Suffering United

Suffering United

Suffering.

It’s a guarantee of life–we will suffer. But that doesn’t mean we like it. Certainly, we don’t seek it. Generally, we do all we can to avoid it. And yet it’s a key part not only of life universal, but of faith in Christ in particular.

I’ve blogged before about Christian suffering and the misconceptions and “martyr complexes” that surround it. In that post from 2018, I focused on how we will suffer, yes, but we don’t seek it, shouldn’t seek it, but rather can rise above it thanks to Christ. Today, I want to focus on a different aspect of suffering.

Suffering is usually linked to the fallen state of our world–caused by sickness, death, or injustice. We suffer at the hands of others who are cruel. We suffer grief and loss and loneliness. We suffer pain and illness. When we cry out in our spirits, “Why, Lord? Why?” it often seems that there’s no answer. Or at least, not a satisfying one. Because we live in a fallen world sure doesn’t feel like an answer, does it? Because of sin doesn’t satisfy either, especially when it isn’t our sin that leads directly to our pain.

And yet, all suffering can trace its roots back to sin–back to Satan, the father of sin. All sickness, all death, all cruelty are inexorably linked to that first curse handed down in the Garden. But here’s the thing, my friends: we serve a Savior who has already beaten sin and death and Satan. We serve a Savior who is King over that Curse.

Why then, you may ask, do we still suffer?

Because that full victory is still playing out on the human stage–but here’s where we have to shift our perspective. We will still suffer–but it’s no longer a curse in that heavenly sense. Now, because Christ suffered for us, our own suffering can be joined to His and become redemptive…it can help us to better understand His suffering. It can make us appreciate the true sacrifice He made.

He broke the bonds of sin. So now, let’s embrace the words of Christ, when He said that “it’s so that God may be glorified.” If we are healed, may it be to His glory and credit. If it lasts, may He buoy us up and fill us with His peace in a way that shines out into the world around us. When we are persecuted, may it be for His sake, so that even our oppressors see and marvel and are intrigued enough to become converts themselves.

May our suffering–which will come–be not because of sins, may not be punishments that we bring on ourselves. May they instead be witness to the One who suffered all. Who conquered. And who delivers us into the Light.

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Thoughtful Posts

Duck Gumbo

Duck Gumbo

Duck Gumbo

A Louisiana favorite starring fresh duck makes a perfect recipe for hunters.

Servings

8-10

Prep time:

30 minutes

Total Time:

2 hours

Good For:

Dinner

Inroduction

About this Recipe

I asked my ladies of the Patrons & Peers group to share any recipes that would tie in well with my books, and this one was actually a particular request of mine. In ages past, duck hunting was the primary draw of visitors to the Outer Banks of North Carolina, Ocracoke in particular. Knowing that member Candice and her husband are avid duck hunters in Texas and that this duck gumbo recipe is one of her favorites, I knew I wanted to share it with you!

One of the defining features of gumbo, a traditional Louisiana dish, is that it mixes multiple meats together into a spicy stew. This gumbo not only has duck breast, but also sausage. Then, of course, the veggies and thickened sauce. As with many thicker soups and sauces, it’s crucial to create the roux first to give your soup a thick, smooth base.

Recipe courtesy of Candice and Steven Woods

Ingredients

Instructions

For the roux

  • ½ cup flour (can substitute with gluten free flour)
  • ½ cup of avocado oil (can use any other oil or bacon drippings, note that coconut oil isn’t preferred)

For the gumbo

  • 12-24 duck breasts (about 6 big ducks, ex. Mallards, for a total of 12 big duck breast, or 10 small ducks, ex. Teal, for a total of 20 small duck breast – you can always combine the two.)
  • 24 oz Andouille sausage (2 packages, Cajun holler is our preferred brand)
  • 6 sticks celery
  • 1 medium sweet onion
  • 3 bell peppers, red and/or green
  • 3 cloves garlic, diced
  • 4 cups beef broth
  • ¼ tsp dried thyme leaves
  • 3 Bay leaves
  • 1 teaspoon hot sauce (our favorite is Crystal Louisiana’s)
  • Nature’s Seasons seasoning blend
  • Browning seasoning
  • Rice (white, brown, cauliflower – whatever you prefer)
  1. Make the roux. For the roux add flour and cooking oil to your pot. Stir constantly for 20-30 minutes until a rich amber color forms. This is the base of your gumbo and what gives it richness.
    .
  2. Once the roux has reached is dark amber color, slowly add in 4 cups of broth, ensure the thickness stays.
    .
  3. Once roux is done, tenderize and cut duck into bite sized pieces. In a pan, add just enough oil to cover the pan then add duck, browning seasoning and natures seasoning to taste. For us its about 1/2 to 1 tablespoons of browning seasoning and 1-2 tablespoons of nature’s seasoning. Cook until duck is medium rare. Remove duck and place in pot with roux.
    .
  4. Cut andouille sausage into round bite size pieces. Add browning seasoning, and natures seasoning to taste, about the same amount as the duck. Cook until sausage in the pan is done and add to the pot.
    .
  5. Add chopped celery, onion, bell pepper, browning seasoning, and natures seasoning (to taste). sauté veggies in the pan. Add 3 cloves of garlic chopped, then cook for 30 more seconds. Add to pot.
    .
  6. Once everything is in the pot add water until liquid just covers everything in the pot.
    .
  7. Bring to a boil then let simmer for at least 1 hr.
    .
  8. Enjoy over cooked rice (add in extra hot sauce too!)

 

Notes:

If using wild ducks be cognizant of birdshot, it can chip a tooth in a heartbeat if you’re not careful.

You can make it your own. Try experimenting with different seasonings and the amounts and types of onions and peppers to see what you like the best. This is just what we like best.

From the Books

With Grann from Yesterday’s Tides cooking, being from Louisiana as she is, you can be sure gumbo would have been on the menu at the Ocracoke Inn; and duck gumbo would have been a staple, given that duck hunting was the primary tourist draw of the island in the early twentieth century.

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Tabbouleh

Tabbouleh

Tabbouleh

This Mediterranean staple features fresh greens like parsley, mint, and onions, with bulgur wheat and tomatoes in a tangy dressing.

Servings

6

Prep time:

15 minutes

Total Time:

2 hours

Good For:

Side

Inroduction

About this Recipe

I asked my ladies of the Patrons & Peers group to share any recipes that would tie in well with my books, and this is one such recipe! Special thanks to Bonnie Fakhri for sharing one of her favorite Mediterranean sides. The note below is from her too.

I love Mediterranean food and this is one of the staples found throughout the region.  It is best described as a parsley salad and I find it adds a bright, fresh taste to any meal.  The key is not to cook the bulgur wheat but rather to marinate it in the dressing so that every bite you take is full of flavor.

Ingredients

Instructions

  • ½ cup fresh lemon juice (~2 large lemons)
  • ½ cup extra virgin olive oil
  • 1 ½ tsp salt
  • ½ tsp pepper
  • ½ cup uncooked bulgur wheat
  • 1 ½ -2 cups finely chopped parsley (one-two bunches)
  • ½ cup finely chopped mint
  • 4 firm roma tomatoes (seeded)
  • ½ English cucumber
    1. Combine first 4 ingredients to make the dressing.
      .
    2. Soak the bulgur wheat in the dressing for at least 2 hours (the longer the better, it needs to be soft, I often let it marinate for 6-8 hours of even overnight). The bulgur should absorb most of the dressing.
      .
    3. Finely chop the herbs and vegetables.
      .
    4. Add the herbs and veggies with the soaked wheat and dressing mixture.
      .
    5. Stir to fully combine.
      .
    6. Serve as a salad or with pita chips or bread.

    From the Books

    As a staple in the Mediterranean, tabbouleh would have been enjoyed by all the characters in my Biblical fiction worlds.

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    Word of the Week – Nightmare

    Word of the Week – Nightmare

    Nightmare.

    We all know what it is. A bad dream that leaves you breathless. Or any situation that conjured up those horrible feelings. Right?

    Well, today…sure. But in fact, nightmare didn’t mean “any bad dream” until 1829! What did it mean before then, you ask?

    Well, it was actually a mythological creature’s name. The nightmare was thought to be a goblin or incubus who preyed on both people and horses in their sleep, pressing on their chests and trying to suffocate them.

    That “horse” connection made me wonder if it’s still a solid equestrian word, if this particular incubus resembled a horse or something…I’m not entirely certain, but I can tell you that the spellings aren’t identical in the root Old English they come from. Not to say they’re not related somehow.

    An interesting note is that the idea of a goblin nightmare stems from the same mythology that ascribed a demonic identity to echo as well. Echo was a goblin that mocked humans it heard out of doors…Nightmare was one that oppressed us in our sleep.

    Nightmare became metaporical for any bad situation in 1831, an nightmarish came along in 1834.

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    Belgian Hot Chocolate

    Belgian Hot Chocolate

    Belgian Hot Chocolate

    If you’re a hot chocolate fan, you’ll fall in love with this rich, decadent drink of melted chocolate and creamy milk.

    Servings

    6

    Prep time:

    10 minutes

    Total Time:

    15 minutes

    Good For:

    Beverage

    Inroduction

    About this Recipe

    No powdered mix here! This rich, decadent hot chocolate is literally made from melting chocolate into milk. It’s rich, thick, and you only need a little to feel like royalty.

    I based my recipe mostly on one from chocolatier David Lebovitz, though as always, I made a few tweaks. His original recipe calls for half-and-half or whole milk, neither of which I had on hand…but I had 1% and heavy cream, so I did a combination of those, and it worked great.

    Looking for a sugar-free recipe? Just use sugar-free chocolate! I used both milk and dark varieties from ChocZero in mine, and it was absolutely fabulous. And if you’re short on time and don’t feel like chopping up a chocolate bar, you can use chocolate chips in a pinch. (Don’t tell the chocolatier I said so…no idea if that’s “allowed” by strict Belgian standards, but it worked fine for me!)

    Ingredients

    Instructions

    • 4 cups whole milk, half and half, or combination of ¼ cup cream and 3 ¾ cups lower-fat milk
    • 8 oz (230 g) semi-sweet chocolate, chopped
    • 4 oz (115 g) milk chocolate, chopped
    • pinch of salt
    • ½ teaspoon cinnamon
    1. Chop your chocolate.
      .
    2. Combine chocolate with 2 cups of the milk in a medium saucepan over medium heat. Whisk until the chocolate melts.
      .
    3. Add the rest of the milk, the salt, and the cinnamon. Whisk until smooth. If you have trouble getting it smooth, use a hand blender or milk frother.
      .
    4. Enjoy! What you don’t drink now, save for later—it’ll thicken up and get even richer (which is saying something) as it sits. Reheat gently over the stove or for very short intervals in the microwave.

    From the Books

    Hot chocolate of this variety has been mentioned in several of my novels, like A Heart’s Revolution, but the Belgian recipe in particular is a nod to siblings Margot and Lukas De Wilde, who hail from Belgium and star in A Song Unheard (Lukas’s story) and The Number of Love (Margot’s story).

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