I have heard it said that I should not attempt to do things when I am not at my best. Apparently if I am not at my best, I will make too many mistakes. I have even heard it implied that if I am not at my best, I might sin. Thus, I should wait to engage until I have a better chance to avoid sin. But the problem for me is that I’m not sure I have ever been at my best. And honestly, what does “at my best” even mean?
Does it mean I have to be EXCELLENT in all that I do? Or maybe it means I have to be totally awesome (a word that has little meaning anymore).
Does being at my best mean that I have to address all my potential limitations, thus limiting all liabilities?
If being at my best means being totally awesome, or perfect, or in a zone where my limitations are completely diminished, then I’m toast. Why? I’m simply NEVER in that zone.
All this could make me not want to show up to life. But I would never offer the hand of love. Why?
My mother still knows the meaning of the words she hears. This is true even in the mid to late stage 5 of her Alzheimer’s journey. Thus, on a certain Sunday morning, she was gripped by the words she heard. A song she had never listened to prior to this particular morning.
Here is a very short entry from my journal I’d like to share with you.
Caramelized Banana Bread does not mean the bananas are caramelized, but that the loaf is. The loaf? Yes. Look first at this picture.
Now take a look even closer. Notice the sugar crystals? See the slightly caramelized edge underneath those crystals? I bet you want to keep reading.
This recipe is
If you have ever eaten AMAZING pork carnitas they were probably cooked in a large vat of lard. But I bet you don’t have, nor do you want to use, a vat of lard. This recipe, created by my personal chef, avoids lard but does use a bit of bacon fat. Just a bit. And oh my, that “just a bit” keeps it on the side of healthy but takes it to a place that makes you want to sing.
There are some diverse ingredients added to this pork dish….
As I am losing my mother I am also trying to find her. What an odd journey it is when a caregiver traverses the road of Alzheimer’s.
Trying to find her? Yes. Trying to find her. That is what I have been doing all my life.
I fear writing this because
I just recently became aware of a method of soup making: Pumpkin Soup In A Pumpkin. When I first learned about the method I thought, “How cool!” Then I thought, “That’s just silly. It’s a gimmick.”
But, I love how pumpkins look. And, I adore soup.
So, I had to try it.
The culture in the West has messed with some beautiful words: extraordinary, spectacular, miracles, awesome. This list could go on. Some think we should stop using these words. Apparently they are so overused that they are no longer useful. For example, we shouldn’t use the word spectacular unless we can describe the elements that make it so. We shouldn’t say something is “awesome” and stop. We should go on and describe the actual qualities that makes it so awesome.
Part of me disagrees with this all this. It appears far too cynical for my “joyful bent.” And yet, I do love words. And words convey meaning. And if we throw words around, we can lose so much.
Faithful is another one of those words. “God is so faithful.” I hear this A LOT. Or anger about the lack thereof. “Where is God when you need him? I’m losing my home due to years of unemployment!”
Faithful, faithfully. These words are drowning in a puddle of overuse.
Gluten free peach almond crisp is a must in our family. Why? We love peaches and we freeze peaches and we love anything crisp. Oh, and I ADORE almonds. When you make this recipe, feel free to choose your own word: crisp, crunch, cobbler. Whatever! I just like a TON of the topping. So my recipe errs on this side, the side that has more calories. Sorry. But if it matters, this recipe is gluten-free! And even if you aren’t gluten-free you will still want to make it this way. Trust me. (I say trust me a lot.)
My daughter and her husband are coming to visit for Thanksgiving. She is gluten-free so we have been learning the art of baking and cooking without gluten in the Flanders family. (She doesn’t like it when I announce to people that she is gluten-free. Sorry Jenna.)
I decided to create a recipe using the gluten-free flours I already have on hand, trying it out again on a student of mine who is coming over for dinner. Both he and his wife are gluten-free. I often use my students as guinea pigs because students are hungry. Thus, they forgive me easily even if my recipe is horrible. But this recipe is WONDERFUL because