Journal #1 A new dawn, a new day–it’s 2013!

Gordon and I  saw the New Year in at our very first Hogmanay in our new city of abode: Edinburgh Scotland. What a twirl and swirl of fun and exuberance! The last minute of the old year was spent in prayer with 150 others followed by the countdown.   At 12 midnight Gordon and I hugged and hugged. And then there were hugs among those who were still strangers to hours before. Somewhere in the sequence we sang Amazing Grace while the piper played - and, of course, Ald Lang Syne!

Oh what a lively, joyous, aerobatical, musical,twirling, stamping to a mix of music for all ages at the Hogmanay ceilidh (rhymes with “daily”). Our Charlotte Chapel friends got us up and going, showing, setting us at ease with “don’t worry,this isn't "Strictly come dancing!"

Gordon, wisely, armed himself with an ankle-guard and had a great time hopping in circles.  Oops – with the very first dance, I landed on the floor with a bump. NO injury, so could afford to have a good laugh. Good thing I brought extra, more sensible shoes for later on.  And what gallant Charlotte church friends we had, like Tim, who dragged me back up to my feet – fortunately in one fairly smooth movement!

Later in the night, Gordon and I drove to the Forth, dark and quiet and watched the left-over fire-works. As husband and wife we again gave ourselves to our Lord -  the knowable Lord of the unknown year – our God with us!

1 January 2013, we woke up this morning to a sunny day – when last did we see this miracle in Edinburgh?!  The TV was set for the annual Viennese light classical New Year’s Concert – what a pleasant alarm clock.

How blessed we were to have a skype with my mom in South Africa – precious!   And a long skype with our children and grandchildren in Germany: Michael, Izo, Josie and Evie who charmed us right out of our socks!  Our New Zealand family has had their new year a whole 13 hours BEFORE us!

This is the confidence we have for 2013 and always:  that the good work that God started in us, He will bring to completion. We just don’t know the date of that completion………..


If you have this confidence too, then we have the greatest future in common!

The swing of the kilt and the silver dancing shoes.


All ages and all levels of ability - all precious and part of...  And don’t forget “being in love”.

Church young people having a great time just before New Year 2012!

Here's a you tube link to traditional Scottish dancing  as we did seeing the Old Year out and the New Year in.

Ten things about Quinoa–pronounce “keen-wah”

10 things about quinoa

1. it’s delicious
Puffed quinoa isn’t the star-taste, but the whole grains definitely make it. Slightly nutty and grainy, they’re something I could keep eating and eating.
2. it has a funny pronunciation
I always feel a tiny bit pretentious when I correct people but apparently it likes to be referred to as ‘keen-wah’.
3. it’s high in protein
A big positive for vegetarians as I’ve learned recently. It’s also pretty good on iron and fibre.
4. it’s gluten free
5. it needs washing before use
I read somewhere that the surface of quinoa contains a chemical called saponin that has a bitter soapy taste. Most commercial quinoa will already be washed and have the saponin removed but it’s a good idea to rinse it just before you use it in case there are residues.
6. it comes in different colours
Just like grapes, quinoa comes in different varieties. The most common is white, but there are also red and black. I’ve only ever come across the white variety.
7. it comes in different forms
Just like corn, it can be puffed or rolled into flakes or you can buy it whole.
8. it looks like a grain but is actually a seed
9. it has an interesting texture
Something a little like barley with its chewiness, it also has a light fluffiness akin to well prepared couscous.
10. it’s better if you cook it
One of my first experiment with quinoa I just rinsed it in boiling water, tossed it in dressing and used it in a salad. It was edible but a little weird.

PS I rinse the quinoa in a strainer and then put double the amount of water into a saucepan

1 cup – 2 cup water is good for three people

then boil it for 10 minutes, stirring occasionally and then test it a little, anywhere between 2 – 5 more minutes from here, pretty much the majority of water will be boiled out. then dump it back in the strainer and rinse with warm water.

Christian parents, ten ways to love your kids

   

 

From “The Resurgence” website and written by Rachel Jankovic    http://theresurgence.com/2012/01/31/10-ways-to-love-your-kids

Quote:

1) Eagerly, humbly submit to the Word of God.
When you sin in front of your children, confess it. When you assert your authority over them, your children should clearly see the authority that you are submitting to. Your submission to God is your qualification to teach them. Let them see it, and they will know that you aren’t a petty tyrant.

2) Don’t pigeonhole your children.
Seemingly harmless things like calling your children “the artistic one,” “the athletic one,” or “the loving one” can make your children feel like their value to you is tied up in one characteristic. It can further invite sibling rivalry and resentments. Moreover, sets you up to stop trying to learn about them, as you begin to interpret everything through that expectation and sets them up to think that that's the only part of them you appreciate.

3) Discipline biblically.
When you discipline, make sure it has a biblical category. A godly parent can't discipline for “being annoying,” “making a mess,” or “squirming.” Instead, look to correct disobeying, lying, or something that you can support with Scripture, Proverbs and Ephesians in particular. If there isn’t a biblical principle and name behind it, don’t discipline for it.

4) Set clear expectations.
Explain to your children in advance what you expect from them and what they can expect from you. Make sure they understand. This will greatly aid you in #3, as well as giving them the security of knowing what you want.

5) Recognize obedience.
Talk to your children when you aren’t correcting them. Talk about the things they do right. Tell them about specific things that you love about them. Let them know that you know them, that you think of them, and that you enjoy them.

6) Listen to the whole story first.
With little kids you actually might have to take some time to get the story out. Don’t try to hustle past your children in an effort to quickly discipline them. The discipline is for their benefit, not yours. Make sure that they understand and that they know you are interacting with them.

7) Honour your spouse in front of them.
Show love to each other in front of your children. Don't be short, snarky, or snide with each other in their presence (or out of it for that matter). Children need to see Mom and Dad as one. Parents in fellowship with each other is one of the most basic elements for a secure home.

8) Don’t change your behaviour toward your children in public.
Don’t correct them for things just because someone is watching. Security for a child means knowing that their parent is for them, and that when one of them corrects the child, it is for his or her benefit, and not so that others will think the parents have it all together.

9) Don’t take your children’s sins as a personal insult.
Never discipline with a break in fellowship. Don’t be “mad” at your children. Be anxious to have things reconciled.

10) Forgive. For real.
If breaking the window has been forgiven, act like it. Forget it. Do not hold past incidents over your children, especially if you've told them you've forgiven them. Let it go all the way, every time, “as far as the east is from the west” (Psalm 103:12).

Three Gluten-free recipes: soup, shepherd's pie, crumble dessert

Having moved to Edinburgh  6 months ago, we are still at the stage of making friends.  The Christian Edinburghers are hospital and what a buzz!  Of course hospitality is anything but confined to Christians or to Edinburgh... So we are planning again for a lunch with new friends but this time it is to be gluten-free.  The 3 hearty recipes could form the first building blocks of a meal. 

New Year 2013 is about to break in 2 days’ time – a new dawn, a new day!  One of our hopes for 2013 is to practice hospitality with love from the heart and without grumbling.

 

 


Peanut soup recipe - gluten and dairy-free.

Bring on the added spicy, hearty Northern African flavours in sweet potato soup with peanut butter, black-eyed peas and beans.  The ingredients promise
a rich, garlicky, peppery brew with a citrus-y finish (thanks to lime juice and coriander),curry spices, you can make this soul-satisfying soup as mild or as spicy as your taste buds prefer.
 
Ingredients:
1 tablespoon light olive oil or peanut oil
1 tablespoon red or green Thai Kitchen curry paste- hot or mild, to taste.
1/2 teaspoon cinnamon
1 medium red onion, peeled, diced
4 cloves garlic, minced
1 medium sweet potato or yam, peeled, diced
1 large yellow bell pepper, cored, seeded, diced
1 jalapeño or other hot chilli pepper, seeded, diced fine
1 14-oz. can black-eyed peas, rinsed, drained
1 14-oz. can white beans, rinsed, drained
1 14-oz. can black beans, rinsed, drained
1 quart light broth (1.13652 liters - to be exact!)
1/2 cup 100% natural peanut butter melted in a half cup of boiled hot water (for one cup total)
1/2 teaspoon crushed hot red pepper flakes, or more, to taste
2 tablespoons chopped fresh coriander leaves.
Juice from 1 big juicy lime
2-3 teaspoons brown sugar, to taste
Sea salt and black pepper, to taste
For garnish:
Chopped fresh coriander or parsley

Method:
Heat the light olive oil in large soup pot. Add the curry paste and cinnamon; stir for a minute to infuse the oil with spice. Add the onion, garlic, sweet potato, yellow pepper and jalapeño. Stir and cook the veggies for 5-7 minutes, until softened.
Add the black-eyed peas, white and black beans, broth, melted peanut butter, red pepper flakes and cilantro.
Bring the soup to a high simmer, cover, and lower the heat; keep the soup on simmer and cook until the vegetables are tender, about 25 to 30 minutes.
Stir in the lime juice and brown sugar or agave. Season with sea salt and ground pepper, to taste. Warm through and taste for seasoning adjustments.
Serves 4 as a hearty meal. Don't like peanut butter? Try sunflower seed butter, or almond butter.
This soup and the Crock Pot is an ideal match!
And here is the second recipe: 

Gluten-free Shepherds Pie with either Chicken or Tofu
Light, healthy and without dairy or beef.
Ingredients:
For the mashed potato topping:

3 cups peeled, diced gold potatoes. Sea salt
Plain soy, nut, or rice or ordinary milk, as needed

For the filling:
1 tablespoon olive oil
1-2 cloves garlic, chopped
1 cup sliced carrots
1 cup zucchini/gourgette sliced into half-moons
1 cup chopped broccoli florets
1 14-oz can artichoke hearts, drained, quartered
1 cup cubed organic non-GMO firm sprouted tofu, or diced cooked chicken
2 teaspoons Italian style herbs (blend of oregano, thyme, marjoram, basil, parsley)
1 teaspoon rubbed sage (Rubbed sage is quite simply crushed sage that has been rubbed between the fingers. This is done to release the flavours of the sage and to ensure the maximum amount of flavour is absorbed.)
1 teaspoon rosemary, minced
Sea salt and ground pepper, to taste

For the gravy:2 tablespoons olive oil
2 tablespoons rice flour
1 and 1/2 cups non-dairy or ordinary milk warmed
2 tablespoons vegan or butter
2 tablespoons GF nutritional yeast (or use some gluten-free bouillon if you prefer)
Sea salt and ground pepper, to taste
Grated cheese


Instructions:

For the potato topping- boil the potatoes in a pot until fork tender, about 25 minutes. Drain well. Mash with a potato masher; add a splash of non-dairy milk and season with sea salt, to taste. Stir till smooth and creamy, adding a little more 'milk' until the potatoes are fluffy and smooth. Set aside.
 
Preheat the oven to 350ºF. Grease four single serving 10-oz ramekins with vegan buttery spread (I used Earth Balance). Set aside.

First, make the mashed potatoes. I used "Buttercream" gold potatoes- so full of flavor.Heat the olive oil in a large skillet over medium heat and stir in the garlic. Add the carrots, zucchini, and broccoli. Stir and cook lightly until fork tender, roughly ten minutes. If you prefer your veggies crisper, cook only until tender-crisp.

Add in the artichoke hearts, tofu or diced cooked chicken, and herbs, season with sea salt and ground pepper; set aside.

Make your gravy. Heat the olive oil in a pot over medium-low heat; stir in the rice flour to make a paste. Stir and cook for half a minute. Slowly add in the warm non-dairy milk, and keep stirring. Add the vegan butter, nutritional yeast, and sea salt. When it begins to thicken remove from heat and taste test. It should taste mild and creamy. The herbs in the veggies will add rosemary-sage flavor.

Pour the gravy over the filling mixture and gently mix until the veggies are coated with gravy.

Spoon the filling into the ramekins. Top with a big spoonful of mashed potatoes.

Sprinkle with non-dairy shredded cheese, if you like.

Place the ramekins on a baking sheet (to catch any bubbling-over drips) and bake in the center of a hot oven for 30 to 35 minutes. I tented my ramekins with foil for the first half of baking time to keep the mashed potatoes moist. Then I removed the foil and let the the topping brown a bit.

Cook time: 30 min

Yield: 4 servings

 

And the THIRD recipe:
Strawberry rhubarb crumble (for 4) Gluten-free

Ingredients:
2 cups strawberries, hulled and halved
1 cup rhubarb, trimmed, halved lengthwise, sliced into pieces
1 tablespoon turbinado/demerara sugar, sugar.
1/2 cup quinoa cereal flakes
1/2 cup gluten-free millet flour (or sorghum flour)
1/2 cup chopped pecans
1/2 cup light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1/2 cup vegan butter or use 1/4 cup coconut oil

Method:
Preheat the oven to 350ºF. Grease a 9x9-inch baking or gratin dish with a little vegan butter (or use two smaller baking dishes, like I did).
Combine the strawberries and rhubarb in a bowl and sprinkle with turbinado/demerara sugar. Toss to coat. Dump them into the greased baking dish and distribute the fruit evenly.
In a separate bowl, combine the quinoa cereal flakes, millet flour, chopped pecans, light brown sugar, cinnamon, and sea salt. Add the vegan butter in pieces; using your hands, rub the butter and dry mixture together to create a sandy, crumbly texture.
Sprinkle the crumble topping over the fruit.
Bake in the centre of a pre-heated oven till browned and slightly bubbling. Check for desired tenderness with a fork. I baked mine for 25 minutes because I don't like my fruit overcooked. If you prefer your fruit traditionally soft, bake it for 35 minutes.
Set the crumble aside on a rack and allow it to cool a bit before serving. I love it slightly warm from the oven, serve with ice-cream or cream or custard
Cook time: 25 min
Yield: Serves 4

Our precious grandsons, Josh and Jesse, in New Zealand

These are the distances between us in Edinburgh Scotland and them in Auckland New Zealand.  Far too far!  Love them to pieces……..

Miles: 11,107.12 Kilometers: 17, 874.69