Safely Home

“Don’t feed her so much at a time,” my husband cautioned me when we tried to gentle our horse. “You want her to be dependent on you so you can control her.”

I can’t help it.  I’m a “feeder”.  And our horse is fat and lazy to prove it.

After reading Randy Alcorn’s compelling novel, SAFELY HOME (it’s fiction based on truth—the way I like to be educated), I learned that China controls her people in much the same way—rationing food and other necessities of life.  And I learned how those people who will not be controlled by the government in China are persecuted.

This book, as my beautiful nieces would say, “will change your life”! I believe it will be my book of 2012.  Last year’s was Anne Voskamp’s, ONE THOUSAND GIFTS.  The year before that was Kathryn Stoddard’s THE HELP and the year before that was WATER FOR ELEPHANTS by Sara Gruen.

Speaking of those lovely nieces…they, along with their DECCA group and high school, have raised nearly $5,000 for Kid’s Against Hunger.  At 23 cents per meal that will provide 21,739 meals for hungry people over the world, including the United States! (as an American food producer, for the life of me,  I cannot understand why there are hungry children in the United States.)

 (Click photo to see a video of their completed project!)

Another thought-provoking book, A MEAL WITH JESUS by Tim Chester states that Americans spend over $50 billion on dieting each year. And, “American Christians spend more on dieting than on world missions.” Ouch! It seems Americans have grown fat and lazy like my horse…

But there is hope for us! Our church youth group is hosting a 30 hour fast and prayer to stop hunger.  This generation is not going to be as complacent as my generation has been!

Instead of the traditional cherry pie this President’s Day Weekend, we feasted on Chinese cuisine as we remembered the Persecuted Church in China.

This is my new favorite salad. It was taken from a Taste of Home magazine years ago.

FRESH BROCCOLI/MANDARIN SALAD

• 4 cups fresh broccoli florets, 1-inch cuts

• ½ cup golden raisins

• 6 slices bacon, cooked and crumbled

• 2 cups sliced fresh mushrooms

• ½ cup slivered almonds, toasted

• 1 can (11 ounces) mandarin oranges, drained

• ½ medium red onion, sliced in 1/8 inch-thick rings

CUSTARD DRESSING:

• 1 egg plus 1 egg yolk, lightly beaten

• ½ cup sugar

• 1-1/2 teaspoons cornstarch

• 1 teaspoon dry mustard

• ¼ cup vinegar

• ¼ cup water

• 3 tablespoons butter, softened

• ½ cup mayonnaise

In top of double boiler, whisk together egg, egg yolk, sugar, cornstarch and mustard. Combine vinegar and water; slowly whisk into egg mixture. Place over hot water and cook, stirring constantly, until mixture thickens. Remove from heat; stir in butter and mayonnaise. Chill. Toss dressing with remaining ingredients in serving bowl. Serve, store chilled.  Yield: 10-12 servings.