Roth - Mennonite men can cook, too: celebrating hospitality with 170 delicious recipes

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The advice and strategies contained in these materials may not be suitable for your situation. Consult with a professional where appropriate. Neither the author nor the publisher shall be liable for any commercial damages or loss of profit, including but not limited to special, consequential, or incidental damages. Contents Practicing Hospitality with a Glad and Generous Heart Eight decades as host and guest at home and away Lover of parties and people Thank you for the gift of celebration And the way your joy has touched us Through 2000 years of festivals and holy days Feast days and fast days, dinners and picnics, Holidays and reunions, weddings and dances, Birthdays and funerals Reminding us that serious concerns Too often divide us, That love and laughter heal us And make us one Joy Cowley, Aotearoa, New Zealand, adapted from www.JoyCowley.com M en and women attracted to Jesus in the early days were common people. They lived ordinary lives, pursued everyday interests, maintained human routines. When Jesuss followers chose to join the disciple community, they didnt suddenly change from human form to holy stature.

In most ways they continued to live like their neighbors: sleeping and waking, working and playing, drinking water and eating bread. Luke paints a simple picture of the daily routine after Pentecost. Day by day, as they spent much time in the temple, they broke bread from house to house and ate their food with glad and generous hearts (Acts 2:46). In reviewing my eighty years as part of the global family, I find no better words to sum up the rich goodness of those decades: sharing food with a glad and generous heart . Linking the preparing and partaking of food with synonyms like pleased, delighted, happy, joyous, and cheerful alongside bounteous, lavish, and munificent quickly brings back marvelous memoriesenough food memories to fill a few books. Cues from the Cooks Kitchen Blend color, texture, and taste as you plan.

A s a literarily deprived child, I devoured nursery rhymes with special fondness for lean Jack Spratt, tubby Peter the pumpkin eater, Miss Muffet who hated spiders, and the supper soloist Tommy Tucker. Now that I am older I find similar intrigue in recipes, whether old or new. A yellowed undated Elkhart Truth clipping in my files is headlined Mesopotamian Clay Tablets Hold Worlds Oldest Existing Recipes. Recipes inscribed on three Mesopotamian clay slabs dating to 1700 BC are probably the oldest cookbooks in existence, according to the curator of Yale Universitys Babylonian Collection of which the slabs are a part. The tablets provide instructions for dozens of stews, vegetable dishes, and meat pies revealing a cuisine of striking richness, refinement, sophistication and artistry, a French scholar commented ( Biblical Archaeology Review , March 1985). The first printed cookbook appeared in an undated edition around 1475 in Paris.

The first cookbook published in America was a 1742 reprint of an English tome titled The Compleat Housewife . Printed cookbooks continue to be bestsellers in a Kindle age. In a September 2012 cover feature story, USA Today writer Bruce Horovitz anticipates how an American kitchen might look thirty years ahead. Chef Cat Cora, the first woman to be inducted into the American Academy of Chefs Culinary Hall of Fame, projects that every home will have a computerized kitchen where the cook will walk in, talk to the appliance, and it will do whatever asked. Healthy food will dominate: burgers will be super-lean and low in fat with whole-grain buns; fries, often made of sweet potatoes, will be baked; salads will be local and sustainable. The home-cooked meal will become more commonplace.

As technology evolves in the kitchen, at-home cooking also will be easier than ever, Horovitz predicted; Dinner increasingly will be eaten at home, because it will be so nutritious and simple to prepare. Thus it would appear that old fashioned home cooking will not go away soon. To keep the tradition going, home cooks do well to take time to plan their endeavors. Planning ahead enables premeditated shopping to maximize dollar value, to balance nutrition, and to enhance sensual appealcheap, healthy food no one will eat is not a good plan. I anticipate how colors, textures, and tastes fit together as I plan. If food looks good and smells good I wager it will also taste good.

Along with a seasonal farmers market, I comparison shop two supermarkets, taking advantage of weekly and seasonal specials, coupons, and house labels. I put non-perishables in my cart first, then frozen and dairy items, and finally fresh produce. I plan for double duty: foods that fit two different recipes; double use of oven with two different dishes; double portions for planned-overs the second time around. I use my culinary common sense in my planning. I plan with flexibility to take advantage of last-minute invitations to be entertained or eat out. Practicing Hospitality with a Glad and Generous Heart Eight decades as host and guest at home and away 19331942 E lmer and Minnies first three children were male. Practicing Hospitality with a Glad and Generous Heart Eight decades as host and guest at home and away 19331942 E lmer and Minnies first three children were male.

In allocating farm chores with fairness, it seemed that at least one should be assisting indoors. Whether as draftee or volunteer I no longer remember, I was Moms kitchen associate early on. My male mentor was Uncle Vernon, Dads brother ten years my senior. I admired him in many wayshe seemed more like an older brother than an uncle. Through the years he supplemented his farming occupation with restaurant cooking and baking. Father helped my mother during canning season with special jobs like husking corn and cutting it off the cob, shelling green peas, and peeling peaches.

Grandpa Ben Roth did all the family food buyinggrocery shopping is naturally in my blood stream. To round out a non-sexist curriculum senior boys and girls at Iowa Mennonite School switched manual training and home economics for one semester. I was pleased and quickly made the transition to baking bread, but didnt do as well mending socks. As the first grandson born to firstborns on both sides of the family tree, I was loved and beloved by twenty aunts and uncles during family get-togethers unlimited. By definition, those gatherings centered on food, fresh from Iowa gardens and farmsoften in festive mood, always in bounteous supply. The finale was frequently hand-cranked ice cream with many toppings, whether an outdoor picnic in the park or a Sunday dinner on a linen tablecloth.