I'm loving Tsh Oxenreider's new book, Notes from a blue bike: The art of living intentionally in a chaotic world, I am reminded again that God has a richer and fuller life for me. If I can just slow down and not be quite so distracted from whatever shiny thing seems to commanding my attention I could perhaps take back some of the territory that I've lost. But if your anything like me, it's probably best to take baby steps. Focus on making small changes here and there until those are conquered and then move on to the next. Admittedly we don't live in a slow, relationship-based culture, but in a get things done, be productive culture. I fall into this more than I want to admit. Not that it's a bad thing to be productive, but I think it's out of balance. And the investment into others is shifted to the back burner.
This author, a 30 something with small children in tow is trying to live more simply, with intentionality. In her travels she found out that most of the people in her life stage felt the same as she did. Desiring a slower-paced culture and a quality of life that made margin for doing nothing, not bowing down to calendars, saying yes to long walks with their kids and cooking seasonally from scratch because there was time. it seemed out of reach. They moved their family to Oregon with the idea that life would be slower there, she came to find out that the same business that plaques us all, found her there as well.
I wonder if we were actually made to live a hurried life? Something deep down resonates within that I was made for relationship, and relationships take time. You can't hurry a relationship. It takes time and investment. Some of the aspects of relationship such as trust, encouragement, sharing, caring all take time. Do we actually take time to invite people into our homes, to sit around the dining table and share life? For me, I've recently made some changes so that I can do just that, but it's not always easy. For one, most people are so busy that trying to carve out a free night is a challenge. But change can only start with my finger pointing back at me. So I'm inspired and challenged to seek God and ask Him where there are unnecessary distractions in my life. Instagram? Pinterest? Facebook? All of these things that are "social" but aren't necessarily building relationships. I need to start taking back some territory that I have just given away, and Lord willing there will be some claim-staking!
I'm grateful to have the opportunity to open my home on Monday evenings to about 10 people. I try to make a simple dinner for them to help with the rush of getting kids here and there. After a quick bite we all cozy into our living room and open God's word together, I absolutely love it!
This recipe for Pozole is quick and delicious to pull together for a crowd, and it's what I served last night for our group of friends. If you don't have a crowd, just freeze the extra soup in gallon sized freezer bags and save for another dinner down the road. -s
- 16 cups chicken stock
- 10 tomatillos (husked, rinsed, halved)
- 2 medium white onions, diced (reserve half for serving)
- 2 jalapenos, roughly chopped
- 2 tsp. dried oregano
- 2 tsp. cumin
- 2 Tbsp. maple syrup
- 4 garlic cloves
- 1 bunch parsley, chopped
- 1 rotisserie chicken, shredded
- 1/2 cup orange juice
- 2-28 oz. cans hominy
- olive oil
- radishes, thinly sliced
- avocado, cubed
- cilantro leaves
- sour cream
- lime wedges
Combine tomatillos, half of the diced onion, jalapeno, oregano, cumin, maple syrup, garlic parsley in a blender with 1 cup of the chicken stock. Purée until completely smooth. In a large dutch oven over medium-high heat. Add a splash of olive oil and then add the puréed vegetables, bring to a simmer and reduce the sauce by half. Once the sauce has reduced add the remaining chicken stock, shredded chicken, hominy and orange juice. Bring to a boil and reduce to a simmer, about 10 minutes. Taste for seasoning.
For serving spoon into bowls and top with reserved diced onion, radish, avocados, cilantro and sour cream. Squeeze of some freshly squeezed lime juice.
adapted from Daphne Oz's recipe