Confession – I don’t like cooking. It’s a family talent that skipped me. My great-grandfather was a French chef, my grandmother is equally as amazing, and my mother can whip it up in the kitchen as well. I just don’t have the passion that they do. I don’t enjoy standing in the kitchen and experimenting for hours with different tastes. Maybe it goes back to when I was eight and my sister kicked me out of the kitchen for cutting a tomato wrong. Either way, it’s not my gig.
That being said, I LOVE feeding the people in my life. Nothing is more satisfying than a home cooked meal with my husband, and the latest episode of the Bachelor (sorry honey, you’re busted). For those purposes I will pull out my family recipes and do what I can. But this fall I am challenging myself to open up my kitchen and our home to those that hold a strong place in our lives. Starting this weekend with our friends Caroline and Wyatt, and next week with my long time friends and Young Life girls – Madison, Smyth and Molly.
If I waited until I was the perfect chef like my grandmother, or waited until my home was decorated exactly as I wanted it to be, I may never open my home up to others. That’s what our homes are for – to gather and do life together no matter how messy my living room may be or how crazy my life was this week.
So I’m sharing two of my favorite recipes with you below that I will be feeding my friends this weekend. These aren’t shared often, if ever. Treat them with love and open your house to share them with others. We all need people to do life with.
“I think preparing food and feeding people brings nourishment not only to our bodies but to our spirits. Feeding people is a way of loving them, in the same way that feeding ourselves is a way of honoring our own createdness and fragility.” -Shauna Niequist
MOM! THE MEATLOAF!
1 lb. Ground Beef
1/2 Tube Jimmy Dean Sage Sausage
1/2 Cup Bread Crumbs
Salt & Pepper
Herbs de Provence
Put ground beef, sausage and egg into a mixing bowl. Add all seasonings to taste. Add half of the bread crumbs, and mix all of the ingredients together with your hands. Add more bread crumbs as you mix. Form into a loaf in a baking pan. Bake at 350 degrees for 1 hour and 15 minutes.
Fall Spice Cake
(make yo house smell better than sticking your face
into a Pumpkin Spice Latte)
1 3/4 Cups Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Teaspoon Ground Cloves
1/2 Teaspoon Ground Nutmeg
1 Teaspoon Ground Cinnamon
1 1/2 Sticks Unsalted Butter, at Room Temperature
3/4 Cup Granulated Sugar
3/4 Cup Brown Sugar
3/4 Cup Buttermilk
1 Teaspoon Vanilla
Preheat the oven to 375 degrees. Grease and lightly flour a 9×12 inch pan. Sift together the dry ingredients. Cream the butter and sugars. Add the eggs one at a time, beating each after addition. Add the dry ingredients alternately with the buttermilk. Add the remaining ingredients and blend. Bake 35 to 40 minutes. Frost with caramel icing when cool.
1 Stick Unsalted Butter
1/2 Cup Brown Sugar
2 Tablespoons Evaporated Milk
1 Cup Confectioners’ Sugar
In a saucepan, combine the butter and brown sugar. Cook over a low flame for three minutes, stirring constantly. Gradually add the milk. Bring to a boil. Remove from the heat and cool. Add the confectioners’ sugar and beat. If too thick, add 1 teaspoon milk.