Thursday, April 19, 2007

Have you ever heard anyone say, "our dinners are special every night. We do not have to make a big deal about one particular one." I agree that the dinner table should be a place where family members congregate at the end of a day. It should be a time to reconnect and should be done with all members present as often as possible, preferrably every night. I am not saying you should not have family dinners during the week. I have said previously that I believe your view of the Sabbath can be equated with your view of worship. If your family has daily family worship or even just a couple of times a week, then why go to church on Sunday? If everyday you have a time to worship than what makes Sunday any different? I think we would all agree that Sunday is special and different because it is the Sabbath. Or as my little ones have sadi from time to time it is God's day. I think the point of Sabbath feasting has been missed. It is not just about having a special family meal. If that were the case then I would say sure it is no differet than any other night. But, it is about a celebration. A celebration of our Saviour. It is about setting aside His day and making it center around Him. It is really not about us at all. Yes, we get the added benefit of enjoying the food and festivities, but it really is about Christ.


P.S. For those of you wondering how my weekly planning is going, here it is. The meal that I planned for this is simple so will not require much preparation. This is the first weekend of really nice weather so yard work has to be done. I am making my grocery list today, I will shop and clean house tomorrow, and cook late Saturday afternoon. Everything on my menu can be done in less than an hour.

Tuesday, April 17, 2007

This Week

We had a great time feasting with our friends this weekend. The food seemed to go over well. We had a lot of fun pulling out our table for the first time and setting it. I will post a picture soon. I am thinking about this weekend's feast now. I think I will do a peach glazed salmon, asparagus, and couscous. I already have the salmon and a peach jam to glaze it with. Couscous is inexpensive and really good when you put some sauce from your meat in it. I also like to sprinkle some feta cheese on top. Because I have shopped sales, I already have most of the ingredients on hand and will not have to spend a lot this week. Careful planning and sale shopping have allowed us
to feast on weekly basis and enjoy entertaining. Enjoy the salmon recipe. The peach salsa goes great with it and makes for a beautiful presentation. Just put the salmon on a platter and place the salsa around the edges of the salmon.

4 (4 to 6-ounce) Alaska salmon steaks or fillets
1/4 cup peach jam or orange marmalade
1 teaspoon soy sauce
1/4 teaspoon cayenne pepper
1/8 teaspoon ground ginger
2 large bell peppers (any color)*, seeded and thinly sliced
1 medium onion, thinly sliced
1 tablespoon vegetable oil

1. Preheat broiler or grill to medium-high heat.
2. Place salmon on a non-stick or vegetable cooking spray-coated baking or broiler sheet.
3. In a small bowl, blend jam, soy sauce, cayenne pepper and ginger. Brush glaze on salmon. Place sliced vegetables on baking sheet, brushing lightly with oil and season with salt and pepper.
4. Grill or broil 5 to 7 inches from heat, turning vegetables once, about 10 to 12 minutes, or until salmon flakes with a fork.

Makes 4 servings.

*Zucchini, leeks or squash may be substituted for peppers.

Peach Salsa

2 ripe, but firm medium peaches
1 tablespoon vegetable oil
1 tablespoon fresh lime juice
1/4 cup finely chopped red onion
1/2 cup diced red and/or green bell pepper
1 tablespoon chopped cilantro
1 teaspoon (or to taste) minced jalapeno pepper
1/2 teaspoon salt
fresh ground black pepper to taste