recipe Archives - Lisa Colón DeLay

What’s an “O Antiphon”? (Something for December)

Today, I’m happy to feature a friend of mine, Thomas Turner. If you’ve read this blog over the last few, Thomas and I have been on each other’s blogs. (See his bio at the bottom)

He just created something that will enrich your Advent Season and give your family a deeper based from which to praise, worship and pray to prepare your hearts for the Christ Child this Christmas.

I urge you to get this book (see how to get it free at Noisetrade below) and include the reading of it in your supper time ritual like we are doing in my home.

http://books.noisetrade.com/everydayliturgy/o-antiphons-prayers-for-the-advent

-Thomas

Author Bio

Thomas Turner is the Strategic Partnerships Research Manager at International Justice Mission and curates Everyday Liturgy, a source for worship and liturgical ideas. He is happy to be living back below the Mason-Dixon line again after a lengthy sojourn in the NYC metro area. You can follow Thomas online, on Facebook and on Twitter.

A Recipe for “Dogged Tenacity”

I’m concerned that my daughter won’t do well in life. Why? Tenacity.

Tenacity is what separates the successful from the naturally gifted.

Having a high IQ should be a good thing. It can be, but it can make a person (potentially) very lazy. For instance, it can make you try less. So, why work hard at school (to learn new things), if the grade come easy?

A lack of struggle will hold actually us back from achieving success in the future.

Smarts can mean that when you run into a problem you quits because you hate the feeling of struggling.

The only way to get into a practice of being tenacious is to make sure that some things are fought for.

We will want to take short cuts. We want to skip the work. But, we can’t.

by Seth Casteel (click for source)

It’s about dogged tenacity!

That’s what I’ve been striving for with doggedly promoting my book about dogs and how having them makes a big difference in ways I never realized. In the last few weeks it’s been a lot of work! It’s hard but the success is worth the pain and toil. The success isn’t the money–it’s in the process of the work itself. The joy is in knowing you are doing something you love even though it’s tough.

I’m sometimes surprised at how much has been accomplished. The project has gone from zero to hero with hundreds of people excited about the release, on August 19th (2013). It’s exciting.

So, back to the recipe:

The recipe for tenacity…for you and me, is to try things that are too hard for us. Try what is uncomfortable until it doesn’t bother you any more.

And other things too:

1. Meet fear head-on.

2. Combat, “I might fail.” with “I’ll learn something no matter what.”

3. Persist and when you feel like letting up…rest for just a tiny bit and then persist again.

I’m inspired by the dogged tenacity of a dog on the fetch. The dog pictures of Underwater Dogs capture it well.

So, on that note, please join a whole pack of us as we get ready to doggedly put the puppy into the splashy, so to speak. Let’s do this!

Photo is the an incredible artist Seth Casteel, photographer of the best-selling and amazing book “Underwater Dogs”.

Heritage: A (Dulce) Sweet Celebration

We are having a “diversity picnic” with Nathan’s class. Few people, at the outset realize my Puerto Rican heritage. I was born there, and my dad was Puerto Rican (my mom is of mainly English and welsh descent.)

I’m going to surprise all the party-goers with my ethnicity today.

SO- I decided to try one of my favorite dessert recipes. “Arroz con Dulce” Sweet Rice Pudding with spices of ginger, cloves, cinnamon) with coconut creme. It’s really good.

The Arroz con Dulce recipe I used here. (I always skip the raisins.) Let me know if you give it a try!

What ethnic foods have you made recently? (And don’t say the easy stuff. Pizza, spaghetti, and tacos, don’t count, unless-of course- you made the stuff from scratch, or it’s incredibly unique somehow.)

Magi Star Gazing: (Jan & Feb) (Party Kit)

January Epiphanies cont.

Many of us don’t brave the cold in January and February to see the constellations.

In January, many people throughout the world celebrate the Visitation of the Magi, who followed a bright star to find the Christ Child. This extends the Christmas Season celebration.

Perhaps we could be more mindful of our surroundings, our place in the universe, and other January Epiphanies if we bundled up at least once during January or February, grabbed a blanket and some hot chocolate, coffee, or Irish coffee, and went out for 10-15 minutes of thoughtful star gazing on a clear night.

That is my challenge to you. But, why not make it a group venture, family activity, or a party? Maybe exchange home made presents or goodies, inexpensive but thoughtful gifts, or white elephant surprises, to Magi it up a bit. If you’d like to include related Scripture readings for your time, try Isaiah 60:3 and Matthew 2:1-12.

Below is a fantastic recipe for slow cooker hot chocolate, plus an image of a star map for January and February–for the Northern Hemisphere, (it’s most accurate during 9-10p.m. Eastern Standard Time.) For Southern Hemisphere, click here. Face in the proper direction, and find the star patterns from the map. Show or teach them to your friends, family, children, or youth group.

And please remember: If it’s cold, dress in layers, a hat, gloves, and warm coat.

Please ~ Let me know how it goes, okay?

Hot Chocolate Ingredients

2 cups whipping cream
6 cups milk, (or 4 cups milk and 2 cups half and half)
1 teaspoon vanilla
1 (12 ounce) package milk chocolate chips
Garnish:
Whipped cream
(other options) Cinnamon, Coconut flakes, Sprinkles, marshmallows, marshmallow fluff, Candy canes

Directions

Stir together the whipping cream, milk, vanilla, and chocolate chips in a slow cooker.
Cover and cook on low for 2 to 2 1/2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish with whipped cream or other garnish, as desired.

If you try this recipe, use this map, or have a good time star gazing soon, I’d LOVE to hear about it. Who says the holidays are over?

Nah!

(Click here for another January Northern Hemisphere sky map resource)

jan-febStarmap — Star Map for Northern Hemisphere (Jan & Feb)

Let them eat cake

Well, all that dialogue in the last post has made me quite hungry. Everyone who knows me will tell you I have more than one sweet tooth. Bill has really inspired me to rethink me habits, and consider name-calling as an evangelistic “technique”. As a dry run, I’ll probably just start with snarky sarcasm, as it has served me quite well in the past, if only to avoid growing hopeless. No, I’m joking. I won’t really go down that road too far.

I’d like to thank all the people who posted, and others who may join in later, and of course all who visited just to read, chuckle, or wipe the tears away as they realized the state of Christianity, or remembered being treated badly by Christians.

So, after all this you might be wondering, as I have been, what on earth, or what in hell, do children of the devil eat? I mean primarily (besides sulfur, of course). It’s really the burning question, isn’t it? Well, the answer has been right in front of most of us all along. Cake. Devil’s food cake.

I found this recipe in Bill’s underwear drawer, but trust me, he’ll deny the whole thing to his grave.

I’ll rename the recipe here as-

Bill’s Children of the Devil’s Food Cake

This recipe is down right sinful. Holy Rollers, God-fearers, and agnostics alike will agree, if you like chocolate, and fudge, this will be your guilty pleasure.

devilcake

The following is a recipe for devil’s food cake with cocoa and fudge frosting, not the picture shown which came from here.

I’ll just finish off with one more thing. Let’s enjoy each other, enjoy this beautiful world, and enjoy God. Let’s act and be beautiful to each other. Life is too short to waste on things that take away from God’s gifts.

I welcome dissenting viewpoints and comments from any visitor. Keep the posts coming. (And please read the guidelines on “The Skinny” page) The page called The loop is the contact page. Blessings all.

-Lisa

Time for CAKE!

Cook Time: 30 minutes

Ingredients:

3/4 cup unsweetened cocoa
1 1/3 cups granulated sugar
1 1/4 cups milk, scalded
2 cups cake flour, sifted or stirred before measuring
1 1/4 teaspoons baking soda
1 teaspoon salt
2/3 cup shortening
3 eggs
1 1/4 teaspoons vanilla extract

Preparation:

Grease two 9-inch layer cake pans and line bottoms with wax paper. Grease wax paper. Sift the cocoa with 1/3 cup sugar; pour into the milk gradually; stir until well blended. Set aside to cool. Sift together flour, remaining 1 cup sugar, soda, and salt. Add shortening and half of the cooled cocoa and milk mixture. Beat at medium speed of an electric hand-held mixer. Add eggs, vanilla, and remaining cocoa and milk mixture. continue beating for about 2 minutes, scraping bowl with a spatula occasionally. Pour into prepared pans. Bake at 350° for 25 to 30 minutes. Cool in the pans for 5 minutes; turn out on racks and peel off paper. Cool and frost devil’s food cake as desired.

Fudge Frosting:

Chocolate fudge frosting recipe is cooked to a fudge consistency.

Ingredients:

2 cups sugar
2 tablespoons light corn syrup
2/3 cup evaporated milk
3 squares (3 ounces) unsweetened baking chocolate
1/4 cup butter or margarine
1 teaspoon vanilla extract

Preparation:

In a large saucepan over medium heat, combine sugar, corn syrup, milk, and chocolate; stir to blend well. Cook, stirring occasionally, until mixture forms a very soft ball when a small amount is dropped into cold water, or about 232° on a candy thermometer. Remove from heat; add butter without stirring. Set aside and let cool until bottom of pan is lukewarm, about 1 hour. Add vanilla and beat until frosting is creamy and just begins to hold its shape. Spread quickly on cake before frosting hardens. Makes about 2 cups.

(link to this and other recipes)