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A creamy, cheesy mac and cheese that will please the pickiest eaters. The only mac & cheese recipe you’ll ever need!
8-10
5 minutes
35 minutes
Dinner, Side
Inroduction
I admit it. I never grew out of my love of macaroni and cheese…and I passed the love right along to my kids. We have tasted and sampled and tried making a variety of recipes over the years, and the results ranged from gross and globby to…this. Perfection in a pan. Based on a recipe from Martha Stewart and then tweaked to our tastes, this one is now the ONLY recipe I ever make.
And really, I feel no need to apologize for my love. Perhaps Kraft has made it a “kid’s dish,” and maybe we think of it as being fairly modern, but in actually, the oldest surviving recipes for Macaroni and Cheese date back to the early 1700s! It’s believed that it was originally Parisian, though the facts are a bit murky there. What we know is that English and American colonial housewives were writing down their “receipts” for pasta layered with cheese and butter for well over three hundred years.
In fact, macaroni was so popular a dish that the word itself began to be used to mean “stylish,” like we see in the song “Yankee Doodle.” (Did you wonder why someone was sticking a feather in his cap and calling it a pasta? There you go!”
This mac and cheese uses ingredients you likely already have in your kitchen. I know some people will wrinkle their nose at the American cheese, but it’s used here because it melts better than the alternatives, for that creamy sauce you crave. I highly recommend buying Kraft or another brand whose ingredients are cheddar and whey and milk, not the cheaper versions that use oil to thin the cheese. The other secret is the minced onion. My kids don’t like onions as a rule, but it lends a flavor here that takes the dish to the next level.
This is the recipe my kids regularly ask me to make for birthdays and special occasions. The first few times I made it, it took me 45-minutes to an hour, just trying to balance all the steps and chop the onion and cheese…these days I can get it on the table in under 30 minutes.
Ingredients
Instructions
You can bet that macaroni and cheese, classic dish that it is and capable of feeding a crowd, would make an appearance on the table of the Ocracoke Inn from Yesterday’s Tides, and I like to think that my characters would favor a recipe like this one. It also would have been enjoyed by the pasta-loving characters in Shadowed Loyalty, and quite likely by my colonial family in Ring of Secrets too!
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Suffering.
It’s a guarantee of life–we will suffer. But that doesn’t mean we like it. Certainly, we don’t seek it. Generally, we do all we can to avoid it. And yet it’s a key part not only of life universal, but of faith in Christ in particular.
I’ve blogged before about Christian suffering and the misconceptions and “martyr complexes” that surround it. In that post from 2018, I focused on how we will suffer, yes, but we don’t seek it, shouldn’t seek it, but rather can rise above it thanks to Christ. Today, I want to focus on a different aspect of suffering.
Suffering is usually linked to the fallen state of our world–caused by sickness, death, or injustice. We suffer at the hands of others who are cruel. We suffer grief and loss and loneliness. We suffer pain and illness. When we cry out in our spirits, “Why, Lord? Why?” it often seems that there’s no answer. Or at least, not a satisfying one. Because we live in a fallen world sure doesn’t feel like an answer, does it? Because of sin doesn’t satisfy either, especially when it isn’t our sin that leads directly to our pain.
And yet, all suffering can trace its roots back to sin–back to Satan, the father of sin. All sickness, all death, all cruelty are inexorably linked to that first curse handed down in the Garden. But here’s the thing, my friends: we serve a Savior who has already beaten sin and death and Satan. We serve a Savior who is King over that Curse.
Why then, you may ask, do we still suffer?
Because that full victory is still playing out on the human stage–but here’s where we have to shift our perspective. We will still suffer–but it’s no longer a curse in that heavenly sense. Now, because Christ suffered for us, our own suffering can be joined to His and become redemptive…it can help us to better understand His suffering. It can make us appreciate the true sacrifice He made.
He broke the bonds of sin. So now, let’s embrace the words of Christ, when He said that “it’s so that God may be glorified.” If we are healed, may it be to His glory and credit. If it lasts, may He buoy us up and fill us with His peace in a way that shines out into the world around us. When we are persecuted, may it be for His sake, so that even our oppressors see and marvel and are intrigued enough to become converts themselves.
May our suffering–which will come–be not because of sins, may not be punishments that we bring on ourselves. May they instead be witness to the One who suffered all. Who conquered. And who delivers us into the Light.
A Louisiana favorite starring fresh duck makes a perfect recipe for hunters.
8-10
30 minutes
2 hours
Dinner
Inroduction
I asked my ladies of the Patrons & Peers group to share any recipes that would tie in well with my books, and this one was actually a particular request of mine. In ages past, duck hunting was the primary draw of visitors to the Outer Banks of North Carolina, Ocracoke in particular. Knowing that member Candice and her husband are avid duck hunters in Texas and that this duck gumbo recipe is one of her favorites, I knew I wanted to share it with you!
One of the defining features of gumbo, a traditional Louisiana dish, is that it mixes multiple meats together into a spicy stew. This gumbo not only has duck breast, but also sausage. Then, of course, the veggies and thickened sauce. As with many thicker soups and sauces, it’s crucial to create the roux first to give your soup a thick, smooth base.
Recipe courtesy of Candice and Steven Woods
Ingredients
Instructions
For the roux
For the gumbo
Notes:
If using wild ducks be cognizant of birdshot, it can chip a tooth in a heartbeat if you’re not careful.
You can make it your own. Try experimenting with different seasonings and the amounts and types of onions and peppers to see what you like the best. This is just what we like best.
With Grann from Yesterday’s Tides cooking, being from Louisiana as she is, you can be sure gumbo would have been on the menu at the Ocracoke Inn; and duck gumbo would have been a staple, given that duck hunting was the primary tourist draw of the island in the early twentieth century.
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This Mediterranean staple features fresh greens like parsley, mint, and onions, with bulgur wheat and tomatoes in a tangy dressing.
6
15 minutes
2 hours
Side
Inroduction
I asked my ladies of the Patrons & Peers group to share any recipes that would tie in well with my books, and this is one such recipe! Special thanks to Bonnie Fakhri for sharing one of her favorite Mediterranean sides. The note below is from her too.
I love Mediterranean food and this is one of the staples found throughout the region. It is best described as a parsley salad and I find it adds a bright, fresh taste to any meal. The key is not to cook the bulgur wheat but rather to marinate it in the dressing so that every bite you take is full of flavor.
Ingredients
Instructions
As a staple in the Mediterranean, tabbouleh would have been enjoyed by all the characters in my Biblical fiction worlds.
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Nightmare.
We all know what it is. A bad dream that leaves you breathless. Or any situation that conjured up those horrible feelings. Right?
Well, today…sure. But in fact, nightmare didn’t mean “any bad dream” until 1829! What did it mean before then, you ask?
Well, it was actually a mythological creature’s name. The nightmare was thought to be a goblin or incubus who preyed on both people and horses in their sleep, pressing on their chests and trying to suffocate them.
That “horse” connection made me wonder if it’s still a solid equestrian word, if this particular incubus resembled a horse or something…I’m not entirely certain, but I can tell you that the spellings aren’t identical in the root Old English they come from. Not to say they’re not related somehow.
An interesting note is that the idea of a goblin nightmare stems from the same mythology that ascribed a demonic identity to echo as well. Echo was a goblin that mocked humans it heard out of doors…Nightmare was one that oppressed us in our sleep.
Nightmare became metaporical for any bad situation in 1831, an nightmarish came along in 1834.