It's been a while since I've posted more personal entries, so I thought I'd update really quickly. Work has been going rather well. Right now we are in the midst of a crazy time with several patients starting a time-intensive protocol all in the same month. So far we haven't felt too hurried or stressed. Please pray that the next few weeks go well--they will be the busiest of the lot and we are a little worried!

We're heading to Chattanooga in a few weeks (once work slows down!) in order to check out a residency program there. Stuart is really interested in it and wants to spend the day there getting a feel for the program. We're excited about the much needed vacation, and both of us are excited about the possibility of being in Chattanooga. (It's a close second to moving back to Atlanta). We both love the town and miss it a lot, it's close to family and friends, and the program looks promising. It will be only a small chance of getting into this program, but we will have to wait and see what the Lord has in store for us.

Also, it's my 25th birthday today! Happy birthday to me! (And I'm a wee bit surprised Ashley didn't hijack my blog :-).)

Here is my favorite Fancy-Schmancy meal, courtesy of Southern Living. I think I first served this dish for Valentine's Day a few years back, and both of us fell in love with it. It's rather time-consuming, but worth the effort. I buy the cheap ($3) bottle of champagne from the grocery store to keep the cost down. I must say that you really should use the shallots--they add such a delicate richness that can't be duplicated by subbing onions or garlic. For those unfamiliar with them, they look like large cloves of garlic with a purpley skin. They aren't much more expensive than garlic. It's also best to use heavy whipping cream instead of subbing half-and-half, since the cream helps to thicken up the sauce.

This dish is best served over orzo pasta (my favorite) or rice. I like to serve roasted asparagus as a side.

Champagne Chicken and Mushrooms

Ingredients

1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
6 boneless, skinless chicken breasts
2 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup minced shallots (about 3 medium)
2 (3.5-ounce) packages white mushrooms, stems removed and sliced
3 garlic cloves, minced
2 cups Champagne or sparkling wine
2 teaspoons chopped fresh thyme
1/2 cup whipping cream
Salt and pepper to taste

Preparation
Stir together first 3 ingredients in a shallow bowl. Dredge chicken in flour mixture; place on a wire rack. Let stand 15 minutes. Dredge chicken in flour mixture again; return to rack.

Melt butter with olive oil in a large skillet over medium heat. Cook chicken, in batches, 5 minutes on each side or until golden brown. Remove chicken to a plate.

Add shallots to skillet; cook, stirring often, 2 minutes or until golden brown. Add mushrooms and garlic, and cook, stirring often, 10 minutes or until mushrooms are tender. Stir in Champagne and thyme; bring to a boil, stirring to loosen browned particles from bottom of skillet. Reduce heat, and return chicken to skillet. Cover and simmer 10 minutes or until done.

Transfer chicken to a serving platter. Stir cream into mushroom mixture. Cook 5 to 6 minutes or until thickened. Add salt and pepper to taste. Serve sauce immediately over chicken.

Yield

Makes 6 servings

He is risen indeed!

I hope everyone has had a wonderful Easter! I've decided to go ahead and post on our Easter service today, since it was such a beautiful celebration of our Saviour's love for us. Today the sermon was on John 20:1-18; the passage focused in on the viewpoint of Mary Magdalene, the first witness of Easter.

Our pastor started with an interesting analogy. Pigeons walk the way the do because they cannot focus their vision while moving, so they must stop, readjust, then move again. We, like pigeons, get so caught up in our little worlds that we must stop to refocus ourselves. The cross and resurrection is the truth in which we must fix our gaze.

Next, he discussed John's account of the resurrection. Many have argued that the gospels have been fabricated; that the entirety of Christianity is just a myth conjured up by Jesus' followers. The pastor pointed out that John's account makes this seem very unlikely. Mary was a woman, therefore a second-class citizen in the ancient world. Women couldn't even testify in a court of law during that time. Someone fabricating a story would most certainly use a man as the first witness to the Resurrection. Second, Mary was formerly demon-possessed. And lastly, she was from Magdala, a town with a notorious reputation in the Jewish community. All of these things would make her a horrible choice to be the first witness in a fable. It would not give a false story any credibility. John writes from the viewpoint of Mary of Magdala, because it is the truth.

Our faith is based on actual truth, not on whatever viewpoint works for you. Jesus made the radical statement: "I am the Way, the Truth, and the Life. No one comes to the Father but through me." Jesus' death and resurrection is the truth that sets us free. Without our Saviour's act of grace, we would be ensnared in our sin.

Call to Worship from 1 Corinthians 15

Minister: Where, O death, is your victory? Where, O death, is your sting?
People: The sting of death is sin, and the power of sin is the law.
(with great voice) But thanks be to God! He gives us the victory through our Lord Jesus Christ!
Minister: Christ is risen!
People: (Louder still) He is risen indeed! Alleluia!

If you have a Sunday Pondering, leave a link here!

This was really hard to think of a great recipe for this category. Most of our family favorites don't really please the palate of little kids. (like our favorite Indian curry recipe. Too spicy!) Not that I've tested this, mind you, since we don't yet have kids, but most of our favorites seem to be more adult-pleasing. I found this recipe in my box and thought it would be perfect. It's on our rotation frequently (not as much as curry, though! Yum!) and we both love it. Plus, I think the kiddos would appreciate this too.

So without further ado:

Baked Ziti

INGREDIENTS
• 1 pound dry ziti pasta
• 1 onion, chopped
• 1 pound Italian sausage or lean ground beef
• 2 (26 ounce) jars spaghetti sauce
• 6 ounces provolone cheese, sliced
• 1 1/2 cups sour cream
• 6 ounces mozzarella cheese, shredded
• 2 tablespoons grated Parmesan cheese

DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Serve with a salad and garlic bread.

I'll be posting my thoughts after my afternoon nap, but feel free to post your own in the meantime!

A ramble on spring:

The redbuds are showing their magenta-colored finest, and the azaleas are looking like little bushy puff balls of bloom. Spring is here! It's always much earlier here in Houston than I'm used to, and I feel like I should still be in winter mode. But it's gorgeous right now. Spring is the most beautiful season here, I think. Summer is just too hot, fall is cool and comfortable, but not pretty, and winter looks pretty dead (but not cold). Spring here reminds me most of home with all the flowers in bloom and the mild weather, just perfect for reading out on the balcony. :-)