed over here, and stories and photos are as welcome as menus and recipes. When your Food on Fridays contribution is ready, just grab the broccoli button to paste at the top of your post. It ties us together visually. Then fill in the boxes of this linky tool to join the fun!

Food on Fridays with Ann

Not long ago, some friends and I had brunch at Bloomington’s Scholars Inn. We sat on an enclosed porch surrounded by windows, basking in the richness of friendship, conversation, and food.

I ordered “Eggs Michelle”: smoked salmon, asparagus, and a poached egg arranged on a toasted English muffin and covered with Béarnaise sauce.

Big wooden letters tacked above the windows spelled out, “Quickly, bring me a beaker of wine, so that I may wet my mind and say something clever. Aristophanes c. 450 – 385.”

From where I was sitting, the main words I could see were “say something clever.”

We relaxed as shafts of morning light warmed our sweaters and hair, and the few times I glanced at those words, I thought how freeing it is to sit with friends so trusted, so close, so safe, that any urge to be clever flows not from a need to amuse or entertain, but from the ease and delight of simply hearing each other laugh.

:::

Photo credit: Photos by Ann Kroeker. All rights reserved.

There’s always more to come: subscribe to Ann Kroeker by e-mail

Want to slow down in our fast-paced world? Check out Not So Fast.

“Like” me on Facebook.

Follow me on Twitter.

I’m late this week, however, so I’m posting on Thursday.

Hope you don’t mind.

:::

A few articles, mostly about brain-sharpening:

(smaller button below)

For the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. We’re pretty relaxed over here, and stories and photos are as welcome as menus and [...]]]>

(smaller button below)

For the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. We’re pretty relaxed over here, and stories and photos are as welcome as menus and recipes. When your Food on Fridays contribution is ready, just grab the broccoli button to paste at the top of your post. It ties us together visually. Then fill in the boxes of this linky tool to join the fun!

Food on Fridays with Ann

After picking up a package of Swai at a reduced price, I bought these parchment bags on manager’s special at Kroger.

Then I hunted around for an interesting recipe and pinned “Sun-dried Tomato Tilapia in a Bag” to my “Food: Recipes, Ideas” Pinterest board.

I would rank it a strong 10 on the Fish Main Dish scale, and my husband agreed. (Note: the kids acted like I fed them a plate of monkey brains or something equally distasteful and disconcerting, but they are funny about fish, so their opinion doesn’t count.)

Spray the parchment bag lightly with cooking spray.

Spread out a bed of spinach.

Next time I’ll add spinach for a more lush bed.

Add sliced or diced peppers peppers.

Then, shredded carrots.

The recipe said to drizzle a little vinaigrette on the vegetables, so I used some Ken’s that I had in the fridge.

If I had it to do over again, I don’t think I would have drizzled it on the vegetables, because the recipe says to put some vinaigrette on the fish, as well. I think I’ll just squirt some over the fish, let some of it drip down onto the vegetables, and leave it at that.

Sprinkle the fish with all-purpose seasoning.

Spoon some sun-dried tomatoes onto the fish.

Finally, fold down the tops of the bags and squeeze them, crimping tightly shut. Place bags on a cookie sheet and stick in the oven for 20 minutes or so.

Remove from the oven, open bag carefully, check for doneness (fish is flaky and white throughout). We lifted the fish from the bags to serve on plates, but the bag could be placed directly on the plate so that people can eat from the bag.

Any way you dish it up, the result? Delicious flavor combination that adds interest to a light white fish.

I highly recommend…for grownups and other fish lovers.

Sun-dried Tomato Tilapia (or White Fish) in a Bag

Source: Red Lobster

Cooking fish in a parchment bag results in a moist, flaky fish. This dish is great not only because it’s light but because it is simple to put together.

Serves 4

Ingredients:

• 8 Sheets of parchment paper [I bought bags]
• 8 c. fresh Spinach, washed and dried
• Nonstick Cooking Spray fat-free
• 1 c. Carrots, shredded or matchstick cut
• 1 Red Pepper, cut into thin strips [I diced a little yellow and red]
• 8 Tbsp Sun-dried Tomato Vinaigrette Salad Dressing, fat-free [I used Ken's]
• All –purpose Salt Free Seasoning, to taste
• 4 Tbsp Sun-dried Tomatoes, chopped
• 4 ea 8-10 oz pieces of Tilapia, skin off [I used swai]

Layering the bag:

1. Preheat oven to 400 degrees.
2. Spray each sheet of parchment paper lightly with Non-stick Cooking Spray on top side only.
3. Place ¼ Spinach in the center of each of 4 of the parchment paper pieces; add ¼ of the Carrots and ¼ of the Red Pepper slices to each stack.
4. Top each Spinach and Vegetable stack with 1 Tbsp Sun-dried Tomato Vinaigrette.
5. Place one piece of Tilapia on top of the Spinach and Vegetable mixture. Sprinkle with Salt Free Seasoning and top with 1 Tbsp chopped Sun-dried Tomatoes and 1 Tbsp Sun-dried Tomato Vinaigrette.

Sealing the bag:

1. Place one sheet of the parchment, sprayed side down on top of each piece of the tilapia.
2. Crimp the two sheets of parchment paper like a piecrust until the bottom and the top are completely sealed.

Cooking:

1. Place the bags of tilapia onto a cookie sheet and cook in a 400 degree oven for 15-20 minutes or until the fish reaches an internal temperature of 140-150 degrees.
2. Place the bag onto a plate and slice the parchment open at the table to enjoy.

*Chef’s Tip:

• Other fresh fish species that work well with this dish includes Snapper, Grouper, Salmon, Halibut, Red Rockfish and Wahoo. [And swai.]

:::

Photo credit: Photos by Ann Kroeker. All rights reserved.

There’s always more to come: subscribe to Ann Kroeker by e-mail

Want to slow down in our fast-paced world? Check out Not So Fast.

“Like” me on Facebook.

Follow me on Twitter.

:::

I didn’t get much reading done this week, and I’m trying to be okay with that.

Sometimes I think a Kindle tucked in my purse [...]]]> Each Wednesday I’ve been recording a Curiosity Journal to recap the previous week using these tag words: reading, playing, learning, reacting and writing.

:::

Reading

I didn’t get much reading done this week, and I’m trying to be okay with that.

Sometimes I think a Kindle tucked in my purse would allow me to make the most of unexpected free time.

Playing

One of our kids is considering a career in the medical field, so we attended an orientation meeting at a local hospital to prepare her for a day of shadowing. We sat in the conference room facing a wall decorated with press-on letters that formed titles representing a variety of medical careers.

My daughter listened closely to the presentation, while I practiced proofreading skills.

How many errors can you find (click on photo for larger view)?

Learning

I signed up for Pinterest.

I left up one of the default boards labeled “My Style,” because I realized I don’t really have a style. Maybe, I thought, if I collect enough pictures of outfits that I kind of like, I could actually develop a style.

One afternoon last week I stopped by Goodwill and found a Gap sweater with the same neck as the sweater pictured in the first photo I pinned. On another rack, a gray jacket.

So I’m trying to experiment and figure out what works.

Reacting

I stuck about 1/4 cup of popcorn kernels in a small paper lunch bag, folded it shut and sort of crimped it together.

Then I stuck the bag of kernels in the microwave for about three minutes, but I stopped the microwave when the popping slowed.

I pulled it out.

Opened the bag.

Inside?

Perfect popcorn.

The makers and marketers of microwave popcorn should be scared. Very scared.

Writing

Writing projects: Stories for The High Calling, a brochure for a local client, and a few blog posts.

:::

Credits:

Photos: Images by Ann Kroeker. All rights reserved.

There’s always more to come: subscribe to Ann Kroeker by e-mail

Want to slow down in our fast-paced world? Check out Not So Fast.

“Like” me on Facebook.

Follow me on Twitter.

Later, at dinner, I looked down at my lap—a layer of glitter speckled my [...]]]> Christmas morning, one of my kids gave me a box of things-to-keep-me-warm: gloves, scarf, and an ear-warmer headband. I lifted the soft, aqua scarf from the box and wrapped it around my neck to wear the rest of the day.

Later, at dinner, I looked down at my lap—a layer of glitter speckled my pants and sweater, as if my lap were a cookie decorated with a few shakes of colored sugar. I shimmered a little in the candlelight.

Must be from some of the wrapping paper, I thought, flipping the scarf around my neck again, as it had unwound itself, one end dangling down, the fringe scraping my forearm.

That night, I shook out the pants and sweater and tossed them into the laundry. I set the scarf on the floor of the closet and didn’t wear it again until the temperatures dropped a week or so later. That first cold day of the new year, I flung the scarf around my neck and noticed glitter sliding down the front of my leather coat.

The scarf! I thought the strands of yarn were themselves glitzy, but they were dropping flecks like dandruff all over my coat and clothes as if someone had simply rolled the scarf in a pile of glitter before shipping it to the store. Everywhere I went, whether I sat, paused, or leaned against something or someone, I left a trail of fairy dust.

I amused myself with visions of young girls, wide-eyed with imagination, concocting stories of the Tooth Fairy tapping a wand against the chairs in the library or in the waiting room of the dentist’s office, but the glitter had to go. I couldn’t live with it dropping into the computer keyboard, let’s say, or the chili.

So I decided to launder the scarf. That’ll wash away the loose glitter, I surmised.

The kids had just sorted their dirty laundry, forming a mountain of sweatshirts, sweaters, socks and jeans in the basket of darks. I tossed them into the machine along with the scarf, measured out the soap and pressed start.

A few hours later, I plucked a few items from the top of that load and tossed them in the dryer or hung them up to dry. The deeper I moved into the layers, however, the more the items seemed to gleam. By the time I reached the last few T-shirts and jeans that had been sitting against the washer tub, I realized they were coated with glitter. Absolutely coated.

I left the shiniest stuff in there and ran a rinse cycle, hoping that would loosen up the clingy bits, but when I pulled them out a second time, those clothes still sparkled. I hung up most of them on the closet rod, hoping the glitter would drop off as they dried, but I checked the next morning. Each fleck stubbornly held fast to the fabric.

My son’s T-shirt has a rock star vibe; my daughter’s corduroys shimmer.

For a while, it seems that we will look a little flashy, like junior high girls dressing for a Justin Bieber concert.

And yet, when we head to church on Sunday morning, I like to think that our very presence, reflecting the light as we stand to pray or praise, might remind the people sitting behind us to head back into the world and shine like stars.

:::

Credits: Photos by Ann Kroeker. All rights and glitter reserved.

There’s always more to come: subscribe to Ann Kroeker by e-mail

Want to slow down in our fast-paced world? Check out Not So Fast.

“Like” me on Facebook.

Follow me on Twitter.

(smaller button below)

For the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. We’re pretty relaxed over here, and stories and photos are as welcome as menus and [...]]]>

(smaller button below)

For the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. We’re pretty relaxed over here, and stories and photos are as welcome as menus and recipes. When your Food on Fridays contribution is ready, just grab the broccoli button to paste at the top of your post. It ties us together visually. Then fill in the boxes of this linky tool to join the fun!

Food on Fridays with Ann

Contrary to what this photo may suggest, the Kroekers do not serve sauteed dog food over noodles.

It was after dark by the time we dished this beef stroganoff onto our plates, and we were eating by candlelight; so, I couldn’t get an appealing snapshot. But trust me: this simple dish turned out great.

I had already browned some ground beef that was sitting in the fridge, awaiting its assignment. We’d eaten Mexican the night before, and I wasn’t in the mood for spaghetti with red sauce.

A short Internet search turned up this recipe, which I modified slightly based on what I had available. The following is my version:

Beef Stroganoff

:::

Photo credit: Unappealing food photo by Ann Kroeker. All rights reserved.

There’s always more to come: subscribe to Ann Kroeker by e-mail

Want to slow down in our fast-paced world? Check out Not So Fast.

“Like” me on Facebook.

Follow me on Twitter.

Now I’m testing a slimmed-down version.

:::

I started Run with the Horses: The Quest for Life at Its Best, by Eugene [...]]]> Each Wednesday I’ve been recording a Curiosity Journal to recap the previous week using these tag words: reading, playing, learning, reacting and writing.

Now I’m testing a slimmed-down version.

:::

Reading

I started Run with the Horses: The Quest for Life at Its Best, by Eugene Peterson. In light of New Year’s Resolutions and other hopes of pursuing goals and dreams, I thought this excerpt was particularly nice:

Something very different takes place in the life of faith: each person discovers all the elements of a unique and original adventure. We are prevented from following in another’s footsteps and are called to an incomparable association with Christ. The Bible makes it clear that every time that there is a story of faith, it is completely original. God’s creative genius is endless. He never, fatigued and unable to maintain the rigors of creativity, resorts to mass-producing copies.  Each life is a fresh canvas on which he uses lines and colors, shades and lights, textures and proportions that he has never used before…anyone and everyone is able to live a zestful life that spills out of the stereotyped containers that a sin-inhibited society provides. Such lives fuse spontaneity and purpose and green the desiccated landscape with meaning. And we see how it is possible: by plunging into a life of faith, participating in what God initiates in each life, exploring what God is doing in each event. (p. 16-17)

So many great little phrases packed into that passage, like, “every time that there is a story of faith, it is completely original,” and “[e]ach life is a fresh canvas on which [God] uses lines and colors, shades and lights…anyone and everyone is able to live a zestful life…Such lives fuse spontaneity and purpose and green the desiccated landscape with meaning.”

How? By “plunging into a life of faith, participating in what God initiates in each life, exploring what God is doing in each event.”

Good stuff.

Playing

I thought this would be my season of creativity. I thought Art had awakened me.

Then my kids started clipping coupons for Michael’s, which sells art supplies, and came home with brushes and paints and sketchbooks.

Apparently art awakened us all,

and we will be sharing this season of creativity.

Learning

I enjoyed this brief video that features Tony Buzan (“Mind-Mapping”) talking about concentration. He recommends simple activities that can help our brain focus and concentrate. He also discounts the idea of the brain being a problem-solving organ. The brain is not so much a problem-solver, he says, as it is a solution finder. The positive tone of this semantic shift frees the brain to kick into gear and seek solutions, functioning as the amazing brain that it is.

Reacting

It never ceases to amaze me how that steel cut oatmeal post gets around.

I’ve learned curb any enthusiasm over traffic spikes like this, as they are never in response to a profound story I offered to my readers. They are always about the oatmeal. And because the most dramatic interest in my blog always traces back to a bowl of hot oatmeal, I just smile.

I’m humbled and honored to have provided such a valuable resource for people who want to start their day with a bowl of steel cut oatmeal that’s warm and ready the minute they lift the lid on their crock pot.

If, however, anyone knows how I can place an ad on just one post, please let me know. In fact, I’ve always wondered why I haven’t been approached by McCann’s Irish Oatmeal. I’d happily swap out photos on that post for a tin of McCann’s. I have one in the pantry right now that I could set up for a photo shoot, should they contact me about placing an ad.

Not that I’m trying to draw their attention or anything…

Writing

Not much to report, as I scramble to comment on student papers so that they can get started on revisions.

:::

Credits:

Note: This post contains affiliate links.

Work Cited:
Peterson, Eugene H. Run with the Horses: The Quest for Life at Its Best. Downer’s Grove, Ill: Inter-Varsity Press, 2009. Print.

Photos: Images by Ann Kroeker. All rights reserved.

There’s always more to come: subscribe to Ann Kroeker by e-mail

Want to slow down in our fast-paced world? Check out Not So Fast.

“Like” me on Facebook.

Follow me on Twitter.

(smaller button below)

For the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. We’re pretty relaxed over here, and stories and photos are as welcome as menus and [...]]]>

(smaller button below)

For the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. We’re pretty relaxed over here, and stories and photos are as welcome as menus and recipes. When your Food on Fridays contribution is ready, just grab the broccoli button to paste at the top of your post. It ties us together visually. Then fill in the boxes of this linky tool to join the fun!

Food on Fridays with Ann

Michael J. Gelb in his book How to Think Like Leonardo da Vinci recommends that we sharpen our senses. He writes that in the rush of our lives, it’s hard to pay attention to the sense of taste, even though the opportunity to taste presents itself three times a day.

One exercise he recommends is “Comparative Tasting”—wine tasting parties are a kind of comparative tasting, but he encourages readers to branch out. For example, one could buy three kinds of chocolate and then take time to make the following kinds of observations:

1. First, he suggests looking at each sample and noting differences in color and texture.
2. Then smell them, thirty seconds each, describing the aromas.
3. Taste one at a time, letting the piece melt against the tongue.
4. Sip spring water between each sample to clear the palate.

He suggests doing this with lots of things: olive oil, mushrooms, beer, apples, bottled water, smoked salmon, grapes, or vanilla ice cream. This exercise helps us develop our attentiveness to detail and our appreciation of subtle differences…one of da Vinci’s many well-honed skills that contributed to his genius.

When I read the list, mushrooms stood out to me for some reason. I envisioned button mushrooms packed in blue styrofoam containers and wrapped in plastic, sitting on a self in Kroger. Above them are usually a few packs of portabello mushrooms, already sliced and always priced higher.

Maybe I’ll try that sometime, I thought.

Well, on Thursday afternoon I dropped by Kroger and was reaching for two boxes of button mushrooms when I glanced at the shelf above, where the portabellos are usually found, and spotted a variety pack of sliced “exotic” mushrooms, marked down for quick sale. I picked it up and observed the different shapes and sizes, thinking of Gelb’s exercise.

I tossed them in the cart. I would taste-test mushrooms that very night.

While fixing dinner, I poured some olive oil into a skillet along with a little butter and sauteed the ‘shrooms, remembering that scene from “Julie and Julia,” where Julie’s imitating Julia saying, “Don’t crowd the mushrooms!” I say that out loud in my best Julia Child voice every single time I saute mushrooms.

As I was happily sauteing the mushrooms, it occurred to me that maybe Gelb expected me to taste raw, uncooked mushrooms. Yes, I think, I’ll bet that’s what he envisioned.

But I like cooked mushrooms, so I continued, as it was too late anyway to eat any of them raw, and then I slid them into a bowl.

They look kind of slimy in the photo, but they tasted wonderful.

This wasn’t the most thoughtful or scientific evaluation of mushrooms. In fact, I really don’t know what kinds of mushrooms Kroger had assembled for me on that little Styrofoam tray. The assortment was not labeled, so I have to guess. But looking at this post with its descriptions, I think I ate a couple of slices of oyster, maybe one chanterelle, a shitake, and maybe one slice of portabello. Maybe.

Unfortunately, because I chose to prepare them for dinner, I couldn’t focus my attention on the mushroom-tasting to the degree that I had intended, but I did slow down and enjoy each one more than usual, noting that some were more firm and flavorful than the button mushrooms I rely on; others were gummier.

Most importantly, I acknowledged my desire to awaken my senses and sharpen them.

I probably won’t repeat the exercise with mushrooms, but I like the idea of comparative tasting.

Next up?

Chocolate.

:::

Photo credit: Images by Ann Kroeker. All rights reserved.

There’s always more to come: subscribe to Ann Kroeker by e-mail

Want to slow down in our fast-paced world? Check out Not So Fast.

“Like” me on Facebook.

Follow me on Twitter.