We lost twigs and branches and our deck chairs scooted around. The robin outside my kitchen window is steady on her eggs and the chicken coop is intact. In a bit I'll go check on my neighbors as I hear the chain saw running at their house. The sun is shining and the sky is magnificent. No one is more fortunate than me in the storms of these last few days.
Always, the greatest losses are little kids. Every man becomes a daddy and a superhero as soon as they get to the rubble and start digging. All those little bare feet. All those brave teachers. All mamas who put our children on a schoolbus today, the only way we can honor the ones who lost their babies yesterday.
Having no choice but to go on, we do. Grateful for the grace to be found even the rubble; so many kids are safe. Those crazy brave storm chasers who allowed people to take shelter. The thousands of first responders and money givers; helpers everywhere. We can pray. We can send money. When it's time, we can go help. In the meantime, we can live grateful for every grace within sight and sound this morning.
It is a beautiful day in Bloomington. Wherever you are, whatever state of heart - touch the grace therein and take strength. ~ peace & Prayers, pastor annette
P.S. ~ I'm excited about tonight's supper, from the current Martha Stewart magazine. It will be better later in summer when tomatoes come in but I figure anything that soaks in olive oil, garlic and salt for 8 hours will be yummy. I’ve changed Martha’s version a bit - less dishes to wash! I personally would eat this as a main dish but my family will want meat with it, something on the grill.
Penne w/ Tomatoes & Parsley Breadcrumbs
● 3 1/2 pounds ripe tomatoes, cut into one-inch pieces
● approximately 1/2 cup of olive oil
● 1 tsp grated garlic (I used more)
● course salt & black pepper
● 2 1/2 cups fresh breadcrumbs, about 1/2 a baguette (someone ate the baguette so I'm using to hamburger buns. Martha would never stop rolling her eyes!)
● 1/2 cup packed parsley leaves (I'm trading basil for parsley)
● 1 pound penne pasta
● 2-3 ounces parmesan cheese, shaved or grated. (My family will need more than 3 oz!)
1. Combine tomatoes, 1/4 cup of oil, garlic and 2 tsps salt in a 9x13 baking dish. Season with pepper and let stand at room temp until tomatoes juice, 2-8 hours. DO NOT PUT IN FRIDGE!
2. Preheat oven to 450. Toss bread crumbs and herb leaves with 2 tbsps olive oil, season with salt and pepper. Spread mixture in single layer on rimmed baking sheet and toast, stirring halfway through, until leaves are crisp and bread toasted, about 8 minutes.
3. Meanwhile, boil large pot of generously salted water. Add pasta and cook to al dente, drain. Stir pasta into tomato mixture and season with salt and pepper. Top with breadcrumbs, cheese and drizzle with oil. Serve.