remember, a full review on shuana niequist's newest book, bittersweet, will come later, but for now, i'm using some quotes from the book as windows into my own story...
from "join the club" - p. 179:
"find connection and community wherever it already is, even in tiny ways, in your life... sometimes it does work to set out together for intimacy, honesty, truth-telling. but more often, in my experience, you find those things by going through the back door -- serving together, cooking together, reading together."
now, don't get me wrong - i truly love small group ministries and
how the church desires to cultivate community (i am on midtown's community development team, after all).
but i also love the idea of community and connection happening organically, over shared interest and shared experience.
and an interest i have is cooking - followed by the experience of gathering around a table to eat said cooked food. {if you didn't know it, i really like hosting things..especially dinner parties!}
so i started a club.
a cookbook club.
i emailed a group of girls with the idea that we'd take turns, once a month, hosting a meal in our homes. when you host: you cook, you clean, and you provide the recipe to everybody else (creating a "cookbook")
i said i'd do the first one, and of course i did a recipe by my favorite, rachael ray. it's one i had cooked before, but it has been a few years, so i was excited to try it again.
it brings me such joy to open up my home, cook a delicious meal, and then sit around a table together. throw in a bottle of wine, and great conversation, and you have a perfect evening.
RECIPE:
creamy chicken with grapes + mustard (serves 4)
{adapted from rachael ray}
- 2 tbsp butter, 2 tbsp olive oil- 1/4 cup flour- 2 lbs chicken tenders- 1/2 cup white wine- 2 1/2 cups chicken stock- 1 cup heavy cream- 1/4 cup grainy, stone-ground mustard- 1 1/2 cup red seedless grapes, halved- 2 cups couscous (i prefer whole grain)- heat large skillet medium heat - add oil/butter- place flour in shallow dish, season chicken w/ s&p, dredge in flour & add to pan- cook chicken 7-8 min (until browned)- add wine - bubbles 30 sec- add stock, cream, mustard- add grapes - coat & combine w/ sauce- simmer 5 min over low heat- meanwhile, boil remaining 2 cups chicken stock, add couscous, cover and remove from heat. fluff with fork after 5 minutes.- serve chicken + sauce over couscous
{and yes, everything was from trader joe's. duh.}



creamy chicken with mustard + grapes - served over couscous.
mixed greens with heirloom tomatoes + cucumbers + avocado - served with champagne vinaigrette
cookie thins (ginger snap + lemon) with fat free frozen yogurt
"we're not best friends, all of us. we have other best friends, sisters, other worlds. but the hours we spend around the table grow every month, and before and after we talk about food, we talk about our lives..." (p. 176)















