Archive for July, 2010

tough foundations

…instilling toughness in boys is extraordinarily important. A masculine toughness is the only foundation upon which a masculine tenderness may be safely placed. Without a concrete foundation, thoughtfulness, consideration, and sensitivity in men is just simply gross.

Doug Wilson in Future Men


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redneck reuben

I have to confess a deep and somewhat embarrassing personal secret: I like bologna, particularly fried bologna. Always have. Since I was a kid. Fried bologna and cheese sammiches. Had many of them. Hundreds, at least. In college, I fried the bologna using the old pie-pan-on-a-hot-iron trick. Worked well, though I wouldn’t recommend going without the pie pan, as a former roommate did. Made his clothes slightly aromatic the next time he remembered to press his shirt for class.

But I digress. A while ago I came up with a variation that I call a “Redneck Reuben” which consists of the astoundingly simple, yet effective addition of sauerkraut to the fried bologna sandwich. I have had it with and without sharp cheddar cheese and recommend the cheese on the grounds that cheese is culinary duct tape and goes with everything, Scott Conant‘s bizarre antipathy notwithstanding (this is worthy of a post all its own).


  • 2 slices sandwich bread, toasted (I used some of my homemade bread)
  • 1 thick slice bologna (or 2 thin slices) fried
  • sharp cheddar cheese
  • mayo and spicy brown mustard
  • sauerkraut
  • Assemble, serve warm. Great with chips and iced tea. (Don’t tell anyone unless you enjoy looks of great horror on most faces.)

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May you always have a dad who puts God before you…however difficult that may be. May you walk all your days with the staggering, stumbling, persevering faith of Abraham.

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Andrew Peterson “Fool With a Fancy Guitar”


It’s so easy to cash in these chips on my shoulder
So easy to loose this old tongue like a tiger
It’s easy to let all this bitterness smolder
Just to hide it away like a cigarette lighter

It’s easy to curse and to hurt and to hinder
It’s easy to not have the heart to remember
That I am a priest and a prince in the Kingdom of God

I’ve got voices that scream in my head like a siren
Fears that I feel in the night when I sleep
Stupid choices I made when I played in the mire
Like a kid in the mud on some dirty blind street

I’ve got sorrow to spare, I’ve got loneliness too
I’ve got blood on these hands that hold on to the truth
That I am a priest and a prince in the Kingdom of God

I swore on the Bible to not tell a lie
But I’ve lied and lied
And I’ve crossed my heart and I hoped to die
And I’ve died and died

But if it’s true that you gathered my sin in your hand
And you cast it as far as the east from the west
If it’s true that you put on the flesh of a man
And you walked in my shoes through the shadow of death

If it’s true that you dwell in the halls of my heart
Then I’m not just a fool with a fancy guitar
No, I am a priest and a prince in the Kingdom of God

HT: Justin Taylor

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”I hope to over-hope and over-believe any troubles.”
“Grace withereth without adversity.”
“I see grace groweth best in winter.”
“Your rock doth not ebb and flow–but your sea.”
“I know no sweeter way to Heaven than free grace and hard trials together.”
“Dry wells send us to the Fountain.”

Samuel Rutherford

HT: George Grant

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apple fritters

After making some excellent squash fritters, I decided to explore fritterville a little more. Apple fritters sounded tasty, and – as a former college roommate said – “boy howdy,” were they!
Apple Fritters
2 C  AP flour
½ C sugar
2¼ tsp baking powder
1¼ tsp salt
2 tsp cinnamon
1 tsp nutmeg
2 large eggs
¾ C milk
2 tsp vanilla extract
2 Tbl melted butter
1 tart apple (ie. Granny Smith) and 1 sweet apple (ie. Golden Delicious), peeled and diced.
● combine flour, sugar, baking powder, cinnamon, and salt.
● in a separate bowl, beat the eggs with a fork, then add milk, melted butter, and vanilla.
● mix dry and wet ingredients together until just combined (do not overmix.) Fold in apples. Add enough apples to make a very chunky batter. You want the apples to shine though!
● Heat a couple of inches of canola oil over medium to medium-low heat. When it gets hot, drop a little drop of batter into the oil. If it sizzles immediately and rises to the top, the oil is ready; if it burns quickly, turn down the heat.
● Drop teaspoons of batter into the hot oil, six or eight at a time. Fry till browned on each side (when the bubbles are far fewer at the edges of the fritter, it’s time to check and see if that side is done.
● Remove and drain on a paper towel. Dust very generously with powdered sugar. If you are so inclined, make them Baptist Fritters by immersing them in a glaze, or Presbyterian Fritters by pouring a glaze over top (just be sure they are baby fritters).
Serve warm!
**May be heated up the next day in a 350 degree oven for 8 minutes.
1 C powdered sugar (this is hardly a precise measurement)
a small dollop of vanilla (¼-½ tsp??)
Water – enough to make a glaze. Start with a little and mix. It is easy to add more water, so add just a wee bit at a time. (Many recipes use milk r/th water. Try each and see which you like; water is fine for us.)

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squash fritters

A neighbor gave us a dozen small summer squash the other day and they have been daring me to try something besides squash casserole. I love the casserole from the ol’ college days at BobbyJ, but can’t replicate the recipe yet, and who wants that in the summer time anyway? Some dishes are just a lot better in fall and winter.

As I meditated on this (have I mentioned how much I have learned about biblical meditation as I have meditated on my meditating about food? Probably best to save that for a different post.) I thought of eggplant patties that my mother-in-law makes. Lo and behold there are numerous recipes for squash fritters on the web, all of which helped with guidance, none of which were exactly what I wanted. So here is a delicious and easy recipe for squash fritters.

Squash fritters
4 or 5 medium yellow summer squash, 1 pound
1 medium onion, finely chopped
1 teaspoon salt
1 cup shredded sharp cheddar cheese
½  cup cornmeal
1 teaspoon baking powder
½  teaspoon ground black pepper
1 egg — beaten
1 tsp fresh thyme, finely chopped
oil for frying
1. Shred the squash into a colander. Chop onion and place in colander as well. Sprinkle with a teaspoon or two of salt and let it sit in sink or over a bowl. The salt will draw out a lot of moisture which is a really good thing.
2. Mix together the remaining dry ingredients.
3. After the squash and onion have released their moisture (30-60 min), squeeze out as much moisture as possible before mixing it into the dry ingredients. Mix in beaten egg.
4. Drop large spoonsful into hot oil, sprinkle with salt as they come out of the fry pan.
You must try these; they are delicious! The fritters have a depth and complexity that was unexpected from previous experiences.
They also beg for variations of cheeses, spices, and herbs. Gonna try basil next. A diced chile would be really good. Coriander would be an interesting spice. I think a dipping sauce would also be an interesting addition. Something like this from the Food Network  http://www.foodnetwork.com/recipes/giada-de-laurentiis/sweet-potato-fries-with-basil-salt-and-garlic-mayonnaise-recipe/index.html

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