Beyond Time – Radiolab

If you have ever wondered about predestination versus free will, this podcast has some interesting things to say.  Radiolab is an NPR program that does interesting pop science broadcasts.

Beyond Time – Radiolab.

To the ends of the earth…Perú: The Amazon burden

From the blog of other missionaries to Peru.

To the ends of the earth…Perú: The Amazon burden.

Baaa

The other night I was feeling overwhelmed by all that we needed to do before leaving the country.  I was mentally packing and making lists of urgent matters in need of my attention.  I asked God to help me, please.  I began reading John 10, where there was such comfort from Jesus, my good shepherd.  He says, “ The watchman opens the gate for him, and the sheep listen to his voice.  He calls his own sheep by name and leads them out.  When he has brought out all his own, he goes on ahead of them, and his sheep follow him because they know his voice.”  You mean all I have to do is to be a dumb sheep and simply follow your voice?  I can stop planning to make everyone happy, plan and execute an international move, have a meaningful summer with my children, and adequately thank all our supporters?  I can just be a woolly sheep?  What a relief! 

The sheep in John 10 are on the move: they go in, they go out, they follow, they find pasture, they come back to the sheep pen.  Jesus’ kinesthetic description of these followers touched me.  He has places for us to go—He’s leading me somewhere.  I want to go!   I’m already slow and crazy-haired, Lord.  Make me obedient too.

AC

Waking up in the City That Doesn’t Sleep, Recipe Number One

Will ordering a delicious breakfast in NYC

Will and I just got home from a long weekend trip to New York City with my dad, brother Talmadge, and his wife Jenna.  My dad is a study in serious generosity, if anyone wants to learn…  We stayed in a lovely hotel, had amazing weather– crisp and in the seventies, saw several cool attractions, enjoyed two Broadway shows, and ate!  I love food.  We would wake up in the morning and go eat a big ol’ breakfast, mostly in a groovy European-organic-whitewashed antiques cafe with delicious food.  When you start your day like that, with your very favorite people at the table with you, it just has to be a great day.  Thai food, French coffee and desserts for snacks, famous chef food, French bistros, ready-to-eat baguette sandwiches. Yes, there is a French theme here.  I love the cosmopolitan feel of a huge city, especially New York.  To hear foreign languages, to rub shoulders (literally) with international tourists, to observe their style, is immensely stimulating.  I can’t wait to be immersed in Costa Rica.  In honor of the mix of cultures and the wonderful French food we just greedily consumed, here’s a recipe for crepes from a Mexican cooking show.  Yes, it is a pain to make, but it is worth it.  Enjoy!

Cheese-Stuffed Crepes with Poblano Cream  
by Marcela Valladolid

Crepe batter

3/4 cup whole milk

2 eggs

1 egg yolk

1/2 cup flour

3 T melted butter

1/2 teaspoon salt

Whir all ingredients up in a blender or food processor.  Allow it to settle a little bit.  Pour a small amount of batter in a lightly buttered saucepan and swirl it to make a thin, round layer.  Flip it after a minute or so, when the edges look dry.  Slide the crepe out after cooking the other side.  You can make the whole recipe for the entree item or you can save some crepes to serve with ice cream and chocolate sauce for dessert.  Highly recommended!!

Poblano Sauce

2 T butter

3/4 cup chopped onion

2 poblano peppers, charred, peeled, and diced

1 cup heavy cream

Rub or brush a little oil on your poblanos and put them in the oven at 400 for about 25 minutes.  When they are blackened, take them out and put them in a plastic bag to loosen the skins.  The skins will peel right off and then you can chop the peppers up.  Saute the onions in the butter, add the peppers and cream and heat until it thickens slightly.  Whir this up in your food processor or blender also.

Stuffed Crepes

2 1/2 cups mozzarella cheese

1 cup fresh corn kernels

cilantro (optional)

Put some grated mozzarella cheese (or chopped fresh mozzarella) in the center of the crepes and roll them up.  Put them in a baking dish seam side down.  Cover and bake at 350 for 20 to 25 minutes.  Put a few crepes on a plate, pour some yummy sauce over them, garnish with fresh corn and cilantro.  Slammin’!

Providing Medical Care In Pampahura

The following is a link to an article on the Diospi Suyana website.  It has some nice pictures of a trip the hospital staff took to a remote village in the Andes.

Providing Medical Care In Pampahura.

New York City

The view while relaxing in our hotel room!

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Allison with her father, David Smith.  He was our generous sponsor on this trip.  Our other sponsor was my mom, Ruth Caire, who generously watched the kids for 5 days while we were gone.  She is a great grandmom!

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The MOMA, Rockefeller Center, the Metropolitan Museum of Art.

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MET Rooftop artwork.

20120606-235329.jpgSeeing all the fun things in New York was cool.  But my Mom took our kids to a magician while we were gone, and three of them were called up on stage.  Watching them on stage, being fooled by a good magic show would actually be better than the best broadway show in New York.  God has done a wonder in how he makes us so that we love our kids.

WC