Purple Potatoes

They are so pretty!

Here's what I did with them.



Slice super thin, and drizzel with lemon and olive oil. Salt, Pepper, fresh parsley, roesmary and basil. Bake at 400 until tender.



I ate them with shaved carrots and whole grain mustard. Yes, this post is simple and to the point... unlike purple potatoes. I guess that's why I picked them up in the grocery store. Because they were special. Sometimes you just need something different, and pretty, and out of your box whatever it may be. Even if it ends up being a potato. 

Words on Honey (or honey on words.)

Honey is not just sweet. It reminds us of something built, something earned. It doesn’t just taste good, but it nurtures our bodies long after we lick the last of it from our fingers. If we are aware of this we will savor it more often, and treasure it in all it’s earthy, golden, goodness. 

God says that honey is comparable to wisdom. “My son, eat honey because it is good, and the honeycomb which is sweet to your taste. So shall the knowledge of wisdom be to your soul. If you have found it, there is prospect, and your hope will not be cut off.” (Prov 24:13-14)

Wisdom not only tastes good, but it lasts. If this is so, then is the understanding only God gives sweet to your palate as well as your soul? It is, by nature, a gift. Do I lick it from my fingers and ask for more?  Do I throw my arms wide and embrace all that it offers me? Do I drizzle wisdom on my words in the morning, or bottle it for later?

My Lord says that wisdom brings hope where there was none before, and all those times when I said I couldn’t see what was next, wisdom was offering me a prospect.

I want that, wisdom spread thick over my life, sweetening every thought, and judgment I’m asked to make.

Do you?

Sit and watch honey catch sunlight today, and open your heart to be taught by The Maker.

Grapefruit and Rosemary Chicken

Grapefruit and Rosemary Chicken 

4 bone-in, split chicken breasts
1 tablespoon + 1 teaspoon olive oil
1 shallot, minced
3/4 cup low-sodium chicken broth
1/2 cup grapefruit juice
grapefruit segments [optional]
1 tablespoon honey
1 tablespoon rosemary, minced
1 tablespoon coconut butter
salt and pepper

Preheat the oven to 450. Pat the chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in a 12 inch skillet over medium-high heat until just smoking. Add the chicken, skin side down, and cook until deep golden, about 5 minutes.

Transfer the chicken, skin side up to a plate.

Pour off all the fat in the skillet except for 1 tablespoon and heat over medium heat until shimmering. Add the shallot and cook until softened, about 2 minutes. Stir in chicken broth, grapefruit juice, and any accumulated chicken juice and simmer until reduced to 1/2 cup, 4-6 minutes. Stir in grapefruit segments [if using] and 1 tablespoon of honey and simmer for 30 seconds. Off the heat, stir in rosemary and butter and season with salt and pepper to taste. Add the chicken and remaining juices to the pan and simmer until chicken is tender.  Spoon sauce over the chicken and serve. 

In the light

This morning God. 

There was going to be a sentence on the end of that but it just looked better on it's own. This morning God. That's pretty much it. I feel as if I'm standing in front of a tree in which lovers initials have been carved. Observing a place where someone's love left it's mark, making an ordinary tree into a sacred spot that says "we were here, and we felt deeply in this spot and moment." God carved my name and his into this morning, and it became a place to be remembered. He told me to seek out the light, to look at it differently when it hit things. To find it, and sit in it. To remember that his presence is as warm and real as light on my skin, on my journal pages, on my coffee. 

So I found the light. 

And I found God.

Can I sit for awhile, under Your smile, and not say a word? 

Cause the cry of my hear is to be set apart, and I know You've heard.

I will trust, and believe that You've washed me clean, and I'm pleasing You.

Could I sit at Your feet, feel Your gaze upon me, as I trust Your near? Tears fill my eyes as I realize that You're wanting me.

I don't want to be anywhere else than by Your side. 

I don't want to be anything less than pure in Your eyes. 

Happily Stuck

Saturday's are supposed to be quiet, still, and happy. But they are even better when you wake up and there's snow coating them. In Kentucky people think the world might end in the event of three inches, but I know they are secretly dazzled by it just as I am. Why is it so exciting to be stuck somewhere when it snows? Like there is a community around you just waiting to band together as soon as snow tragedy strikes. This might be in my imagination. No matter, my band of brothers just happened to be eggs, and almond flour, and ginger this morning, and we weathered the storm together, coming out on the other side with biscuits, and jam. Because I have loved ones in the midst of the "Makers Diet" I made these grainless, dairyless, and sugarless. Surprise. 

Grape and Ginger Jam (adapted from lovefoodeat)

5 cups of cleaned grapes

1/2 cup raw honey

2 inch piece of fresh ginger

Clean and wash your grapes well. Combine the grapes, crushed ginger and sugar in a saucepan and slowly bring it to a boil till the sugar completely dissolves. Reduce the flame and let it simmer for 8 to 10 minutes til the fruits start to disintegrate. Turn off the flame and let the mixture cool down a little.
Sieve the mixture to get rid of all the seeds and the skin. Press as much of the pulp of the fruits as possible with the back of your spoon to get all the juices of of the fruit.
Place the thick fruit juice/pulp back on the stove and let it simmer slowly. I simmered mine for more than 30 minutes to get to the desired consistency. You can stop when you think your jam is thick enough. Remember it’ll thicken further as it cools.
Store it in an airtight bottle.

Simple Biscuits (grain free)- Adapted from realsustinance

2 packed cups Blanched Almond Flour
1/2 Cup Arrowroot starch
1/2 Tsp. Salt
1/2-3/4 Tsp Baking Soda 
1/2 Cup Coconut Butter 
2 Large Eggs
3/4 Tsp Lemon Juice. 

 Preheat oven to 350 degrees.

In a bowl combine the Almond Flour, Starch, Salt and Baking Soda.. Cut the coconut butter into the flour until it is about the size of a pea. In a separate small bowl whisk together the eggs and lemon juice. Pour mixture in with the flour and mix just briefly and gently until the dough comes together. It will feel a little wet. 

Dust a sheet of parchment, or your counter with additional starch. Gently pat the dough into a round and cut into 6-8 biscuits using a biscuit cutter or the top of a round glass. Use as much starch as needed to prevent sticking. Bake for 18 minutes.

P.S. These are especially lovely with coffee and frosted windows.

*Embarrassing disclaimer: due to the fact that I was on the phone with a friend when these came out of the oven I did something I'm not sure I'm proud of. I couldn't balance the knife and biscuit properly while holding the phone, so after pondering it for a very short second, I dove my hand into the jam and proceeded to spread it on my biscuit with my fingers like a small bear. or any other animal you would now like to insert here.