Tomorrow is a special day for the two of us living in the parsonage – we will celebrate our 32nd anniversary! Whew! When I was first married and thought about being married beyond 20 years, I was sure by then we’d be rolled into the restaurant in wheel chairs! We’re not there yet, thank the Lord, but thirty-two years does bring with it lots of memories, forgiving, praying, committing, fun times, hard times, and trusting times.

Our older daughter is married and our younger daughter is engaged, and I’m thankful for God’s provision for them. I pray that by watching us they would have seen these qualities; for this is how I would advise them to live out their married years:

How blessed I am to be married to a great guy who is my friend, my pastor, my companion, soul mate and so much more! I pray that if you are married, you, too, are enjoying all that God has intended for your marriage!

What else would you add to my list?

Yesterday being Father’s Day made it another great reason to cook a yummy meal at home! Because I try so many new recipes, my husband can never come up with his “favorite dish.” So, I just chose some recipes I’ve made before that I knew he’d like and came up with this menu:

I followed the video I posted on Friday and folded my husband’s napkin like the dress shirt with the bow tie!

 Pork Tenderloin with Herb Glaze
1 or 2 pork tenderloin (12 to 16 ounces or so, each ) OR 6 (8-10 ounce) Pork chops
1 Tablespoon Herbs de Provence (recipe to follow)
Salt and cracked black pepper
2 Tablespoons extra virgin olive oil

Glaze:
1/3 cup honey
2 cloves garlic, chopped
1 small shallot, chopped
Zest and juice from 1 lemon
Sea salt
1 Tablespoon unsalted butter
1 Tablespoon Dijon mustard

To prepare the pork: Rub meat (tenderloin or chops) with herbs and salt and black pepper. Heat olive oil in a very large pan until smoking hot. Add the meat and sear well on all sides (if using chops sear both sides, turning once.

Mix the honey (or agave syrup), garlic, mustard, shallots, lemon juice and zest, and pinch sea salt. Pour over the meat and place in the oven and cook until meat reaches an internal temperature of 140 degrees about 15 to 20 minutes depending on the thickness of the meat.Remove meat to platter or plates. Place the pan on stove top over medium heat and bring to a boil add the butter and adjust the seasonings. Pour over sliced tenderloin or chops and serve hot. (Alternately offer the glaze at the table to allow each diner to add their own.)

I posted this salad before, but it is worthy of mentioning again, now that it’s watermelon season. This is the Colorful Watermelon Salad. It has an unusual combination of ingredients that makes for a refreshing and gorgeous addition to any meal!

Colorful Watermelon Salad
4 cups cubed watermelon
2 Cups spinach
1/2  Cup red onion, sliced
1/3 Cup Blue cheese
Almonds or cashews

To make the salad, cube up watermelon and add slices of red onion and refrigerate for 30 minutes. At serving time, add chopped greens (I used leaf lettuce). Place the mixture on a wedge of watermelon and top with blue cheese and almonds or cashews.

Alli came home this weekend and offered to bring dessert. The Strawberry Cream Pie was another great summer addition to our meal! Check it out on Southern Plate’s site.

Strawberry Cream Pie

Ingredients
8 ounces cream cheese, at room temp
8 ounces whipped topping (light is fine)
1/2 cup sugar or Splenda
1 cup chopped fresh strawberries
1-2 teaspoons vanilla
1 (6 ounce) graham pie crust
Strawberry preserves for garnishing, if desired
Instructions

Place cream cheese, vanilla, and sugar in mixing bowl and beat with an electric mixer until light and fluffy.
Wash strawberries and remove tops. Coarsely chop with a knife before adding to mixing bowl. Beat again until well combined. Dump in whipped topping and beat until smooth and creamy, scraping down sides as needed. Note: There will be lumps from strawberries and that is fine.
Spoon into pie crust. Cover and refrigerate for several hours before serving or wrap well in foil and freeze for up to one month.
To garnish (if desired): Spoon some strawberry preserves into a microwave safe cup and heat for about 45 seconds until just warm. Stir vigorously until it is syrup consistency and spoon a little over each slice.

You can freeze this pie for a month. So, here’s a great do-ahead dessert!

What did you do for Father’s Day? Did you make up any special recipes?

From my parsonage kitchen,

You probably already know it, but this is Father’s Day weekend! It’s our turn to honor our own fathers, as well as our children’s daddy. In case you need a few ideas, I thought I’d share a few of the favorite things I’ve seen.

Better Homes and Gardens has

They also shared  this cute idea for decorating a pan of brownies…

How about a hamburger cake?

These Rootbeer Float Cupcakes are adorable!

Now that dessert is taken care of, how about a few clever gift ideas? I love this Tie Pillow! If you had some sentimental ties you hated to discard, this is a great use for them – and it’s far from tacky! =)

These Map drink coasters are a great idea. How about using a map of his home state or a vacation place your family loves?

Adorable way to wrap his gift…

Simple ideas:

With any disaster, we have people that come to the scene ready to act! They are called First Responders.  A certified first responder is a person who has completed a course and received certification in providing pre-hospital care for medical emergencies. In the recent tornadoes in Oklahoma, a team of First Responders were the ones digging through the splintered homes searching for survivors so they might administer life-saving techniques. These are brave people who are willing to do the hard thing in critical times. They respond willingly, gladly, and sacrificially.

Did you know that the fact that you and I are called “women” gave us the position as the very 1st First Responders?  “A godly woman is an agreeable woman. She says yes. She has a disposition that responds positively to others, particularly to the initiative of godly men. She is ‘soft’ and not obstinate about receiving direction. She is ‘leadable.'”  This is a quote found in a study I’m doing called, “True Woman 101.” Does that describe you? Or does that description make your blood boil and your bristles raise up?

A woman was created by God to be this gentle responder. That is to happen in marriage, but it’s also to be true of all women – single and married alike. The Lord sees it as a beautiful characteristic. I Peter 3 reminds us – …the ornament of a meek and quiet spirit, which is in the sight of God of great price. That kind of spirit is to be treasured and valued.

Wouldn’t it be terrible to have a First Responder on the scene of a tragedy cry out to a trapped victim, “Oh, give me your arm, for heaven’s sake! How do you expect me to pull you from this wreckage?” Or, “I have a better way to save you than the way they taught us in class – here, do this instead…” Of course that would be ridiculous. First Responders follow their leadership. They do what they’re asked to do with a willing heart.

As a wife, are you a First Responder? Do you gladly, sweetly, and positively react to your husband?
As a female, are you responding to the male authority in your life with a right heart attitude? That may include a father, pastor or boss. This isn’t a place of lesser importance; this is our God-given position and it is a truly high calling. I’m thankful I don’t have to call the shots or be ultimately responsible for the headship of our home or church. It’s my duty and yours as a woman, to simply respond in a loving way. By doing so, we are joining the ranks of brave souls – willing to go against the flow of the world to save our homes and our testimony.

Don’t resist – respond.

Here’s how:

What is your reaction to the truth that you are created to be a responder? Do you see that as a positive or a negative?

With love,