What’s the most beautiful thing you’ve ever seen?

For many people, it might be an artwork, a landscape, or even a person. And if you were to ask me this same question 5 days before, I would have had an answer from one of those categories.

The most beautiful thing in the world is to see a person being saved by Christ.

For the past few days, I had the opportunity to serve as a youth counselor in REACh, a jr high /high school camp compiled of youths from our district’s alliance churches. The series is on having a kingdom state of mind. For one of the evening sessions, which focused upon Christ as the Healer, the message was from the story of the centurion asking for healing for his servant. I got to witness miracles as the time came for an altar call of healing. Now, many, including myself, are skeptical of the healing people do in emotionally driven revivals. But that evening, I really felt the presence of God at work within the 200+ youths in that sanctuary. It was not a scene of the physically ill and maim getting healed; it was the healing of the emotionally sick as they place their faith and trust in Jesus Christ. One by one, as many went up for a prayer of healing from the sins they struggle with - all of them sobbing, helpless, and lost - tears rolled down my face at such a beautiful sight. The cross was truly before them. No one, and I mean no one, would be willing to be so vulnerable unless they are experiencing God.

Many people sit around and passively wait for a lightening-like revelation from God and then call that a miracle; in that evening, I saw many youths abandon their pride and uncertainties, exchanging them for Christ. In my opinion, that is a miracle.

Healing exists. Healing happens. Healing is a present progressive. And Christ is the Healer - He heals during the time of His earthly ministry, and He heals now.

Make your life, your family, your church, a place of healing - for many are thirsting for that life-giving water.

a random thought about cream

I’ve realized that my love for dessert has opened up my eyes a little to what it means to be a woman of God. Let me explain :)

Two days ago I made a banana custard cream pie, with nicely riped bananas, homemade custard, and freshly whipped cream & toasted walnuts as topping. I was pleasantly surprised at how it was not a very difficult food project like I projected, as it was pretty much a simple layering of graham crust, vanilla custard, bananas, and cream.

Then this thought popped up: I realized that in my past exposures to various desserts, the pleasantest experiences are those that are with desserts that rely on the purity and simplicity of flavors from a few good-quality ingredients that come together to form a dessert that can stand on its own. No frills, no fuss. To name a few, panna cotta, creme brulee, flan, mousse, cream puffs, or a slice of simple new york cheesecake. But here’s the deal - I’ve realized that all these desserts are dependent on the quality of the cream that forms the essential base of the dessert. They are not superfluously sweet or extremely dressed up. And they all look quite plain.

Whipped cream and custards are not exactly the prettiest things you see. Not colorful, fancy, or pretty in anyway. It is essentially a wad of milk fat and sugar. But its deliciousness comes from the quality, freshness, and purity of the cream, and a small amount of careful, hands-on tempering. If you try to do too much, add too much, or dress it up in anyway, their taste is dampened, even tainted.

I honestly believe that the taste of food overwhelms what it looks. There are many desserts that look nice but taste completely disastrous, and there are ones that look simple and plain but taste like a slice of heaven. This entire ramble might just show you that I am a girl in love with her desserts -true, but this, somehow, reminds me that God doesn’t look for what’s on the outside when He sees a child of His, just like how it is with me and food. Inner beauty and purity are far more important things than outer beauty and the vanity that comes with it. God desires us to be beautiful according to His standards. He desires so much more than what you appear to be, more than what others think of you based on the outside, more than what you do or what you say. He desires the core of you to be striving after purity, humility, gentleness, and love for Him.  What makes a sweetheart is not how a girl looks or tries to act - but in what she is in her heart.

There are both sweet-tooth’s and those who prefer the savory route, but there’s something about desserts that capture the hearts of many, especially those of women. Here’s the thing, girls: Would you prefer a slice of dry sawdust cake that looks pretty with its non-palatable fondant? Or would you want a dessert that is sweet, simple, but rich in the right things?

Due to many good reviews on this soup last night at our “Iron Chef” + joint junior/sophomore prayer mtg, I’ve decided to share this recipe with any aspiring cooks out there. Caution: this soup takes quite a bit of patience. Courtesy of Rouxbe Cooking School. Notes, by me, in italics.

French Onion Soup - Soupe a l’Oignon.                                                                      Serves 6-8 ppl

Step 1: Caramelizing Onions

• 4 pounds yellow onions (about 6 large)
• 2 tbsp grapeseed oil (or e.v.o.o)
• 2 tbsp butter
• 1/2 tsp kosher salt (or just salt)
  

To make the caramelized onions, trim the ends off the onions, cut them in half vertically and peel. Remove the core and thinly slice the onion vertically (from the core to the opposite end).

Preheat a large, heavy-bottomed pan over high heat. Once hot, add the oil and butter and onions. Cover the onions to help bring out some of their moisture.

After about five minutes, uncover, add the salt, and stir. Leave uncovered and reduce the heat to medium low. Continue to stir from time to time, so they brown evenly. This will take between 45 minutes to an hour.

If the onions start to brown unevenly, you can add a little bit of water. This will help to even out the color. As they start to caramelize, you will need to stir more frequently. When done, they will sort of melt into each other and be a rich brown color.

Step 2: Starting the soup

• 1/4 cup dry sherry (replaced with pinot grigio… haha italian wine in french food :D)
• 8 cups dark beef stock (or dark chicken stock)
• 1 tsp fresh thyme leaves (or dried french thyme works fine too)
• 1 bay leaf

Once the onions are caramelized, the next step is to deglaze the pot with the sherry/wine. Scrape up any browned bits from the bottom of the pan and then add the stock. Add the thyme and bay leaf and gently bring to a simmer.

Step 3: Simmering

• salt (to taste)
• freshly ground black pepper (to taste)

Gently bring the soup to a simmer and taste for seasoning. Let the soup simmer for about 15 minutes to develop flavor.

Step 4:  Preparing the garnish

• 12 to 16 slices baguette
• 12 ounces Gruyère cheese*

While the soup simmers, slice the baguette into about 1/2” - inch rounds. Place them onto a baking tray and toast both sides under the broiler until light golden.

Grate or slice the Gruyère* cheese. Set aside.

Place the soup bowls/ramekins onto a baking tray. Place a baguette slice on the bottom of each bowl, followed by a bit of cheese. Ladle the simmering soup over top. Place another baguette slice on top, followed by more cheese.

Step 5: Broiling and serving

Place the tray under the broiler until the cheese melts and turns nice and golden.

Remove and serve immediately on a small plate, lined with a napkin (so the bowl doesn’t slide around). Serve with a small cloth to prevent burning yourself on the hot bowl.

*Quality provolone, Swiss, mozzarella or any good melting cheese can be substituted for Gruyère - even a mix of cheeses would be nice. I used Gouda cheese for this instead…so good :D

***

I give all credit of last night’s cooking to God, for He was the one who blessed me and my lovely sou chefs on the french cooking team with the skills to prepare it, and it is of His provision that we are able to make this.

Thanks to all who enjoyed this. Happy eating!