Artificial


Print Friendly

Break my heart for what breaks yours <3

I was part of the Restore retreat at Northwest Haiti Christian Mission. It was pretty cool because we would spend all day serving others, population health doing VBS, pharmacy hut to huts, neurosurgeon feeding programs, playing with babies at the orphanage, etc. But at night, we would all get together and spend some time in worship. It was a great chance to re-group and process what it was we were experiencing. It is hard to take in everything you’re seeing and it can be really overwhelming so it was a real blessing to be around other teenagers and people who were experiencing the same things you were. We would also have devotional times and were encouraged to pray and journal. One thing we were encouraged to pray was “God, break my heart for what breaks yours.” The prayer was to really see the hurt and pain around us and to be broken hearted for our Haitian brothers and sisters. Because the thing is, the conditions in which most Haitians live are not ok. People should not have to live like they are forced to. We should be appalled that people in the world are living like that. But it’s hard to focus on other people when we’re in our comfortable homes and the hurting people of this world seem so far away…

But I believe we have a responsibility to the people with which we share the earth. We have a responsibility to our Hatian, African, South American, Asian, European, Australian, and American brothers and sisters. We have a responsibility to help others who are hurting. I speak from a Christian point of view but even beyond that I believe everyone has the responsibility to help their fellow humans. We share this earth with 6,905,551,213 people, more than that by the time you read this post. We share in many of the same struggles and hurts and yet we are scared to look around and take in what’s really around us.

I was talking to another person who has been to Haiti before and she said that she found that when she talked to people about her trip, they seemed almost unwilling to hear about it. I think that because we’re all a little scared to hear and see what is really happening around us in this world we live in. Because there is something so wrong about how so many people live and if we knew how they lived, then we’d probably feel uncomfortable about it. So we turn away from the hurt in the world.

It is hard to understand the pain in this world. It’s hard to allow yourself to see it. But I think when you do allow yourself to see it and then do something about it, you’ll never regret that you did.

I got sick when I was in Haiti. I felt lousy and tired. It was a billion degrees outside. It was dirty. The food and water tasted weird. Transportation was unreliable, unsafe, and not enjoyable. I saw malnourished babies and toddlers and broken adults. I saw beaches and streets covered in trash. But I will never regret that I went to Haiti. And now that I’ve seen Haiti, I can’t just stay at home anymore. I hope and pray that I will never be content to just stay at home and live my comfortable life. I hope that I will always allow God to challenge me and push me and take me to different countries and places and experience more of his world and meet more of his children. And I pray that you will feel challenged to go beyond your comfort zone. Not everyone has to leave the country- there are hurting people everywhere. But I hope you do branch out…listen to God and allow him to break your heart for what breaks His. You will never be the same.

Print Friendly

Tout Bagay Deja Byen

While I was in Haiti, visit this I was mainly at the mission in St. Louis. But my group spent a couple of days in a small village called Beau Champ which was one of my favorite parts of the trip. It was out in the middle of nowhere- it took us 3 hours to get there by tap-tap cart through rivers and streams and dirt/mud roads. There is a small mission in Beau Champ. It’s surrounded by beautiful mountains and goats and sheep and donkeys. We walked through the market one day and there was a huge space that served as a donkey parking lot!

At the mission, ambulance there were a lot of painted signs that said “tout bagay deja byen” which means “everything is already ok.” They sang a song about that too, where the lyrics were basically “everything is already ok because our God sits on the throne.”

Think about what they’re saying: everything is already ok. Not “it’s going to be ok” or “it would be ok if we had x, y, and z” but it is ok right now, as it is. That attitude is almost unfathomable to me. These people who have pretty much nothing are ok with their lives. They don’t have houses, clothes, food, clean water, medical care, and they’re saying that everything is already ok?

Yes. Because they know that God sits on the throne.

And even though things are hard and painful, one day they will go to heaven and join God by that throne.

Tout bagay deja byen.

Print Friendly

Peach Scones for Breakfast!

One of my favorite things about summer is that I can choose to do whatever I want to in a day! If I want to wake up late (10am), treatment get up and make peach scones, anemia do Jillian’s 6 pack abs and bike 3 miles, collapse on the floor and watch The Girl with the Dragon Tattoo until I have the energy for a shower, eat scrambled eggs for dinner, make peach crisp, and finish the day with watching The Girl who Played with Fire, I can! So that’s what I did yesterday :)

I am usually not a fan of peaches. I much prefer nectarines- I think they taste better and aren’t all fuzzy. But my grandparents brought us a whole bunch of peaches and I didn’t want them to go bad so I decided to bake with them. I was going to make peach pancakes for breakfast but my sister was craving scones. I used to make scones all the time- and I’m pretty good at it if I do say so myself! I hadn’t made them in a really long time, though. I got a recipe for peach scones off of Sugar Plum. The scones turned out pretty delicious but you couldn’t tell that there was peach in them. In the future, I’m going to stick to my regular scone recipe. Now I’m all inspired to make more scones!

Peach Scones

Slightly adapted from Sugar Plum

Ingredients:
1 egg
1/3 cup milk
2 teaspoons honey
1/3 cup finely chopped peach, peeled
2 cups all purpose flour
1/4 cup firmly packed dark brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled, cut into small pieces
Powdered sugar to top (optional)

*I like to brush my scones with a beaten egg and some milk. It helps them get nice and golden brown.

Directions:

  1. Preheat oven to 400 degrees F. Coat a large sheet pan with cooking spray.
  2. Whisk together egg, milk and honey, in a small bowl, until well combined; stir in peach.
  3. In a large mixing bowl, stir together flour, brown sugar, baking powder, cinnamon and salt, until well combined. Add the butter in, using a pastry blender or your fingertips. After the butter is mixed in, the mixture will have little lumps in it. Stir in milk mixture until dough comes together but don’t overwork the mixture.
  4. Place dough on a floured surface and form a ball. Make it into a circle a little less than an inch thick. Use a pizza cutter or a large knife to slice this into 8 equal triangles.
  5. Beat an egg and add a little bit of milk. Use a pastry brush (is that what they’re called?) to brush some of the mixture over the scone slices.
  6. Place them on a cookie sheet with parchment paper and bake at 400 degrees F, for 18-22 minutes, or until golden brown around the edges. Sprinkle them with powdered sugar and them put in the oven on broil for a few minutes until the sugar starts to sorta melt into the scone. It’s extra super delicious!

Makes: 8 scones

Print Friendly

Lemon Basil Pasta with Chicken

I made dinner the other night- I wasn’t sure what to make but I was in the mood for pasta! I settled on Pioneer Woman Grilled Chicken with Lemon Basil Pasta. Except I didn’t grill the chicken. Because grills are big and manly. And I am not. Don’t comment on that.

So I thought this pasta was pretty good! My family (especially my mom) loved it. The recipe calls for Penne pasta but I was really craving angel hair. It worked with angel hair but I think it would have been better with penne because the angel hair was a little fragile to hold the sauce. On the plus size, sildenafil we have a flourishing basil plant so I got to use fresh basil!

I marinated the chicken in lemon juice, some dijon mustard, and honey for a couple hours. Then I pan fried them- making the whole house fill like smoke. I swear I do that every time I cook. But I have yet to set off the smoke detector (at my house…).

After cooking the chicken, which was very nice and lemony, I cooked the pasta and prepared the sauce. The sauce was cream based with lots of parmesan. The texture of the sauce was kinda…grainy. I couldn’t get it to get smooth even with adding water and stuff. I don’t know how I could do it differently in the future…

I added the sauce to the pasta and also added the chopped up basil.

Then ate it with the chicken! This wasn’t my favorite dish I’ve ever made but it was still good!

Recipe slightly adapted from Pioneer Woman:

Ingredients:

  • 3 whole Grilled Chicken Breasts, sliced
  • 1 pound angel hair pasta (or penne), Cooked Until Al Dente
  • 1/2 stick Butter
  • 3 whole Lemons, Juiced
  • 1/2 cup Heavy Cream
  • 1/2 cup Half-and-half
  • 1-1/2 cup Grated Parmesan Cheese
  • Salt And Freshly Ground Black Pepper, To Taste
  • 20 whole Basil Leaves, Chopped

Directions:

  1. Marinate the chicken (for at least several hours) in a bunch of lemon juice, some honey, and dijon mustard.
  2. Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside.
  3. Now melt the butter over medium heat. Add the juice from 3-4 lemons and whisk it all together. Pour in the cream and half-and-half and whisk it until hot. Dump in the cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.
  4. Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!
Related Posts Plugin for WordPress, Blogger...
Print Friendly