FAITH-FILLED LIVING | SWEET TREASURES | SIMPLE PLEASURES

Jul 4, 2012

Sweet Freedom and Sweet Tea

GOD BLESS AMERICA!
My pastor, Brad Murphy, shared a prayer request with our congregation on Sunday. A missionary family in Iran has been arrested and placed in jail for preaching the Gospel. We have no clue as to the conditions and treatment these Christians are faced with. We can only intercede for their safety and pray that God will upturn what the enemy has intended for evil.

Reports such as these remind me just how precious freedom is. Here in America, we do so much without opposition, and with such regularity, that we do not pause enough to appreciate our liberty. May this day be an extended pause to thank God for all He has blessed us with!

In sync with my recent picnic theme, I am including a Sweet Tea recipe that is made with a simple syrup. Flavored teas make this beverage extra special.

S W E E T   T E A
Recipe Courtesy of Martha Hall Foose
Courtesy of Paula Deen

Servings: 4 to 6
Prep Time: 5 min
Cook Time: 10 min
Difficulty: Easy

Ingredients
  • 3 quarts cold water
  • 4 pitcher-size cold brew tea bags
  • Sugar Mixture, recipe follows
  • Lemon slices, for garnish
  • Mint sprigs, for garnish
Sugar Mixture
  • 1 cup water
  • 3/4 cup sugar
Directions

Bring the water to a boil. Remove from heat, pour into a pitcher, and steep the tea bags about 5 minutes. Mix the sugar mixture into the iced tea. Mix well.Pour the drink mix over ice cubes in a glass. Garnish with 2 slices of lemon and a sprig of mint.

Sugar Mixture

Bring 1 cup of water to a boil and add sugar. Stir to combine.

Jul 2, 2012

Karen's Mustard Coleslaw with Bacon


Warm weather gives us opportunity to pamper with the hamper! Picnics can be practically perfect (meaning almost or nearly perfect) with thoughtful preparation. Experience has taught me to be flexible and uncomplicated. Paula Deen provides some wonderful picnic tips HERE.


Now Designs Melamine Dinner Plate, Honeycomb


Windy days have convinced me to dispense with paper products, opting for cheerful linens, melamine tableware, and reusable utensils. I try to pack as lightly as possible, reserving optimal space for interesting food fare.

My recipe below contains heart-healthy olive oil and ingredients that give new meaning to coleslaw. As much as I like mayonnaise, it spoils easily in the heat, not to mention the calories it adds to a meal.

KAREN'S MUSTARD COLESLAW WITH BACON

1 tablespoon stoneground mustard (more if desired)
4 tablespoons champagne or white-wine vinegar
1/2 cup extra-virgin olive oil
Celtic sea salt and pepper, to taste
4 tablespoons minced shallot
1 large head of cabbage, shredded (use less dressing for a smaller head)
1/4 cup chopped fresh tarragon
8 slices of bacon, cooked, drained, cooled, and crumbled

DIRECTIONS

In a large bowl, whisk together mustard, vinegar, and oil; season with salt and pepper. Add shallot, cabbage, bacon, tarragon and combine.

(Refrigerate, covered, up to 6 hours.)