The Candle in the Window - Is there room in your inn?

In Ireland a lovely Christmas tradition, handed down and still very much alive today is: ‘The candle in the window’. The ancient Irish custom of placing a lighted candle in a front window of a house on Christmas eve. The large lighted candle is placed there after dark, and not extinguished until after midnight. Now we use electric or battery powered lights just for decorations, but it was originally a symbol of welcome to Joseph and Mary, who, despite their need, were refused shelter in the inn. By this symbol, we offer shelter and room in our hearts for Jesus. As you see the candles in the windows, remind your children to open their hearts to Jesus.

Lattice Blueberry Pie

Ingredients
Crust:
1 1/2 cups all-purpose flour, divided
1/2 cup ice water
1 1/2 teaspoons sugar
1/4 teaspoon salt
4 1/2 tablespoons vegetable shortening
Cooking spray

Filling:
1 cup sugar, divided
3 1/2 tablespoons cornstarch
1/8 teaspoon salt
6 cups fresh blueberries
1 1/2 tablespoons butter or stick margarine, melted
3/4 teaspoon vanilla extract

Preparation
To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine 1/4 cup flour and ice water, stirring with a whisk until well-blended. Combine 1 1/4 cups flour, 1 1/2 teaspoons sugar, and 1/4 teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; mix with a fork until flour mixture is moist. Gently press two-thirds of dough into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough into a 12-inch circle. Press remaining dough into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough into a 9-inch circle. Freeze both portions of dough 10 minutes. Working with larger portion of dough, remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap.

To prepare the filling, combine 3/4 cup plus 3 tablespoons sugar, cornstarch, and 1/8 teaspoon salt in a bowl, and sprinkle over blueberries. Toss gently. Stir in butter and vanilla. Spoon blueberry mixture into crust.

Preheat oven to 375°.

Remove top sheet of plastic wrap from remaining dough. Cut dough into 6 (1 1/2-inch) strips. Gently remove dough strips from bottom sheet of plastic wrap; arrange in a lattice design over blueberry mixture. Seal dough strips to edge of crust. Place pie on a baking sheet covered with foil. Sprinkle lattice with 1 tablespoon sugar.

Bake at 375° for 1 hour and 15 minutes or until crust is browned and filling is bubbly. Cool on a wire rack.

The Christmas Tree - Part II

Despite many historians' attempts to link the Christmas tree to an ancient pagan practice, it is actually Christian in origin. The Christmas tree goes back to the medieval German mystery plays. One of the most popular "mysteries" was the Paradise play, representing the creation of man, the sin of Adam and Eve and their expulsion from Paradise. It usually closed with the consoling promise of the coming of the Savior with reference to His Incarnation. These plays were performed in the open, on the large squares in front of churches, or inside the house of God. The Garden of Eden was indicated by a fir tree hung with apples. It represented both the Tree of Life and the Tree of Discernment of Good and Evil, which stood in the center of Paradise. (Gen 2:9)

The Tree in the Home
When the pageant was performed in church, the Paradeisbaum (tree of Paradise) was surrounded by lighted candles and inside the ring of lights, the play was acted. After the suppression of the mystery plays in the churches, the only symbolic object of the play found its way into the homes of the faithful and the Christmas tree became a symbol of the Savior. Following this symbolism, in the 15th century the custom developed into the decorating of the Paradise Tree, already bearing apples, with small white wafers representing the Holy Eucharist. These wafers were later replaced by little pieces of pastry cut in the shapes of stars, angels, hearts, flowers, and bells. And finally, other cookies were introduced bearing the shapes of men, birds, roosters and other animals. The first known use of the fir tree as a Christmas tree is found in a description written by a German traveler visiting Strasbourg in 1605. He tells of trees being planted in rooms, and he notes that they were ornamented with roses of colored paper, apples, tinsel, sugar and cookies. (LaVern Rippley, Of German Ways, Barnes and Noble Books, 1970)

Until the 17th century the Christbaum (as the tree is called in German) had no lights. The Christmas candles, generally used in medieval times, were placed on the Christmas pyramid made of graduated wooden shelves. As time went on, the tree replaced the pyramid in its function of representing Christ as the Light of the world. The candles and glittering decorations were transferred from the pyramid to the tree. A reminder of the origin of the Christmas tree may still be found in sections of Bavaria where fir branches and little trees, decorated with lights, apples and tinsel, are still called Paradeis. (Francis X. Weisner, 1952, The Christmas Book. New York: Harcourt, Brace and Company, 1952)

Although the Christmas tree is now the principal symbol of Christmas in America, it was by no means in general use in American families until late in the 19th century. German immigrants most likely set up the first Christmas trees in America as early as 1710, however. Later, during the Revolutionary War, Hessian soldiers were responsible for disseminating the practice throughout the Eastern seaboard.

In the 19th and early 20th centuries, pioneer families who settled in areas where evergreen trees were scarce made Christmas trees out of bare branches painted green or wrapped with green paper or cloth. Sometimes a "tree" would be made by drilling holes in a broomstick and inserting branches of cedar or juniper into it. Often the only Christmas tree in the community would be in the Church or in the school. In the absence of a Christmas tree, presents were often hung by ribbons from a decorated clothesline strung across the corner of a room.

Compiled by Marie Macri

Snowflake Cookies - Great for Decorations!

Prep: 2 hours (including decorating); Cook: 12 minutes; Chill: 2 hours.

Yield: Makes 20-24 (3- to 4-inch) cookies (serving size: 1 cookie)

Ingredients
COOKIES
1 cup all-purpose flour
1 cup white whole-wheat flour or whole-wheat flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup sugar
3 tablespoons canola oil
1/4 cup unsalted butter, softened
2 large egg whites
2 teaspoons vanilla extract
Meringue Icing

Preparation
In a medium bowl, combine flours, baking powder, and salt.

In large bowl, combine sugar, oil, and butter; beat with a stand or hand mixer at low speed until blended (about 3 minutes). Increase speed to high; beat until light and creamy (about 3 minutes), occasionally scraping side of bowl with rubber spatula. Reduce speed to low; add egg whites and vanilla, beating until smooth. Add flour mixture to sugar mixture; beat just until blended.

Divide dough in half; flatten each half into a disk. Wrap each disk with plastic wrap; refrigerate 2 hours or until dough is firm enough to roll.

Preheat oven to 375°. Using a floured rolling pin, roll 1 dough disc to 1/8 inch thick on a lightly floured surface. Use cookie cutters to cut out as many cookies as possible. With a lightly floured spatula, place cookies 1 inch apart on an ungreased large baking sheet.

Bake cookies until lightly browned (about 10-12 minutes). Transfer cookies to wire rack; cool. Top with meringue icing. Repeat procedure with remaining dough and trimmings.

The Christmas Tree

On Christmas, so soon to come, let not the parents take the position that an evergreen placed in the church for the amusement of the Sabbath school scholars is a sin; for it may be made a great blessing. Keep before their minds benevolent objects. In no case should mere amusement be the object of these gatherings. While there may be some who will turn these occasions into seasons of careless levity, and whose minds will not receive the divine impress, to other minds and characters these seasons will be highly beneficial. I am fully satisfied that innocent substitutes can be devised for many gatherings that demoralize.

Christmas is coming. May you all have wisdom to make it a precious season. Let the older church members unite, heart and soul, with their children in their innocent amusement and recreation, in devising ways and means to show true respect to Jesus by bringing to Him gifts and offerings. Let everyone remember the claims of God. His cause cannot go forward without your aid. Let the gifts you have usually bestowed upon one another be placed in the Lord's treasury. . . . In every church let your smaller offerings be placed upon your Christmas tree. Let the precious emblem "evergreen" suggest the holy work of God and His beneficence to us; and the loving heart-work will be to save other souls who are in darkness. Let your works be in accordance with your faith. . . .

Every tree in Satan's garden hangs laden with the fruits of vanity, pride, self-importance, evil desire, extravagance - all poisoned fruit, but very gratifying to the carnal heart. Let the several churches present to God Christmas trees in every church, and then let them hang thereon the fruits of beneficence and gratitude - offerings coming from willing hearts and hands, fruits that God will accept as an expression of our faith and our great love to Him for the gift of His Son, Jesus Christ. Let the evergreen be laden with fruit, rich and pure and holy, acceptable to God. Shall we not have such a Christmas as Heaven can approve?

By Ellen White - Review and Herald, January 29, 1884

Christmas Wreaths - Make Your Own!

One of the Christmas decorations that we have during the holidays are Christmas Wreaths. Christmas wreaths have had a long history and they are one of the original decorations used during Christmas until today. However, did you ever stop to think about its meaning and significance?

Today, many regard the wreath as a symbol of the Lord’s undying love and the blood He shed for us. Specifically, the red holly berries as well as the scarlet ribbons signified this. Moreover, other people take the Christmas wreaths as a symbol of the Lord’s crown of thorns. The circle represented eternity because of its never ending repetition.

Understanding the history of the Christmas wreaths is necessary if we want to find the right place for it in our homes. It simply makes it more meaningful for us knowing what they symbolize. When it comes to decorating the wreaths, most people buy premade ones. However, you can actually create your own wreath. All you need is a wreath ring, florist wire and then some vegetation to decorate the wreath.
You can buy the wreath ring and the florist wire in any crafts store. They are definitely affordable and will not be difficult to find. As for the vegetation, you can find them in your area. Conifers can serve as an interesting base while holly, ivy’s and other shrubs would be interesting to incorporate in the wreath. If color is important, go for berries, seedpods, poppies, teasels, and pinecones, even fruit.

First thing to do once you have everything is to secure a certain length of wire at the bottom of each foliage. Use the wire to tie the foliage to the wreath ring. Keep on repeating this procedure until the foliage becomes steady and secure. After you have managed to place everything, you can start adding the vegetation. You can go ahead and design it the way you like. This is where your creativity and input comes in. Just make sure that it will look pleasing to the eye. The more interesting things you add, the more unique your wreath will become.

Coconut Cupcakes!

Recipe by Amber Bonny Burhans. Prep and Cook Time: 45 minutes, plus about 40 minutes for cooling and frosting.

Yield: Makes 30 cupcakes

Ingredients
2 3/4 cups butter, at room temperature
2 cups granulated sugar
4 large eggs
2 teaspoons each vanilla and almond extracts
3 cups all-purpose flour
1/2 teaspoon each baking powder, baking soda, and salt
1 cup coconut milk
1 1/2 cups flaked coconut, plain or toasted
8 ounces cream cheese, at room temperature
2 3/4 cups powdered sugar

Preparation
Preheat oven to 350°. In a large bowl, cream together 2 cups butter and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in 1 1/2 teaspoons each vanilla and almond extracts.

In another large bowl, combine flour, baking powder, baking soda, and salt. Add to butter and sugar mixture in 3 batches, alternating with coconut milk. Stir 1 cup flaked coconut into the batter.
Fill 30 paper-lined muffin cups (1/2-cup capacity) in two or more muffin pans about 2/3 full with batter.

Bake until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Cool for 10 minutes before removing muffins from pans. Cool completely.

Meanwhile, in a medium bowl, beat cream cheese, 3/4 cup butter, and 1/2 teaspoon each vanilla and almond extract until smooth. Gradually beat in powdered sugar. Frost cupcakes and sprinkle with remaining coconut.

Bethlehem - "House of Bread"

Bethlehem means “house of bread” – and the baking of special breads during this season centuries ago were in honor of Bethlehem. Specifically “gingerbread” became a special treat at the Christmas season in Germany. The tiny houses made from gingerbread were originally made to remind them of the birth of the Savior in Bethlehem. Now gingerbread houses have just become part of the “season.”


I suggest that you have fun and make gingerbread stables for your kids and allow them to be creative in making the manger scene – this is a great activity if they have 4 sheets of gingerbread – one long one for the back of the stable, 2 short ones for the sides, and a larger one for the roof. You can buy premade gingerbread cookie dough and roll it out and make a pattern to trace around it before you bake it. Follow directions for baking. Once it has cooled – all they need is a can of frosting, some coconut (add yellow food coloring to make hay), pretzels, marshmallows, all kinds of candy to decorate with – and you will be amazed at the mangers, marshmallow sheep and other animals that your kids can make – and if you don’t have time to make gingerbread – let them use graham crackers to build with! You can use cookie cutters to make animals out of the gingerbread – or just plain sugar cookie dough (you can buy it pre-made if you don’t have time). Just have fun – make it as big as you want – you don’t have to be fancy to have fun.

Moroccan Chickpea Stew

Ingredients
1 tablespoon vegetable oil
2 cups (1/2-inch) cubed zucchini
1 cup chopped onion
1/2 cup chopped carrot
1 tablespoon bottled minced garlic
1 cup fat-free, less-sodium vegetable broth
2 tablespoons raisins
1 1/4 teaspoons ground ginger
1 1/4 teaspoons ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), drained
1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained
1 1/2 cups water
1 cup uncooked couscous

Preparation
Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, onion, carrot, and garlic; sauté 5 minutes. Stir in broth and the next 9 ingredients (broth through tomatoes); bring to a boil. Cover, reduce heat, and simmer 8 minutes or until tender, stirring occasionally.
While the chickpea mixture simmers, prepare couscous. Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

Serve the stew over couscous.

The Christingle

Marie Macri came up with the idea of posting a series on "putting Christ back into Christmas". For the next several weeks she will be sharing some interesting and fun ideas for activities you can do as a family to make the holidays more meaningful.

Enjoy!

The Christingle History:
The Christingle has its origins in a Moravian children's service held in a castle in Germany on Christmas Eve in 1747. The bishop conducting the informal service gave each child a lighted candle, tied with a red ribbon, in memory of the Saviour's coming which he said has kindled a flame in each heart which keeps burning "to His joy, and our happiness".

Christingle Today:
Much later, this simple candle was replaced by a more elaborate Christingle which is rich in symbolism.
The modern Christingle consists of (I've added scripture readings to be read as you make the Christingle):
• an orange: representing the world
Scripture: Genesis 1:1; Psalm 24:1; Jeremiah 32:17
• a red ribbon, tied round the orange: representing the blood of Jesus OR the love of God encompassing the entire earth.
Scripture: John 3:16; Psalm 119:64; John 15:12
• four toothpicks - North, South, East & West representing the four seasons
Scripture: Psalm 107:2,3
• fruits and sweets (raisins & small candies), skewered on 4 cocktail sticks (toothpicks) which are pushed into the orange: representing God's good gifts - the fruits of the earth and the four seasons.
Scripture: Genesis 1:3,4; Genesis 1:29
• a small cross-shaped cut: The cross on which Christ died for our sins, into this cut is place the candle
Scripture: Genesis 3:4-6; Romans 3:23; Romans 5:8
• a lighted candle, pushed into the centre of the orange: representing Christ, the light of the world (can use a small white candle with foil or a birthday candle with holder)
Scripture: John 1:1-5

To make a Christingle you will need:
an orange, red ribbon, a pin, silver foil, a candle and candle holder, four cocktail sticks,sweets or raisins.

Mashed Potato & Veggies Enchiladas Recipe

Ingredients

* 1 head broccoli, cut into florets
* 8 ounces whole button mushrooms
* 3 small zucchini, chopped
* 2 cups chopped carrots
* 1/4 cup olive oil
* salt and pepper to taste
* 3 cups water
* 1 cup milk
* 1/4 cup butter
* 1 (7.6 ounce) package instant mashed potato flakes
* 1 (12 ounce) package corn tortillas
* 3 cups enchilada sauce
* 8 ounces shredded Cheddar cheese

Directions
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large mixing bowl, combine broccoli, mushrooms, zucchini, and carrots. Drizzle the vegetables with olive oil, and season with salt and pepper. Spread vegetables in a single layer in a shallow baking dish. Roast vegetables in the preheated oven for 30 to 40 minutes; stir halfway through their cooking time. When finished cooking, remove from the oven, and reduce oven temperature to 350 degrees F (175 degrees C).
3. Bring water, milk, and butter to a boil in a large pot. Remove the pot from heat, and mix in the mashed potato flakes. Let stand two minutes, then stir the mashed potatoes with a fork until they are smooth. Stir in roasted vegetables.
4. In a dry, nonstick skillet over medium heat, quickly heat each tortilla on both sides to make pliable. Dip the tortillas in enchilada sauce. Put a large spoonful (approximately 1/4 to 1/3 cup) of potato-veggie mixture into the center of each tortilla. Top mixture with about 1 to 2 tablespoons cheese, and roll tortillas. Place seam-side down in a 9x13 inch baking dish. Pour extra sauce over top, and sprinkle with remaining cheese.
5. Bake at 350 degrees F (175 degrees C) for approximately 20 to 30 minutes, or until the enchiladas are heated through.

Getting to Know - Marie Macri

Some of you know I was born in northern Pakistan into a Missionary family that lived in Pakistan and I went to boarding school in India until I was 18 yrs old. During that time we traveled back to the United States only 2 times and always via ship allowing me to see Europe, middle east and the far east. I grew up speaking 3 languages, having a monkey and a turtle for a pet and camping/hiking the Himalaya mountains in the summers. Much of my childhood has shaped who I am today and how I see the world. Living in more than 19 locations probably helps explain why life to me is a constant adventure.

As for hobbies? Gardening & designing gardens – especially if it involves flowers; taking digital pictures of nature; cooking and baking for others; creating art with fruit; and my greatest passion is teaching kids of all ages (favorite age group are grades 5 – 8). I trained to be a music teacher and love to play the piano – but have not followed that career path –instead have spent most of my working life in various corporations assisting executives with 6 of those years being a strategic planner. I love organizing things and making sure the plans are locked far enough in advance to ensure a successful execution – I somehow think I must have a “plan.” People who know me understand they can truly drive me crazy by not giving me a “plan” and if they tell me to “wing it” that definitely will stress me out.

Favorite colors – emerald green and cobalt blue! Somehow I imagine my home in the new earth to be designed in those colors!

Family and friends are very important to me -- I have been privileged to be a Mom to 2 daughters and a Nani to 2 grandkids and a friend to many. I was fortunate to have a wonderful earthly father that taught me to love and respect my Heavenly Father.

My only goal is to be ready for eternity and I hope that is your goal too!

Vegetable Pastries Recipe

Ingredients

* 3 1/2 cups all-purpose flour
* 1 cup whole wheat flour
* 1 teaspoon salt
* 1 cup shortening
* 1 1/4 cups ice water
*
* 2 tablespoons olive oil
* 1 onion, thinly sliced
* 4 cloves garlic
* 2 carrots, thinly sliced
* 1 turnip, peeled and diced
* 2 potatoes, peeled and diced
* 1/2 pound mushrooms, chopped
* 2 tablespoons water
* 1 cube vegetable bouillon
* 1 teaspoon dried tarragon
* salt and pepper to taste
* 1 eggs, beaten

Directions
1. In a large bowl, mix together all-purpose flour, whole wheat flour, and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough into 8 pieces, and shape into balls. Cover, and set aside.
2. Heat olive oil in a large heavy skillet over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in carrot, turnip, potatoes and mushrooms. Add water, bouillon cube, tarragon, salt and pepper. Cook for 15 minutes.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Roll each pastry ball into a circle, 6 to 8 inches in diameter. Place about 1 cup of filling on one half of each circle. Fold pastry over filling, and pinch edges to seal. Place on baking sheet, and brush with egg.
5. Bake in preheated oven for 45 minutes, or until golden brown.

Flip-Flopping Conclusions

It was the last Saturday night of the school year in Collegedale, Tenn. My roommate, Grace had invited me to an end-of-the year party at the Korean youth leader’s house. Of course, I went—friends free Korean food and a reason to not study for exams? Priceless. As I walked in the door of the youth leader’s house on that cloudy evening, there were already rows and rows of flip-flops radiating from the door like an eclectic fan. Carefully, I placed my brown flip-flops in an empty spot, hoping I’d remember where I’d put them. They were new, so they weren’t completely recognizable yet.

Several hours later, the party ended and a steady rain was beginning to fall outside. On my way out the door, I saw that the unthinkable had happened. My brown left flip-flop sat next to a black flip-flop. The right one was gone! I searched frantically through the quickly diminishing spread of footwear for my missing flip-flop, but all in vain. Obviously, someone had mixed them up and had taken my flip-flop instead of theirs! My supportive roommate, Grace, ran out in the rain, chasing down all the cars as they were leaving to ask them if their flip-flops matched. No luck. No one would admit to stealing my flip-flop and I had a sinking feeling that I’d never see it again. There was nothing left to do—everyone had left and I had two mismatched flip-flops. I decided to take the black flip-flop back to my apartment as collateral: it was a fancy brand, so whoever owned it would definitely want it back.

All the way back, I fumed indignantly about how dim-witted the flip-flop thief was. Couldn’t she tell the difference between black and brown? Couldn’t she feel the difference between the thin soles of my cheap $2 Walmart flip-flops and her fancy schmancy Rainbows? Back at my apartment, I told my tale of woe to Tanya, another housemate. I had just gotten to the part about the different flip-flops and showed them to her to prove how obviously different they were.

Tanya looked at them. “Wait a minute,” she said, “that’s my flip-flop.”

Sure enough, by the front door was a single black flip-flop and my missing brown one. Apparently, I had taken her flip-flop to the party, totally not noticing the difference. Whoops.

Perhaps it’s human trait to always transfer blame to others, to hunt down specks of sawdust in other people eyes to avoid the 2x4 sticking out of my own (Matt. 7:3-4). It’s a good reminder to not judge. More often than not, the judgment that I’d readily pass on others is one that applies to myself even more. Matthew 7:1-2 says, “Do not judge, or you too will be judged. For in the same way you judge others, you will be judged, and with the measure you use, it will be measured to you.” So, so true.

*In my defense, this incident happened on the nerve-wracking weekend before final exams and graduation. Obviously, I was extremely sleep-deprived and could not possibly be thinking clearly…

By Renee Cerovski
Photo: Grace and Renee at graduation.

Butternut Squash with Onions and Pecans

I love squash. It's one of my favorite aspects of fall cuisine. Hope you enjoy this recipe.

Ingredients

* 1 cup chopped pecans
* 3 tablespoons butter
* 1 large onion, finely chopped
* 2 1/4 pounds butternut squash - peeled, seeded, and cubed
* salt and pepper to taste
* 3 tablespoons chopped fresh parsley

Directions
1. Place pecans on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
2. Melt butter in a large, heavy skillet over low heat; add onion, and saute until very tender, about 15 minutes. Stir in squash, and cover. Continue cooking, stirring occasionally, until squash is tender but still holds its shape, about 15 minutes. Season with salt and pepper.
3. Stir in half the pecans and half the parsley. Transfer mixture to a serving bowl. Sprinkle with remaining pecans and parsley to serve.

Lessons from Romans 8:28

I have been hearing a lot about Romans 8:28 lately: And we know that all things work together for good to them that love God, to them who are the called according to his purpose. I think sometimes we get too caught up in the bad part of what can happen in our lives, instead of lifting our hearts up to God to thank Him for what we have.

There are many stories about this verse, but I was looking within myself, just because I wanted this verse to be a reality in my life, and sure enough! There are so many “Romans 8:28” moments in my life I wouldn’t be able to type them all here.

Looking back, one of the first moments in my life that I experienced this (and I didn’t know it) was when I was 18 yrs-old. A friend from childhood, who was the same age as me, just turned 18 and his dad had given him a car. As he was driving back home with a couple friends from school, from their “weekend farm”, to the city where they lived, his brakes didn’t work and his car ended up underneath the back of the truck in front of him. He died instantly and the other 2 young guys were taken to the Hospital and survived the crash. My friend was the only one that died in that car accident, 18 yrs ago, and I thought it was unfair that this guy, with a bright future ahead of him, was taken away from us just in a split second.

When I went to his funeral, I couldn’t even talk; but when I saw his mom, she had this calm around her and I didn’t know why. I wasn’t a Mom then, but I couldn’t imagine how losing a son wasn’t something to destroy the world around you. In the midst of all the chaos, someone was talking to my friend’s mom and she told that person that before that accident, her son had just told her that he was so happy because he was back in the church and enjoying again God’s blessings.

That group of kids were all born as Seventh Day Adventist and we were raised going to the Academy as well, but apparently he was trying “other paths”, just away from the church. She prayed, after their conversation and told God to please keep him in His path, and do anything to, pretty much, make him stay in the church. So, she knew, this was the time when her son was following God with all his heart, and that she knew God was taking care of him. She knew Romans 8:28!!!!!

Now, as an adult, going thru a lot of things, I got to a point where I asked God: “Why am I going through all of this?” I know I made wrong choices, but I didn’t think I deserved certain things… oh well, see, all of that gave me so much hope, all the bad things I went through helped built my character and my passion and love for God even more! If things had not happened the way they did, I don’t think I would’ve looked to come back to my church, and enjoy it as much as I do now… All of that besides having two beautiful children that are my pride and joy (but of course, you know that).

At the end, it comes to my mind what my co-worker just told me about 1 hr ago: “A life without God, is like an unsharpened pencil: there is no point to it”

By Carla Gutierrez

Peanut Butter and Greens Soup Recipe

This soup is inspired by African recipes. It is a vegan recipe that should help keep you warm this fall and winter. Hope you enjoy it.

Ingredients:

* 1 onion, diced
* 2 cloves garlic, minced
* 1 tbsp olive oil
* 1 tsp fresh ginger, minced
* 6 cups vegetable broth
* 2 tomatoes, diced
* 1 bunch collard greens, cut or torn into strips or small pieces
* 1/3 tsp cumin
* dash cayenne pepper (optional)
* 1/3 tsp salt
* 1 cup peanut butter
* 2 tbsp lemon or lime juice

Preparation:
Sautee the onion and garlic in olive oil for about 3 minutes, or until onions start to turn clear and soft.

Add broth, tomatoes, collards, cumin, cayenne and salt and allow to cook for about 15 minutes.

Carefully add the peanut putter, and stir well to combine. Allow to cook until the peanut butter is melted and incorporated.

Another Birthday

This year I turned 29 years old. So many changes are happening in my life in this one year that it is a bit overwhelming.

The first big change is that this is my final year in my 20s. I have no idea what the 30s are like, but I have heard good things. Still, it is new and kinda scary to move into that new realm of "adulthood". See, when you tell people you are in your 20s they let a lot of your mistakes pass by because you are still "a child". But when you hit the 30s, people start expecting more of you and it becomes harder to plead ignorance.

Of course, the biggest and most challenging change coming my way this year is the arrival of a new member to the family. If all goes well, in February Trevan and I will be welcoming a son to our little family. We celebrated our sixth year of marriage this year, which means that for six years it has been just the two of us. We are very happy and comfortable with our lives, but we are looking forward to the new adventures that a little one will add to our future years together.

Although I am intimidated by the changes ahead, birthdays usually call me back to reflection on years past. It is always comforting to see the way in which God has led me to where I am today. With God's help I have gotten through a move from Costa Rica to the USA, through college and grad school, into a wonderful marriage, and to my 29th year!

While I still have many fears and concerns about the future, I have the safest of shelters in the arms of God.

By Shari Osborn

Adventure at the Outer Banks - The Final Chapter

Within minutes, a fishing truck stopped and a handsome looking man and his wife came out. With a quick inspection, he went back to his truck and took out several emergency equipment and tools seeing that I had none in the car. Then a Sheriff’s car came and the young officer came out and assisted the fisherman. Between the two of them, they took the bad tire out and put the spare on. Without giving any lecture on how to travel safe with two young girls, I learned from these two men the importance of being always ready for road emergencies. They showed me gadgets that ought to be in any car and I learned a lot. The Police officer gave me the number of a tire shop that stays open till 9:00pm. He then called them and told them to expect us.

I took $50 from my purse and gave it to the fisherman and asked him to take his wife out for dinner. He smiled and refused politely. I gave the money to his wife who also smiled and said, “No Ma’am, we just want to help. Just help another person when an opportunity comes your way. That is your payment to us”.

With the tiny spare tire on, the journey back was slow and cautious. It was getting dark then and we were no longer in the mood for Jack Johnson’s songs. We just wanted to rest. We arrived at Manteo at All Car & Truck Repair. In spite of the hefty $217.90 we paid for two new tires, we were grateful we made it back to Nags Head at 10:00pm after a long day of adventure in the Outer Banks.

A lot of lessons learned that day:
to be always ready for the inevitable.
Be prepared for any situation while on a road trip.
Prepare the car and have the necessary gadgets for any emergency.
Have a cool head.
Do not panic.
As long as you have a smile on your face and a positive attitude any emergency situation won’t be that bad.
Remember, help is always nigh.

Lastly, remember to breathe a silent prayer no matter where you are in any circumstance. The Unseen Helper of all time will not fail you nor forsake you. He can send angels even in a lonely stretch of sandy bar in Cape Hatteras National Shoreline.

By Raylene Ann Rodrigo Baumgart

Bean Salad Recipe

Ingredients
1 (14.5 ounce) can black beans
1 (14.5 ounce) can dark red kidney beans
1 (15 ounce) can garbanzo beans
1 (14.5 ounce) can pinto beans
1 (10 ounce) package frozen corn kernels, thawed
1 tablespoon vegetable oil
1 teaspoon cumin
2 tablespoons chili powder
1 teaspoon lime juice
1 (8 ounce) jar chunky salsa
1 pinch dried parsley

Directions
1.Pour beans into a colander, and rinse under running water.
2.In a large mixing bowl, toss beans and corn together with oil, cumin, chili powder, lime juice, and salsa. Sprinkle with parsley, cover, and chill.

Adventure at the Outer Banks continued...

By 4:00pm we were back to the ferry enjoying the sea breeze and the seagulls that made the ferry their home. We drove around Hatteras Island, visited the famous Cape Hatteras Lighthouse, the tallest in the nation and famous symbol of North Carolina. If adventurous and healthy, one can climb up its 268 steps for a spectacular view of the national seashore.

By 6:00pm, I urged the girls to leave and start the trip back to our hotel in Nags Head. I wanted to take sunset photos at Pea island Bird Sanctuary along the way, although I did not tell them my plan fearful that they would prefer to go straight to the hotel for a swim in the pool. They were singing along with Jack Johnson, one of their favorite entertainers. A singer-songwriter, accomplished professional surfer and filmmaker, I have learned to adopt him and his songs during long road trips. After all, I am a “hip mom”. All of a sudden we heard a loud bang and a hissing sound from nowhere.

“Do you think a soda bottle just popped?”, my innocent inquiry.
“I wonder if it’s the tire”, Alexa’s smart reply.

Immediately, I stopped the car at the sandy embankment for inspection. And sure enough, in that lonely sandy road between Avon and Rodanthe, where the tall sand dunes are on our right and the marshy bird sanctuary on our left, we had a flat tire. With long dusty road ahead and clouds were getting darker by the minute, we became three damsels in distress and no man in sight to help us. I thought of dialing 711 to ask for a tow truck and then realized it is such a long, long way from the mainland. I wanted to teach my girls a lesson of being ready for any emergency. So I then blurted out, “Get out of the car and help me put the spare tire in.”

“Have you done it before?” was Kristina’s curt question.
“No, but I’ve seen Papa do it several times in the past. We can do it.”
“No way,” said Alexa.
“It would help if you both get out of the car and show your pretty faces to the drivers who will pass this way. Nobody might help an elderly lady, but these young men will certainly stop to help two pretty young girls like you.” I challenged them.
“No Mom, I refuse to be a damsel in distress. Show me what to do.” Kristina quipped.

By then, I had the jack out and had positioned it underneath the car while the girls tried to get the spare tire out. Breathing deeply and sending silent prayers to the Unseen Helper, I gave the girls instruction as to how to position the tire.

By Raylene Ann Rodrigo-Baumgart

Curried Quinoa Pilaf Salad Recipe

Curried vegetarian quinoa salad is a healthy and low-fat side dish that is delicious hot as a pilaf or cold as a quinoa salad. This recipe is both vegetarian and vegan. Make sure to rinse the quinoa before cooking to rid it of its bitter coating.

Ingredients:
•1 cup uncooked quinoa
•2 cups vegetable broth
•1 tsp curry powder
•1 tsp ginger
•dash salt
•1/3 cup raisins
•1/3 cup cashew pieces

Preparation:
Bring the vegetable broth, curry powder, ginger and salt to a boil and add the quinoa and spices.
Cover and cook for 12 to 15 minutes, until quinoa is soft and fluffy. Stir in raisins and cashews.

Grilled Watermelon Salad Recipe

Recipe courtesy Claire Robinson
Serves 4.

Ingredients
•1/2 (5-pound) seedless watermelon
•1/4 cup balsamic vinegar
•Extra-virgin olive oil
•Kosher salt (specialty salt is great here, if on hand)
•2 cups fresh baby arugula, washed and dried
•1 cup goat cheese, crumbled, preferably a French Chevre
•Fresh finely cracked black pepper

Directions
Stand the watermelon half cut side down on a cutting board and slice away the rind, leaving a solid block of melon. Turn the block on its side and cut it into 8 squares, roughly 3 by 3 inches and 1-inch thick.

Pour the vinegar into a small saucepan and bring to a simmer over medium-high heat. Cook until reduced to a thick syrup consistency. Set aside.

Heat a nonstick grill pan over medium-high heat. Drizzle just enough olive oil over watermelon slices to thinly coat and place on hot grill pan. Grill each side about 2 minutes until grill marks appear; transfer to a plate and season with salt.

To assemble the salads, put about 1/4 cup of baby arugula on a serving plate, followed by a grilled slice of watermelon in the center, and top with a tablespoon of crumbled cheese and another 1/4 cup arugula. Add another watermelon slice and another tablespoon of cheese. Repeat with remaining ingredients. Finish each salad with a very light drizzle of olive oil and balsamic syrup. Dust with black pepper and serve immediately.

Longest Day in a Mother's Life - A Diary (August 3, 2010)

This week we begin another exciting series from Raylene. She writes about the longest day in her life, which occured while she was on vacation a couple days ago. I hope you enjoy the story and I hope you will be inspired to send in your own stories that have occured this summer!
-------------------------------------
It was a perfect Monday! This was our second vacation day. The girls and I decided to have a spur-of-the-moment mini vacation in the Outer Banks. The girls wanted to have a bonding weekend before Kristina heads off to UVA. We agreed that as long as they let me do my thing and I let them sleep as long as they wanted, then it would be a fun trip between an aging mother and two teenagers.

Yesterday, we spent our first day beach walking and exploring Nags Head. When it drizzled, we went and then played at the Mutiny Bay Mini golf course. In the late afternoon we headed straight to the famous Jockey’s Ridge State park. There we enjoyed watching the hang gliders. The girls had a great time climbing to the dunes, leaving me behind to take sunset pictures.

The following morning, while the girls were still asleep, I woke up to watch the most beautiful sunrise. A perfect start of a beautiful day . . . or so I though. I did not know then that this was going to be a long, long day. I then drove to Pea Island National Wildlife refuge.

The girls were awake by the time I got back to Nags Head. I convinced them to head straight to Hatteras Island. It is a sandy, barrier bar between the Atlantic Ocean and Pamlico Sound, called the Graveyard of the Atlantic because the cape experiences frequent storms that drive ships landward toward its dangerous shallow depths.

Then we saw the sign for a ferry ride to Ocracoke Island, a tiny strip of a barrier island with 16 miles of unspoiled beaches accessible only by a ferry that runs every 30 minutes till midnight. Having no planned activity, we followed the cue of cars waiting to be transported across. Forty five minutes later, we were ashore and enjoyed this island where the infamous pirate BlackBeard was killed in 1718. Within two hours, we finished exploring this charming little island with dainty little gift shops, marina and bed-and-breakfast hostels. Hungry from the walk, we had a simple lunch at Dajio’s Restaurant. We stopped several times at the many beach areas just to enjoy the serenity of the place. Here, nature is at its best: untamed and unspoiled.

Come back next week for the adventure that ensues!

By Raylene Ann Rodrigo-Baumgart

A Healthful Diet - Poem

There is so much talk
About a healthful diet,
But some people
Will not even try it!

They say they prefer the old way,
To "eat drink and be merry".
How else can we be happy?

O friends,
Stay away from junk food!
This may sound rude or even crude.
But it is a warning,
To keep you from falling
Into sure disgrace.

Then you will want to hide your face
Due to over weight
From the excessive intake
Of candies, cookies, ice cream and cake.

Wake up and shake up
To a new life!
Have a sound mind,
Be spiritually and physically fit,
And well put together.

The Bible has a answer,
Nothing can be better.
Nuts, fruits, grains, and vegetables,
These are what should fill out tummies.

But remember,
Even in the best diet,
let temperance
Be your target!

by Silma Murray

For Women Only - Book Summary

Here is a short summary for those of you that were not able to read the book in time for our breakfast on Sunday. I hope those of you that have read the book are finding it helpful. It has really helped me thing about my relationships in healthier ways.

There are seven things the book addresses in regards to men and their behaviors and forms of processing information.

1. Men need respect: Men would rather feel unloved than inadequate and disrespected.
2. Men are insecure: Despite their "in control" exterior, men often feel like imposters and are insecure that their inadequacies will be discovered.
3. Men are providers: Even if you personally made enough income to support the family's lifestyle, it would make no difference to the mental burden he feels to provide.
4. Men want sex: Your sexual desire for your husband profoundly affects his sense of well-being and confidence in all areas of life.
5. Men are visual: Even happily married men struggle with being pulled toward live and recollected images of other women.
6. Men are romantic: Actually, most men enjoy romance (sometimes in different ways)and want to be romantic - but hesitate because they doubt they can succeed.
7. Men care about looks: You don't have to be a size 3, but your man does need to see you making an effort to take care of yourself - and be will take on significant cost or inconvenience in order to support you.

Remember, these are general ideas and all of them might not apply to your husband, but they are good to know when dealing with any man in your life.

See you Sunday!!

What I Learned From Edward Tulane

I was recently tasked to help develop a program for an area school that involved the reading of a children's book. The Miraculous Journey of Edward Tulane is a truly wonderful book. It details the fictional journey of a little china doll rabbit that starts out his life being in a very wealthy family. He is accustomed to being treated well by the little girl who owns him. His expensive clothing and stature in the family cause him to be indifferent to the needs of others. He thinks only of himself and his needs, not even caring much for the little girl who desperately loves him. His perspective on life dramatically gets refocused when, during a cross-oceanic voyage, he falls overboard and begins a worldly adventure. He is taken from family to family due to various circumstances. One family is an old couple, another are two poor children who live alone and have to fend for themselves, another is a wondering man and his dog. Through all these adventures, Edward discovers the bounty he had and how selfish he had been. Eventually he fully comes to understand that true love is what sets us free no matter what circumstances arise in life.

I must admit, I was in tears by the end of the book. It got me thinking about the ways in which we take God for granted. What if there was no God? No one to listen to me when I hurt. No one that I could count on when the going got tough. No hope of ever having any more than this life has to offer.

How does the reality of God change the way I live my life? What impact does it have on the decisions I make? How can I show God my love and devotion just because I appreciate having God?

This week I hope you find news ways to thank God for what has been given to you in this life, the opportunity to have hope in someone grander that runs the world so we don't have to.

What I Learned About Service from a Pilot on United Airl

I got this email from my father-in-law, Dick Osborn, about a great experience he had a couple days ago. I thought I'd share it with you because it is a very inspiring story.

"As I entered the departure area for a United Airlines flight from Orlando to San Francisco on March 1, 2010, I saw something I had never seen before. The captain of our flight was standing in front of the counter with the desk microphone giving a short welcoming speech. He welcomed the passengers to the upcoming flight, told us he was glad we had chosen United, gave an update on travel conditions, once again emphasized how happy he was we had chosen his flight, and asked us to let him know if any of us had any needs."

"As we entered the plane, he stood at the door welcoming us and handing out business-size cards with a description of the Boeing 757 we would be flying that day. About once a year I might see a pilot at the door but this was getting to be beyond the normal pilot."

"After about two hours of flying, I got up to use the rest room. As I returned to my seat, one of flight attendants stopped me and said, 'The Captain wanted me to give you his business card.' The card had the name of Captain Denny Flanagan from Chicago’s O’Hare Airport and even included his cell phone and e-mail address. The handwritten message on back was special:

Dr. Osborn. You are a valued customer and your business is Greatly appreciated. Please let me know how we can exceed your expectations. Capt. Denny

An hour later the flight attendant told the passengers that the Captain had handed out the plane trading card when we entered the plane and he had signed two of those cards. If we had a signed card, he wanted us to have a gift of a bottle of wine. Two call button signals went on and she proceeded back with two wrapped bottles of wine.

Upon return I wrote Captain Flanagan highlighting what I had experienced and thanking him for being a great ambassador for United. Within hours I had this rather remarkable response –

Mr. Osborn,

Thank you for your kind words. They are appreciated. Statistics shows that for every compliment or complaint that there are 100 others thinking of doing the same thing. Feedback is so important to know you are on the right track.

In the service business the recipe for success is quite easy. Choose your attitude for the day, anticipate your customer’s needs and exceed their expectations. I have a few work philosophies and they have proved effective over the years;

-- I believe that each customer deserves a good travel experience whether on United, American, Continental.........train, bus, taxi or with your best friend in his car. You deserve a safe and comfortable ride.

--Treat each customer as if it is their first flight and have no expectations. ....I lead by example and this helps motivate the crew to do a better job. When they see me stow bags, assist moms with strollers and answer questions as if it is the first time I heard it they are brought back to their new hire days.

--It is easier to keep the customers you have than to find new ones....United has a devoted sales team to find new customers and it is time consuming and expensive but necessary. My job is somewhat easier and less expensive and that is to provide a safe and customer-oriented service. If I do my job then the folks in the sales department will have less pressure on themselves.

Dick, Thanks for flying "The Friendly Skies" of United Airlines. Your business is greatly appreciated. If you are ever on one of my flights again stop up to the cockpit and say hello. If we have time I will go out and buy us a Starbucks.

Capt. Denny

I learned so many lessons from Captain Denny in his response. I hope this five hour experience I enjoyed last week will inspire you to choose your attitude, anticipate the needs of others, and then exceed their expectations. Servant leadership is something else I think about when reading the Captain’s e-mail. May others be motivated as you share this brief story."

P.S. Captain Denny has been featured in the WSJ and has appeared on NBC, ABC and CBS.

Ladies Afternoon Out!

Join us on Sunday, Feb 21 for the Maymont Flower and Garden Show. The showroom is open from 11am-5pm with plants going on sale at 4pm. It takes place at the Greater Richmond Convention Center, 400 East Marshall Street.

Come out for a fun afternoon of shopping and enjoying the beautiful plants God created. Last year some of us went and had a great time. We also got to know each other better. Don't miss this fun event!

ADMISSION:
Adults - $10
Kids (12- 17) - $6
Children 11 & Under - Free
Seniors * - $8

Free parking and shuttle from the Diamond.

The Chinese Driver - Part 2

I wished my husband was with us. Perhaps his limited knowledge of Mandarin would allow him to pick-up this conversation.

The driver suddenly stopped talking. He turned sullen and serious; in deep thought. I silently prayed that whatever made him angry should be enough reason for him to stay awake. A fellow passenger from the back row loudly asked, “Is he still awake? Make sure he is not asleep.” I turned around and said, “Are you talking to me? Are you making it my task to keep him awake?”, “Well, you are in the front seat! Do anything to keep him awake,” he said.

As though he understood, the driver took out another cigarette and started puffing away. Once done, he took out his cell phone again and started talking. This time, he was in a very pleasant conversation, subdued but one could see he was enjoying himself. I was starting to jump to conclusions that it could be a girlfriend or his wife on the other line.

Then he took out an apple and started his snack time. I realized we were on Highway 13 en route to Chincoteague Island. Reality dawned on me that he was going to take the famous Chesapeake Bay Bridge and Tunnel, a 23-mile drive crossing the mouth of the Chesapeake Bay and connecting the Delmarva Peninsula's eastern shore of Virginia with Virginia beach and the metropolitan area of Hampton Roads.

With gusty winds, speedy driving, cell phone conversations, non-stop smoking and snacking, we all had many reasons to be concerned. I had already started composing some words of complaint to send to his company so he would learn a lesson. On the other hand, I was more intent on sending my silent prayers to the Great Guide and Protector up there who could ensure we reached our destination safely.

Then we passed the bridge toll. Having an EZ pass, he did not even have to stop nor slow down. The 23 mile bridge loomed long before us. The winds picked up speed and then the driver took out another cigarette. He was still driving at a steady 65 mph. Then a sheriff’s car drove right along us. I thought it would just drive pass us, but it didn’t. It drove right next to us all throughout the 23 miles drive through the bridge and tunnel. The Chinese driver had no choice but to slow down. The sheriff's car was the answer to our prayers.

After seven long agonizing hours, we pulled up to the Newport News Terminal. The office was still open and an operator was seated behind the counter. Although I was prepared to say my complaints, I did not do so. Neither did anyone. We were just grateful to arrive safe and sound.

As I reflect on this experience, I cannot help but ask myself: "Who are we allowing to drive us in our Christian experience? Can we trust these friends and colleagues who we make daily conversations with? Do we join in their casual worldly conversation or gossiping? Or do we become an influence in their lives in how we act and talk so they see Christ in us? Are we watchful that we do not become prey to their non-Christlike influence? There are many times when we allow carefree, thoughtless, reckless drivers in our life who do not follow the rules of the highways and byways of our Christian journey. May we not follow their example. May we be more alert and prayerful and always look up to our Guide and Protector so we can reach our heavenly home and enjoy the privileges of being heirs to His Kingdom.

By Raylene Baumgart

The Chinese Driver - Part 1

He was short and stocky and hardly spoke any English. But his expertise in maneuvering this gigantic tour bus around Chinatown was unbelievable. I must admit that I had my doubts that this foreigner would be able to drive this huge tour bus that would take me and 60 others back to Newport News from New York City without any casualty.

It was a cold, chilly and windy day. Strong gusty winds brought flurries that swirled around the bus as we passed through New Jersey. I was seated on seat number 3, while Kristina and Alexa sat behind the driver on seats number 1 and 2. From my own seat I saw everything that he did and heard everything he said, except that it was purely Mandarin. He talked nonstop since we left the terminal. He would take out his cell phone, dial the numbers and then through the speaker phone he would be engaged in a very exciting conversation. With one hand on the steering wheel, he used the other in gesturing or to cover his mouth to conceal a chuckle. Before he would dial another number, he would take out a cigarette, light it up one-handedly and start puffing the minutes away. He was talking so loud that rows one through ten could hear every word spoken. Nobody complained. We all decided that it was better that he smoked or talked less he fall asleep while driving this 7 hour journey.

We stopped for gasoline halfway through New Jersey and the driver went to buy a plateful of fried chicken, french fries, an apple and orange juice. This was the beginning of my watchful vigil of his driving. When the bus rolled away from the gas station he started his smoking ritual and loud conversation to an anonymous person somewhere beyond the blue. From his gestures and big chuckles one can deduce that it could be a close friend or buddy whom he is sharing his conversation with. After an hour or so, he put away his cell phone and decided to take out his plate of food. With only one hand on the steering wheel, he started to devour his food with the other hand. I took it as my responsibility to watch the road for any impediment. I could tell his dexterity was worth praising but nonetheless I was petrified that he would choke or be distracted while chewing on the bones.

My seat mate took out her rosary and started saying her “Hail Mary’s” between sighs and quiet complaints of “Oh my God”. I turned my back and I could tell tension and apprehension was raising because almost everyone have been observing him and wishing in silence that he would concentrate on his driving. Nonetheless, nobody aired any complaints. After all, we had no choice. He was our driver and he was the one and only one who was qualified to bring us home. This went on for another two hours or so.

An hour later, he diverted from Highway 95 and took the country road. At this time, thicker snow flurries were swirling around and the wind gusts were stronger. I could feel the bus swaying and yet the driver was still speeding at 75 to 80 miles. I was relieved that there were only a few cars on the road. I started shaking my head and turned around as one of the back seat passengers said, “I hope you are watching for us and alert us if he is sleepy. I then realized that everyone of his passengers were vigilantly observing his driving prowess and just silently praying we would arrive home safe. His smoking moments resumed and once again he took out his cell phone and started dialing numbers. This time, he was not in a chuckling mood. He was mad and fuming in anger to whomever was on the other line. With one hand on the steering wheel, his other hand was up in the air making fist-fighting gestures as he talked through his ear piece. He was screaming!

Tune in next week for the final installment of this story!

By Raylene Baumgart

A New York City Escapade - Part 2

All of a suden, I saw a tall, older man around 6’3, 300 plus pounds, motioning me to come to his corner, offering me his seat. I summoned the girls to follow suit, hoping this friendly man could be our angel or protector. Before I could even take off my gloves and hat, he asked me: “Are you a Seventh-day Adventist?”, “Yes, Sir, I am”, was my quick reply. “Do you attend the Norfolk SDA Church?” he asked again. “I used to, Sir. We just transferred our membership to the Far West End Church in Richmond a few months ago,” I volunteered.

“I knew it’s you. I recognized you and the girls." he said, "You see, I live here in New York, but once a month I go to work in Norfolk as a welder for a week. I always go the Norfolk church on Sabbath. I cannot forget you because you have the warmest smile every Sabbath, whether you are leading the song service or telling the children’s story. I always feel welcomed because of you. I did not see you lately and have been wondering where you went. It’s funny that I have to meet you here in Chinatown of all places”, he laughed.

While the wind was howling outside and while passengers were still fighting and arguing for their seats, this elderly man came to our rescue and gave us seats. We talked about the church, New York City and its gangsters, riots and danger. I felt safe with his presence.

When the Chinese lady finally told us to gather our belongings and follow her five blocks around the dirty and mud-streaked streets of Chinatown to get to the bus, he helped us with our luggage. God sent this man at the very right time in Chinatown.
I learned one precious lesson that day: the way we behave in any situation tells a story to the world of what type of person we are. We do not really know how our actions in every day situations can influence someone. May I always be a smiling vessel of love to those I come in contact with every day. And may they see Jesus in me.

Mother Theresa once said, “It is not the magnitude of our actions but the amount of love that is put into them that matters. Kind words can be short and easy to speak, but their echoes are truly endless. Let us always meet each other with smile, for the smile is the beginning of love."

Tune in next week for Part III (The Chinese Driver)

By Raylene Baumgart

A New York City Escapade - Part 1

Today the Bus Terminal at 133 East Broadway in Chinatown, New York City was in total chaos the morning of January 3, 2010. Temperature was 18 degrees Fahrenheit with strong, blustery winds. The girls and I were dropped off by Kuya Dante Sitjar to commence on our way back to Newport News, Virginia after an exciting week in The Big Apple. I did not want to drive this 8 hour journey to New York city and back, in fear of unpredictable snow or blizzard, so taking this “Chinese bus” was the best alternative, or so we thought.

The terminal was congested and people were starting to show irritation after finding out that there was a problem of overbooking and there were not enough seats for already-ticketed passengers. A group of rowdy young men started yelling at the petite Chinese lady at the counter, showing off fists and muscles as they demanded seats for the 10:00 o’clock morning trip. With broken English, she explained that there would be another bus that morning, but the crowd was furious.

After the holiday celebration, everyone wanted to go home as soon as possible and the disorganization of this travel office was too much to handle. Children were screaming, backpacks and suitcases were thrown in exasperation. Everyone in the room was complaining and shouting curses towards the Chinese lady. It was no help when I arrived at the counter because after showing her my electronic ticket, I was immediately issued seats number 1, 2 and 3 to the dismay of those who were before me. They did not understand that I had booked those seats for months and had priority over those who did not reserve ahead of time. I felt all eyes on me and the girls, and the atmosphere started to intimidate and scare me.

I tried to look calm and confident as Kristina said, “Mom, this is the ghetto.” I could tell in her eyes that she was also scared. I was starting to regret the idea of exposing my girls to this kind of environment. Will I be able to protect them if a riot occurs? I had lived in the Bronx years before, but had never been in a situation where I could be a victim. The room was extremely crowded now and there was no place to sit nor place our luggage.

All of a sudden . . .

Tune in next week for part II!!

By Raylene Baumgart

Recipe of the Week - Spinach and White Bean Soup

One of the things I love the most when the weather is cold and windy, is to sit in front of a big bowl of hot soup and enjoy! Here is a recipe you might want to try.

Ingredients
2 teaspoons olive oil
4 leeks, bulb only, chopped
2 cloves garlic, chopped
2 (16 ounce) cans vegetable broth
2 (16 ounce) cans cannellini beans, rinsed and drained
2 bay leaves
2 teaspoons ground cumin
1/2 cup whole wheat couscous
2 cups packed fresh spinach
salt and pepper to taste

Directions:
Heat olive oil in a large saucepan or soup pot over medium heat. Add the leeks and garlic; saute until tender, about 5 minutes. Stir in the broth, cannellini beans, bay leaves and cumin. Bring to a boil, then reduce the heat to low, and stir in the couscous. Cover, and simmer for 5 minutes. Stir in spinach and season with salt and pepper. Serve immediately.