Tasty Words

Lent – Day 31 – Are you making a change in your life for Lent? Is your attitude towards God and your relationship with Him improving?

Wise words satisfy like a good meal; the right words bring satisfaction. Proverbs 18:20

When was the last time you had a really good meal? One that you didn’t walk away from feeling stuffed…or just a bit hungry? One that really satisfied you? I ate recently at Cameo Heights Mansion’s restaurant, The Vine, between the Tri-Cities and Walla Walla, Washington. The Mansion, in a setting amidst vineyards and orchards, immediately provides a relaxed atmosphere.  The Vine’s chef and server presented us with a marvelous seven course meal. Not just good, but tasty, magnificent, inspiring and even intriguing. Each course was prepared with fresh ingredients and creatively plated and served. My mouth waters at the thought of the Pumpkin-Bay Shrimp Bisque. The Fennel Dusted Lamb Chops were also very tasty. The very last “course” was a Good Bye of a delectable chocolate almond candy. What better flavor to hold your palate as the meal ended? As we concluded our evening meal at The Vine we realized that none of us felt stuffed—nor hungry. It was a perfect meal.

Now consider when you have spoken just the right words to someone and you felt really good. How long ago has that been? Were they encouraging words…or a compliment? Has someone spoken words to you that were especially encouraging or uplifting to you? Did it bring them satisfaction? Saying the right word at the right time is a real art. It takes a conscientious effort to express oneself from a tender heart. To be totally effective those words may have needed to have been preceded with prayer—to be inspired by God Himself.  

Prayer ~ Lord God, inspire me with just the right words—wise words. “Let my speech always be with grace, as though seasoned with salt, so that I will know how I should respond to each person.” Colossians 4:6 NASB. May whatever I think and say bring You glory.

Friday’s Feast at the King’s Table

Basil is my all-time favorite herb. A couple of years ago I planted lots of basil seeds and reaped a great harvest of basil plants. To save it I made a lot of pesto and froze most of that. I experimented a little and froze some with just chopped garlic and water and some with chopped garlic and olive oil. Both turned out to be tasty, but the olive oil added another dimension of flavor that is good for pesto. Traditionally pesto has basil, garlic, olive oil, and pine nuts ground together. Parmesan cheese can be added when it is served.

Basil Pesto

4 cups packed fresh basil leaves
8 cloves garlic, grated with a microplaner grater
1/2 cup pine nuts or mixture of pine nuts and walnuts
1 cup extra-virgin olive oil, divided
freshly ground Himalayan salt and freshly ground black pepper, about ½ tsp each or to taste
1 cup freshly grated Parmesan cheese or Pecorino cheese (hard Italian sheep’s milk cheese)

Combine the basil, garlic, and nuts in a food processor or blender. Pulse or grind until coarsely chopped. Add 3/4 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and process until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Cover with plastic wrap if container has air above the pesto. Freeze for up to 3 months. Thaw and stir in cheese.

Enjoy with pita bread, crackers, chips or fresh veggies for a snack or appetizer. Add to soup, spaghetti sauce or salad dressings. Top chicken, steak, pasta, pizza crust or sandwich bread with pesto, or combine with mayonnaise or butter, for a tasty spread.

© 2016 by Mickey M. Hunacek. All rights reserved.

All scripture quoted from the New Living Translation (NLT) unless otherwise noted.

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