Sunday’s Quite Reflection

A little while back my laptop decided it was time to go to laptop heaven or wherever it is broken down technology goes. I was without a connection to the outside world for nearly two weeks!

You might not have noticed, since I create posts for my blog well in advance. The day my new laptop arrived would have been the first day without a scheduled post. So while a little late (as in not posted at five AM my time); I still did not miss a day. Today’s post makes 1,947 straight days of posting, although not that many straight days of writing.

The most difficult thing about not having my laptop was my inability to write. Kiddo suggested the use of a pen and paper, which was fine for impromptu menu planning and recipe creations (while I have my menu planned a month or two in advance, like everything else – it was on my laptop). Pen and paper to jot down my thoughts simply would not do.

When I write for my post, it begins as free-writing. I might have a subject in mind, perhaps do a little research and put it first to prayer. Then it is just a matter of sitting down to write. I let the words flow – my fingers race across the keyboard as my thoughts simply flood out unfiltered all over the page. Later I will go back with my Editor’s hat on. Sometimes I am blown away by what I’ve written, but most of the time it’s like what the heck are you trying to say? That makes no sense at all! While very theraputic, it’s not something I could share with the outside world.

During those two weeks of isolation, there was so much happening in the world that I needed to digest in thought and then spit out on paper. I’ve always been honest about being the daughter of a mentally ill women. She wasn’t alone. Most of her family suffers from various emotional instabilities. Growing up, I so feared that one day I too would loose what small grip I had on reality. It is only through writing (especially free-writing) that I’ve not only managed to stay sane, but also learned to lovingly embrace those parts of me that are a little crazy while coming to terms with and even mending some of the broken pieces.

All these years of writing has helped. So has faith. So much was twisting and swirling inside me with no real way to write it out. However; I was able to put it to prayer. While writing will always be a part of who I am, laying my fears and insecurities at the feet of Jesus has given me strength.

I am no longer afraid of my thoughts, just frustrated when I cannot spit them out. Faith is everything. And you don’t need a laptop to have faith. Have a blessed and beautiful day surrounded by love.

Rosemary Thyme Grilled Game Hens
2 Game Hens
2 tablespoons fresh Thyme
2 tablespoons fresh Rosemary
1 tablespoon Olive Oil
2 teaspoons Paprika
1 teaspoon Salt
1 teaspoon Black Pepper

Heat grill to medium-high heat. While the grill is warming remove and discard neck and giblets from game hens. With kitchen scissors, cut each game hen along both sides of backbone; remove backbone and discard. Rinse game hens with cold water; pat dry. Open game hens and flatten.

Strip thyme leaves from sprigs, place in a bowl. Strip Rosemary from sprigs, mince and add to the time leaves. Drizzle oil over the fresh herbs, season with paprika, salt and black pepper. Rub mixture over the hens, set aside.

When ready to grill, place game hens on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 minutes, turning once.

Stand game hens up and lean against each other; cook an additional 10 to 12 minutes or until fork-tender and juices run clear. To serve, cut game hens in half.

Smoky Pan Seared Asparagus
1 lb Green Asparagus
1 tablespoon Basil 0live Oil
1 tablespoon Butter
1/2 Lemon, juices freshly squeezed
Kosher Salt to taste
Freshly ground Black Pepper to taste

Rinse the asparagus and trim off the ends, leaving spears about 8 inches long.

In a large frying pan, heat the olive oil and butter to sizzling. Turn down the heat to medium and add the asparagus.

Using a broad spatula, turn the spears over from time to time until they are browned more or less evenly, about 10-15 minutes depending on the thickness of the asparagus. The spears will remain mainly green, with patches of crispy brown. Check for doneness by tasting a spear. It should be tender but slightly al dente.

Sprinkle the asparagus with lemon juice, salt and pepper, and transfer to a serving platter or individual plates.

---

Lord, You are good and all forgiving