I forgot that I’m good at some things – like hospitality. I had some friends over for lunch today, a last-night spur-of-the-moment thing. So I took what was on hand and made deconstructed (yes, I just used the word ‘deconstructed’ in a sentence and I’m proud of it!) BLTs. It all came together beautifully.
Here’s the thing: I love to entertain folks in my home. Always have. I can remember making a turkey dinner with all the fixins for some friends when I was 18. And making my parents a Valentine’s Day dinner of manicotti when I was 16. There’ve been a long line of shared meals over the years, but in recent times (measured from when I became a pastor), that practice has dwindled to a mere trickle of hospitality.
What happened to my hostess mojo? I have no idea, but I suspect it went where my energy did – into my job (I know, it’s a vocation, a calling, not a job – but it’s a job too – shout out to Erin for the reminder).
I think I’m on a come-back – I’ve already planned a late-evening dinner later this month and have begun doing some thinking on the menu. Yes, I admit it, I hope to impress. But even more, I hope to delight.
A seminary buddy once observed that whenever he has guests, he always serves bread and wine, because friends around the table is always sacramental. Sloane’s right. It is sacramental.
There’s holy ground around the table.
We didn’t have wine today, but we did have bread and cranberry juice – close enough.
Yep, definitely a come-back.
_____________________
*Deconstructed BLT’s (easy)
1 half loaf of any good rustic bread – I used rosemary bread today (if you really want to show off, bake your own. I used store bought.
½ pound pepper bacon (Schwann’s has some good stuff) - baked until crisp (400 degree over for 12- 15 minutes)
2-3 fresh tomatoes
mozzarella cheese
olive oil & balsamic vinegar
salt & pepper
romaine lettuce
butter
olive oil w/ salt and cayenne for dipping
Warm the bread and cut into rectangular slices good for butter spreading or oil dipping.
Break bacon slices in half as a good size for impromptu sandwich or just as finger food
Slice tomatoes onto plate interspersed with slices of mozzarella & drizzle with olive oil & vinegar. Salt & pepper to taste.
Use the smaller (middle) leaves of romaine and serve standing up in a cup or glass.
It’s all finger food except the tomato/mozzarella salad, that can be put together in any combo your guests desire.
Serves 3-4.
Here’s the thing: I love to entertain folks in my home. Always have. I can remember making a turkey dinner with all the fixins for some friends when I was 18. And making my parents a Valentine’s Day dinner of manicotti when I was 16. There’ve been a long line of shared meals over the years, but in recent times (measured from when I became a pastor), that practice has dwindled to a mere trickle of hospitality.
What happened to my hostess mojo? I have no idea, but I suspect it went where my energy did – into my job (I know, it’s a vocation, a calling, not a job – but it’s a job too – shout out to Erin for the reminder).
I think I’m on a come-back – I’ve already planned a late-evening dinner later this month and have begun doing some thinking on the menu. Yes, I admit it, I hope to impress. But even more, I hope to delight.
A seminary buddy once observed that whenever he has guests, he always serves bread and wine, because friends around the table is always sacramental. Sloane’s right. It is sacramental.
There’s holy ground around the table.
We didn’t have wine today, but we did have bread and cranberry juice – close enough.
Yep, definitely a come-back.
_____________________
*Deconstructed BLT’s (easy)
1 half loaf of any good rustic bread – I used rosemary bread today (if you really want to show off, bake your own. I used store bought.
½ pound pepper bacon (Schwann’s has some good stuff) - baked until crisp (400 degree over for 12- 15 minutes)
2-3 fresh tomatoes
mozzarella cheese
olive oil & balsamic vinegar
salt & pepper
romaine lettuce
butter
olive oil w/ salt and cayenne for dipping
Warm the bread and cut into rectangular slices good for butter spreading or oil dipping.
Break bacon slices in half as a good size for impromptu sandwich or just as finger food
Slice tomatoes onto plate interspersed with slices of mozzarella & drizzle with olive oil & vinegar. Salt & pepper to taste.
Use the smaller (middle) leaves of romaine and serve standing up in a cup or glass.
It’s all finger food except the tomato/mozzarella salad, that can be put together in any combo your guests desire.
Serves 3-4.
