Drawing Near at Advent

"We are a people of promise. For centuries, God prepared people for the coming of his Son, our only hope for life. At Christmas we celebrate the fulfillment of the promises God made —that he would give a way to draw near to him." ~John Piper

Today we welcomed in the first of the Advent season. On the Christian calendar, Advent is the season leading up to Christmas. It begins four Sundays before December 25th and is a time of waiting, praying and preparing for the celebratory birth of Christ. 

Though I've surely heard of advent since childhood, this year I plan to honor it with more intentionality. My prayer is that this December will not be yet another busy holiday month full of parties, food and consuming, but that it will instead be a time of waiting, watching and praying. A time of remembrance and longing for the coming King. A time for self-forgetfulness and goodwill to my fellow man (and woman). A time of peace. And most of all, a time of worship. Oh how very much my life needs Advent.

On.a.Whim Breakfast Casserole

This recipe has been prepared for brinner, enjoyed at Christmas breakfast and quadrupled for our local homeless shelter. It's tasty, easy and can be made ahead and refrigerated overnight before baking. Serve with a piping hot cup of coffee and  fresh biscuits. 

Ingredients:

4 slices of wheat or whole grain bread

1 lb bulk pork sausage (I prefer Jimmy Dean Maple Sausage.)

1 1/2 cups shredded cheddar cheese

6 eggs

2 cups milk

2 tsp mustard

Salt & pepper to taste

• Heat oven to 350 degrees.

• In a skillet, brown sausage over medium heat until all the pink is gone. Drain grease by 

   placing cooked meat in a colander.

• While sausage is cooking, cut bread into 1-inch cubes. I stack the slices together and chop

   them into cubes all at one time. If your knife is sharp enough, this is a fairly simple task.

• Place bread in an 8-inch baking dish. I also like to use this earthenware (featured in

   picture).

• In a medium bowl, whisk the eggs, milk, mustard, salt & pepper.

• Pour sausage evenly over bread cubes then gently pour egg mixture over sausage. 

• Sprinkle cheese on top and bake at 350 for 30 minutes or until cooked all the way through.

In non-food related news, I have two new roommates and a new home. Due to a mold invasion in my former abode, I was forced to relocate (almost) immediately. Thanks to two very sweet and helpful ladies (that would be you Ashley + Blake) in my church, I was connected with Candace and Brady (the golden doodle) who just so happened to be looking for a new tenant. It is such a blessing to live in a beautiful home (with a very well-equipped kitchen) and to have found two already dear, new friends. We have bonded quite nicely over cooking, entertaining guests and running. This is just one of the many blessings for which I am truly thankful for this Thanksgiving.

Red Beans & Rice Take 2 + Weekend Guests

Almost midway through the month of November, I was treated to a weekend visit from the Kirklands. Bradley has been a dear, brother-friend to me since high school, but what a delight it was to find a new, kindred spirit in his wife Allison. The weekend was shared eating delicious cajun flavor  - out and from our kitchen -, watching football, going on walks to the park and around the neighborhood,* and having multiple bouts of deep, encouraging conversation. Weekends like this reinforce the truth that we are not meant to carry our burdens or experience our joys alone. We get to share them. 

And sometimes we also get the pleasure of sharing our kitchen. Allison is an amazing cook; I spent a good bit of the weekend sitting on a barstool opposite of the stove watching her work her magic. Unlike this simple, healthy recipe, Allison's spin on Red Beans and Rice is truly delicious, and with two types of pork sausage, truly decadent.

Ingredients:

12 oz. Jimmy Dean Sausage

1 lb. Conecuh Sausage

2 cans light red kidney beans, drained and rinsed

1 onion, finely chopped

1 bell pepper, chopped

1 TBSP minced garlic

1 TBSP Tony Chachere's, or more if desired

Salt and pepper to taste

1 TBSP flour

• Brown meats, but don't drain grease afterwards. The grease drippings will be used to saute your "trinity."

According to Allison, most cajun cooking is upheld by the trinity. This savory trio consists of onion, garlic and bell pepper and is your base. Just as a roux is the base for gravy, the trinity is the backbone for Cajun cuisine.

• Saute onions until translucent. Add bell pepper and garlic. Saute on medium heat for about five minutes, stirring constantly.

• Sprinkle in Tony's, salt and pepper.

• Add rinsed and drained kidney beans along with 1 1/2 cups water. 

• Bring to a boil. Place three bay leafs on top then cover with lid.

• Simmer for 45 minutes.

• To thicken soup, combine 1 TBSP flour with hot water in a coffee cup. Stir flour water into the pot and stir until evenly combined. Allow to simmer about five more minutes.

• Serve over rice.

Sweet friends getting in a little Christmas shopping.

*I have moved. Yes, again! And there's a pretty neat God-story to explain my new home. To learn more, stay tuned for next week's post.