Gloria Romero...we needed her

It all began over thirty years ago.  I was part of a team who had gone to Mazatlán, Mexico to participate in some short term ministry. As part of that ministry we would find a barrio that appeared to have basic needs, and we would present a short and simple gospel message and hand out small bags of food. Our van pulled up in front of a small home on a rough, dirt street. I saw a young mother holding a very small child with another slightly older girl staying close to her side. Something about her was different. I can’t explain it. I was moved by the way she did not push and shove to get to the front of the line. She carried a kind of dignity, though her needs were obvious, I saw a strength in her that was unusual for the circumstanced we were in.  She did not smile. She wasn’t warm and friendly. She was just strong in a quiet kind of way. I noticed and saved back some food items for her to make sure we didn’t run out before she received a bag. After everyone was gone, I handed her the bag I had saved. We finished our program and moved on. Our team was traveling in vans, and left for Arizona the next day. I was flying home, so I had an extra day to spend doing whatever I chose. I remembered that young mother. I could not erase the look I saw on her face. I decided to respond.

 I caught a pulmonia (an open air taxi) to the local Ley’s grocery store and bought two large sack of groceries for this young mother and her two girls. I didn’t know if there were others in her family. I later found out that her husband also lived there. I delivered the groceries to her very poor barrio. The questioning look on her face was obvious, but we could not communicate much at all. She thanked me in Spanish (which I could understand). The next few trips to Mazatlán I made sure to deliver more groceries. That began a friendship that continues to this day. On subsequent trips, Bonnie also met Gloria and her girls. They became friends. Over a period of months and a few years, Gloria became involved in the church we helped plant. I baptized her in the ocean and dedicated her newest baby girl, Elizabeth.

 Over time, we no longer did ministry in Mexico. We lost contact with Gloria and her family for a number of years. I would ask about her and from time to time someone would give me an update. And then, out of the blue, we connected on Face Book.  It isn’t like being there, but it is has been a joy to catch up with Gloria and the girls…and their children.  I’ve thought of Gloria many times over the years, and wondered what it was that I saw in her on that first day in front of her home. I’m not sure how to answer that, but I do know this; we needed her as much as she needed us.  We needed to have someone that would help keep our hearts soft and generous. I’m sure she was thankful for our help along the way, but it was never a one way street. We really do need each other.

Bonnie's Cancer Treatment

Bonnie's Post about the malignant tumor on her leg:

Please keep Mark and I in your prayers. A malignant tumor was diagnosed today on the inner aspect of my right lower leg. Curative treatment will most certainly include radiation and surgery. This is a shock but we are standing firmly on Jeremiah 29:11  “I know the plans I have for you; plans to prosper and not to harm you if you will trust in me with all your heart.” We are trusting.

Bonnie Morgan

I will try to update this blog with Bonnie's current status. The posts will most likely be infrequent. The basic treatment plan is for five weeks of radiation, followed by surgery to remove the tumor and then an extended time for recuperation. The time frame will be approximately:
1.  Preparation for radiation treatment: 2-3 weeks
2.  Radiation treatments:  5 weeks
3.  Tissue recuperation in preparation for surgery:  4-6 weeks
4.  Surgery to remove the tumor & total recuperation:  Several weeks (as needed). 

I will not get into the medical particulars of all that is involved, since that is not within the scope of my knowledge or understanding. We are hopeful that the tumor appears to be quite contained, and that radiation and surgery will be curative. Please pray to that end. We are not seeking advice or input pertaining to treatment, etc. We have a great team of doctors and advocates that we have utmost confidence in. Thank you so much for caring and even more, for your prayers to our Father in Heaven whose healing mercy is extravagant. 

Bonnie really enjoys the emails and texts you send. Feel free to include both of us if so desire. We will do our best to respond. Thanks for understanding. 
If you forget how to access this blog, just send me a text or give me a call. I will be happy to send you the link. 

Our dear friends and family have been overwhelmingly supportive and encouraging to us. Today marks the FIRST DAY of the journey of getting rid of this "light affliction" that has invaded Bonnie's leg. I thought it ironic that for the first time in her life, Bonnie showed up at the cancer clinic as a patient rather than a healthcare provider.   We are good, hopeful and in a positive frame of mind. 
Blessings to you all, and thanks again for your love and support. 

Mark

Authentic Artisan Sourdough Bread

 

True sourdough bread has just three ingredients: flour, water and salt. The naturally occurring wild yeasts and bacteria floating in the air combine with water and flour to create a healthy sourdough starter.

 

Artisan sourdough bread is made without packaged yeast; it relies on a natural "starter" containing wild yeasts and bacteria for leavening. 

Here's a more detailed explanation:

• Sourdough Starter:

The key to sourdough bread is a starter, a mixture of flour and water that ferments naturally, developing wild yeasts and beneficial bacteria from the environment. 

• Natural Leavening:

This starter acts as a natural leavening agent, causing the dough to rise during baking, similar to how commercial yeast works, but without the use of packaged yeast. 

• Complex Flavors and Textures:

The natural fermentation process contributes to the unique, tangy flavor and chewy texture of sourdough bread. 

• No Commercial Yeast:

True artisan sourdough bread does not contain any commercial yeast or other chemical leavening agents. 

• Identifying Real Sourdough:

Look for ingredients lists that specify a sourdough culture or bacterial culture, and ensure that "yeast" is not listed as an ingredient. 

 

 

Commercial bakeries may add yeast to sourdough bread to ensure consistent and reliable rise, faster fermentation, and a more predictable outcome, especially important for large-scale production and meeting tight schedules. 

Sourdough Bread

 

OpentheG8 Bread Company

Sourdough Bread

 

·         120-150g. active starter (feed starter night before or at least 4-6 hours)

·         300-350g. warm filtered water (100°f)

·         Stir until dissolved

·         500g. AP or bread flour

·         10-15g. salt (2-3 tsp) More salt for flavor, less for lower sodium bread

·         Work into a shaggy dough

·         Cover and let it rest for an hour (autolyse)

·         Stretch and fold after one hour and every 30 minutes for a total of four folds

·         After forth fold, shape into boule (French for “ball”) and let it bulk rise until it doubles in size

·         Layer, fold and roll into a ball.  Work to get tension on the surface of the boule

·         Place face down in lightly floured 9in Banneton or bowl, cover and refrigerate overnight…or longer

·         Flip bowl upside down on parchment (bottom becomes the top of the loaf)

·         Score with bread lame.

·         Bake 25 minutes in 475°f pre-heated oven and Dutch oven with lid on

·         Reduce heat to 425°f and continue to bake for 15-20 minutes in uncovered Dutch oven until you reach the desired color (dark golden brown). Internal temp of 200-210°

·         Remove loaf and place on cooling rack for at least an hour or until internal temp is below 100°f before slicing.

Sourdough Pancakes

INGREDIENTS
150g  White Lily self rising flour

240g  Buttermilk (whole)

1 egg

75-100g  Sourdough starter discard

1TBL Pure vanilla

2TBL Melted butter

1TBL Sugar

1/2 tsp Salt

1 TBL Baking powder (only if you use all-purpose flour)

 

DIRECTIONS

Whisk sourdough starter discard, egg, vanilla, sugar and melted butter in a bowl. Add milk and whisk until all ingredients are well mixed.  Add half the flour & salt and whisk only until mixed. Add remainder of flour, and mix (do not over mix or whisk). If batter is too stiff, add a TBL of milk at a time. If batter is too thin, add a TBL of flour at a time.  Looking for a nice “ribbon like” consistency. Allow to sit for a few minutes until griddle is hot (350°).
Makes about 10-12  ¼ c. pancakes.

Gourmet Chocolate Chip Cookies

 

 

For those times when you only want a few cookies, and don’t want to make a whole batch.


Ingredients
140 grams of all purpose flour (yes, I weigh the flour)

·         ½ tsp each of baking soda and salt (if you use salted butter, ¼ tsp of salt)

·         6-8 grams of semi-sweet chocolate chips (preference)

·         3 grams of coarse chopped pecans

·         65 grams each of white and brown sugar

·         1TBL pure sorghum (option: 2 TBL and back off a bit of the brown sugar) Note: this is pure sorghum, not dark molasses.

·         2 tsp pure vanilla

·         1 stick real butter

·         1 egg

 

Instructions

Mix wet ingredients, plus sugar with a large spoon. Do not beat with a mixer.
Stir in dry ingredients (flour, nuts and chocolate)
Make cookies the size you desire
Pre-heat to 350°  Bake for approximately 10-11 minutes (crispy edges, soft center)

Makes about 20-24 cookies

Pork Brine

 

Ingredients

c  1 gallon water

c  1 c. apple cider vinegar

c  1 c. coarse kosher salt

c  1/2 c. brown sugar

c  4-6 bay leaves

c  6 juniper berries crushed (not ground)

c  1 TBL whole black peppercorns (semi-crushed)

c  1/2 tsp crushed red pepper flakes  (optional)

c  2-4 Lemons or limes halved and squeezed

c  1 TBL Old Bay Seasoning

c  1 bundle of fresh thyme

 

Instructions

            Mix all ingredients at least 24-48 hours prior to inserting pork shoulder.  Brine for another 8-10 hours refrigerated.  Remove, season and allow to rest for a few hours before smoking.

Patina! It’s what makes old things valuable.

 I watch numerous You Tube channels.  Some of my favorites are Restored, and Vice Grip Garage, where old, rusty vehicles come to life again. Some of them had been in a barn or out in the pasture for years. I also like the Pawn Stars where folks bring all kinds of things in to see how valuable they might be. One thing we know about old things: the patina makes them more valuable, not less.  Everytime someone tries to clean up, sand off, scrape and repaint an object, it inevitably causes it to lose value. I am at that stage in life where I am more about patina than original paint, if you understand what I mean. Sometimes I look in the mirror (especially first thing in the morning), and I think…WHAT HAPPENED TO YOU!  Somehow, my Creator…my Heavenly Father values the rust, the dents, the imperfections…the patina, more than the original finish.  That encourages me.  I have no idea what a creative, loving Father still has in store for me! I am valuable to Him, and that’s really all that matters.

Genesis 18
11And Abraham and Sarah were already old and well along in years; Sarah had passed the age of childbearing. 12So she laughed to herself, saying, “After I am worn out and my master is old, will I now have this pleasure?” 

The answer is YES! 

Fishing

The concept of fishing is a rich visual (and aromatic) analogy of Biblical teachings.  We read that Jesus called fishermen to follow him, and he said to them, “I will make you fishers of men.” We often think of sport fishing when we read the text, but I am sure Jesus had in mind what we might call commercial fishing.  It was fishing as a livelihood…to support the family.  It was no trivial, entertaining thing.  That basic analogy can be played out in many ways and taken beyond the original idea it was intended to convey.  Regardless, it is a graphic, sensory pregnant concept of both fishing and the fish that are caught.

I enjoy watching videos of many life experience adventures. Fishing is one of them. I have watched as the catch is brought into the dock or pier and the often uneducated workers clean the fish. Their knife skills and hand movements are remarkable. I have watched as they fillet a fish, leaving the bones and guts on the board to be discarded.  All that is left is a beautiful slab of meat that is ready for the pan or grill.  The guts and bones are scraped off the cutting board into a pail of waste (or sea gull food).  They normally have a water hose or bucket and wash down the cutting area preparing  for the next one to be cleaned.

I feel somewhat like that dead fish that is laid out on the cleaning board. There is obviously something there worth the time and effort of cleaning, but it isn’t automatic. It must first be gutted and filleted.  The worthless elements must be washed away…into the waste bucket, and the pure, white meat of the fish is captured for exceptional purposes. I understand the concept, but in reality, I identify with the bones and the guts more than the fillet.  The secret is allowing myself to be put into the hands of the skilled one who can separate the two and save the good stuff.  That takes faith and that takes grace.  The act of being willing to extract the good stuff is called mercy. 

If you are feeling disqualified, damaged or dirty just remember the fish.  The Master fish cleaner knows what to do with you.  You aren’t all bones and guts.  There is good stuff in there and he will get it out…AND he will wash the unusable junk into the waste bucket.

 

 

 

 

 

Chloe's Diner Menu

 

BREAKFAST

·         French Toast

·         Biscuits and sausage gravy

·         Chicken fried steak and gravy

·         Breakfast burrito

·         Eggs
Bacon

·         Sausage

·         Hash browns

·         Omelettes

o    Ham and cheese

o    Mexican

o    Cheese

o    Meat lovers

·         Pancakes

·         Waffles

·         Oatmeal

·         Toast (sourdough, wheat, white, milti-grain

·        Egg bake

Buttermilk biscuits

 

LUNCH & DINNER

·         Skillet baked Meat loaf

·         Chili dog (open face)

·         Smoked Pulled pork sandwich

·         Hot beef sandwich (open face)

·         Burgers and fries

·         Pizza

·         BLT

·         Spaghetti and homemade meatballs

·         Chicken fried

·         Chicken Tenders

·         Smoked pork tenderloin

·         Grilled pork chops

·         Grilled chicken thighs

·         Grilled salmon

·         Pot roast with carrots and potatoes

 

 

 

 

 

 

SOUPS AND SALADS

·         Salads

o    Grilled chicken breast Ceasar salad

o    Mixed green salad

·         Soups

o    Potato soup

o    Cabbage soup

o    Pinto beans and ham shank

o    Chili

§  Texas Red (no beans)

§  Chili with beans

o    Cream of mushroom and tomato bisque

o    Corn chowder

o    Chicken and egg noodle

 

SIDES

·         Seasonal greens (collards, Swiss chard, turnip)

·         Mashed potatoes

·         Dinner salad

·         Green beans with bacon

·         Baked beans

·         Pan fried okra

·         Buttermilk cornbread

·         Mac ‘n cheese

·         Potato salad

·         Cole slaw

·         Pasta salad

·         Pan fried potatoes and onions

 

Desserts

·         Banana pudding

·         Red wine sauce sundae

·         Chocolate chip cookie sundae

·         Real ice cream shakes (chocolate, vanilla & strawberry)

 

 

Fiesta Beans

 

Gatekeeper’s Fiesta Beans
Mexican Frijoles Charros

 

INGREDIENTS

·        1lb of dry pinto beans

·        1 medium/large fresh jalapeño (2 if desired)

·        1 medium/small white or yellow onion

·        3 or 4 cloves of garlic

·        2-3 Roma tomatoes

·        4 c Chicken stock (beef stock can be used if preferred)

·        3 strips of medium/thick cut bacon

·        2-4TBS real butter

·        Salt & pepper (don’t over salt)

·        2 TBS bacon grease

·        Smoked ham shank  (or ham hock…shanks have more meat)

·        Seasoning: Old Bay or a favorite pork rub

·        Cilantro if desired

 

DIRECTIONS

·        Wash and rinse beans

·        Cover them with about 2qrts of water and let them soak for several hours (overnight)

·        My choice of cooking pot is an enamel coated Dutch oven

·        Cut bacon into small pieces and sauté in the bacon grease in Dutch oven. When bacon is beginning to brown add chopped onion, tomato and sliced or rough cut jalapeño. When onion is translucent, add finely chopped garlic.  When garlic blooms (aroma…1-2 minutes) add 1 cup of chicken stock and deglaze. Add strained beans to the pot. Add the other 3 cups of stock.  Add additional water (or stock) if necessary. Liquid should be about an inch above the beans I like a lot of soup in my beans. Add smoked ham shank.  Salt and pepper to taste.

·        Cover Dutch oven and bring it to a good boil.  Reduce heat and simmer for several hours (3-5).  Beans should be soft and tender, but not mushy. Check periodically and add more liquid if needed.

·        At the end of the cook, add the butter and stir.

·        Serve with cornbread. Garnish with chopped cilantro, etc.

 

There are countless ways to vary this recipe. These beans will be delicious.

Baking Powder vs. Baking Soda

 

Baking Powder or Baking Soda…which is best?

The answer is, it all depends on the recipe ingredients you are making.  They can be substituted for each other, but not in equal amounts.  Baking soda is THREE TIMES more powerful as a leavening agent than baking powder.  So, if you are substituting, use 1/3 tsp of baking soda to equal 3tsp of baking powder. That is why most all recipes call for more baking powder than baking soda.  This is not exact, but it will keep you in the ballpark.

·         Baking soda:  bicarbonate of soda

·         Baking powder: bicarbonate of soda, tartaric or other acidic acid (cream of tartar), and corn starch

Bicarbonate of soda (baking soda) needs the presence of an acidic liquid (buttermilk, vinegar, etc) to activate the gas bubbles that cause your dough to puff up, or rise. Baking powder has the acid (in powder form) in it, so when moisture is added, the bubbles activate. Typically, baking powder works well in recipes that call for non-acidic liquids.  Baking soda needs the acidic liquid to properly activate. Example: Buttermilk pancakes or biscuits do not typically need baking powder, but a small amount of baking soda will make the pancakes and biscuits light and fluffy. The acidic buttermilk activates the soda. CAREFUL…bicarbonate of soda is powerful stuff, and too much baking soda will make your pancakes taste like you have a piece of aluminum foil in your mouth. 

If you understand these two agents, and how they activate, you can be more creative in some of your cooking endeavors. When using both baking powder and soda, it is best to get your item into the oven or on the griddle as quickly as possible.  This tiny acid bubble activate instantly, and will tend to lose their punch in a short amount of time.

Hope this helps in your baking/cooking.