Sunday, June 28, 2026
Menu Plan: June 28 - July 4
Tomorrow is the feast of Saints Peter and Paul. They are celebrated together, to show their unity, the unity of the Apostles and the Church. They gave us the Church. Glory to God! With this feast, we now return to ordinary time until the Dormition Fast.
We didn't really keep the Apostles' Fast this year. Our life has been too challenging, and we just feel a bit weaker. I don't know if we will even be able to keep the Dormition Fast. We already do it a little more lightly, and if we have little with us, I might do that on a lighter scale.
It is the last few days of June already. This month, this year, has been racing. We are approaching the 250th anniversary of our Independence as a country. I was born in the Bicentennial. I was a few weeks late for the actual day. The number one song the week I was born was American Girl by Tom Petty and the Heartbreakers. I am a patriotic person; I love our country; I love celebrating our country and its ideals. Those are the things I am presenting to lay the tracks for what I am about to say. I'm having a very hard time being excited about this big celebration. It's one thing to acknowledge that between the genocide of Native Americans and the land built on the backs of slaves, our years of second class citizenship for those former slaves and for other people we needed to come to our country to build railroads and do the work we wouldn't, while we promised a better life, that our country was an ideal rarely met. It is another to see people I know, not just random people out there, who are now making all the same justifications and arguments that were made to support all of those awful things in those events. With how our administration is treating its own people, with how we treated people coming here for the World Cup who were of the "wrong" color or nationality or religion, with how we have been waging war, I just can't look to the ideal as well as I did before. The people I know are actively supporting the opposite of that ideal, and it hurts a bit. It's easy to say it's just talking heads or politicians until the people you called your friends are saying and supporting it. Normally, I don't share much politically here, so I may regret saying this, but there it is.
Last year, rather than just complain, or mope, I planned a Melting Pot-Luck to celebrate our Independence Day, and I wanted to do that again this year. However, with all that has been going on in our family, with all the extra responsibilities, plus the deep sorrow I am having regarding our socio-political environment, I just don't feel up to it. I may put feelers out to do it later this month. Maybe the weekend of my birthday, so we can have a late 250th celebration of what our country should be. I try to focus on good things I can do, rather than just complaining, and I try to look for things for which to be grateful, rather than to regret. I'm trying to keep doing that.
In other news, the baby still isn't here. Please pray for that new baby and their family, also for us, as we will be caring for their children while they are doing the important work of bringing a new life into our world. Our schedule last week was brutal, so there are repeats of our meals for this week.
Tonight at church, there is another thing for which I can be grateful. A family from the mission Orthodox church here moved last fall, and gave us a lot of what was in their freezers. Their lovely, homemade pasta sauce is being used in dinner tonight to feed our parish after Evening Prayer. Things are tight for so many people in our country, and getting tighter, and we have never had to worry about how to feed our own family, or how to feed other people, and for that I am truly grateful. God has always provided for us, between Rich's work, wonderful connections with grocers and farmers, and the generosity of people who look out for our parish. The people at the parish here have also given so generously of their time, talent, and treasure to help our parish and our family in this challenging time.
- Sunday - Feast of Saint Irenaeus of Lyons
Breakfast: Ful, Duqqus, Toast, Fruit Plate, Mint Tea with Rosewater and Honey and Coffee
Dinner: Pasta with Sauce and Italian Sausage, Salad/Sides/Bread brought by Parishioners - Monday - Feast of Saints Peter and Paul
Breakfast: Bacon and Egg Breakfast Pastry, Sliced Apples, Milky Tea
Dinner: One Pot Kofta and Rice with Vegetables, Green Salad, Taratoor, Duqqus, Ghraiba* - Tuesday
Breakfast: Scrambled Eggs with Cheese, Toast, Sliced Oranges, Milk and Coffee
Dinner: Samaak bi Taratoor, Sayadiyeh*, Cumin Roasted Carrots, Arugula and Cucumber Salad with Pomegranate Pips - Wednesday
Breakfast: Potato and Vegetable Hash with Salsa, Sliced Apples, Tea with Honey
Dinner: Vegetarian Waraq 'Ounab, Rice, Duqqus, Strawberry Sorbet* - Thursday
Breakfast: Syrian Rice Pudding, Sliced Oranges, Tea and Coffee
Dinner: Mediterranean Chicken Salad, Garlic Bread, Fruit Salad - Friday
Breakfast: Vegan Apple Oatmeal Muffins* with Almond Butter, Tea Coffee
Dinner: Tomato and Olive Pasta, Green Salad, Fruit Plate - Saturday
Breakfast: 'Ijja, Khoubz Araby, Duqqus, Fruit Plate, Tea and Coffee
Dinner: Fried Koubbeh, Moroccan Beet Salad, Harissa, Duqqus, Dibs Rumman, Knaffeh
Labels: Church Year, Faith and Morality, Family, Homemaking, Menu Plans, Prayer Requests, Tales from the Kitchen
Saturday, June 27, 2026
Recipe Round Up: Vegetarian Waraq 'Ounab, Thai Style Coconut Rice and Vegetable Salad, Blitzva
Vegetarian Waraq 'Ounab
1 quart jar prepared grape leaves, or equivalent amount fresh or home preserved, drained
1 - 2 potatoes (Yukon Gold or German Butterball), peeled and thickly sliced
2 cups basmati rice (or other medium to long grain rice), rinsed and drained
2 large bunches parsley, trimmed and finely minced
2 large bunches mint, leaves finely minced
2 bunches scallions, trimmed and finely minced
1 medium white onion, peeled and finely minced
1 1/2 teaspoons + 1 teaspoon flake salt (and more to season the potatoes)
3 - 4 large tomatoes, quartered
1 teaspoon freshly ground black pepper
1/2 teaspoon ground Ceylon cinnamon (substitute cassia if you don't have true cinnamon)
juice of one lemon, strained to remove seeds
1 teaspoon lemon salt (crystallized citric acid - optional)
Mix rice, parsley, mint, scallions, onion, and 1 1/2 teaspoons salt. In the bottom of a medium to large pot, lay the potato slices on the bottom. Start with one potato, and use the second, if necessary to cover the bottom of the pot. Season lightly with salt. Set aside.
Make a fresh purée of tomato, lemon juice, 1 teaspoon salt, pepper, cinnamon, and lemon salt.
Trim stems off of grape leaves, place with veins up, and to fit the grape leaf, and fold in the sides, then roll up to form a tightly wrapped package, tucking in sides and edges as you roll. Layer in the pot over the potatoes, circularly, until you finish filling all the grape leaves. If there is extra filling, you can freeze it, or add it to a pot of rice later. If there are a few extra grape leaves, freeze them or lay them flat over the rolls. Pour tomato purée over the top of the filled grape leaves, and rinse the container with water to get the last of the sauce out and add to the pot. Invert a small plate over the top of the food and cover with a lid. Bring liquid to a boil, reduce heat and cook for about 30 minutes, or until rice is cooked and soft.
To make this in a pressure cooker, layer the potato sliced, waraq 'ounab and any extra leaves as above. Pour in the sauce and water, then cover with the lid. Set to high pressure, and cook for 5 minutes. Allow to release pressure naturally for another 5 minutes, then manually depressurize.
Serve with rice, spooning sauce over, and duqqus, if you like it, and a salad.
My auntie covers in public, so I cropped this to preserve her modesty. She made every dish she could think of to laud and honor me while I was there. I am so grateful to have received her generosity. I m not worthy even to touch her wooden spoon. Her cooking is the pinnacle of cookery.
Coconut Rice:
2 tablespoons coconut oil
2 cups jasmine rice, rinsed
4 cloves garlic, peeled and minced
1 1/2 teaspoons salt
1 can coconut milk
1 1/2 cans water
Ginger Peanut Dressing:
1/2 cup natural peanut butter
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons garlic ginger paste
2 tablespoons rice vinegar
1 tablespoon sesame oil
Salad:
3/4 pound red cabbage, cored and shredded finely
3 carrots, peeled and shredded
2 red bell peppers, finely chopped
1 small red onion, finely diced
1 bunch cilantro, trimmed and minced
1 bunch scallions, thinly sliced
1 1/2 cups roasted and lightly salted cashews, finely chopped
lime wedges, to serve
Heat oil in medium saucepan over medium high heat. Add rice and garlic and stir until translucent and fragrant. Pour in coconut milk and water, stir in salt. Bring to a boil over high heat. Cover, reduce heat to low and cook, without lifting the lid, for 15 minutes. Allow to sit for 5 - 10 minutes with the heat off and lid still on before serving.
Make dressing by whisking together all ingredients. Set aside.
Toss coconut rice with red cabbage, shredded carrots, bell peppers, and red onion, until evenly combined. Drizzle with 2/3 of the dressing, and toss to coat. If that seems sufficient, save the remaining dressing to pass at the table. If the salad seems too dry, add more of the dressing. When ready to serve, top with cilantro, scallions, and cashews. Toss and immediately serve with lime wedges and passing any remaining dressing at the table.
Blitzva (Potatoes with Swiss Chard)
3 pounds Yukon gold or similar potatoes, washed, peeled and cut in large cubes
1 large bunch Swiss chard, stems sliced thinly, and leaves chopped
3 - 4 shallots, peeled and finely minced
2/3 cup good olive oil, plus more for serving
1/2 teaspoon red chile flakes (we usually use Aleppo pepper flakes)
sea salt and freshly ground black pepper, to taste
balsamic vinegar, to serve
Place potatoes in a pot of salted water, bring to a boil, and cook about 10 - 20 minutes, until just tender. Drain and place pot back on stove. Immediately add chard stems and minced shallots to the pot and toss to heat.
Add chard leaves to pot, along with olive oil, red chile flakes, salt and pepper. Toss together. Cover to wilt chard. Taste to adjust seasoning.
Serve with a drizzle of balsamic vinegar and olive oil.
Labels: Fasting as a Family, Homemaking, Recipes, Tales from the Kitchen
Wednesday, June 24, 2026
Craft On: No Cap, Well One Cap
I started this sweater at the end of March. I was hoping it would be completed at the end of May, or at least by the end of June. There is most of a sleeve. Life is still a bit hard right now. Even knitting is hard right now. Not because it is actually difficult, but because it is difficult to focus, to sit still and do anything. However, I love this sleeve, and I will love the sweater. Whenever I finish it.
In the meantime, I have basically given up on challenging reading, for much the same reason. So, instead, I read another light, happy, little murder, A Dark and Stormy Knit. I didn't love that I picked the killer in the first third of the book. My next book will either be the next in this series or the next Mrs. Pollifax.
We are already chatting in the Around the World Stitch Along group on Ravelry and the participating designer list will be published next week! I hope you can join us.
Linking to Unraveled Wednesday
If you would like to receive updates and early notice of new patterns, beta knitting opportunities, and great discounts (plus pictures of new yarns, new tools, fun places, neat hints, book ideas, recipes and more) each month, please subscribe to 1,001 Knits. My best, and sometimes my only, discounts go to my subscribers.
Labels: Around the World Stitch Along, Books, Design, Family, Homemaking, Knitting, Prayer Requests, WIP, Yarn Along
Sunday, June 21, 2026
Menu Plan: June 21 - 27
Over the past couple weeks, I have become a futbol fan. I've been watching the world cup, and keeping track of teams and wins. It's been easier for me to figure out the rules and how play is going while I watch, than American football. I still don't really know much about it, but I'm learning. We are basically rooting for our favorite countries and countries of our ethnic background, though. Since Rich has been to both Panama and Croatia and loved both, I asked which team he was rooting for in their match, and he said Croatia all the way.
Speaking of Croatia, it is their Independence Day this week, and we are celebrating by making food from their country. I really wish we could go there again, and one day we will.
Even without the airshow events, it is still paying us back for our work. The dinner for church was largely provided by leftovers from airshow dinners, which were in our freezer, and an Austrian/German/Croatian cake for Father's Day that I made for Rich. That cake matched much of his ethnic background, as well as the country we have adopted as our new homeland, one day.
- Sunday
Breakfast: Fried Egg and Cheese Bagel Sandwiches, Cubed Melon, Tea and Coffee
Dinner: Smoked Chicken, Loaded Mashed Potatoes, Quick Curtido, Danube Wave Cake, Salad/Sides/Bread brought by Parishioners - Monday - Feast of Saint Alban
Breakfast: Scrambled Egg and Cheese Bagel Sandwiches, Fruit Plate, Tea and Coffee
Dinner: Leftovers - Tuesday
Breakfast: Cereal and Milk, Fruit, Tea and Coffee
Dinner: Enfrijoladas, Cuban Rice, Cuban Lime Cookies - Wednesday - Feast of the Nativity of Saint John the Forerunner
Breakfast: Rolls with Za'atar, Tomatoes and Olive Oil, Oranges, Tea and Coffee
Dinner: Sheet Pan Vegetable Chow Mein, Sliced Oranges - Thursday
Breakfast: Toast with Labneh, Hard Boiled Eggs, Sliced Apples, Milk and Coffee
Dinner: Dalmatian Chicken, Blitzva*, Zlevanka - Friday
Breakfast: Ful, Duqqus, Chopped Radishes and Onions, Toast, Fruit Plate, Mint Tea with Rosewater and Honey
Dinner: Vegetarian Waraq ‘Ounab*, Rice, Duqqus, Strawberry Sorbet* - Saturday
Breakfast: Cheese Potica, Bacon, Fruit, Milk and Coffee
Dinner: Fried Koubbeh, Tourshi Makhloot, Harissa, Duqqus, Dibs Rumman, Knaffeh
Labels: Church Year, Faith and Morality, Family, Homemaking, Menu Plans, Prayer Requests, Tales from the Kitchen
Saturday, June 20, 2026
Recipe Round Up: Sambousak bi Joubneh, Crockpot Peanut Chicken, Tunisian Style Shakshouka with Fried Onions and Peppers, Quick Curtido, Limoncello Crème Brulée, and Kofta Kebabs
Sambousak bi Joubneh
1/2 recipe sambousak dough
Filling:
1 pound Arabic cheese - a mixture of mshallaleh and nabulsi or all mshallaleh - shredded or finely chopped
3 tablespoons sunflower oil
2 tablespoons pastry or all purpose flour
1 cup whole milk
1/4 cup nigella seeds
Flour slurry:
1/3 cup all-purpose flour
1/3 water
Safflower or other neutral oil, to deep fry
Add the sunflower oil to a saucepan and warm it over medium high heat for a couple of seconds before adding the flour. Add the flour, mix it together with a whisk to form a paste, and let it cook for about 30 seconds to a minute.
Add milk and whisk constantly to remove any lumps. If you still have lumps, they will dissolve with the cheese. Keep on stirring until the mixture thickens.
Add the cheeses and nigella seeds and whisk constantly over medium heat to melt the cheese and integrate everything. You should end up with a smooth, pliable and stretchy mix with no lumps. Allow to cool down completely before filling the sambousek.
Using a rolling pin, roll one section of dough at a time out on a floured work surface to 1/4 inch thick. Add more flour, if necessary, to keep dough from sticking. Using a sharp knife, cut into 2 1/2 x 2 1/2 inch squares. The exact dimensions are not important, but the thickness is. Fill the squares with a heaping tablespoon of the filling, a little off center.
Make the flour slurry by combining flour and water in a small bowl to a moderately thick consistency; brush the edges of each square (this is an extra step to bind the edges together with no leaking during frying). Fold two corners over the filling to make a mini rectangle. Using a fork, crimp the edges of the sambousak together to seal. You want to make sure you have a tightly sealed turnover to help prevent filling from leaking out while frying. These are now ready either to be fried or frozen in a single layer and bagged up to fry later.
Heat oil to an adequate frying temperature in a deep sided pot or skillet, around 350°F. When you are ready, slip the sambousak into the pan. Ignore directions that tell you not to crowd the pan. Leave enough room to turn them, but fill that pan so they don't just burn without cooking the dough properly. Fry until golden on one side, 2 or 3 minutes, then flip. When both sides are golden brown, drain the sambousak on a rack over a rimmed baking pan. Repeat until all the sambousak are fried.
Crockpot Peanut Chicken
3/4 cup natural peanut butter
1/4 cup soy sauce
1/4 cup brown sugar
6 cloves garlic, peeled and minced
2 tablespoons sesame oil
juice of 2 limes
1 teaspoon red pepper flakes (we used Korean chile flakes)
1 teaspoon ground ginger
1/2 teaspoon cayenne pepper
1/2 teaspoon ground ginger
3 pounds chicken parts (we like boneless, skinless thighs)
sesame seeds, chopped scallions, and lime wedges, to garnish
Put the peanut butter into your crockpot and turn it to high so it can begin to melt. Add all other ingredients, except chicken, sesame seeds, scallions, and lime wedges. Stir to mix well. Add chicken and toss to coat.
Cover and cook on low for 6 hours, or on high for 3 hours. This is done when the chicken is cooked through and has reached desired tenderness. Serve with rice and stir fried vegetables.
If your crockpot isn't at least 2/3 full, keep an eye on it so the peanut butter doesn't burn. You may need to stir a few times.
Tunisian Style Shakshouka with Fried Onions and Peppers
4 medium to large potatoes or sweet potatoes (sized to match the volume of your eggs), baked
8 large eggs
generous amount of good olive oil
2 pounds of a mixture of red, yellow, orange and green bell peppers, sliced in strips
1 large onion, sliced thinly
3 - 4 serranos, thinly sliced (optional, but not really)
3 tomatoes chopped and seeded (optional)
1 tablespoon of paprika
1 teaspoon of hot smoked paprika
6 cloves of garlic, minced
salt and pepper
juice of 2 limes
1/4 cup each of chopped parsley and cilantro
Preheat the oven to 375˚F. Cut baked potatoes of choice in half, lengthwise, and scoop out the middles, reserving flesh for later, leaving about 1/4 inch of flesh as a border. Season with salt and pepper. Place, cut side up on a rimmed baking sheet. Fill each half with one egg. Sprinkle with salt and pepper. Bake for 8 - 15 minutes, depending on how cooked you like your egg.
While the eggs are baking, heat a skillet over medium high heat until it is hot. Add the sweet peppers and sliced onions, and fry until softened and a little charred (not burnt). Add a generous amount of olive oil, and the tablespoon of paprika. Stir to combine and bloom the paprika, then add the serranos and garlic. Fry another minute or two. Add the tomatoes at this point, if you are using them. Season with salt, and stir in the juice of 1 lime. Remove from heat and stir in chopped parsley and cilantro.
Mash the reserved potato flesh with salt, the hot smoked paprika, a bit of olive oil, and the juice of 1 lime.
Serve the egg filled potato with the peppers and onions on top, and the mashed filling on the side. We like to eat it with a little bread, and it is pictured with fried halloum.
Quick Curtido
1/2 small green cabbage, cored and very finely shredded (about 4 cups)
1/2 medium red or white onion, peeled and very thinly sliced (about 1/2 cup)
2 medium carrots, peeled and shredded (about 1/2 cup)
2 small jalapeño, ribs and seeds removed, minced
1 bunch cilantro, finely minced
1/4 cup apple cider vinegar
1 tablespoon kosher salt
In a large bowl, toss together cabbage, onion, carrot, jalapeño, and cilantro. Sprinkle with vinegar and salt. Toss to combine. Cover and refrigerate for 1 hour before serving. You can skip this, but it improves with the time in the refrigerator.
Limoncello Crème Brulée
1 large egg, whole
4 large egg yolks
1/2 cup sugar, plus 2 teaspoons for each ramekin
3 cups heavy cream
1 tablespoon Limoncello
1 1/2 teaspoons pure vanilla extract or paste
Preheat the oven to 300˚F.
In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined.
Meanwhile, scald the cream in a small saucepan or in the microwave until it's very hot to the touch but not boiled.
With the mixer on low speed, slowly add the cream to the eggs. Add the limoncello and vanilla, mix to blend, and pour into 6 8-ounce ramekins until almost full.
Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are just set, with a tiny jiggle in the center. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm, at least two hours and up to overnight (if overnight, cover with plastic, touching the custard, so a skin doesn't form).
To serve, sprinkle 2 teaspoons of sugar evenly on the top of each ramekin and either heat with a kitchen blowtorch until the sugar carmelizes evenly or place on a jelly roll pan and broil on high for 5 - 10 minutes. Allow to sit at room temperature for a minute until the caramelized sugar hardens.
Kofta Kebabs
4 pounds ground lamb or beef, or a mix
1 bunch parsley, trimmed lightly, with stems
1 bunch cilantro, trimmed lightly, with stems
2 large onions, peeled
8 cloves garlic, peeled
2 tablespoons Saudi Seven Spice Blend (your choice as to which)
1 1/2 tablespoons flake salt
2 teaspoons Aleppo pepper flakes (if using regular red pepper flakes, use less)
ground sumac, to serve
Place meat in a large bowl. Set aside.
Purée parsley, cilantro, onions, and garlic. Pour over the meat, along with the seven spice, salt, and Aleppo pepper flakes. Mix well until thoroughly and evenly combined. Form into the shape you see above, and either press well around/onto the prepared skewers, place on an oiled pan for broiling, or set aside to be ready to fry in a skillet, in batches.
Cook until done to your liking, but not overdone. No gray meat please. Serve with a generous sprinkle of sumac and dip into toum or drizzle with harissa or sah'awiq. This is also wonderful with taratoor. If you are my husband, you use all these sauces at once. Serve in Arabic bread, or over rice. Sah'tein!
Labels: Homemaking, Recipes, Tales from the Kitchen
Thursday, June 18, 2026
Craft On: A Day Late and Not Much News
I'm past the decorative part of the sleeve on my vintage inspired top. There are only about three inches before shaping the sleeve cap. It's taken far too long to do far too little, but progress is progress. This week was at least as busy as last week, because our granddaughters' aunt and uncle are expecting a baby, and we are helping them. We're still trucking along in our challenges and doing the next right thing. We are in prayer for a lot of people right now and can use a lot of prayer.
Beacuse life got busier again these past couple weeks, I've read about a page in the Autobiography of Calvin Coolidge, and that is it. That is not exactly true, but it's been a page here and there in everything.
I am working behind the scenes on the Around the World Stitch Along, and we kick things off in less than two weeks! I hope you are able to join in the fun with us.
Linking to Unraveled Wednesday
If you would like to receive updates and early notice of new patterns, beta knitting opportunities, and great discounts (plus pictures of new yarns, new tools, fun places, neat hints, book ideas, recipes and more) each month, please subscribe to 1,001 Knits. My best, and sometimes my only, discounts go to my subscribers.
Labels: Around the World Stitch Along, Books, Design, Family, Homemaking, Knitting, Prayer Requests, WIP, Yarn Along
Sunday, June 14, 2026
Menu Plan: June 14 - 20
Aside from the exhaustion and busy-ness of airshow this week, we also had some other important events. Unfortunately, they didn't go as we would have wished, and so that was disappointing and exhausting in its own right. Rich's birthday is this week, and we were hoping for good news for his birthday. Please keep praying for our family.
Our parish family has been coming through for us in amazing ways. Tonight's dinner is provided by them, we are only bringing some melons I picked up on my unnecessary grocery trip last week.
- Sunday
Breakfast: Leftovers, Tea and Coffee
Dinner: Pork Roast with Rhubarb Sauce, Mashed Potatoes, Canary Melons, Salad/Sides/Bread brought by Parishioners - Monday - Feast of Saint Justin Martyr
Breakfast: Leftover Pizza, Coffee, Tea and Milk
Dinner: Leftovers - Tuesday
Breakfast: Tunisian Shakshouka with Fried Onions and Peppers*, Fruit Plate, Tea and Coffee
Dinner: Leftovers - Wednesday
Breakfast: Potato Hash Breakfast Burritos with Chipotle Salsa, Sliced Apples, Tea and Honey
Dinner: Roasted Vegetable Laffa, Toum and Taratoor, Sliced Oranges - Thursday
Breakfast: Fried Egg and Cheese Bagel Sandwiches, Sliced Apples, Milk and Coffee
Dinner: Leftovers - Friday
Breakfast: Peanut Butter Toast with Honey, Sliced Oranges, Tea and Honey
Dinner: Tomato and Olive Pasta, Green Salad, Fruit Plate - Saturday
Breakfast: Cheese Potica, Bacon, Fruit, Milk and Coffee
Dinner: Tri-Tip Steak Fajitas, Fried Peppers and Onions, Quick Curtido*, Quick and Dirty Mexican Rice, Roasted Salsa, Orange Rum Cake
Labels: Birthday, Church Year, Faith and Morality, Family, Homemaking, Menu Plans, Prayer Requests, Tales from the Kitchen
Wednesday, June 10, 2026
Craft On: Seeking Knit and Crochet Designers
Life has gotten a lot harder for us recently. There is progress being made, but it is gut wrenching and slow and we're all feeling it now. So, I've blocked Warda, tried to start a new one and ran out of yarn. I still haven't woven in the ends on Nisseet. Though I really wanted to have Warda ready for publication a month ago, I think it needs to wait until my mind is in a place that I can handle it. I wanted to have it ready for this year's Around the World Stitch Along, and it will be, but not in time for the first week of it.
Speaking of which, there is still a little time to sign up for the Stitch Along as a participating designer. There is one day left for sign ups, so go on Ravelry to check out the main group and find the planning group or contact an admin. You can also check out our Instagram account for more information. We are especially looking for crochet designers. The crafters will have their chance in a couple weeks, but I will say that we are starting the conversation run up to cast on day.
We've had a lot of sleepless nights. However, that means I got to read more in Autobiography of Calvin Coolidge than I have been. I also finished The Girls of Good Fortune. I really enjoyed the book. Having grown up in Oregon, and knowing the places she referred to in the book made it even better. There were three things I wish she hadn't done, however. If you have paid attention to my criticisms of writers here, you will know that I abhor modernisms in historical books. The author used the words verbiage and impactful (and don't get me started on impactful as a word, anyway). In the 1880s. She also used the word racist, which nobody used then. Even when people were describing what we call racism, they called it racialism and being a racialist. Of course, there had to be modern social politics in there, as well. It wasn't even a natural part of the story, just there to have it. It's like there is someone at modern publishing houses is counting how much of modern morality is in the books before they can be published. However, it is a well written story. She researched the events well, and wove them together with the fictional characters beautifully. I will read more of her books.
I was too late to link to Unraveled Wednesday
If you would like to receive updates and early notice of new patterns, beta knitting opportunities, and great discounts (plus pictures of new yarns, new tools, fun places, neat hints, book ideas, recipes and more) each month, please subscribe to 1,001 Knits. My best, and sometimes my only, discounts go to my subscribers.
Labels: Around the World Stitch Along, Books, Design, Family, FOs, Homemaking, Knitting, Prayer Requests, WIP, Yarn Along
Sunday, June 07, 2026
Menu Plan: Corpus Christi
"Come together in common, one and all without exception in charity, in one faith and in one Jesus Christ, who is of the race of David according to the flesh, the son of man, and the Son of God, so that with undivided mind you may obey the bishop and the priests, and break one Bread which is the medicine of immortality and the antidote against death, enabling us to live forever in Jesus Christ."
- Saint Ignatius' Letter to the Ephesians, paragraph 20, written c. A.D. 80-110
“Take note of those who hold heterodox [heretical] opinions on the grace of Jesus Christ which has come to us, and see how contrary their opinions are to the mind of God. . . . They abstain from the Eucharist and from prayer because they do not confess that the Eucharist is the flesh of our Savior Jesus Christ, flesh which suffered for our sins and which that Father, in his goodness, raised up again. They who deny the gift of God are perishing in their disputes”
- Saint Ignatius' Letter to the Smyrnaeans 6:2-7:1, written c. A.D. 110
St. Ignatius became the third bishop of Antioch, succeeding St. Evodius, who was the immediate successor of St. Peter. He was a first hand witness of Christ as a child, heard St. John preach when he was a boy, and later became a disciple to him, he was a close friend of St. Polycarp, Bishop of Smyrna, who also was a direct student of Saint John the Evangelist. Seven of his letters written to various Christian communities have been preserved. Eventually, he received the martyr's crown as he was thrown to wild beasts in the arena. He was both a first hand witness of Christ, as well as a direct successor of the Apostles and Apostolic Fathers. His testimony about the Church and the faith are powerful. It is because of the many who took exception to his teachings, who wanted to disprove his existence, or invalidate his writings, that we actually have so much of his work. The more they dug, the more they authenticated his work.
Corpus Christi is another Western, fairly modern, feast, and we unapologetically adore it. It is the celebration of the Real Presence of the Body of Christ in the world. It is a feast of His glorious body, both literal in the Eucharist, and figurative in the Church. I'm not sure if we will be having a procession today, but that is one of my favorite things we do on this day. You have the people, who are symbolically the Body of Christ on earth, displaying, proclaiming and celebrating the Eucharist, which is actually the Body of Christ on earth. We pray and sing hymns and proclaim in word and action that Christ is alive and here with us. He offers Himself in the Eucharist as a gift to us, a medicine for sin and for our salvation. Glory to God!
It is airshow week and incredibly busy. We also have a day full for our family trial and are hoping for excellent news. Please pray fervently, especially Wednesday and Thursday.
- Sunday - Feast of Corpus Christi
Breakfast: Corned Beef Hash with Fried Eggs, Sliced Oranges, Tea and Coffee
Dinner: Gnocchi with Red Sauce and Chicken, Salads/Sides/Bread/Dessert brought by Parishioners - Monday
Breakfast: Toast with Labneh, Za’atar and Olive Oil, Apples, Tea and Coffee
Dinner: Enfrijoladas, Cuban Rice, Cuban Lime Cookies - Tuesday - Feast of Saint Columba
Breakfast: Scrambled Eggs and Toast, Fruit Plate, Milk and Coffee
Dinner: Cheese Zombies, Tomato Soup with Bacon Crumbles, Orange Rum Cake - Wednesday
Breakfast: Peanut Butter Toast with Honey, Sliced Oranges, Tea and Honey
Dinner: Tomato and Olive Pasta, Green Salad, Fruit Plate - Thursday - Feast of Saint Barnabas the Apostle
Breakfast: Fried Egg and Cheese Sandwiches, Sliced Apples, Milk and Coffee
Dinner: Mediterranean Chicken Salad, Fruit Salad - Friday
Breakfast: Peanut Butter Toast with Honey, Sliced Oranges, Tea and Honey
Dinner: Roasted Vegetable Laffa, Toum and Taratoor, Sliced Oranges - Saturday
Breakfast: Scrambled Eggs, Pancakes and Syrup, Sausages, Fruit Cups, Orange Juice, Coffee and Tea
Dinner: Grilled Burgers and Hot Dogs, Chips, Coleslaw, Cookies
Labels: Church Year, Corpus Christi, Faith and Morality, Family, Homemaking, Keeping the Feast, Menu Plans, Prayer Requests, Tales from the Kitchen
Saturday, June 06, 2026
Menu Plan: Trinity Sunday
Father, Son, and Holy Ghost, one God; Oh come, let us adore Him.
This is one of a few truly Western feasts that I truly revel in and wish were shared by both lungs of the Church. I know that I "read" more Eastern, but in these I am firmly Western. This is a feast that I think should be enthusiastically embraced by all of the Church. It is a theological feast. It celebrates what we believe. We believe in, rejoice in, and love the Trinity! In the east, it is celebrated along with Pentecost, however, it is a principal feast in the west. Prior to the Great Schism, it was a secondary feast and relatively minor observance. It came about around the time of the Arian heresy, which was repudiated by the Nicene and Constantinople Councils in the Nicene Creed. Around this time, there were prefaces and prayers written and proclaimed in churches on Sundays which emphasized orthodox Christian faith, and those for the Holy Trinity were said the Sunday after Pentecost in some areas, in other areas, it was the Sunday before Advent. It was emphasized to counter the erroneous teachings of the day, and was elevated in the west to primary first class status in 1911, again to counter heretical teaching. In the east, while it is not primary, in the quite the same way, it is the first of the three day observance of Pentecost, and is also called Trinity Sunday. Each of those three days emphasizes different parts of the faith that is born that day, and the first is Trinity. Because we are a week apart this year, ironically, we are celebrating Trinity Sunday on the same day. I pray one day it will be observed in unbroken community. God is unity (one God) and community (three Persons) and has created all people to be in one in community. God shows us this community in Himself so we can be an image of Him in the world.
This week, appropriately, we ordained a new priest for our local church. Rich and I have been helping here for years, as a stop gap, to get this little parish to a place where they are served by dedicated clergy. Of course, we are still assisting, but this is a major waypoint for this parish, and we are rejoicing. Our church had the meal largely catered by a wonderful local restaurant, and a few of us women provided the desserts. I found out that crème brulée requires 80 eggs, three gallons of cream, and nine cups of sugar.
This has been a busy week for so many reasons this week. That is why this is posted so late. Friday ws a major point in the troubles our family has been enduring. We have been praying and were able to bring 32 people to be with us, praying, and being witnesses, in support of our family. That was a high moment. We were not prepared for a hold, though, and have to wait until next week to know the full outcome of this. Please keep praying.
The good news is that, aside from our kids' godparents coming from my home town, a clergy couple from our old hometown, former priests from this area returning to come in support, friends and neighbors, our local adult kids, even Dominic and Shawn came with Winnie (who behaved perfectly as we sat and observed and prayed). We had four priests, a deacon, and a retired pastor there. We had a retired firefighter/EMT, and a retired reserve police officer. We had business owners, homemakers, future lawyers (he ought to be a lawyer by the end of this year), friends of our kids, neighbors, everyone you can think of - and every age from nine months to 83 years old. Dominic, Shawn and Winnie stayed the weekend, and we were able to decompress and rest from a very exhausting experience. I made cinnamon rolls to bring with us to either celebrate, or to commiserate. It was kind of in between, but that was what made up our dinner Friday.
Next week is also a huge, busy week for us, and we are all starting to feel a lot of this in our health, so please pray for our strength. Since we have been slammed for the past few weeks, with no relief for another week and a half, the recipes are on hold. I will get them posted as soon as I can.
- Sunday - Trinity Sunday
Breakfast: Croissant, Ham, Egg and Cheese Sandwiches, Fruit Plate, Tea and Coffee
Dinner: Chicken Piccata, Green Salad with Bleu Cheese, Candied Walnuts and Craisins, Caprese Gnocchi, Formaggio Bread, Roasted Vegetables, Fruit Plate, Limoncello Crème Brulée*, Chocolate Mousse, Cookies - Monday - Feast of Saint Justin Martyr
Breakfast: Fried Eggs, Toast, Tea and Coffee
Dinner: Xinjiang Cumin Lamb, Jasmine Rice, Homemade Samoa Bars - Tuesday
Breakfast: Scrambled Eggs with Cheese, Toast, Fruit Plate, Milk, Tea and Coffee
Dinner: Leftover Gnocchi and Chicken Piccata, Green Salad, Crème Brûlée - Wednesday
Breakfast: Toast with Za'atar Spice Blend, Olive Oil, Aleppo Pepper, Sliced Cucumbers and Radishes, Olives, Tea with Honey
Dinner: Saneyet Battatas, Basmati Rice, Chopped Salad, Fruit Plate - Thursday
Breakfast: Scrambled Eggs with Cheese, Toast, Fruit Plate, Milk, Tea and Coffee
Dinner: Leftovers - Friday - Feast of Saint Boniface
Breakfast: Toast with Za'atar Spice Blend, Olive Oil, Aleppo Pepper, Sliced Cucumbers and Radishes, Olives, Tea with Honey
Dinner: Snack Tray and Cinnamon Rolls - Saturday
Breakfast: Biscuits and Sausage Gravy, Fruit Plate, Milk and Coffee
Dinner: Mustard Glazed Corned Beef, Garlic Mashed Potatoes, Roasted Asparagus, Limoncello Crème Brulée
Labels: Church Year, Faith and Morality, Family, Homemaking, Keeping the Feast, Menu Plans, Prayer Requests, Tales from the Kitchen, Trinity
