Marshmallows & Meetings With My Son

A few weeks ago, Aaron asked if he and I could have a meeting. Laughing at this unexpected request, I said, "Okay! What should we do at our meeting?"

"We should have hot chocolate with marshmallows, and pray," was Aaron's answer.

Prayer, in our family, is part of our daily lives. We pray for other people, we thank God for our food, we ask for healing when someone gets hurt, we listen for God's voice. It is an incredible experience to do listening prayer with a young child, by the way. 

We also have lots of meetings in our home. Steve and I are both college ministers, meaning that a lot of our work revolves around meeting with various staff and students.

So I suppose Aaron's idea to have a prayer meeting made sense.

And that is just what we did. The first order of business was making hot chocolate, topped with homemade marshmallows that we had made earlier in the morning. We then proceeded to pray for grandparents, neighbors, cousins, and each other. Aaron also asked God to heal my back (which has been sore lately) and to give him patience and kindness. I'd say it was a pretty quality meeting. 

After a lifetime of only having store-bought marshmallows, the homemade version is truly a different experience. They are way fluffier, softer, and sweeter. I tried roasting one over a stovetop flame, and it immediately melted into a gooey mess. 

To make marshmallows, a stand mixer comes in handy since there is so much whisking and whipping involved. Also necessary is a candy thermometer to reach a particular temperature. We cut them into star shapes with a small cookie cutter, and made the remaining pieces into mini marshmallows. 

Homemade Marshmallows (from Family Meals by Maria Helm Sinskey)

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Ingredients:

1/4 cup cornstarch (cornflower)
1/2 cup confectioners' sugar
oil for pan
1 1/2 tablespoons unflavored gelatin
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 1/4 cups granulated sugar
1 tablespoon light corn syrup
1 teaspoon vanilla extract

Instructions:

In a bowl, whisk together the cornstarch and confectioners' sugar. Line the pan with aluminum foil, then lightly oil the foil. Sift 1/4 cup of the sugar mixture into the pan, and tilt to coat the bottom and sides. Leave any excess in the bottom. 

Pour 1/2 cup water into the bowl of a stand mixer. Sprinkle the gelatin over the water, whisk together, then let stand for 5 minutes to soften. Whisk in the salt and cream of tartar. Fit the mixer with the whisk attachment and beat on high speed until fluffy, about 2-3 minutes. 

Put 1/2 cup water into a saucepan. Stir in the granulated sugar and the corn syrup. Place over medium high heat, bring to a boil, and cook, without stirring, until the mixture turns pale tan, about 250 degrees on a candy thermometer. 

Turn the mixer on medium speed, and drizzle the hot sugar mixture into the gelatin mixture, aiming in between the beater and the side of the bowl. Be very careful!

Increase the speed to high and whip the mixture until it is white and thick, about 5 minutes. Add the vanilla and beat until the mixture cools, about 20 minutes. 

Pour into the prepared pan. Dip a knife in cold water and smooth the surface. Let a skin form on the surface, about 1 hour. Dust with 1/4 cup of the sugar mixture, and let rest overnight at cool room temperature. 

Line a pan with parchment paper and dust with the sugar mixture. Dip a small cookie cutter into the sugar and cut out marshmallows. Or, use a knife to cut into 1 1/2-inch squares. Layer the marshmallows in the pan, dusting with more sugar. Cover tightly and store at room temperature for up to two weeks.

How to Regrow Lettuce

Did you know that you can regrow lettuce?

Just save the bottom (the heart) of your lettuce. Place lettuce heart in a small container of water with the cut side facing up. Set in a sunny spot, and change the water every few days. New leaves and roots should form within a few days. The old, cut leaves may turn brown and withered, and should get removed.

Day 2

You can keep it in the container, or transplant it outside. Harvest by picking off the outer leaves, leaving the inner leaves untouched. As long as the heart remains undamaged, it should produce new lettuce.

Day 7

You can also do this with celery and green onions. I always keep the stubs of green onions, and regrow them inside and outside. Really, no one should live without having a container of perpetually growing lettuce or green onions. It's that easy.

Day 14

Happy 4th Birthday, Aaron

Dear Aaron,

Happy birthday, kiddo!

It has been such an exciting year with you.

You attended preschool (three different ones, actually), joined the ranks of Officially Potty Trained, spent half a year living in Hawaii, became an older brother, and are now turning a whopping four years old! That's a lot of transition for a kid.

Sometimes changes are challenging for you. You love routine and predictability, like your momma. But through the changes, you are growing up into an incredible boy.

Your role as a big brother has come with new territory. Now you share your parents, your room, your toys. To do that with an infant who spends lots of time crying and grabbing fistfuls of your hair is commendable. Despite moments of frustration toward your sister, you really work at being kind, gentle, and patient. You make her laugh with your crazy dancing and high energy, and it's so fun to watch your sibling relationship with each other.

Living up to your Chinese middle name, you have had moments of strength and courage. A few months ago, you had your first dentist visit. As we sat in the waiting room, you told me you were scared and didn't want to have a check up. So we talked about courage, and what it means to do something even though we feel afraid. You know what? You did it. You met the dentist, sat in the big chair, and endured a dental check up. Afterward, you told me, "Mom, even though I was scared, I was courageous!" That was pretty awesome.

I am in awe of how much you love learning. You constantly ask us questions, until we run out of answers. How do caterpillars change into butterflies? Why did Goliath fight against God's people? Sometimes it drives me crazy how many questions you have, but then I remember that curiosity is such a valuable quality that will serve you well.

Your favorite activities include playing at the park, reading stories together, Boys Breakfast with dad, dressing in your superhero cape, watching Jake and the Neverland Pirates, playing with water, dancing to the Black Eyed Peas, telling us about your high and low points from school, playing hide-and-go-seek, watching all the garbage trucks go by on Monday mornings, and eating ice cream. Your favorite is always ice cream.

Even though I am your mother, it seems like your growth and development have little to do with me at all. Every day I have the pleasure of witnessing you becoming your own person, and I love it.

I love you, always and forever.

Mom

Apricot Oat Bars

Whew, what a weekend. It began with a bang when I strained my back in a bad way while picking something up off the floor. Good thing I had the weekend to rest, right? Wrong. Steve was away in San Diego, so I was in full-time parent mode. Constantly lifting a 16-lb. baby, keeping a 4-year-old occupied, and serving mandatory volunteer hours at Aaron's preschool Cinco de Mayo Fiesta were on the docket. Somehow we survived, and my back seems to be on the mend. I am grateful for the return of my husband, Aaron's frequent offers to pray for my back to heal, and for a low-key Monday.

And now for a happy Monday treat. My son pronounces it, "threet," and now that's the way it sounds in my head. Here, have a threet.

These apricot oat bars are easy to put together, and are truly delicious. I added some almond extract to the crust, which gave the bars a hint of something unique. We always have oats and dried fruit in our pantry, so these are a great last-minute snack to whip up. I served these for a gathering we hosted, and then our family enjoyed the leftovers in the following days.

Apricot Oat Bars

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Ingredients:
1 cup snipped dried apricots
1/4 cup sugar
1 tablespoon flour
1 cup flour
1 cup rolled oats
2/3 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon almond extract
1/4 teaspoon baking soda
1/2 cup butter

Instructions:
In a medium saucepan combine apricots and 3/4 cup water. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Meanwhile, combine 1/4 cup sugar and 1 tablespoon flour; stir into apricot mixture. Cook and stir about 1 minute more or until thickened and bubbly. Set aside.

In a medium bowl combine flour, oats, brown sugar, salt, almond extract, and baking soda. Using a fork or pastry blender, cut in butter until the mixture resembles coarse crumbs. Press 1/2 half of crumb mixture into bottom of an ungreased 9x9 inch pan. Spread on apricot filling. Sprinkle with remaining half of crumb mixture. Bake at 350 degrees for 30-35 minutes, until the top is golden. Cool in pan on a wire rack, and cut into bars.

10 Things I Learned in April

In no particular order, here are 10 things I learned this past month:

1. A bag of Whoppers Robin Eggs candy disappears very, very quickly in our house.

2. My best days begin with the following: coffee + exercise + a Tim Keller sermon on podcast. 

3. When inspiration hits, you just have to jump onto the wave and ride it. I recently became inspired and excited about an area of work that used to be boring and frustrating. It's amazing what a paradigm shift can do!

4. Parenthood brings out the very best and very worst in me. 

5. I should not walk through the clothes section of Target. Somehow all sorts of items end up in my cart by the time I arrive at the register. Hey, multiple tank tops...how'd you get there?! This Chinese girl cannot pass up a $5.69 blouse on clearance.

6. Demetri Martin is just as funny in person as he is on TV. We sat in a Q & A time with him at the Los Angeles Times Festival of Books.

7. You can regrow lettuce in a cup of water. We now have several bunches of lettuce sitting atop our windowsill, reaching for the sun with their little leaves. Amazing.

8. On a very rare occasion when the stars align, Steve and I can both stay awake for the duration of a movie.

9. Teaching life lessons to a group of college seniors on the brink of graduation is one of my favorite areas of my job.

10. The performances on the Voice are great, but even better are the commentary and interactions of the judges. I love them all! And on a side note, I briefly tuned in to American Idol recently, and was left with the conclusion that Nicki Minaj is a disaster. 

What did you learn in April?

The Joy of Creation

We are meant to create.

Inside each of us is a deep desire to create something that did not exist before. When we create things of substance and beauty, we find joy, fulfillment, and meaning.

No matter our education, abilities, vocation, or roles, we all have opportunities to create. It might be a piece of visual art, a young child's mastery of a new skill, a communication system, or a gift for a friend. Productivity at its best involves active creation of things that add more value to the world around us.

Here are a few things I am creating:

• this blog post
• a collaborative project among visionaries and artists to raise money for an important cause
• spiritual, emotional, and social growth in my young son
• a tomato plant from seed
• new depth in friendships

What are you creating today?

Bourbon Barbecue Sauce

"Double, double toil and trouble, fire burn and cauldron bubble."

- The three witches in Macbeth

When I make homemade barbecue sauce, I recall those famous words from Shakespeare's Macbeth spoken by the three witches. In a dark cavern, they lurk around a boiling cauldron, concocting something crazy with ingredients like dragon's scales and liver of blaspheming Jew. Um, what the heck? I did not notice that part when we performed this scene in high school drama.

Making homemade barbecue sauce is like brewing a magical potion, minus the anti-Semitism. Add a pinch of this spice, a little of that seasoning, taste it, and add more. After making several iterations, I think this is my new standard for barbecue. Mostly because it has a balance of smoky, spicy, and sweet. Plus, there is bourbon.

I actually recommend doubling this batch. It stores well in the refrigerator, and is so perfect for ribs, pulled pork, and my son's favorite meal, chicken nuggets. Everyone seems to have different preferences when it comes to barbecue sauce, so go ahead and make it to your own liking.

Bourbon Barbecue Sauce

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1 cup ketchup
1 cup tomato sauce
3/4 cup bourbon whiskey
1/2 cup brown sugar
1/2 cup red wine vinegar
1/4 cup molasses
2 teaspoons liquid smoke
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon celery seed
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon black pepper

In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper. Reduce heat to low, and simmer for 20-40 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Makes about 3 cups of sauce.