The Burdick Experience

Polka Dot Chocolate Easter Egg

L.A. Burdick chocolate is a must know in the world of food.  Their creativity matches their culinary excellence.  Among their bonbons you’ll find little penguins, mice and bees with delicate almond-slivered wings.  At Easter they fill large polka dotted chocolate eggs with cocoa powdered honey caramel-filled truffles, which, when you bite into one your mouth becomes suddenly consumed with warm sweetness perfectly accenting a bold, cool dark coat of chocolate holding the golden liquid.  And after the confection slides down your throat, just a trace of cocoa powder lingers on your lips…  Ah, a bittersweet farewell dusting…  Then during presidential elections they have bonbon boxes themed to the tastes of your favorite candidate.  I could go on because they offer scads of other equally imaginative and pleasurable treats.  But, I’ll let you discover those for yourself!  So, if you’re in the market for superb chocolate or just need some decadent eye candy, there’s no better choice than to be Burdick bound.

After having so many sensational experiences I not only thought it time to let you all know L.A. Burdick, but to let them know, as well.  It is always important to share compliments and encouragement when someone or something is notable.  No matter how good something is and how sure we are that person knows it, the truth is, often they don’t or at least could use the affirmation to continuing doing what they do so well.  So, here was my effort to my beloved Burdick.  Enjoy!

I recently received a box of your divine chocolates.  It was not my first time receiving the decadent cocoa morsels.  In fact, I receive Burdick chocolate from my Uncle George at least once a year on whatever occasion he deems a suitable excuse—and I am, by all means, a grateful recipient of such excuses.  He has been doing this for over six years now, sending me boxes of bonbons or birthday cakes, and I realized it was high time to write you all and say thank you and share with you about the delight these sensational confections bring to my life.

The last box I received was a total surprise.  Upon finding a bright orange package slip in my school mailbox I excitedly made my way downstairs to the mailroom.  I did not know what was waiting for me, but the clerk did.  As I walked in he caught my eye and pointed to the package with the familiar elegant calligraphy sitting on the central table.  We both looked at each other and beamed.  The day before I had received another package and as I had opened it he had asked, “You get any sweeties?”  “No,” I had reluctantly replied, but, I was not expecting any either.  However, this day we both knew we were in for a treat, for, he, along many others at my seminary have learned if I am the recipient of Burdicks they will be too.  After I eagerly cut through the tape and retrieved the carefully wrapped box I offered it to him and was surprised to learn that after these three years of receiving your bonbons it was the first time he had tried a mouse!  With joy and amusement I watched him gingerly dangle the little white “sweety” from its lavender satin tail before dropping into his willing mouth.  Pleasure spread across his face and soon also across mine.

The facial expressions are the best.  They portray the sense of being transcended to this place of surreal satisfaction.  After leaving the mailroom I ventured to the surrounding offices, as I usually do when I receive one of your boxes, dropping in on staff workers and stopping passing students to inquire, “Would you like a chocolate?  They’re the best chocolates on earth.”  I then show them the box and they are immediately taken with the careful presentation and amazed by the booklet of options.  Once I convince them that, yes, I am happy to share my chocolates and even find more joy in sharing them than keeping them all for myself they begin to examine the booklet.  They “ooh” and “ah” over the beauty of the chocolates and the enticing descriptions and at last make their selection.  With such wonderful reactions as these how could I keep from sharing?  I’m getting to partake in igniting so much happiness!

So, thank you.  Thank you for taking care to create confections of epicureal excellence.  Your efforts not only bring joy to individuals, but provide opportunities for shared joy—something, like your chocolates, we can never have too many of!

http://www.burdickchocolate.com/

http://www.burdickchocolate.com/about-chocolate-description.aspx

Lofty Leftovers

Columbia Restaurant, St. Augustine, FL

http://www.columbiarestaurant.com/menu.asp

April 21, 2013

Well, I wasn’t going to write about this meal, but it was so amazing as breakfast the next morning I could not neglect to share.  Last month I flew down to St. Augustine, FL for the wedding of one of my best friends from college.  The day after the wedding I went out to Columbia Restaurant, a grand Spanish restaurant in the heart of old town St. Augustine.  It is quite unassuming from the exterior with a plain white stucco wall bearing its name in blue sweeping letters, but inside it feels like an elegant, but relaxed hacienda.

Upon entering you are met by calming white walls, warm wood, deep blue painted tiles around the walls and soft brown ones below.  There are quite a number of dining rooms on the first floor and once you head upstairs they seem to only continue to emerge, little nooks as well, like the one we were seated in.

I ordered a salad which sounded scrumptious and was presented as a work of art, see? I know, looks amazing, right? But, unfortunately, not much to talk about. So, I will not waste time with that and get right to the Pompano en Papillot, a dish recommended by the waitress which my friend ordered and the leftovers of which I enjoyed the next morning for breakfast.

Sadly I have not photos, so instead I will attempt to paint it with words.  This rich seafood dish entertained a hearty serving of pompano, a mild white fish, stuffed with various kinds of maritime goodies saturated in white wine and butter, baked in papillot, parchment paper and accompanied by rice.  The simplicity of the rice was an excellent pairing with the fish, cutting the richness and lightening it up a little.  Each bit was a different experience.  Hidden amongst the fish I’d discover the occasional plump crunch of a mini coiled shrimp, followed by the silky, slightly sour layers of a tender artichoke heart, and then the creaminess of a hunk of crab.  It was a decadent way to start the day and, to my gratitude, kept me going for some hours…till it was time for afternoon coffee.

 

Buckhead Chili Fest

April 13, 2013

This weekend I had the pleasure of attending the second annual Buckhead Chili Fest hosted by Charlie Rigby at 5 Paces Inn (http://www.5pacesinn.com/) with all proceeds going to the great philanthropy, Burt’s Big Adventure (http://www.bertsbigadventure.org/).

Sampling delicious chilies with a side of Knob Creek Rye was an excellent way to spend this perfect-weathered spring afternoon.

So what savory eats did we get to enjoy?  Meet the contestants.

Joy Cafe

My first taste came from Joy Café.  A place whose name I found reflected its employees and, as I soon discovered, its patrons, as well.  Joy Café offered a chili well balanced in flavor and texture with rich oils from a blend of chuck roast browned in baconey goodness and French chocolate.  Topped with avocado for tempering the heat and providing smoothness, chives and cilantro for crunch and color, cheddar shreds for stringy fun and flavor and a squeeze of fresh lime juice to round it off it was an equally tasty and impressive gourmet chili.

Joy Cafe

Joy Cafe. See what I mean?

Taste number two was from the host himself.  A totally different chili from what I’d just encountered.  Charlie’s was a pot of pureed brown beauty made from ground bison and a host of “secret ingredients”.  Overall, it had a satisfying sustained heat and though I couldn’t distinguish the secret ingredients I found the herbs used offered a nice earthy taste in contrast to the potentially slightly gamey bison flavor.  I also found if I added minced red onions they made for a nice finish as their flavor and crunch were hidden till the last couple of chews.

Charlie

Danny

Next was “Traditional Chili” as Danny, the chef, referred to his dish.  It was a classic for sure; tender ground beef complemented by tomatoes, pinto beans, fresh minced garlic, and teeming with spices of paprika, cayenne, chili powder and flakes, and cumin.  For an additional kick he’d included sriracha.  Admittedly, I’m not a big fan.  I find sriracha can be too sour and overwhelming, but in this dish, aided by the cumin the harsh edge was softened and transformed the hot sauce into a pleasing, unique accent.  This one made my top three.

Danny, Brandon and John Terry

Behind Danny and Charlie I found (another) Danny, Brandon and John Terry.  They were manning a table strewn with mardi gras-looking sunglasses, mini trophies (revving up for their big win, to be sure) and beer bottles, obviously enjoying a party of their own in the back corner of the porch.  With great pride they told me about their chili, starting off by noting they’d begun at 4 am that morning.  It was a slightly sweeter chili offered by the contributions of Abita Strawberry Beer and sautéed carrots which flavored the hearty bites of ground beef, sausage, and the occasional bean.  Points for creativity and the nice slow heat that filled my mouth as I ate.

Thomas

Out on the sunny deck I met Thomas with his “Traditional Chili Verde” and Mike and Duncan with their “Sloppy Chili”.  Enticed by the tomatilloes in Thomas’ I sampled his first.  It was excellent—a buttery broth, rich in oils from the pork, partnered with onions, navy beans and cilantro.  As the flavors swirled around my mouth I felt transported to my Southern California home.  Curious to know what spices had made his dish so sensational I asked, but got the reply, “spices…can’t tell you what they are.”  I’ll just have to do my own experimenting if I want to recreate the moment or settle for sumptuous memories.

Mike

Mike and Duncan’s appeared exactly as they had described, “Sloppy Chili”, ready and waiting for a bun and the nickname “Joe”.  But, isn’t that how most chilies look?  It may have looked “the norm” but had its own set of distinguishing features.  To their ground sirloin they had added poblano and jalapeño chilies, ancho chili, as well as chili powder, making for a bitter tasting chili with a bite.  In addition were pinto and red beans, purple onions, oregano, cumin, and their special rub combo of coarse salt, pepper, cayenne, garlic and onion powder.

Sunning

Around the corner I found Sarah and Joe who were sampling the only chicken chili in the mix.  I loved the variety of chunky textures of the succulent diced chicken, cakey homoney and smooth white beans.  I only wished it hadn’t been topped with sour cream and pepper jack.  It made the chili a bit too mild leaving it too light in flavor and too heavy in richness.  I did appreciate the slow rising kick at the end though which left my mouth happy.

Sarah

Sharing their table was Andy, competitor #1.  A lofty number to live up to.  Another bison chili, but, being a big fan of the meat it already had that going for it.  The hefty bites were a blend of flavorful bison, bacon, tomatoes and a spice packet, the particulars of which the chef didn’t know.  This nice and simple combination worked well allowing the rich flavors and juicy oils of the meats to carry the chili.

Andy

When I’d visited all eight both my mouth and tummy felt quite satisfied.  It was a tough call to decide who would make my top three.  I had to revisit a few now that I had tasted them all.  In the end my pallet fell partial to Danny’s impressive “traditional”, Thomas’ Chili Verde because it was so unique and tasted of home, and Charlie’s bison chili which I found myself go back to again and again for “one more” dang little plastic cup-full.  Glad they were small cups.

Here’s to next year!

The Connected Life

I listened to my gut this morning.  A phrase my mentor used the other day and has stuck with me since.  After my devotional this morning I sat there and was struck with this strange feeling of not knowing myself.  It was not the first time for sure.  I realized I was disconnected from myself.

So, I collaged, an activity which I often engage when I need affirmation or to express insights, hopes, dreams, or process experiences.  I revisited an old collage I’d composed during a workshop I led on this very subject of connection with self.  When I’d completed this one back in mid March I’d never taken the time to revisit it and reflect on what it had meant or what it might have been saying to me—what I might have been trying to say to myself.

It was a small collection of my favorite photographs—the tall slender siq opening to the Treasury at Petra, a Swiss autumn road at dusk with pools of water aglow by the setting sun, a grey heron perched at the tip of a thin winding river through Ngorogoro Crater in Tanzania, and a cluster of salmon-pink Atlanta hydrangeas.  In addition to these were an illustration of a tiny bird’s nest with a handful of eggs I’d torn out of a napkin and a little cut out of the class’s logo “The Bible and the Arts”.  It was an accurate representation of me, one of many to be sure, stacked with layers and layers of endless meanings.

Today I was struck by the river.  I found myself running my finger over it again and again.  Its meaning deepened as I considered it in partnership with the two prayers I’d been captivated by this morning.

O God,

You are the well-spring of life.

Pour into our hearts the living water of your grace

That we might be refreshed to live this day in joy

Confident of your presence

And empowered by your peace

Through Jesus Christ our Lord.

 

Eternal God,

You call us to ventures of which we cannot see the ending,

By paths as yet untrodden,

Through perils unknown.

Give us faith to go out with courage;

Not knowing where we go,

But only that your hand is leading us

And your love supporting us

In Jesus Christ our Lord

 

It just affirmed how powerful and helpful images are in connecting words to our lives—to our core.  I saw myself as this heron looking out at the winding river, which, I had cut so that river’s end connected with one of the pools on the dark path of the photo next to it.  The images were a reflection of a journey whose end is still uncertain, but because of the prayers, also depicted a life-giving stream, full of grace and that offered refreshment and joy not merely fearful unknowns.  A stream which connected to a path which recalled one of my favorite poetic verses from the psalmist, “The Lord is a lamp unto my feet and a light unto my path.”  It reminds me: just take it one step at a time.  God provides enough light for each step and that’s all I need.

This morning the siq represented primarily two thoughts.  One, it is a loooong and narrow, winding gorge.  If anxious to get out it seems unending and everything looks the same.  If you slow down you realize how gorgeous it is with all its brilliant streaks of colors made from minerals, rain and time.  At last you come to the end which opens to a shocking surprise, a spectacular and extraordinary edifice carved out of the rock beyond.  Two, what is behind that edifice, however dazzling it may be, is yet another something completely unknown, as well.  I, of course, when I consider that edifice immediately think of Indiana Jones and the Last Crusade, having grown up watching that loads of times as a little girl.  Indiana knows what lies within the treasury is the Holy Grail—the cup of everlasting life, but what he doesn’t know is how to get there.  When he enters it he discovers he must successfully make it through three life-threatening obstacles…paths as yet untrodden, through perils unknown.

The other three images in the collage were kind of simple by comparison, but also important.  The eggs symbolized new un-hatched life.  While, “The Bible and the Arts” icon reflects something I am associating with and growing to understand and live into.  I recognize faith and the arts as the sense of direction I currently have in which I want to pursue ministry, but don’t have a complete grasp of it yet.  And the hydrangeas?  Joy, beauty, happiness, Atlanta, all things lovely J

So, I brought together the photos and the prayers and composed a piece which expressed me, my path, yearnings for my daily life, and uncertainty about my vocation and future…  The magnificent power of collaging, or any art endeavor for that matter, is that it unfolds as much or more meaning in the process as the “final” product.  I put quotes around “final” because, like all art, the meaning ever-evolves as we and time do.

This activity was emotionally tiring because it had brought forth a lot, but also illuminating.  I realized part of my tiredness was because it was time for lunch!  Feeling a creative surge now I crafted a lovely, colorful and flavorful salad and sat down with some long-awaited reading by my former professor, Bill Harkins, on transition and resilience.  Long-awaited, but right on time, it seemed.  As I crunched through my leafy greens I read his account of hiking through burnt forests in Montana.  Kind of ironic.  He illustrated parallels between the death and destruction amidst the fire-scorched lands and resiliency and new life.  The forest needs the fire, he reminded.  Wow.  How his naming of my experience empowered me with the ability to hope and grasp for this resiliency and newness in my own life.

After these activities I felt my depth’s longing satisfied.  I felt connected.  I did not realize how “successful”, if I might call it that, I’d been in re-connecting with myself until after lunch when I hopped on facebook.  I know, groan, laugh, whatever you like.  What was the top of my newsfeed?  Something from a sorority sister who only pops up now and then.  What was her post about?  An announcement her family home had been burnt in a forest fire last night.  Are you serious?!  I could not help my first thought from being, “Oh yeah, thiiiis is what it’s like to be connected.”  Another fancy word for this is connectivity is synchronicity.  It happens a whole lot more as we grow closer to and more connected with ourselves.

This news from my college friend was tragic and horrible and I found myself moved with tears and filled with gut-wrenching compassion.  It was a depth of reaction I was filled with—able to have, because of what I’d just read.  I was able to be so much closer to her in the agony and sorrow I can only begin to imagine she felt.  I was able to pray and feel for her in a more intimate, personal and authentic way.

Gosh, how much more I become connected to the world when I am connected with myself!

Well, I can’t think of many more blaringly obvious forms of affirmation than those series of experiences.  Affirmation to pursue constant connection and reconnection with myself.  It is priceless and affects our whole life and all our relationships with everyone and everything else.

How could I not justify taking time for connectional activities?  Taking time just for me?!  I would be declaring all other “things” more important than myself, God’s Beloved.

Here’s to the connected life!

Watching for Signs

Observations of Provision and Timing

I’ve had lots of little prayers answered in my lifetime.  It happened again this morning as I sat down to have my devotional.  I prayed for rest and to experience the goodness of God.  With an anxious heart and busy schedule I really needed those today.  As I flipped through the lectionary readings I was drawn to the psalm, curious not knowing what it was going to have for me.  I began to skim it to see if it was what I wanted to focus on and was struck by the very first verse.  “The earth is the Lord’s and all that is in it, the world and all who dwell in it.”  This had been exactly the phrase which came to me yesterday while driving and had given me inspiration and affirmation to serve whenever, wherever I am—sort of a “community chaplain”, if you will.  I had no idea where this verse was in the Bible, apparently Psalm 24, v. 1!

These little things may not sound like much, but in my life they make a big difference. They reveal God is continually meeting me even in the smallest of ways.  I am reminded of something a professor once said in one of her sermons which stuck with me, “We are not to wait for miracles, but to watch for signs.”  This is what the gospels convey and also bears greater hope and expectation God will do something. God is active.

It then struck me that these immediate answers I get for minor requests are like little sign posts God’s presence and continual work in my life.  They are encounters I can hold onto and recollect to remind myself not only that God is at work, but how God works. And, what God does reflects who God is and vice versa.  These simple provisions reassure me God is the same way with the big concerns and desires of life.  However, and here was the big epiphany, sometimes those bigger things just take longer to recognize God’s hand in.  They take longer because there are more pieces involved and more preparation needs to be done.  So often only in retrospect do I see God was with me through some tumultuous, long process.    But, I want to start watching more for the little signs of God’s provision along that process so I can know greater peace the long way through and celebrate God throughout the journey.  I think God would love this, too.

Realizing this gives me peace about entrusting myself and my needs to God.  From the littlest, but important things, like receiving rest and God’s goodness today, to the greatest, like discovering a job and a life-partner…

I believe God works and is revealed in different ways to different people.  As we grow in our relationship with God we recognize God more clearly and quickly.  Much like with any person.

What patterns have you observed of God’s activity in your life?  What ways and in what places does God “speak” most clearly to you?

El Taco

February 27, 2013

http://www.eltaco-atlanta.com/

Last night I had my first experience at El Taco. Yes, first, because I am already sure to return.  In fact, my decision was made after merely looking at the menu online.  Now that says something.  And, the actual experience only confirmed the written portrayal.

The atmosphere was very warm and inviting.  The moment I walked in I was met by comforting heat lamps which served to make the enclosed patio a desirable alternative to the indoor portion of the restaurant.  Upon entering the main section, I was greeted with the same warmth and pleasantness as the patio.  Lively murals of reds and oranges painted the walls, strengthening the feeling of warmth, and TV’s lit each corner of the large room for those inclined to enjoy the various basketball games on that night.

As packed as the restaurant was, I was waited on and seated immediately.  I was put at a high table which I shared with a few other guests.  (I love restaurants that do this, it makes you feel connected to others.  All the while, there’s no concern for privacy because the environment is loud enough so you can’t hear your neighbors’ conversations, but quiet enough so you can easily hear your own.)  I then was given a neon orange menu and a token.  I looked at the token curiously, not knowing what it was for, and simply determined it must have indicated which server was attending to my table.

The bartender to be our server for the night, a cheerful, enthusiastic guy (but not skeptically or overwhelmingly so, you know those types) who you could tell really liked his job.  His energy was simply an outpouring of his genuine inner happiness at work.  Seriously.  Like the people who work at Trader Joes, with just a smidge more enthusiasm.

Anyway, still waiting for my friend to park I went ahead and ordered a margarita.  My server confirmed the Skinny Margarita was in fact good.  I’m often skeptical of items labeled “Skinny” or “Light”.  He informed me it was actually his margarita of choice (if the bartender says this you know it’s good).  His reasoning: it’s natural.  My hope exactly.  A very simple mix of Herradura Silver, fresh lime juice and agave, it was a nice balance of tart and sweet.  My only displeasure was the salt.  I love salt rims, but you could tell this was some run-of-the-mill margarita salt, really fine with a faint lime flavor to it.  It was an undesirable contrast to the lovely, very natural tasting deliciousness within my glass. Though I believe natural rock salt would have made it that much better, I still recommend the margarita.

About 10 minutes later I noticed one of the employees walk up to a spinning wheel mounted on the wall with numbers on it (like a mini hanging “Price is Right” wheel).  She got on a mic and announced, “It’s that time again…” and with the flick of her wrist she sent the wheel spinning till it landed on the number 60.  One notch away from “1”, the number printed on my token.  Sad…But, it turned out my friend’s number was 60!  She won a teal-colored tequila T-shirt.  Apparently, she won a tequila shot the last time.  An hour later they sent the wheel spinning again and someone at the neighboring table was fortunate enough to win such a prize.  What a creative addition to the experience!  It heightened the spirits of everyone, bonded us together by drawing our attention to one event even if for a moment.  For someone who values community so strongly, I was sold on the restaurant, again.  That was twice before the main courses even arrived.

On to the main courses.  OUTSTANDING!  I knew I wanted desert so I ordered only one taco.  I had already decided I was returning, so I didn’t feel the pressure of trying everything that enticed me on this first visit.  And since my friend generously offered to share a bite of her selections with me, I was set.  I got the Veggie taco.  Now, I am a meat lover, so the fact the veggie taco stood out to me speaks volumes.  In any case, how could I resist the thought of roasted zucchini, peppers, charred onion, black beans and queso fresco in a flour tortilla?  I did not regret it for a single bite.  It satisfied every pleasure I have about eating: full flavors, each distinguishable yet blended well with others, while also presenting varied textures.  The coarsely julienned al dente zucchini offered a perfect crunch and savory taste in contrast to the sweet black bean puree layering the inside for the plump tortilla.  The red peppers offered a juicier and brighter sweetness than the black beans, with the queso rounding off the whole bite with its soft and creamy consistency and dense, but light flavor.  The finish, a faint heat which grew slightly and lingered in my mouth, left a wonderful memory and enticing invitation to experience it all over again.  And again.  And again.

My friend also got the Veggie taco (she’s a regular and always gets it, another good sign) as well as the Roasted Chicken taco.  The chicken was accented by cilantro, crema, guacamole, and fried jalapeños in a flour tortilla.  I took one bite and my mouth was graced with succulent chicken whose rich flavor, to my surprise, was elevated by the plush flour tortilla.  I didn’t know a texture could embellish a flavor like this, but it totally did!  It is so easy for chicken to be overcooked, uninspiring or fail to be noteworthy.  When someone can take a food as basic as chicken and make it stand out, it elevates my opinion significantly.  That makes me stop in my tracks and say, “WOW!”  All the flavors and textures of this taco harmonized with and enhanced each other.  The fried jalapeños, particularly worthy of note, were oily, but not greasy, a very good and important difference.  It was a terrifically salty, luscious experience.  One I definitely would like to try again.  And  in the end, I decided the Roast Chicken was even better than the Veggie.

Finally, dessert J  It was a really hard choice to make between the Warm Chocolate Brownie Cake with añejo caramel, vanilla crema and spicy Marcona almonds, and the Fried Apple Pie in an empanada crust doused in dulce de leche and paired with cinnamon ice cream.  I decided on the brownie mostly because I was in the mood for chocolate and it was also my friend’s preference.  It hit the spot.  Nevertheless, I’m still very eager to go back and try the pie!  When I saw my brownie come out the presentation was enough to make my mouth water.  In the center of my plate was a good sized brownie, perhaps this is the reason for calling it a “cake” – brownie in content, cake in size.  Beneath it spread a sea of thick añejo caramel with a sprinkling of spice-drizzled almonds floating alongside.  Atop my cocoa island was a generous dollop of vanilla crema.  As I plunged my dessert spoon into the grand chocolate abyss, it penetrated a slightly crisp outer layer before it sank into the fudgy center.  As I took my first bite, I discovered the brownie was as ideal in consistency as I could have hoped:  dense in texture and warm in temperature.  Yes, it had obviously just left the oven — the way all brownies ought to be enjoyed.  I really liked it, though must say I found it a little too sweet by itself.  The very sugary tasting caramel was also a bit much.  However, the thick and light crema with a hint of sour flavor was a helpful, even necessary, pairing.  Additionally, the almonds, with a kick of heat and a smoky flavor which billowed in the back of the throat, mingled well with the brownie.  However, I wished they had only been a garnish and not inside the brownie, as well.  After a few bites I went ahead and sprinkled some salt over the whole dish.  I highly recommend this.  The salt cut the sweetness and brought out the flavors.  Overall, it was a very enjoyable dessert.  If I were to make it myself, I would cut the almonds inside and, as much as I love caramel, I’d remove it, leaving the simple and satisfying pairing of brownie and crema.

With its creative and diverse cuisine, vibrant atmosphere, and pleasing service, El Taco provides a party for your senses that will keep you coming back for more!

Life is Good in This Moment

Life is good in this moment. A beautiful, tender song wafts through the air and carries forth the evenings’ mood. Staring out my large scape of windows my eyes rest on the lush woods beyond. The spring sun is setting; its warmth lingers in the air.

A healthy spread of food sits before me ready to eat at my leisure. I alternate between its savory offerings and the forest feast beyond—my whole being is filled.

The sun continues its graceful dissent drawing the light down to rest and with it the world’s colors as it goes. The tree tops lose a dimension and become but tangled silhouettes stamped across the Georgia peach sky. And together we breathe discovering anew what it is to be alive.

Love is the Liberator

Separation Wall, Bethlehem, Palestine

“There is no fear in love, but perfect love casts out fear; for fear has to do with punishment, and whoever fears has not reached perfection in love.” – 1 John 4:18

The Glory of God

Sweetwaters Tented Camp, Kenya

The heavens are telling the glory of God; and the firmament proclaims God’s handiwork.  Day to day pours forth speech, and night to night declares knowledge.  There is no speech, nor are there words; their voice is not heard; yet their voice goes out through all the earth, and their words to the end of the world. In the heavens God has set a tent for the sun. – Psalm 19:1-4

Come and See

Church of the Nativity, Bethlehem, Palestine

‘Jesus said to them, “Come and see.”…and they remained with him that day.’– John 1:38-39