Coming Out Catholic

Hosted by Jennifer @ Conversion Diary.

Sorry no pictures today–carpel tunnel made me lazy (but festive! there’s a recipe down there in #3).

— 1 —

What are you doing for the July 4th holiday?  I’m studying for finals.  I’m trying to be festive about it at least.  Steven is home from work today because of the holiday and it’s hard to stay motivated when he’s here.  I really would rather treat this like a Saturday than a Friday.  Oh well.

— 2 —

I just realized it’s the first Friday of the month.  That means the church is doing Adoration and an evening Mass.  I’m really tempted to go, but that means this has to be a really fast entry today.  I’ve never been to adoration before, but it was suggested to me awhile ago that I go do that.  Part of me is still really skeptical about it as a religious experience and wants to ask defiantly why I should go spend time staring at a cracker in an ornamental frame, but I know as soon as I get there it’ll be a completely different experience.  I yearn to take communion whenever I’m at Mass, and I highly suspect that adoration will feel the same way when I’m there.  Sometimes my cynicism just gets in my way.

— 3 —

I have a quick recipe for you, a good one for a barbecue this weekend.  I find that barbecue is often too rich for me and needs something lighter to go with it, to balance out the meal, and this is a delicious salad that I made on the fly the other night that won over the taste buds of my dear fiance.  I don’t have a name for it, but I suggest it as a great cool and healthy summer food option:

• 1-2 big cucumbers or 3 small Persian cucumbers (my favorite, you can get that Trader Joe’s)
• 1-2 big carrots (or more if they’re smaller carrots–you want a little more carrot than cucumber)
• 1-2 stalks of celery
• 1/8 c. sesame oil
• 1/3 c. olive or canola oil
• 1/8-1/4 c. rice wine vinegar (or red wine vinegar if you prefer)
• 1 T. Dijon (or other course-ground mustard, use more if you like it more mustardy)
• sesame seeds
• 1 t. garlic powder (or fresh if you have time)
• 1 t. ginger powder (ditto on the fresh)
• salt and pepper to taste

I chopped up the cucumbers and celery into little bits, and then used my peeler to make carrot “noodles” which I then chopped into thirds so that they were a few inches long, but not too long to eat with a fork.  Pile all the veggies into a bowl.  In another bowl (or you can do it in the big bowl you pile the veggies into if you have the space to set them aside for a few minutes–I don’t) make the vinaigrette by mixing the spices with the Dijon, and then whisk in the sesame oil and some olive oil.  My measurements above weren’t actually precise, so if you feel like you need more less of something, please tinker!  Once you’ve got the oil mixed in, add in the vinegar and whisk together.  Don’t worry if the emulsion doesn’t hold for very long, just get it whisked up, taste it, make adjustments to the flavors, whisk again, and drop it straight into the bowl with the veggies.  Add the sesame seeds and stir up really good.  These are sturdy vegetables that don’t wilt, so you can make this all ahead of time and mix together–in fact it’s tastier the longer it sits in the dressing.  Very refreshing!

— 4 —

I miss cheeseburgers with the buns.  This whole gluten issue is probably just God’s way of teaching me the whole concept of “dying to self” with regards to food–my biggest hangup, probably.  But right now I just miss cheeseburgers… WITH the buns.  Cannot find gluten-free buns around here to save a life.

— 5 —

On the plus side, I’m losing weight because there’s so much I can’t eat anymore, and nearly all of it is stuff I shouldn’t be eating anyway.  Like cake.  Oh wait, I can eat cake, as long as it’s gluten-free.  I made some the other day, but I was out of eggs and used soy flour as substitute–it worked, but it gave it a really different texture.  I don’t mind the texture so much, but I could see how someone else might mind it.  I still prefer the regular cake though.

— 6 —

Not to break my streak of writing food-related entries in this edition of the Seven Quick Takes, I should mention I think I found some acceptable gluten-free oats.  For those unfamiliar with my plight and the issue with oats, I physically can’t process gluten.  At all.  And since gluten comes in wheat, barley, and rye, I can’t eat anything with those in it.  Strangely enough, I also can’t eat oats, but not because they actually contain gluten naturally–I avoid them because they are often processed on the same equipment or grown in the same fields as wheat, and so are massively contaminated.  But Bob’s Red Mill makes a ton of gluten-free flours and grains, and they have oats.  I love oats.  I miss oats.  I also hate rice bread, so I’m going to start baking soon.  Bob’s Red Mill is now in my prayers because if that company ever goes under, I will be devastated.  (See how selfless I am?  *whistles innocently*)

— 7 —

Next month we’re going to be traveling to see my future in-laws and their new home.  Steven’s father is a Methodist minister, and he’s been reappointed to a new church (this is normal) and his first sermon is this Sunday.  I think he’s nervous and will be really happy to have some family around during this transition.  It’s been a stressful year.  Please include him in your prayers.

— Bonus —

Do any of you keep prayer logs, or prayer journals, or something like that?  What exactly do you track?  Do you just keep a list of who you’re praying for and why?  Is it like a gratitude journal?  I’m very interested in this, but I’m not sure where to start.  I may be over-analyzing the whole thing too, which I tend to do, but if you’ve got experience with this, I’d love some tips and advice.