Judah is off this morning on a Missionary Kid’s Camp for one night. He had to be at the bus at 6:15 this morning, which meant an early start for him and Josh who pulled the short straw to drive. (haha. ok, actually he volunteered, bless his heart). Judah was SO excited for camp that he couldnt sleep last night and kept asking what time it was and how many hours he’d have to sleep yet. Undoubtedly, he wont be able to sleep on the crowded bus either, as the adrenaline will be running high. I’ve wondered whether this strategy was decided on purpose by the leaders of the camp so the kids will all be exhausted by tonight. ha. They are staying at a retreat center near to Ampefy, for those who know where that is, and will be visiting the geysers and swimming this afternoon there before heading to the camp. Please pray with me for the 21 kids (ages 6-12) and 7 adults (all of whom Judah knows better than his own aunts and uncles, so it’ll be no problem for him to overnight away from home) for safety on the roads, in the water, and to have a fantastic time building relationships with other MKs.
A few months ago i got the receipes for some stellar soups that Josh (and i) simply adores!! Thought i’d share. They come to me from Mandy.
Soups are great any time of year no matter if you’re entering cold and cozy season in the north, or hot and steamy season in the south.
Leek Soup (favourite!)
2.5L water or chicken stock
4 chicken boullion if not using stock
chop and add:
1 lbs fresh leeks
1 lbs potatoes
1 lbs carrots
few stalks celery (i dont add these because i can never find them anywhere).
Simmer 1-2 hours. Add herbs de provence (i do just rosemary, thyme, basil) and salt to taste.
Simmer 30 minutes.
Puree, adding creme frais to taste (not necessary, but always a nice addition. those who dont have such could probably use sour cream or cream?)
I reheat again to make it hot just prior to serving.
Drop Cheese Bisquits (canadian definition of bisquits, like you see in the photo!)
(recipe from my sister in law. VERY fast and easy!!)
2 cups flour (i use half white, half whole wheat)
1 Tbsp sugar
4 tsp baking powder
1/4 tsp salt
1.5 cups grated sharp or medium cheddar cheese (since we dont have such here i’ve been using from the 50kg of mazdaam we got cheap as chips from a wholesaler a few months back ;-) )
Mix above ingredients together and add:
1.5 Tbsp vegetable oil
1 cup milk
Stir until moistened. Drop by spoonfulls onto greased baking sheet. Bake at 425F 10-12 minutes. Makes 8-10 bisquits depending on size.
I think the photo shows the Zuccini Soup. It’s also nice. Here i had it cold for lunch. Can serve hot or cold.
1 L water
3 chicken bouillion cubes
6 med sliced zuccini (with peels on)
2 carrots chopped
1 onion chopped
Bring all ingredients to a boil. Simmer 15 minutes. Puree, adding creme frais gradually until desired thickness. Serve hot or cold.